William Angliss Institute

William Angliss Institute celebrates annual Hot Cross Bun Day

After many weeks of preparation, the students and teachers from Baking and Patisserie commenced work in the early hours yesterday producing 428 dozen William Angliss Institute ‘secret recipe’ Easter Hot Cross Buns. 

For the past 20 years, the Institute has donated freshly baked hot cross buns each year to Pied Piers ­ for volunteers working at the Royal Children’s Hospital Good Friday appeal.

“This activity provides a positive learning experience centred on real world production for the students involved. In addition, knowing firsthand how important the people behind the scenes are it is great to support their efforts in a small way with a morning tea delivery of our hot cross buns,” Centre Manger for Food Trades and Culinary Arts Mark Agius said.

As part of the Hot Cross Bun Day celebrations, the Institute acknowledged the 54 students from 2017 and 2018 who as scholarship recipients were being recognised for their outstanding passion and commitment to the industry.    The William Angliss Institute Foundation with additional support from industry partners and sponsors provides educational opportunities and financial assistance to support those excelling in their studies and training as well as those where financial assistance may support them to complete their studies and achieve their career ambitions.
 
Nicholas Hunt, CEO said,  “with the support of our partners , in 2017 the Foundation doubled the opportunities on offer in scholarships and bursaries as in previous years, with more now available for commencing students and part-time students.”  
 
William Angliss Institute retail bakery students James Stogryn and Kelli Willis and hospitality students Yeoh Xiu Chorng and Sarah Jenkins along with Bakery teacher Sean Kennelly delivered hot cross buns to Minister for Training and Skills Gayle Tierney at Parliament House yesterday.

 

A farming feast at Angliss

More than 95 guests joined a Farming Feast at Angliss Restaurant as part of the 2018 Melbourne Food and Wine Festival.

Read more: A farming feast at Angliss

Lunches give experience and empowerment

More than 100 Angliss students have worked alongside Melbourne Food and Wine Festival (MFWF) staff to provide events, cookery and food and beverage support for the World’s Longest Lunch on the banks of the Maribyrnong River.

Read more: Lunches give experience and empowerment

Experts talk regenerating communities at Angliss

Panel discussion 'Regenerating Communities – What’s New on the Menu?' held at the Angliss Restaurant as part of the MFWF led an important conversation about the modern movements of holistic farming and fermentation which are a growing response to the health impacts of intensive farming and highly processed food.

Read more: Experts talk regenerating communities at Angliss

Great Chefs program for 2018 announced

Restaurant industry icons including Philippe Mouchel, Frank Camorra, Guy Grossi, Nicky Riemer and Christy Tania will work with William Angliss Institute students as part of the Great Chefs program for 2018.

Read more: Great Chefs program for 2018 announced

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global  International Phone +613 9606 2169

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