William Angliss Institute

William Angliss Institute shines in independent survey

William Angliss Institute graduates have again rated the Institute very highly for overall satisfaction, relevance to their work and achievement of their goals.
Research conducted by the Social Research Centre for the National Centre for Vocational Education Research (NCVER) in 2013 examined outcomes for students who recently completed their training.
The research highlighted that:

90.4% of our graduates were working or undertaking further training since completing their course
90.3% of our graduates were satisfied with the quality of their training
83.3% of our graduates highlighted the relevance of the training they received
85.8% of our graduates confirmed that they fully or partly achieved their main reason for training.
Reference: The Social Research Centre 2013, Australian vocational education and training statistics: student outcomes: 2013 institute report: William Angliss Institute of TAFE, NCVER.




Break out of the Winter doldrums with William Angliss Institute’s Great Chefs lunches and dinners

Ben Pollard - Spice Temple Melbourne

William Angliss Institute’s Great Chefs program is back for semester two from August 11 beginning with Ben Pollard from Spice Temple Melbourne.

The Great Chefs program has been going for over twenty years providing cookery students with the opportunity to work side-by-side in the kitchen with Australia’s most recognised chefs and build their industry network. The program also provides the public with the opportunity to experience an exclusive menu from a well-known chef at a discounted price while supporting the next generation of leading chefs and hospitality industry leaders.

Get in quick to secure a spot for our August and September Great Chefs including:
Ben Pollard from Spice Temple Melbourne
Scott Pickett from Estelle Bar and Kitchen
Nicky Reimer from Union Dining
Matthew Macartney from Eleonore’s (Chateau Yering)

The Great Chefs program continued into October and November also.
> Find out more about Great Chefs.

Mentoring Program for Higher Education Students Launched

On Wednesday 30th July 2014 WAI launched its inaugural Mentoring Program for Higher Education students. It is a career mentoring program that matches industry related professionals (mentors) with WAI students (mentees). The program’s purpose is to support students’ formal academic training by providing a link to the profession in a structured and tailored way, giving exposure to the practical realities of working in the Hospitality, Tourism, Events and Culinary industries.

After an extensive application and interview process, seven students were selected to participate in the six month program, including orientation and training. Students were then carefully matched to industry representatives, who they were to meet for the first time at the launch.

The launch began with a formal welcome by Nicholas Hunt, CEO, sharing with the group his mentoring experiences throughout his career, the mentees and mentors then had the opportunity to meet, there was a lot of anticipation, excitement and networking taking place.

The mentoring program has been developed as a joint venture between the Careers and Employment Service and the Higher Education and Research.

August Expos - South America, Indonesia and more!

Our careers take our students all over the world, but it works the other way too - we are pleased to welcome international students from all parts of the globe. We spread the word about William Angliss Institute all over the world as well, and August is no exception.

This month sees us travelling to Chile, Brazil, Colombia, Mexico and Indonesia - and there's some local shows as well. You can see the full calendar on our "Meet Us" page.


Tea Time is Gold for Roy and YJ - our Dilmah Challenge Gold Medal Winners

Once again William Angliss Institute has had the great pleasure of hosting the annual Dilmah Real High Tea Challenge. An international competition, we are pleased to welcome a range of competitors from both educational institutions and industry who challenge one another for the prize.


The competition is, unsurprisingly, all about tea – teams of two are responsible for creating six dishes, three sweet, three savoury with drinks to match. They are judged not only by how well they have showcased the flavours of tea used in the dishes but also on their presentation, communication, teamwork and overall excellence. Strict time limits make the competition a gruelling affair, with months of preparation coming down to just a few minutes of presentation. It's not a challenge for the faint hearted, with the competitors ability to handle extreme pressure as well as their culinary abilities on display.


We are delighted to report that our team – Roy Chin and YJ Yeo did us proud, presenting a truly stunning array of dishes, and a table presentation themed around going "back to the source", evoking the misty highlands and mountainsides where the tea is grown. Delicate tea scented mist emanated from  "dewdrops" of dry ice and tea,  hung from winter-bare branches , forming the perfect backdrop to six spectacular dishes. There was a gravity defying salmon dish, with a perfect circle of salmon skin adorning it, and several delicious tea based cocktails to accompany the dishes. A real crowd pleaser was the parfait, encased in ice, that had a spectacular dry-ice based vapour effect that had the delicious scent of tea wafting through the room in clouds of mist.

They worked together seamlessly, beautifully presenting the dishes that had been painstakingly created, and won the judges praise for not only the delicious food but also the professionalism they displayed throughout the competition. Roy and YJ were awarded a Gold Medal in the competition for their efforts, a fantastic achievement which deserves many congratulations.

Contact us

 phone  Phone 1300 ANGLISS or +613 9606 2111

mail  Enquire online

global  International Phone +613 9606 2169

global  International Email international@angliss.edu.au