- Published: 02 June 2014
At the recent Foodservice Suppliers Association of Australia (FSAA) Annual Presentation Dinner and National Awards of Excellence in Sydney, William Angliss Institute was presented with the FSAA’s “Service Supplier of the Year” Award. With competition in this category from industry leaders Hospitality Magazine, the Australian Culinary Federation, and BIS Food Service, this was indeed a proud achievement and a recognition of the efforts of all at William Angliss Institute who contributed to the success of the new workshop program "Understanding Foodservice. Thanks to staff members Freddy Bosshard, Melissa Caia and Cori de Jager who all contributed significantly to achieving an outstanding program.
In 2013 William Angliss Institute commenced a partnership with the FSAA that included the development of a new workshop program - “Understanding Foodservice”. Following the success of the pilot program workshop held in Melbourne, further workshops were held at the Institute's Sydney campus and sites in Adelaide and Brisbane.
The two-day workshop program is designed to provide value from both a practical and theoretical perspective on the hospitality industry to representatives of the foodservice industry. Workshop content includes the latest industry trends, food styling presentation, the process of expert coffee making and a general overview of the Hospitality Industry and its operations. A highlight of the workshop for participants is when they change into chefs uniforms and enter the training kitchen to prepare and enjoy their own two-course lunch under the guidance of our Professional Cookery Instructor, Freddy Bosshard.
For more on the FSAA and the Understanding Foodservice Workshops, visit http://fsaa.org.au/Understanding-Foodservice.html
For more information on the work William Angliss Institute does with industry, click here.
- Published: 27 May 2014
Certificate III in Travel students are preparing to head off to Vanuatu in a few short weeks on Monday 9th June for an educational and cultural exchange tour. An overseas study tour is just one of the perks of studying the Certificate III in Travel at the Institute where hands-on learning is encouraged as much as possible.
The Institute has teamed up with the Australian Pacific Technical College (APTC), a federal government project through Aus Aid. The Australian Pacific Technical College (APTC) is funded by the Federal Government to provide VET training opportunities to motivated Pacific Islanders. All Travel and Tourism Training is delivered in Vanuatu to students from as far as New Guinea, Samoa, Fiji, Tonga as well as those from within Vanuatu.
The students from the Australian Pacific Technical College (APTC) are heavily involved in our Travel student's study tour. They are coordinating everything from the airport meet and greet on the group's arrival through to planning the tour's daily activities which provides them with great hands-on experience that ties in with their training. Sightseeing planned for the group includes a Coongoola Island Cruise as well as a trip to the Secret gardens and Mele Cascades, where the APTC students will act as guides.
Another exciting part of the trip will be a cultural dinner where the APTC students will present on their cultures from the different pacific islands and our students will present on Australia and our culture, over a outdoor dinner with traditional food cooked in the ground.
Find out more about our Travel programs.
- Published: 19 May 2014
Simon Napthine Executive Officer at Sommeliers Australia joined recent Bachelor of Tourism and Hospitality Managemet Dux Jenna Phillpott to guest lecture for the Institute's bachelor degree students and teachers.
- Providing 'genuine' hospitality to the customer
- How to get people to attend
- Event marketing strategies
For more information about our Bachelor degree programs, click here.
- Published: 05 May 2014
Students and Great Chef alike appeared to thoroughly enjoy the mentoring session and the masterpieces they made.
Guests were treated to:
Slippery jack and pine mushroom, slow cooked pullet egg, goats curd, parmesan consommé, black vener rice
Pork jowl and neck with heirloom carrots fennel, curried golden raisin, cumin vinaigrette
Hazelnut parfait, crispy phyllo pastry, compressed apple, roasted pear, apricot and chamomile, rosemary flowers
Joe Grbac, one half of Collingwood’s Saint Crispin with fellow Great Chef Scott Picket, brought his contemporary twist on seasonal, modern cuisine and coached our trainee chefs through each dish.
See photos of the dishes and our students in the kitchen with Joe here.
For more information about our how to become part of our Great Chef’s back of house team, see our Cookery programs.
More management than down and dirty in the kitchen? Our bachelor degree programs may be the fit for you. Find out more here.
Colombo Academy of Hospitality launches workshops for next generation of hospitality and tourism leaders
- Published: 28 April 2014
William Angliss Institute's partnership with the Sri Lanka Institute of Information Technology (SLIIT), the Colombo Academy of Hospitality Management (CAHM) is launching a new program, Super Kala for Home Economics students.
The workshops will provide an introduction to further study and careers in the booming hospitality and tourism industries.
Super Kala is based on the successful 'Trial-a-Trade' model run in Australia for students in secondary school. Students gain hands-on skills such as basic knife skills, basic sauces, etiquette, food service preparation and basic cooking preparation.
Over fifteen schools will participate in the first workshops and then compete in an inter-school challenge.
Read more about Super Kala here.