William Angliss Institute

Bahrain Hospitality Students Lead the Way

William Angliss Institute has been involved in an innovative program that sees a grand Bahrain hotel team up with a partnership of training institutions to provide world-class hospitality training to a new generation of Bahrainis.

The “Grooming Bahraini Hospitality Talent Program” is an initiative of Kempinski Grand & Ixir Hotel Bahrain City Centre and government training organization Tamkeen, who partnered with William Angliss Institute and TWI to create anddeliver the program.
Consisting of a fifteen week course with a strong practical focus, the students undertake both theory classes and get on-the-job training in the hotel itself, guided by individual mentors from the hotel staff – and on successful completion of the course, gain employment in the hotel, with the best performing candidates also being offered opportunities in the global Kempinski hotel network.  Diane Whelan from William Angliss Institute led the inaugural class in their studies.
Tamkeen’s Chairman and Acting Chief Executive, His Excellency Shaikh Mohammed bin Essa Al Khalifa, (King of Dubai) visited Kempinski Grand & Ixir Hotel Bahrain City Centre earlier this week to meet the first group of Bahraini graduates and observe them intheir working environment. His Excellency Shaikh Mohammed toured the hotel’s various departments and had informal conversations with the students of this innovative programme, expressing his pride in the apprentices who have been the ground breakers in hospitality education in the kingdom.

On this occasion, His Excellency Shaikh Mohammed said, “Through the various Tamkeen programmes we constantly strive to provide Bahrainis with the necessary skills and knowledge to help them advance in their careers and apply their skills and abilities to become more productive in their line of work and gain a competitive edge in the labour market. We are proud to see this batch of employees from Kempinski completing an international hospitality qualification and strengthening the Bahraini talent in the market.”
“We’re very proud of our young Bahraini trainees for succeeding at this program, and thrilled to be a part of their professional growth. We believe this pioneering initiative adds great value to the growing hospitality market in Bahrain,” said Mr Puneet Singh, General Manager of Kempinski Grand & Ixir Hotel Bahrain City Centre. He added “At Kempinski we have been dedicated to attracting, guiding and supporting the professional growth of our Bahraini employees. It’ll be a pleasure to see our new hoteliers in action showing off the skills they’ve acquired during the program.”
The fresh Bahraini graduates were honoured and received their certificates at agraduation ceremony at the hotel, attended by the parents of the students and representatives from Tamkeen, TWI, William Angliss and Kempinski Grand & Ixir Hotel Bahrain City Centre.

Pasta Making Demonstration and Smiles all Round for Food Tech Students

At William Angliss Institute every opportunity is sought out for interdepartmental learning – many of our educators have a great breadth of experience they are able to share with students across a variety of disciplines.

For example, recently Freddy Bosshard, one of our senior educators, with over 20 years of industry experience, spent a day with the Food Technology students. Instead of dwelling on theory and learning from a textbook the science of cereals technology and the physics of various types of dough, they were instead treated to an enthusiastic demonstration that was no doubt informative as it was delicious!

Seeing the science and theory they had been learning as part of their studies on cereals demonstrated in spectacular fashion was an experience that was very well received by the class, with a lot of positive feedback being received.
Click here to learn more about our Food Technology courses.

Students get the Cereal Lowdown at Agrifood Excursion

Whenever possible, we like to get students out of the classroom and into the real world, using our extensive network of associates within the food industry - so it was that a group of Food Tech students recently visited Agrifood Technology at Werribee, a cereals and grain testing facility housing state of the art equipment such gas chromatographs, milling machines and the Brabender Farinograph/Extensograph.

As part of their studies in cereal product manufacturing, they were able to inspect these very useful machines and see directly how they are used in a real world industry environment.
At William Angliss we are fortunate enough to own a Brabender machine – they are rare!

The Brabender Farinograph/Extensograph measures the rheological properties of dough, providing information about the physical properties of flour samples. In many cases, analytical testing alone is not enough to predict the way a certain flour will behave with regard to extensibility, strength, elasticity and water absorption properties.

This Farinogram trace shows the differentiation between strong and weak flour:

You can find out more about our Food Technology courses here.




A new moon rises over Redfern for WAI star graduate

William Angliss Institute graduate Ben Sears, after a distinguished career in some of Sydney and Melbourne’s most well regarded restaurants, has opened up a new restaurant with his partner Eun Hee An in Redfern.

The restaurant is Moon Park, and it's already causing a buzz – it’s modern take on Korean cuisine has gotten rave reviews.  The blend of classical cooking techniques with Korean ingredients has created an innovative menu, and their dedication to keep their menu prices at the low level suitable for a “neighborhood restaurant” has proved to be a pleasing combination.

The two chefs showed that they’re not just good in the kitchen – they built the tables that diners feast at themselves as well. With simple décor and a welcoming atmosphere, it seems their new eatery is an instant hit. It's clear that for Ben, his studies here at William Angliss Institute have led him to a series of bigger and better things.We wish Ben the very best of luck in his new venture – though it doesn’t sound as though he needs it! Find out more about studying a cookery course like Ben, here.

Diploma Students go Pro at Product Launch Project Competition

Diploma of Food Science and Technology students compete each year on a “Product Launch” project, creating an innovative new food product for the market.
The product launch competition encompasses all aspects of bringing a food product to market – in addition to the food itself, the students must also create packaging, plan marketing and other activities that occur in real world industry product development teams.

This year the competition was especially exciting, as students were able to display their work at the Foodpro exhibition, which was held in Melbourne for the first time, and will now occur every three years.
Students were invited by Gelita to display their creations at their stand, which provided some great insights and gave students a glimpse into the professional world of food production that they will be joining after graduation. They had the chance to present their ideas directly to industry professionals, learn about companies they may be working with in the future, and participate in a great networking opportunity.

This year’s field of entrants were particularly strong, with the inventions including cumin biscuits, high fibre vitamin and mineral ice cream, Brahmi infused lemon cordial, green tea biscuits, spicy relish, pandan meringues and asian-style porridge. The winner of the event was Dana, with her low sugar lemon vodka drink.
Participants agreed it definitely added a newlevel of excitement to the competition to have it held in such a vibrant environment.
For more information about the Diploma of Food Science and Technology course, click here.

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