William Angliss Institute

Matteo’s Welcomes William Angliss Students for Great Chefs’ Lunch

Leading Australian restaurateur Matteo Pignatelli shared his expertise with cookery and hospitality students from William Angliss Institute at his Fitzroy restaurant Matteo’s at a special sold-out lunch as part of the Institute’s Great Chefs Program.

Apprentice chef Daniel Dannock (centre) yesterday trained under restaurant owner Matteo Pignatelli and executive chef Brendan McQueen at Matteo’s.

Matteo graduated from William Angliss Institute with a Diploma of Business in Hospitality Management in 1989 and went on open Matteo’s in North Fitzroy in 1994.
As the President of the Restaurant & Catering Australia (RCA) National Board, Matteo is passionate about industry training.
Matteo said working together for the next generation of hospitality professionals is vital and he wants to encourage more restaurants and hospitality businesses to become involved in industry training.

Read more: Matteo’s Welcomes William Angliss Students for Great Chefs’ Lunch

Indulge in a taste of France with a pastry course

Find out how to make authentic French croissants at William Angliss Institute.

Artisanal cooking and baking is becoming increasingly popular in Australia, with consumers seeking out artfully made products crafted with fresh, wholesome ingredients. This is according to the Australian Institute of Food Safety, which describes the trend as being focused on small batches of food created using traditional, time and labour-intensive techniques as opposed to mass production. Think freshly baked crusty bread, homemade preserves and, most deliciously, homemade French pastries bursting with flavour and cooked simply and with love.

So what's behind this drive for handmade, quality French pastries? The recent influx of cooking shows may have something to do with it, according to an IBISWorld report on artisanal bakeries, making the quality and freshness of sweet products ever more valuable to customers. The report also states customers are more willing than ever to look to artisanal bakeries and producers for their tasty treats, cementing the belief that if you're going to do it, you should do it well.

A paper released by the International Specialised Skills Institute entitled 'Artisan baking and the use of regional produce' also comments on this trend, saying the patisserie sector of the Australian food industry has flourished over the past two decades. The local industry has adopted European trends and, according to the paper, it's important workplaces keep up with these trends as Australian demand for them increases. Those already in the baking industry may benefit from brushing up on their patisserie skills, while those looking to enter the hospitality industry should pay close attention to developments in this area.

This is where William Angliss comes in. The Introduction to Traditional French Pastry short course is the perfect springboard to success. The course is perfect for everyone from beginners with some kitchen experience through to seasoned professionals who are looking to add to their skill set. Spread over 12 hours, these small, close-knit classes take you on a French pastry journey that will equip you with the tools to make all your patisserie dreams come true. You'll learn how to produce authentic French pastries, including raspberry, pear and chocolate brioches, mille-feuille and even Danish pastries. Classic croissants are also explored here, and you'll come away knowing how to create the perfect traditional pastries with that light, buttery taste for which French sweets are known. You'll also develop and perfect your puff pastry technique. 

The 2014 John Patrick Conway Award

 Jessica Calleja, winner of the 2014 John Patrick Conway Award

William Angliss Institute patisserie graduate Jessica Calleja has won the 2014 John Patrick Conway Award.

Read more: The 2014 John Patrick Conway Award

A sustainable tour of Beechworth

Tourism students from William Angliss Institute recently explored the North-East Victorian region of Beechworth as part of a two day sustainable tour. 

The students experienced and monitored sustainable outcomes including the social, environmental and economic, for all elements of the tour. The tour included visits to a wide range of attractions and food and beverage venues including a Bridge Road Brewery tour, a visit to Pennyweight biodynamic organic winery, Dinner at the historic Nicholas Hotel and lunch at the Ox and Hound Bistro, as well as a haunted walking tour of the town and a tour of the Beechworth Gaol.

Student Mia Sitanda learnt a lot from the trip that she said she wouldn't have learnt by reading a textbook.

"The trip was a valuable experience as I gained more information on how businesses try to play their part in being sustainable by seeing it with my own eyes. It was more personal and was more relatable than reading about it in class.

"Not only was the trip educational, it was also enjoyable to spend time with the class and interact with them and the locals.

"Being a massive foodie the Ox and Hound Bistro was the most exciting part of the experience for me, seeing the local foods they turned into masterpieces! Vists to the Pennyweight winery and Bridge Road Brewery were also an amazing experience."

The class offset the carbon emissions from each of the bus trips with the planting of 25 trees for each class through Melbourne based company Tree Project.

The excursion was a great learning curve for the students to see what sustainable aspects of the tour and businesses rated highly or where there was opportunity for a more sustainable path. A monitoring table was used by the students to rate the social, environmental and economic aspects of each of the businesses visited and create great discussion with our hosts!

Geelong Waterski Star Wins VIS Athlete Career Education Award

World champion waterski star Jacinta Carroll won the Athlete Career Education Award sponsored by William Angliss Institute at the Victorian Institute of Sport 2014 Awards of Excellence.

Read more: Geelong Waterski Star Wins VIS Athlete Career Education Award

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