- Published: 16 April 2014
William Angliss Institute, the specialist centre for foods, tourism, hospitality and events, turned into a Hot Cross Bun factory for its annual Bun Day on April 16.
The majority of buns produced by the Institute every year are sold by RCH Pied Pipers volunteers with proceeds going to the Royal Children’s Hospital Good Friday Appeal.
The annual Bun Day effort sees over thirty staff and students studying Certificate IV in Advanced Baking and Certificate III in Retail Baking Combined start baking at 4am.
The process includes making the dough, allowing it to rise, cutting it to shape, “crossing”, baking and glazing. The finished product, with a reputation for being the tastiest buns around, is available for pre-order each year through the Institute’s Bake Shop which is open daily during semester for the sale of student produced goods.
Tips for the perfect hot cross bun:
- Be sure your bun contains lots of good quality fruit
- Give the dough enough time to rise to avoid an undercooked texture
- When toasting to eat, add a bit of water to the tray to keep buns moist
For more information about William Angliss Institute, baking the perfect Hot Cross Bun or training in studying baking, see our Bakery page.
- Published: 09 April 2014
Three key appointments for Sydney leadership team to service the training needs of industry and individuals looking to excel in the culinary and hospitality fields.
Deirdre Stein (Manager Training NSW), Anthony Gatley (Program leader – Cookery and Foods NSW) and Matthew Steel (Program leader – Hospitality) will work to drive growth at the Surry Hills campus, further expanding its industry engagement, student base and course offering. They will work closely with industry clients, partners and students to continue to deliver on the Institute’s promise of high quality, specialist training and innovative products to lead industry with skilled graduates. The team will closely consult with industry partners and clients to help these organisations adapt in an ever-changing market, equipping them to retain and support staff and grow their businesses further.
Dan Mabilia, Associate Director VET at William Angliss Institute believes that all three staff appointments strengthen the Institute’s Sydney campus.
“The breadth of experience of these team members will help the Sydney campus to grow further. These industry professionals will act as a strong touch point for industry, providing guidance to business that require tailored training,” said Mabilia.
New Staff Profiles
Deidre Stein, Manager Training NSW
Stein will oversee Sydney operations, including its strategic direction, new course offerings and industry engagement. Her extensive executive experience in the education sector comprises 20 years working across various Queensland TAFEs, including directorial roles at the Gold Coast Institute of TAFE and The Bremer Institute where she led large teams in a rapidly evolving education market.
Deidre believes that her work in Queensland’s contestable marketplace will equip the Institute with the ability to be increasingly agile in its training delivery:
“It’s wonderful to see the potential the business has for growth and I’m looking forward to working with a talented team that genuinely understands needs within the VET sector. Channelling this expertise means we can work more closely with businesses to provide training solutions to increase their staff capability and their bottom line, as well as providing graduates that will lead the industry,” says Stein.
Anthony Gatley, Program Leader – Cookery and Foods (NSW)
Gatley has almost a decade of experience in the VET sector and has now returned to the Institute after several years working in a senior education role with another training provider. Prior to this, Anthony spent six years with William Angliss Institute as a trainer and client coordinator. Underpinning his VET expertise is his 13 years working in industry across accommodation
and food services for well-known hotel groups and clubs. He will lead a strong cookery program portfolio, including the training element of the trailblazing National Indigenous Culinary Institute apprenticeship program.
Matthew Steel, Program Leader – Hospitality (NSW)
Steel takes a step up from his previous role as Projects Coordinator for the VET Teacher Training Initiatives which trains and assesses NSW teachers delivering VET in Schools hospitality courses. He has extensive experience working in industry and within the VET sector over a period of 18 years, giving him a superior grasp of marrying training outcomes with industry
trends and needs. Matthew’s priorities involve the development of innovative new programs, working to further diversify the Institute’s 2014 courses in response to industry feedback and building its stable of flexibly delivered programs.
With the cumulative experience of these key staff appointments, combined with the deep expertise of existing staff, William Angliss Institute Sydney has launched head-first into 2014, working on new courses and training solutions that will be introduced to the market over the coming months.
If you are looking to study as a student at the Institute, visit our Future Students page.
- Published: 28 March 2014
William Angliss Institute is among top institutions in Australia to receive government-sponsored students from Chile as part of the Becas Chile VET scholarship program. 51 scholars have been selected to undertake specialised programs with William Angliss Institute to host 20 students.
The Chilean Government received more than 700 applications, from which 197 scholarships were awarded. Australia and Spain ranked equal number one for attracting the largest number of scholarship recipients, and Australia was the top destination of choice among English speaking countries:
Australia and Spain (51)
New Zealand (21)
The Netherlands (9)
These VET scholars will join almost 300 other Becas Chile beneficiaries that have been awarded with a VET scholarship to study in Australia. Benefits of the VET scholarship include return tickets, tuition fees, insurance, a monthly stipend and other allowances.
For more information on scholarships available to international students to study at William Angliss Institute, visit our Scholarships page.
- Published: 28 March 2014
William Angliss Institute Patisserie instructor Shayne Greenman further cemented his reputation amongst industry winning two gold and one bronze medal with his stunning wedding cakes at the Australian Cake Decorating Championships in the invitation only masters category.
Shayne continuously works hard to develop his passion and is an inspiration to all his students.
The event, judged by the Cake Decorators Guild of NSW, ran in conjunction with the Cake, Bake and Sweets Show.
For more information about our Patisserie programs, visit our Patisserie page.
- Published: 27 March 2014
How to get ahead in your industry of choice is a question asked by many students and new professionals. William Angliss Institute Travel student Sofie Strandlen may have found the answer to this question.
Sofie is the winner of the 2013 Future Student of the Year Award as part of the Travelport (Galilieo) Agent of the Future Awards. Representatives from Travelport recently visited Sofie at William Angliss Institute to present her with her Award and prize - an international trip.
As the winner of this Award, Sofie stands out from her peers, recognised by the industry as 'someone to watch' as she embarks on her career in travel.
With many great competitions and awards open to William Angliss Institute students to develop new and build on existing skills, the Institute urges students across all areas of study to take advantage of these opportunities to meet and learn from industry leaders.
Our teachers, like Paula Howard practice what they preach. Paula, also part of our travel area, has won the teacher equivalent of Sofie's Award two years in a row: the Travelport (Galileo) Trainer of the Year Award. Paula also won an international trip as part of her award.
For more information about our travel programs, visit our Travel page.