William Angliss Institute

Travel students prepare for Vanuatu study tour

Travel study tour

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.


 

2013 Dux & Sommeliers Australia Exec Guest Lecture

Sommeliers Australia guest lecture

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. 

Simon and Jenna talked about their experiences in the industry and provided advice to students wishing to pursue sommelier or wine-focused career paths.
 
Simon's interesting and inspirtng presentation had an overall focus on wine events and touched on topics such as:
  • Providing 'genuine' hospitality to the customer
  • How to get people to attend
  • Event marketing strategies
Jenna engaged the student audience with her journey into wine and trade events. She said that she was often the youngest person in the room. In her early days she felt a little intimidated however she soon realised that winemakers and wine distributors were happy to share their knowledge. Jenna encouraged the students to join Sommeliers Australia and start attending wine events and participating in the education and competition programs.

For more information about our Bachelor degree programs, click here. 

 
 

 

Students impress Saint Crispin Great Chef

Joe Grbac and student at Great Chefs

William Angliss Institute’s first Great Chef event for 2014 with Saint Crispin’s Joe Grbac was a great success last week.

Students and Great Chef alike appeared to thoroughly enjoy the mentoring session and the masterpieces they made.

Guests were treated to:
Entrée:
Slippery jack and pine mushroom, slow cooked pullet egg, goats curd, parmesan consommé, black vener rice

Main:
Pork jowl and neck with heirloom carrots fennel, curried golden raisin, cumin vinaigrette

Dessert:
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.

To be part of our Great Chefs front of house team, see our hospitality, tourism and events programs.

More management than down and dirty in the kitchen? Our bachelor degree programs may be the fit for you. Find out more here.

Book your Great Chefs lunch or dinner today.

Colombo Academy of Hospitality launches workshops for next generation of hospitality and tourism leaders

CAHM students

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.

 

 

Easter Hot Cross Bun Baking Effort

Minister and CEO Nicholas Hunt

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.

 

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