William Angliss Institute

Higher education orientation success on campus

More than 150 students attended a two-day orientation program for the Faculty of Higher Education at William Angliss Institute on 15 and 16 February.

Read more: Higher education orientation success on campus

Angliss lecturers gain peer recognition at CAUTHE Conference

William Angliss Institute staff won peer recognition at the 2017 CAUTHE Conference which is Australasia’s leading tourism and hospitality research and education conference.

Read more: Angliss lecturers gain peer recognition at CAUTHE Conference

Orientation welcomes new students

William Angliss Institute started 2017 with a welcome orientation event for more than 770 new international and domestic VET students.

Read more: Orientation welcomes new students

Angliss Great Chefs program inspires industry and students

Many restaurant industry icons including Frank Camorra, Anna Polyviou, Annie Smithers, Adrian Richardson, Guy Grossi and Iron Chef Ikuei Arakan will work with William Angliss Institute students and showcase their latest skills and techniques as part of the Great Chefs program 2017.

Held in the Angliss Restaurant at William Angliss Institute, the Great Chefs Program commenced in 1993 with industry leading chefs coming into the Angliss Restaurant to give students first-hand experience and exposure to the latest techniques and cooking methods being used by the best in the business.

At the same time, hospitality students get first-hand experience performing front-of-house duties for guests, gaining experience with wine-matching, mixing cocktails and customer service.

More than 100 Great Chefs have contributed to this program since 1993 - some are William Angliss Institute graduates and many now employ apprentices from the Institute.

Twenty-three years on this activity continues to be the most successful program of its type in Australia, fostering communication, connections and networks between students, teachers and the industry.

More than 16 chefs will participate throughout 2017, including the punk princess of pastry Anna Polyviou who will showcase a four-course dinnertime dessert degustation in June.

In March chef Ikuei Arakan (known as Iron Chef Kin San) from The Glasshouse in Hobart and Wassyoi in Melbourne will headline and mentor students to produce a specially designed four-course dinner menu based around his signature simple Japanese cooking-style using some new ingredients from Japan.

Graduate and Les Toques Blanches '2015 Apprentice Cook of the Year' winner Ashley Kinnersely-King, who has recently opened restaurant Bistrot Plume in Geelong, will return to the Institute to share her skills and experience with two dinners in September.

In the last 12 months the program has held Great Chefs’ events off-site at some of Melbourne’s signature restaurants including Matteo’s and MoVida and has been a resounding success.

William Angliss Institute Manager-Centre for Food Trades and Culinary Arts Mark Agius said an integral part of the Institute’s approach to education and training continues to be our close partnerships with industry.

“This training approach seeks to ensure that students have the expertise that makes them graduates of choice in a dynamic industry,” Mr Agius said.

For more information or to book visit angliss.edu.au/greatchefs or call 9606 2108.

Trainees graduate from the National Indigenous Training Academy

William Angliss Institute congratulates its 32 trainees who graduated from the National Indigenous Training Academy (NITA) based at Voyages Ayers Rock Resort in the Northern Territory.

Read more: Trainees graduate from the National Indigenous Training Academy

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