Meet Josh Irving - one of HTN's adult apprentices
Meet Josh Irving, one of our Adult Apprentices who is continues to score a hole in one.
Currently based at Bonnie Doon Golf Club in Pagewood, Josh is relishing in his role in the kitchen.
Check out Josh stepping up for the challenge recently leading the preparation of dishes for a large function.
Under the guidance of Chef Geoff Whitehead, he is taking on a greater role in the kitchen and learning the skills required to become a outstanding and successful chef.
William Angliss - Food & Beverage Service
This Food & Beverage Service course is ideal for anyone wanting to gain valuable skills for use in the hospitality industry and suitable for job seekers.
William Angliss Event Management courses
Why settle for walking the red carpet when you can run the whole show? With our Event Management courses you can learn how to plan, fund, market and manage successful events.
ICC Sydney - current jobs and future careers
Now open, ICC Sydney is Australia’s premier fully-integrated convention, exhibition and entertainment precinct.
HTN - Total Chef Professional Program
Take your Passion to a Professional Level. Obtain a Certificate III in Commercial Cookery and realise your dreams with workplace experiences, masterclasses, competitions and more!
Total Chef Aspire - realise your aspirations at HTN
Check out HTN's ASPIRE Students. They are all at the end of their 3rd week of the program and have already learnt many useful skills, tips, tricks and techniques they can use!
Topics: Aspire program
, certificate III
, commercial cookery
, total chef aspire
TAFE NSW Ambassador - Ed Halmagyi
Let TAFE NSW Ambassador Ed Halmagyi inspire your career choice
Stories from a TAFE tourism and hospitality student
Brad's passion for the Tourism/Travel sector all began for me back in around 2001, when he started volunteering at the Local Tourist Information Centre and finished in about 2005 and he volunteered while he was studying at Secondary College.
Master of Food Systems and Gastronomy at William Angliss
Do you want to generate positive change within the food system?