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Is Tourism your game? Take the plunge!
Get your hospitality career cooking!!
Is Tourism your game? Take the plunge!

Get your hospitality career cooking!!

Your next team member awaits...
CAREERS

Six William Angliss Patisserie students' immersion in Dubai

Six Patisserie students and Patisserie Program Leader Angela Tsimiklis boarded an Emirates flight to Dubai to undertake a Patisserie culinary immersion at the Jumeirah group’s Madinat Resort in September.

The students experienced and applied their learning and a vocational aspiration in one of the world’s most desirable destinations, Dubai. This initiative was supported by the Australian Government’s VET Outbound Mobility Program.

During the eight day excursion the students participated in three days of training sessions within the pastry kitchens at the Madinat Resort, supported by the talented pastry team led by Executive Pastry Chef Paul Heyward.

The students also visited the complex and enormous Emirates Airline Catering Operations, participated in a back-of-house tour of the renowned Burj Al Arab hotel that included afternoon tea with the Executive Chef Hussain Dagher and participated in a hands-on workshop of Middle Eastern desserts at the acclaimed International Centre for Culinary Arts in Dubai. The students also had the opportunity to understand the region through other cultural activities while in Dubai.

“The quality of patisserie training at William Angliss Institute must have a global focus to prepare our students to welcome alternatives in their job prospects and understand that their vocation can be applied internationally,” Angela said.

“We are thrilled many valuable and ongoing professional networks and friends have been established from the this unique experience.”

This sweet success story got your tastebuds curious? Check out all the courses William Angliss have to offer HERE

CAREERS

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CAREERS

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HTN Apprentice of the Month - Michael Francisco

Michael works at the Mercure Newcastle Airport and started as a 1st year HTN Apprentice working on larder, desserts and then moved onto fryers.

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