The Victorian Minister for Training and Skills and Higher Education, Gayle Tierney, was present to open the new facilities on April 12.
Two of the key upgrades include the refurbishment of the Chocolateria and Gelateria kitchen, which have been transformed into state-of-the-art facilities, driven out of the high demand for the patisserie program classes thanks to the Institute’s innovation in the industry.
The bespoke chocolate making fit out has also been designed like a chocolate kitchen of the future, positioning the Institute at the forefront of international chocolate academies in teaching facilities, research and development. The Chocolateria is accessible to students for an 11-week course as part of the Institute’s patisserie course—one of the leading patisserie courses in the country.
In addition, the Institute has collaborated with Carpigiani Gelato University (CGU) to offer CGU gelato making courses in Australia and New Zealand—the first of its kind in the Southern Hemisphere and the only replica of the course being offered outside of CGU headquarters in Bologna, Italy.
“This new Gelateria and Chocolateria is an absolute treat for people who want to hone their chocolate-making skills or to study traditional Italian gelato-making—before making their mark on Victoria’s hospitality industry,” Minister Tierney said.
“Our investment in this facility is just one example of our continued support for TAFE and Training—allowing Victorian jobseekers get world-class training in their own backyard while ensuring local industries prosper.”
The facilities have been architecturally designed with new and integrated technology, which provides a more intuitive space for development and learning and offering an immersive experience for students.
“Students have the chance to undertake a range of courses from two days up to 11 weeks long, which is significantly more in-depth than any others being offered around the country,” manager of Vocational Education and Training Sandi Homer said.
The depth of knowledge and ratio of hands-on experience and theory means students gain a valuable understanding of the function of recipes and what the main ingredients mean. Gelato students are given the opportunity to come up with their own ideas and take them another step further while understanding the tradition and authenticity and moving it to a modern palette.
“Students learn the traditional methods and gelato flavours such as stracciatella, chocolate and pistachio, as well as contemporary styles which feature different kinds of milks like almond or other non-dairy milk,” added Homer.
The gelato courses also provide the Institute with opportunities to connect with New Zealand and other parts of the world through online training and offer a complete year-round program, making it the only facility on par with Carpigiani in Bologna.
“The gelato facilities will play an important role in the upskilling of hospitality workers across the country,” William Angliss Institute Chief Executive Officer Nicholas Hunt said.
“We are extremely happy to offer these courses and the new facilities will provide a unique experience for students to train and learn the skills to develop and support their entrepreneurial goals.”