The 2025 William Angliss Institute Annual Patisserie High Tea celebrated both the dedications and creativity of the Certificate IV students.

Held in late November, the high tea was curated with the theme of Elegance, which was reflected in everything from the table decor to the menu.

Angliss Program Leader Patisserie and Bakery Angela Tsimlikis acknowledged the significant contribution from the Events and Hospitality Students.

“Many students have taken on the responsibility for the service and the venue presentation,” she said.

“Their creativity and professionalism have played a vital role in delivering this high tea experience.

“I would also like to take the opportunity to acknowledge our industry guests and all our supporters who have joined us. Your engagement, partnership and encouragement are invaluable to the growth of our students and programs.”

Patisserie student Hatice Dengiz described her high tea creation – La Perle Dorée (the golden pearl) – as a true reflection of the event’s theme.

“Its golden sphere adds a touch of luxury, and the delicate presentation creates a refined, elegant indulgence,” she said.

Hatice said creating the dish had required both precision and consistency.

“My training at William Angliss Institute helped me develop strong skills and confidence using advanced patisserie techniques,” she said.

A trained medical doctor, Hatice said she had decided to pursue patisserie to fulfil a lifelong passion.

“I wanted to fulfil my passion for cooking and patisserie, and I have enjoyed every minute,” she said.

“After graduating I aim to create my on signature style and open a home-based patisserie.”

Each year the high tea offers the students the opportunity to showcase the advanced skills they have developed throughout their studies as they near course completion.