William Angliss Institute NSW

Founded in 1940, William Angliss Institute focuses on developing leaders in the ‘experience economy’ – foods, tourism, hospitality and events – where consumers choose to spend more, share more and find more happiness in ‘experiences’ rather than ‘things’.

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William Angliss Institute NSW

Founded in 1940, William Angliss Institute focuses on developing leaders in the ‘experience economy’ – foods, tourism, hospitality and events – where consumers choose to spend more, share more and find more happiness in ‘experiences’ rather than ‘things’.

Student Stories from William Angliss Institute NSW

Find out what students from William Angliss Institute NSW have to say about their study experience.

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Frankie Ferrante
Certificate III in Patisserie

Frankie Ferrante graduated from William Angliss Institute’s Sydney campus in 2015 with a Certificate III in Patisserie. Having studied hospitality at school and countless hours of cooking at home, Frankie wanted to advance his knowledge of culinary techniques which lead him to enrol at William Angliss Institute.

Studying patisserie can take graduates around the world, working in boutique kitchens and patisseries producing sweet treats to delight customers. Students are trained in innovative techniques and are provided with the expert knowledge in patisserie creations required by the hospitality industry.

Frankie’s highlight during his time at Angliss was a vocational placement at a KitKat pop-up kitchen. Over 60,000 KitKat’s were created by Frankie and his team during the month-long placement. This partnership program provided him with invaluable industry experience, as well as allowing him to develop his chocolate tempering skills.

“Delicate fingers” and a “gentle touch” are required to succeed in the world of dessert making, according to Frankie, who is now a pastry chef at Icebergs Dining Room and Bar in Bondi Beach. Frankie describes working in an environment with Michelin-starred chefs as “constantly inspiring”, but acknowledges that a large amount of teamwork, cooperation and resilience is necessary for the restaurant’s service periods to run smoothly.

He advises the future generation of chefs and hospitality leaders to “be prepared to put in all you have”, but ultimately, if you “study hard, a fulfilling career could be your reward”.