Angliss students rise to WorldSkills challenge
*Photo from WorldSkills AustraliaThe 2023 WorldSkills Australia National Championships saw three Angliss students face intense competition from students across Australia at the Melbourne Convention and Exhibition Centre.
WorldSkills Australia is a social enterprise that believes skills drive the future of young people and has been enabling people to showcase their trade and skills talents since 1981. It is also part of an international WorldSkills movement.
The Honourable Gayle Tierney MP, Minister for Training and Skills, met with trainees and apprentices from across Victoria including Angliss student competitor in Restaurant Service and WorldSkills Team Victoria Ambassador, Stefana Ostojić. Stefana has recently completed a Certificate III in Hospitality and was eager to put herself to the test.
When Minister Tierney asked Stefana how she prepared for the WorldSkills Australia National Championships, she replied, "My teachers at William Angliss Institute have been great mentors and nurtured my development. I have had the opportunity to take part in many competitions while studying, which has built my skills and increased my confidence to compete in WorldSkills."
The State Government aims to ensure that all Victorians can access the training they need to secure jobs. "Victoria's TAFE and training system is world-class, and our apprentices, trainees and students are showcasing the results of their training at the WorldSkills Australia National Championships," said Minister Tierney.
According to the Institute's Program Management Leader VET Operations David Wilson, Angliss students did very well, considering the demanding environment to keep focused over two or three days. "Students are put under more pressure during competitions than in the classroom. Competing takes them out of their comfort zone, teaching resilience, the ability to work under pressure and how to prioritise tasks within tight timeframes," said David.
"Competitions also expand networks for students and puts them into the marketplace for employment, some are even offered jobs while competing," he added.
Both Stefana and Cody Bresser, current student in Certificate III in Meat Processing Retail Butcher (Apprenticeship), who participated in the Retail Butchery category, competed for three consecutive days. Cody's tasks included breaking down a large carcass and making sausages for retail sale, while Stefana's included casual dining service and preparing mocktails. Certificate III in Commercial Cookery / Certificate IV in Patisserie student and competitor in Patisserie Kathryn Westwood, competed for two days producing chocolate confectionary and petits fours.
From a young age, Stefana loved hospitality and helped organise celebrations with family and friends. She felt well-prepared for the WorldSkills Australia National Championships. " My teachers at William Angliss Institute taught me how to face difficult situations and motivated me to keep going because they believed in me. I am looking forward to starting the Diploma of Hospitality Management 2024," explained Stefana.
To anyone looking to expand their skills, Stefana says, "Get involved in competitions. Even if you feel anxious when people are watching you, remember that people are curious about your craft and excited to see what you have to show to the world."
A self-confessed "big meat eater", it was only after Cody started his course in butchery that he found out that his great grandfather had also been a butcher. The mix of theory and practical work as an apprentice have given him a hunger to compete as he has gained a lot of confidence in his butchery abilities My training goes beyond knowing how to cut meat and includes hygiene and sanitation practices plus assessing carcase quality.
"Taking up the WorldSkills Australia National Championships challenge was an amazing experience, even without winning a medal. I encourage more butchers under 25 years old to compete because you gain so much experience from other butchers, increase your knowledge of the industry and make lifelong butcher friends," reflected Cody, who already has his eyes set on WorldSkills in Brisbane in 2025.
This was Kathryn's first patisserie competition, who works as a Commis Chef at Tokar Estate and runs her own cake business @kathryn.cakes. For her, the experience was valuable in getting constructive feedback from the judges and making new friends in the patisserie industry.
In meeting the challenges of the Championship, she explained that she applied everything she learnt during her Angliss training. "In class, we were drilled in keeping to strict times for each task, shown how to create work flow plans and guided on the best order to do tasks, especially for gâteau. These gave a good idea of what to expect," said Kathryn.
Angliss WorldSkills mentors were:
- Teacher Hospitality Programs David Kerr for Hospitality Restaurant Service & Team Victoria Restaurant Service. The Bronze Medal winner for Restaurant Service, August Jellis from Box Hill Institute, was kindly trained by Hospitality Programs Teacher David Kerr at the request of WorldSkills Australia.
- Teacher Professional Cookery Lisa Morrison
Angliss convenors were:
- Training Restaurants and Functions Coordinator Jason Schumacher; and
- Teacher Meat Processing (Retail) Raymond Ashman, who was also a judge.
William Angliss Institute has a commitment to collaborating with industry to enhance the student learning experience. For more information about opportunities in butchery, hospitality and patisserie contact enquiry@angliss.edu.au or call +613 8595 5334 to learn more.
