Included in the course price is:

- instruction from qualified and enthusiastic chefs

- detailed course notes and recipes

- all ingredients necssary

- use of all equipment required

- a light lunch and refreshments

There are several car parks in the surrounding area, short-term street parking in nearby streets during the day and ample street parking of an evening is available.

Flagstaff Train Station, and Southern Cross Train Station are both within a 5-minute walk from William Angliss Institute.

A regular tram route along La Trobe Street services William Angliss Institute.

We welcome all feedback about our Short Courses. Please use the contact us page, or email to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Alternatively, you may phone the Short Courses team on 9606 2111.

If you have a complaint:
In the first instance you should contact or approach the Manager, Short Courses if you are unhappy with any aspect of the courses or services provided by the Institute.

An outline of the Institute’s formal and informal procedures can be obtained by requesting a copy of the William Angliss Institute Student Guidelines.

A process of appeal is available in case of disputes over decisions under the Institute’s policies outlined in the Institute’s Guidelines available from the Information Centre or by contacting the Manager, Short Courses.

The Institute is aware that some participants can experience difficulties as they adapt to an unfamiliar learning environment. Information on assistance and services available can be obtained by contacting the Manager, Assessment and Support Centre, William Angliss Institute 03) 9606 2111.

The successful completion of all identified nationally recognised courses requires demonstration of competence to workplace standard in all the requirements of that course. Some flexibility is available to allow for differing training situations.

The course instructor will provide information about the assessment process.

A range of assessment practices are used to assess competency including:
- Individual and group assignments
- Case study
- Practical demonstration
- Practical experience
- Interview
- Group project
- Presentations

A Statement of Attainment certificate will be issued to those people who successfully complete the units of competency.

Non-accredited courses do not require assessment.

All courses: attendance at classes is required in order to complete the course and receive a certificate.

Wheelchair access is available in most areas of the Institute. Advice of your particular circumstance at the time of enrolment would be appreciated. Should you need further information or assistance, please phone (03) 9606 2111.

Due to occupational health and safety factors and the comfort of course participants, it is recommended that enclosed, soft soled flat shoes be worn to all cooking courses.
Aprons, gloves, and hair nets will be provided where appropriate.

Should you wish to transfer a booking to another date or course, a $50 administration fee will apply if the request is received more than 5 working days before the course commencement date.
Transfer requests received 5 or less working days prior to course commencement will attract a 50% transfer fee.
No transfers apply once the course has commenced.

Online Bookings:
All online bookings will receive an automated confirmation letter and tax invoice.
This confirmation will include details of course commencement date, time and location, noting any prerequisites for selected courses, if uniform and/or equipment is required. Verbal confirmation will be given for bookings received less than three working days prior to course commencement.
Bookings are not confirmed until payment is received.
If you have not received confirmation within a week of course commencement, please phone 9606 2111 to confirm booking.


Manual Bookings:
A confirmation of booking letter including receipt and details of course commencement date, time and location, noting any prerequisites for selected courses, if uniform and/or equipment is required, will be either mailed or given prior to the commencement. Verbal confirmation will be given for bookings received less than three working days prior to course commencement. Bookings are not confirmed until payment is received.
If you have not received confirmation within a week of course commencement, please phone 9606 2111 to confirm booking.

GST has been applied to all courses not determined as a Training for Work or education course as defined in the Goods & Services Tax Act 1998.
All courses which attract GST have been priced with the tax included in the advertised cost

A group booking of 12 or more participants will receive one booking for an additional person free of charge. All group bookings are subject to availability.

Students of William Angliss Institute (with a current Student Card) will receive a 25% discount on Short Course bookings. Members of Angliss Global Network will receive a 20% discount, and all other students receive a 10% discount on presentation of their current membership ID or student card at time of booking.

Due to occupational health and safety factors persons under the age of 15 years are not permitted to attend courses, other than those courses which are specifically designed for children (see Kids in the Kitchen). According to Occupational Health and Safety Guidelines, it is also deemed unsafe for young children to be in attendance during the courses.

Anyone 15 years or older, unless otherwise stated in course description (see Cookery for Kids). Please note that participants enrolling in any course where alcohol is included must be 18 years of age or over.

Date of birth details are required for all courses. No other prerequisites are necessary for Short Courses unless specified.

Children

Due to occupational health and safety factors persons under the age of 15 years are not permitted to attend courses, other than those courses which are specifically designed for children (see Kids in the Kitchen). It is also deemed unsafe for young children to be in attendance during the courses.

For Lifestyle courses and Coffee courses, please call our booking office on 03 9606 2111 to book over the phone and pay via credit card.

All Compliance courses can only be booked and paid online via Paypal or credit card.

Book in person at William Angliss Institute Information Centre, William Angliss Institute 555 La Trobe Street (Corner King & La Trobe Street) Melbourne Vic 3000.

Opening Hours:
Monday to Thursday: 9am–5pm
Friday: 9am–4.30pm

Book via Mail
Please complete the Booking Form  and attach either a cheque, money order or credit card details for the full cost of the course. Bookings are not confirmed until payment is received.

Mail to:
Short Courses
William Angliss Institute
555 La Trobe Street,
Melbourne VIC 3000.

To enrol and pay using credit card via a secure server (Paypal), click here to access the course bookings page. Select the topic you are interested in (cookery, baking, confectionery etc). This will open a menu of all upcoming courses. Click your preferred course and date. This will take you to the course description. Click "continue" to proceed with your booking.

All courses are subject to minimum and maximum numbers of enrolments. If insufficient enrolments are received, the Institute may need to cancel classes. You will be advised no later than 24 hours prior to the scheduled commencement date and a full refund will be available to you.

Should you wish to cancel a booking, a $50 administration fee will apply if the request is received more than 5 working days before the course commencement date.
Cancellations received 5 or less working days prior to course commencement will attract a 50% cancellation fee. No refunds apply once the course has commenced.
Seven days should be allowed for all credit card refunds, and ten working days for all cheque refunds to be processed.