News and Events

Guest Lectures from Taj Samudra

Taj Samudra Hotel Manager Mr Kiran Bussari delivered a highly informative and experience sharing lecture that provided an additional window for students to have a keen understanding of the local Industry and the journey they themselves will be taking in the future.

Guest Lectures from the Industry

The William Angliss Institute @ SLIIT has on many occasions hosted a number of different guest lectures from various different individuals who have worked, operated and gained significant recognition for their hard work in the field of Hospitality. However these guest lectures will now carry more significance both in terms for the student in qualifying

Graduation 2020

William Angliss Institute @ SLIIT , 6th Graduation held on 29th January 2020Chief guest – Mr. Harsha Amarasekera (Independents Non-Executive Director/Chairman of CIC Group ,William Angliss institute Australia representatives, SLIIT Representatives and Board of Directors, Industry delegates.

Charitable charm

The Students of William Angliss Institute @ SLIIT took it upon themselves under the guidance of their Lecturers to embark on a CSR Project that took them to a small village school in the outskirts of Matara. The smiles on the faces of the children show that they are not forgotten when they received Educational

William Angliss Institute @ SLIIT – Graduation 2019

Graduation 2019 William Angliss Institute at SLIIT concluded yet another successful graduation on Jan 23rd 2019. From batch 10, 11 & 12, over 100 students graduated. Chief Guest – Mr. Kumar Sangakkara – Former Sri Lankan International cricketer and former captain of the Sri Lankan national team Guest of Honor – Mr. Sumal Perera –

Culinary Arts and Food Expo 2018 Chennai India

The South Indian Chefs Association (SICA),, opened its doors in Chennai, India to All Hotels in South India, to second time returner Mauritius and for the First Time Team Sri Lanka to the their 5th Edition of the Culinary Arts and Food Expo 2018. This is the first time that the World Association of Chefs Societies

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Hospitality Management – February / June / September
Commercial Cookery – February / June / September
Event Management – February / June / September
Patisserie – May / September
Short Course – October / November

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