Using industrial sewing machines was incredible and being able to use programs like WGSN and Illustrator was so useful for getting to know the industry.

I learned how each part of a garment fits together and the importance of a few millimetres through Pattern Making, and how the properties of different fabrics affect a garment in Fibres and Fabrics. Making a folio in Design was incredibly useful for showing my skills during interviews.

I’m currently a Junior Menswear Sample Coordinator for Stüssy, Misfit and Xlarge. My responsibilities include measuring and fitting garments for quality control, product set up, communicating with suppliers, assisting with photoshoots and online descriptions.

Work hard and take pride in your work. It will help you get a job in the long run if you’re able to show your work and be confident in it.

Growing up, I spent all my time outdoors exploring the wilderness and observing the native flora and fauna around me, which I've carried through my life. I always knew I would like to be working outdoors.

My course has taught me a great deal about the importance of correct plant identification and the ability to tackle various invasive species.

I’ve enjoyed the way it has focused on the importance of native flora and fauna while looking back at Australia’s cultural history, which plays a significant part in the way we should look at conservation and sustainability practices.

The research I did on many different topics for the course, such as researching and testing different materials/finishes, was extremely beneficial in helping clients make wise and practical choices. Working on projects during the courses gave me structure in starting a real-life project and knowing what to do, how to do it and in which sequence.

If you know what you’re doing and feel confident, your clients will feel confident in engaging you. All the research you do for assignments will come in handy when you start out in the industry. The course is very much aligned with how the industry operates.

The class sizes are smaller and more hands-on, so the chefs really get to know each student and you get to see - and taste - the fruits of your labour.

It’s clear they really want you to do well. All the chefs here are so engaging and unbelievably talented, I just try to soak up as much of their knowledge as I can.

Coming from a university background, this was a huge change for me. I was used to being in classes of over 60 students, the lecturers didn’t know your name and most of your learning is spent looking at lecture slides.