Year 12 Hospitality students demonstrated their culinary skills again in the kitchen. They served a three-course sit-down meal to the principals from different schools and colleges.
The students worked hard leading up to the function in food preparation, to deliver a meal to a high standard. The meal consisted of two different soups for entrée, the main was chicken roulade or pork with sage and apple sauce and black forest cheesecake or sticky date pudding for dessert.
We had a few hiccups when the mash got burnt but quickly had to rethink our plan. This is all part of learning for the students.
Several principals came in to thank us for a wonderful meal and food service.
My Year 12 students have achieved a lot in the last four years working with me in the kitchen. They have one more function to do – Farm Function, before they finish.
I am very proud of what they have achieved.
Julie Peters, Head of Hospitality
GCC families can see all the photos on Pixevety here.