The St Clare's Fine Dining Menu revealed the talent of year 11 hospitality students who recently cooked for 20 community members to test their skills in the kitchen.
The students worked furiously in the kitchen of the school's Trade Training Centre to cook items to order from the menu that included asian duck, carpaccio, vegetable stacks, surf and turf, chicken parcels, asian salmon, chocolate lava cake, apple frangipane tarte and tociao del cielo with passionfruit sauce.
Principal Peter Nicholls was one of the guests who attended the May 31 event and he said that "under the direction of their teacher Laurent Gonfond the year 11 students excelled."
"The event gave all students a real time experience of working in an industrial kitchen and simulated restaurant environment. They were ably assisted by their year 12 peers who waited on the tables in a most professional and dignified manner," Mr Nicholls said.
The St Clare's Fine Dining event saw the students designing and preparing a menu, organising table setting, preparing a three course meal, taking orders, maintaining excellent customer relations and all within a team environment.
"Students worked for long hours to ensure the success of the project, and the wonderful outcome gave all involved a sense of achievement and confidence in their ability to learn and grow in a pressured environment.
"The ability to work hard and excel in the acquisition of skills is something to celebrate."
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