It is not often that parents get to come to the College to truly taste for themselves what their child has created as part of the learning, but that is exactly what happens each year for the VET Hospitality class.
Throughout the year, teacher Mrs Kirsty Brown has been guiding learning for the 19 students to focus on this event, which show cases the hospitality skills they have learnt. After excursions to Chateau Yering and The Windsor Hotel for high tea experiences, the students develop their ideas, trial recipes, and create a menu of food and drinks.
This year, sustainability was a high priority, with single-use products like straws and paper serviettes eliminated while invitations were emailed instead of being printed and posted. Students also made use of herbs and flowers from the College gardens.
The menu included appetisers (beetroot and hommus dips with cheese twists and pita crisps), homemade quiche and a variety of sandwiches for main course, then mini lemon tarts, chocolate-dipped strawberries and chocolate brownie for dessert, as well as iced chocolates and coffees and fresh fruit juices.
The students worked out who would take on front-of-house or kitchen roles or the serving of drinks, with chefs also taking the food out to guests.
“It’s important for them to have a realistic function for them to participate in. They need to plan, prepare and deliver,” Mrs Brown said. “The parents appreciate coming to the school and seeing what the kids do and see their children in action. It showcases how brilliant they are and how brilliant the College is.”
