Our Year 10 BTEC Hospitality students donned their chef-whites as staff were treated to a three-course meal as part of their Unit 6 assignment on Thursday and Friday last week.
Students were split into two groups; each designed, planned and prepared a nutritious meal from scratch, distributing the tasks involved between them, as well as setting up a dining area.
Under the watchful eye of Mr Desborough and Director of Catering Mark Hancock the students whisked, chopped and prepared delicious food which filled the corridors with tantalising aromas. At lunch time, just as in a professional restaurant, the students directed their guests to their seats where they were given a menu, which they had previously decided on. The menus were:
Thursday group menu
Starter
Chicken & Avocado salad with sliced Mozzarella, drizzled with olive oil and a selection of dough balls with garlic butter dips.
Main
Freshly made lasagne with Brighton bolognese, sprinkled with basil.
Dessert
New York Cheesecake with a raspberry coulis topping.
To drink
Virgin mojito served with ice.
Chefs: Amber, Aji, Libby, Ashlyn, Mia & Jake
Friday group menu
Semplicemente il migliore
Starter
Lamb tagliata with watercress and tomato served with an onion and anchovy bread.
Main
Honeycomb cannelloni.
Dessert
Dairy-free chocolate mousse.
To drink
Limoncello soda or non-alcoholic Pimms.
Chefs: Nicholas, Ayesha, Paige, Emils, David and Lily
There was a real sense of pride as the students served their food to their teachers. After the food the guests were asked to pay only what they thought their meal was worth, with the team earning the most crowned winner. This assessment gave students the experience of what it’s like to be a chef in a professional kitchen.
