On Thursday 17 and Friday 18 May, the Year 11 and 12 VET Hospitality students participated in serving guests a two-course meal prior to their viewing of ‘The Servant of Two Masters’. The evening was filled with delicious food, lots of laughing and most of all a massive learning curve.
For many of the students, particularly the Year 11s, this was all very new. The concept of an assembly line, using the warmers and working under timed conditions were all key aspects that helped us understand the difference between the preparation and service of a large-scale meal.
Guests were greeted by some of the students and escorted to the T&E Boardroom, which was decorated with bundles of balloons, gems scattered on the tables and beautiful images of the cast of the theatre production.
For entrée the guests were welcomed by a plate of bruschetta topped with mozzarella. For main, there was two options; pork loin served on ploughman’s mash with sautéed broccolini and cranberry jus, or grilled chicken breast stuffed with sage-infused ricotta wrapped in prosciutto served on sweet potato mash with sautéed asparagus and a creamy mushroom sauce. For dessert, there was also two options; a citrus tart topped with a tuile biscuit filled with a berry coulis and served with whipped cream, or ‘chocolate decadence’ – a chocolate brownie served with chocolate mousse and berry coulis topped with marbled chocolate and whipped cream. Guests were also offered coffee or tea to have with their dessert.
I would like to say a massive thank you to all those helped behind the scenes in the coordination of the event, some of those including; Ms Sjepcevich, Mrs Gooden, Mrs Broad, all the Hospitality students, and, of course, Chef John Curtis.
I hope all that attended enjoyed their evening from their meal right through to the theatre show. As students we learned the challenges of a busy service, allowing for two nights of quality service.
Vice Captain/Year 12 Hospitality Student