June 22, 2018 0 comments

Upon attending the Year 12 Hospitality Tapas banquet last week, one could be forgiven for thinking they were eating at a local restaurant. We rarely see the work required before a dish is glided seamlessly through the kitchen doors and onto the plates of those who eagerly await. However, we certainly were able to experience first hand the level of professionalism, pride and delicious flavours created by our talented students in these dishes.

From preparation to plating up and service, there is no doubt our students are learning life skills that will benefit them beyond their college years, and it’s so rewarding to see it all in action. What I love most is that many dishes created in Food and Hospitality are inspired by recipes we know and love, yet often include a twist. Something that sets it apart showcasing an individual’s understanding of how flavours complement each other, not to mention the opportunity to exercise some creative flair.

Dishes prepared at the Banquet included Jalapeno Poppers, Spinach, Feta, Sundried Tomato and Egg Ravioli, Fried Chicken with Herb Yoghurt, Coconut and Passionfruit Custard Pots and Raw Chocolate Raspberry Slice. Hungry yet?

Kelly Rowett – Community Relations








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