The Year 11 Food and Hospitality students catered Brunch for 12 staff members as part of their Collaborative Task. They worked in groups to produce and serve a main and dessert for four staff members that was suitable for a brunch menu. Savoury Waffles, Chicken Caesar Salad and Foccacia were served as the mains with Raspberry Almond Tarts, Raspberry Cheesecake and Avocado Chocolate Mousse for dessert.
The students set the table and served the food to their guests. They did an outstanding job, producing items to a hospitality standard.