Students prepared and served a range of mouth-watering treats and drinks during a reception for guests and staff. Hospitality students catered for ‘The Christmas Event’ as a controlled assessment where they had to plan, buy, cook and serve the items.
There was plenty of variety on the menu with four different starters, mains and desserts plus drinks including fruit smoothies, non-alcoholic egg nog and mulled wine. Students were allocated specific items to prepare and individual roles in the restaurant, with some tending bar, others acting as kitchen porters and waiting staff.
A total of 12 students took part in the process that they are now reviewing as part of their coursework. This is the second ‘event’ that has taken place and there is a further one planned for next term that will be catered for by the second cohort of Year 10 hospitality and catering students.
Teacher Miss Letchet said: ‘It went well and was very successful. The garnishes by Abi Smith came out well, our head chef on the day was Abbi Coles who was in charge of all the cooking, and the head of front of house was Georgia Hunt.
‘The students had about six weeks to practice and they were in the food technology room for 12 hours. At 08:35 they went to buy all their ingredients then started cooking at 11:30 all the way through until about 19:00. It was an intensive day. The guests absolutely loved it and there wasn’t much left although the students got to sample their own food at the end.’
The menu included vol-au-vents, chicken satay, spring rolls, quiche, chicken goujons, lemon meringue pies and chocolate cheesecakes. The students also had to take into account special dietary requirements with Bethan Martin preparing a separate dish for a guest who was wheat intolerant.
Georgia Hunt said: ‘I cooked chicken goujons and helped make the mince pies. The thing I learned from the day was that it was quite a lot of pressure working to a deadline in a kitchen environment but you can do it if you concentrate.’
Abbi Coles said: ‘I made some lemon meringue pies, three yule logs and I was managing the team, making sure they were on time and that everything was going to be prepared. Everyone knew the importance of the event. There was a small amount of food left so we all got to sample it and some of the guests asked if they could take a bit home. We got quite a few emails from staff complimenting us, so I was happy that they had enjoyed it. It was quite rewarding.’