VET Hospitality students put their learning to the test today, providing a breakfast service for staff as part of their competency in food preparation, cooking and service skills.

The menu included a compote of fresh seasonal fruit served with yogurt, then a choice of Eggs Benedict or a Spinach and Mushroom Omelette. The students even baked fresh bread to accompany the Eggs Benedict.

Staff agreed that quality of the food was excellent, and the clean plates heading back to the kitchen were testament to that!

Congratulations to all the chefs. We eagerly await the next food service.