VET Hospitality students prepared another outstanding dinner service at lunchtime today as they work towards a Certificate II in Kitchen Operations. More than 20 diners—both staff and parents—enjoyed a fine dining experience with a choice of Chicken and Thyme Ballotine or Pistachio-crusted Freesh Travally Fillet for the main course, and Malaysian Pineapple Tart or a Blue Cheese Mousse for dessert.
It was great to see students working with such professionalism in the kitchen, happy to discuss the menu and the intricacies of preparing each dish.
Teacher, Peter Adams, said that for any students looking to get into the Hospitality industry, the timing was perfect.
“There’s a real shortage of chefs and kitchen staff in the region,” he said. “There’s never been a better time for young, keen cooks to enter the workforce.”