It’s been a challenging year for VET Hospitality students completing a Cert II in Kitchen Operations.

While most of their Year 12 peers have completed classes for the year, these students are still hard at work in the kitchen completing their final outcomes.

Today that meant a breakfast service followed immediately by a take-away lunch menu.

This morning their classroom became a restaurant with staff enjoying a menu of Fruit Compote with Yoghurt, followed by a choice of Fried Eggs on Sourdough with Potato Rosti and Grilled Tomato, or Eggs benedict with Proscuitto and Hollandaise Sauce.

Today’s lunch menu includes Prawn Paella, Chunky Beef and Bacon Pie and Sticky Date Pud.

The students will be back in the kitchen on Monday for their final luncheon function.

More great photos on the BSSC Facebook page