VET Hospitality 4 students moved a step closer to their Certificate II in Kitchen Operations when they served breakfast to staff this morning. The Ulumbarra kitchen was a hive of activity with students producing three different egg dishes:

Fried Eggs with fresh hash browns, caramelised onion and a beef sausage.

Eggs Benedict topped with prosciutto and hollandaise sauce.

Spinach and mushroom omelette served with grilled tomatoes.

Fruit compote was also on the menu—served with fresh yoghurt—while the smell of fresh bread had everyone looking forward to their breakfast, with students baking their own crusty mixed seed bread.

The response from staff was unanimous… a delicious breakfast and a great way to kick off Tuesday.

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