ICAE experienced a hub of activity on Wednesday 7 March 2018, when the Certificate IV in Hospitality and Certificate III Commercial Cookery students prepared for a practical assessment activity on campus to demonstrate their culinary and hospitality skills.
The cookery students prepared all the items on the menu for a seated lunch for 20 persons. Based on the unit of competency (SITHCCC008: Prepare vegetable, fruit, egg and farinaceous dishes) they created:
Ravioli, beurre noisette, sage ( V )
Gnocchi, tomato sauce, chorizo, pumpkin, olives, spinach and parmesan
Poached salmon, fennel, gran pea, lemon and dill risotto
Porcini mushroom polenta with ratatouille ( V / GF )
The font of house students set up a simulated restaurant environment complete with a functional bar and espresso coffee service in preparation for the lunch service. Based on the unit of competency (SITHFAB014: Provide table service of food and beverage) the students took on roles and responsibilities of supervisor, food and beverage attendants, bar and barista staff.
Once the room was prepared and ready for service, the cookery students and ICAE staff arrived at the “restaurant.” The front of house students welcomed and seated the guests, and offered pre meal service of cold beverages before applying the plate carrying techniques to serve the well presented and tasty meals the cookery students had prepared. Lunch service was completed with espresso coffee service and positive comments on the feedback forms from the guests.
After the “restaurant” had been cleared and cleaned, the front of house and cookery students met in the kitchen for a debrief session and shared positive and constructive feedback on the learning experience they were able to participate in on campus at ICAE.
