VET NEWS
Hands-On Learning in the Kitchen: A Delicious Journey for Hospitality Students
As part of their Certificate II in Hospitality, our students have been busy honing their culinary skills in the kitchen this semester, and the results have been nothing short of impressive. From vibrant fruit salads to classic comfort food, these future chefs are mastering essential cooking techniques with passion and precision.
This week, students crafted a fresh and flavorful fruit salad, showcasing their ability to create colorful, nutritious dishes. They also prepared a Caesar salad, topped with a perfectly poached egg, demonstrating both skill and creativity in balancing textures and flavors. The class tackled a hearty main course—veal schnitzel paired with a crunchy coleslaw—offering a perfect mix of crispy and creamy. To top it all off, the students made a delicious bruschetta, with toasted bread, ripe tomatoes, and a drizzle of balsamic, proving they’ve got the art of Italian appetizers down.
These hands-on lessons are an integral part of their Certificate II in Hospitality, providing valuable experience as students build their culinary knowledge and work together to create dishes that reflect both technique and innovation. Stay tuned for more mouth-watering updates from our kitchen!
