Year 11 Hospitality - It doesn't get much more hands on than this...

All Antica

Year 11 Hospitality students ventured out to All Antica Italian Restaurant benefiting from the hands-on experience of crafting their very own Bespoke Pizza. This dynamic and interactive experience reinforced their theoretical based knowledge and applied it in a practical setting.

Students weighed, rolled and crafted their very own Pizza’s. With their increased motivation students were also able to facilitate an interview with Shane and Helen. Discussions focused on the inspiration behind their menu items, workplace health and safety, small business operations and qualities and attributes of their kitchen brigade.

Year 11 Hospitality students will continue to grow these positive connections inviting their peers to morning tea to celebrate and share their learning in week 10.

RACV Royal Pines, Gold Coast

Embarking on a transformative journey into the vibrant world of hospitality, Year 11 students ventured into a three-day work experience at the prestigious RACV Royal Pines, Gold Coast. Guided by the Food and Beverage Manager and Human Resource Manager, they explored the hotel's operations, from back to front of house.

At all times facing challenges with professionalism, students assisted with onsite set up and running of 2 large corporate events expos and dining experiences. Their afternoons were spent indulging in the life at a 5-star resort, and included experiencing Italian delights at Amici Pizzeria.

Day two featured students creating mocktail’s in the Pool Bar and packing down a dance floor with engineering on the 21st floor, overlooking the golf course and Surfers Paradise. Students learned to make a 'Virgin Mojito' and 'Sunrise', mastering the artistry of non-alcoholic beverages.

A visit to Teppanyaki restaurant Arakawa showcased Japanese cuisine during Cherry Blossom season. From teriyaki chicken to rib-eye fillet, each dish was prepared before them. The chef bid farewell with a salt inscription of 'thank-you', highlighting the skills and dedication to craft that was evident throughout our stay.

Leaving with newfound skills and a heightened passion for hospitality, students departed with a treasure trove of experiences to enrich their journey in the industry and wider afield.

Mrs Colleen Beattie, Head of Hospitality and Food Technology