Mediterranean Lunch by our Cookery students

This week our Advanced cookery students designed a three-course menu that includes a fish dish, involving the filleting of a fish, freshly made pasta - ribbon or ravioli, plus dessert - all with a Mediterranean theme.
This is one of our most popular projects as the students must design a three-course menu, cost it in a spreadsheet to meet a specific budget, create a menu card and timeplan to help them execute the tasks. They must serve the menu to a guest who arrives at 12.30. Everything is done on the day. The students also get to sit with their guest to savour and enjoy their creations.

Along with our cookery students, the Food & Beverage, Level 4 students showcased excellent wine and food service to the guests.

Some of the dishes prepared were -
- Pan seared fish with salsa and mesclun salad
- Fettuccine Al Burro with handmade pasta
- Semolina cake soaked in orange blossom syrup, rosewater sorbet, pistachio crumb & candied orange peel

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Want to read more? The Press has you covered!

🤖 What skills do you think give a CV the ultimate edge in a robot-filled workplace?

52.5% Human-centred experience and communication

52.5% Complete
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30.1% Resilience and adaptability

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2.7% Other - I will share below!

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Share your favourite main crop potato recipe and win a copy of our mag!

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