Students in Year 11 have produced an array of quality dishes for the practical element of their Level 2 Hospitality and Catering exam this term.

Provided with an exam brief, students were required to plan and prepare a two-course meal; although the main course was mandatory, students could choose to present either a starter or dessert alongside it.

Dishes included traditional favourites such as dumplings, burgers, chicken and salmon; Italian classics such as ravioli, seafood linguini, spaghetti with meatballs and gnocchi; and an array of delicious curries. Desserts were equally mouth watering with everything from cheesecake and chocolate brownie to meringue, trifle and Italian panna cotta on the menu.

Our young chefs had to think carefully about presentation too as this was also part of the grading criteria and as a result, dishes were displayed in a variety of creative ways befitting of a professional restaurant. Students had clearly considered colour, plate layout and garnishes for maximum appeal.

Of course, time management was part of the challenge as students had to work within strict time constraints, however all succeeded in presenting their dishes on time. Well done to all of our young chefs.