Week 6 Alliance breakfast

The hospitality certificate students prepared and provided the PBC Alliance breakfast in a buffet style on Friday of Week 6. This event is run once a term – since covid the event has transitioned to a plated meal, with students working from a set standard to produce and serve a plated full English breakfast. This term saw the students take on the challenges of a buffet style breakfast – which is heavy on preparation and requires a greater degree of control. Students are presented with the opportunity to further their knowledge of food preparation and service, providing an exceptional catered event for our PBC business partners in the greater community.

Week 7 Principal’s Breakfast

Michael Rambold’s Year 11 certificate II class were presented with another opportunity to showcase their newfound buffet knowledge to cater for the GCPSA Principal’s Breakfast on Thursday morning of week 7. This event saw the class finetune their presentation skills, setting the dining room to cater for 15 Gold Coast school Principals in an elegant buffet style. The menu featured a range of delicately prepared breakfast foods, ranging from ham and cheese croissants and danishes to eggs benedict and florentine – all hand prepared of course! Please see the beautiful dining room and main course below. 

Week 8 Year 9 Indigenous Foods Unit Practical Test

Year 9 food tech covers Indigenous foods for unit 2. The students have covered a range of Indigenous herbs and spices in their cooking this term – from bush tomato braised sausages to wattleseed and chocolate self-saucing puddings. This unit’s practical assessment required the students to produce a pasta dish including lemon myrtle – a fragrant Indigenous lemon herb. This saw the students produce a wide range of dishes – from spaghetti bolognaise to spinach and cheese penne – a few from Michael Rambold’s 9C class have been featured below.

Week 9 Soup Kitchens

To welcome winter and close down the term the Year 11 certificate II students are running a soup kitchen – catering to PBC staff with a warming winter soup and cheesy garlic bread. The students lovingly prepared a French onion soup and a zucchini, leek and potato soup. This event allows the new class of certificate students to present their skills to the wider PBC community and encourages PBC staff to support the hospitality team.