Our Melton Campus Year 10 Hospitality students have also been developing their practical skills in preparation for their upcoming assessment task.

In Week 2, students prepared fresh bruschetta, focusing on garnishing and plating techniques.

This practical lesson allowed students to explore colour contrast, texture, height, and portion control while presenting their dishes professionally. They demonstrated creativity, carefully considered visual appeal, balance, and overall presentation, essential skills in the hospitality industry.

In Week 3, students further refined their decorative techniques by baking chocolate cupcakes. This session provided valuable practice in piping, icing consistency, and decorative finishes. Students worked diligently to improve their control, precision, and attention to detail, all of which are critical in achieving high-quality presentation standards.

We were delighted to welcome Sam Butcher to our class to conduct a demonstration on cupcake decoration. As a professional baker, Sam shared her expertise and practical tips with our students. Her guidance on piping techniques, icing consistency, and creative design inspired students and they greatly benefited from her experience and enthusiasm.

These practical experiences are preparing students for their upcoming assessment, in which they will apply their garnishing and decorative skills to design and decorate brownies. We look forward to seeing their creativity and technical growth showcased in their final products. 

Himani Devi, Teacher, Melton Campus