Serving up a storm

Hospitality is an ever-evolving industry. Trends come and go, but the dedication to providing high quality service is ever present.

SINÉAD RAY Senior Hospitality Teacher At St Peters, our Senior Hospitality course presents students with the opportunity to complete a nationally recognised qualification, Certificate II in Hospitality, studying units of competency that include preparing espresso coffee, responsible service of alcohol, preparing simple dishes, working effectively with others, and using hospitality skills effectively. Our students also have the option to extend themselves by completing the Certificate III in Hospitality which provides more training on coaching others in job skills and further hands-on experience in the hospitality industry. This equips them to take on supervisor roles, making our students even more employable. As one Year 12 student, Mya Eid, explains, "I have learnt a lot of valuable skills that transfer easily to my work role. I have enjoyed learning new cookery skills, making recipes from scratch, and preparing foods I would not usually be exposed to." Our links to industry are incredibly important in delivering our training with chefs and industry professionals regularly visiting our classes. Students also have the opportunity to work alongside our catering team here at St Peters to provide food service on some of our larger functions including the Mother/Son and Father/ Daughter Breakfasts. We are grateful to have supportive relationships around the College; with Sub-Schools who continue to invite us back to cater their Mother’s and Father’s Day celebrations, and our Arts Department, who provides our students opportunities to run the bar for a number of their annual showcases. Along with internal events, we enjoy exploring our connections to industry off campus. We toured the Hilton in July where we were treated to breakfast before we were taken back of house through the kitchens, housekeeping and function areas. It was a great opportunity to see how many different career options there are in the industry and to be shown their dedication to being sustainable through their recycling programs.

Chef, Glen Barratt, from the Wild Canary at Brookfield Garden Centre, is a true believer in sourcing produce locally. He spoke to us during our site visit to the bistro about how they use the abundant food bowl of produce from the Scenic Rim to create a seasonal menu, and how the local producers have banded together to create their Farm Box collaboration. Rachael Brown, another of Mrs Ray's Senior students, says, "I have enjoyed my hospitality experience as I have learnt valuable hospitality industry skills that I will take away with me into the future. I have loved the relaxed environment and cooking with friends." This years’ Senior class has been a true delight to work with. They are a fantastic team with a wide range of industry experience that allows them to manage well under pressure and problem solve on the fly. We have catered several in-house takeaway functions, including nachos, churros, fresh pasta and pizza. For our final function we produced 56 take away high teas (pictured) in 100 minutes. Freshly made scones, butterfly cakes, profiteroles, quiche and chicken sandwiches— what a tasty way to start your day!