The Wednesday enrich@ILT restaurant opened at 12.30 today and served 21paying guests. The menus delivered Nachos, Salad, Guacamole, Soft Shell tacos, Hawaiian Pizza, Meatlovers Pizza,Spaghetti Bolognaise, Sushi, Chocolate Mousse, Home Made Ice Cream, Chocolate self saucing Puddings, Spiders, and Ice Cream Sundaes.
Wednesday students ensured they met budget and worked so well as a team on clean up. The restaurant guests had a happy hum as they enjoyed the ambience and background Music. Well done to everyone it was super fun and lots of new learning for us all.
On Monday we were excited to use Ascot School's food room to host our challenge. This unit culminated in the student's preparing lunch for paying guests, that met the brief requirements.
Menus were required to have physical changes, chemical changes, homogeneous and heterogenous components.
We had everything from Butter Chicken, Mexican Rice, Chicken Pasta, Battered Fish & Salad, Pumpkin Soup, Flatbreads,Quesillidas, Chocolate Mousse, Ambrosia, Churros. It was all presented with care,and flair.
Our guests left well fed and smiling.
Well done team, it was so busy, you worked hard. The dishes and clean up took ages.
My favourite comment was... " Now I know why Mum comes home from work and sits down! I have not sat down all day!"
Today the Thursday students completed their Tech Think Challenge, we noticed such an increase in designing skills from the first 'making day' in term one making the Brain models.
Students really enjoyed the challenge and were very proud of the end products. We hope they end up at the home schools for playing and sharing.
We are frantically menu planning and pricing and preparing for the big day when we actually cook for our selected guests. This week we had to read a recipe which had three parts which had to be followed carefully, and in sequence. We learned how to separate eggs, how to whisk egg whites, cream and melt chocolate with cream. All these parts created CHANGES to our ingredients. Physical changes occurred to a number of ingredients. We heated, melted, cooled and folded all ingredients together.
The mousse tasted super delicious. We also had to show our awareness of kitchen and food hygiene and clean up. Some parts were really hard!