Students had spent time over the week learning about healthy and positive food choices and in this activity the students learnt about how the front of house team in a restaurant prepare the environment for the presentationof the food made in the school’s internal restaurant. They learnt a variety of skills such as how to set a professional dining table, cleaning crockery, folding napkins and shining glasses ready for use. They thenlearn how to make non alcoholic refreshments for fellow students and staff and how these drinks couldcompliment various foods on offer.
Students demonstrated their learning with the production of different styles of napkin folding, they also wereable to set a table and present a restaurant standard table. They learnt how to operate front of house machinery and prepare 5 different types of coffees with specific kinds of presentation. They then applied theirlearning to create these drinks as well as non alcoholic cocktails before serving these in the correct manner.
For all of the students concerned this was their first experience of ‘work experience’ and it tied together the theme of the week nicely to show the cycle of food from field to table.