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Hospitality students stage afternoon tea event

Hospitality students stage afternoon tea event

Published on 07 February 2018

Scones and sandwiches on the menu

Year 10 Food Technology students brought a delicious English tradition to Manchester Academy, when they set up an afternoon tea event.

The lunchtime event was staged for staff to sample the students’ cooking skills, after they had spent a busy morning preparing a selection of sandwiches, cakes and scones for their BTEC hospitality coursework.

Evelina Bondarcuk, Abbey-Leigh Broad, Chelsea Brooks, Olivia Browne, Jazmine Cartwright, Maame Danquah, Aminat Dosunmu, Caitlin Farrelly, Amani Foster, Lucie Kafkova, Mohamed Karama, Anesu Kundeya, Asmaa Mohamed, Yasmin Muridi, Lynda Nguyen, Zubayda Saydi, Myra Shahzad, Maroua Taali, Tayjah Waldron and Ranico West all took part in the exam, which was led by Mrs Stack, Technology Curriculum Leader and Ms Hawthorne, Food Technology Technician.

They worked hard all morning preparing a range of sandwiches including egg and cress, coronation chicken, smoked salmon and cream cheese, cream cheese and cucumber and caramelised onion and feta cheese tartlet.

This was followed by a choice of cakes – coffee and walnut cake, chocolate cup cakes and summer fruit tartlets. There were also Devon, cherry and sultana scones served with fresh cream and jam and traditional Victoria sponge cakes with strawberry jam and buttercream.

A selection of drinks were also available including tea, coffee, iced tea, sparkling and still water, along with orange and blackcurrant.

Staff were invited to come along to the afternoon tea event, where students then served the food in their roles as front of house staff.

Mrs Stack said: “I was extremely proud of the dedication and hard work of all the year 10 students. They were an absolute pleasure to work with. They were a little apprehensive prior to the event, however, they all thoroughly enjoyed it and overcame their nerves. They worked well as individuals and their teamwork skills were consistent throughout.
“The feedback from the staff who attended was positive, not only about the food they prepared but their attention to detail with regard to customer service.
“They should be very pleased with their efforts. Well done to a fantastic group.”

Categories: News, Design and Technology

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