iServi News | 13 November 2020 | Term 4, Week 5
Our Year 10 Design and Technologies – Food students created some delicious dining experiences on campus last week. Students developed a pop-up restaurant and invited staff to attend. The task requirements included preparing a menu, setting and decorating tables and serving the food.
Ms Claire Howard
Pop up restaurants are one of the fastest growing areas in food retailing in Perth. Food vendors demonstrate creativity through their interior designs, menus and the service experience. Location wise, they’re mainly free standing (such as food trucks), inside shopping centres or part of a destination.
In this task we learnt that we do not eat food for the nourishment or taste alone, but the enjoyment and the service. Through practical learning, we learn how cafes make food look and taste great.
In groups of four, we ran our own pop-up restaurant with a two-course menu which included a main and dessert dish. We then invited two Servite teachers to our restaurant.
We believe as a group that this was a fun task to do and that it went well. We enjoyed making up the restaurant and making a great meal for our teachers, as it taught us how a real-life restaurant works.
We made Brownies and Thai beef salad.
Jeremiah Franklin (OLS2), Joel Petrollino (SA4), Brayden Sukoski (OLS3) and Hien Vu (AN5)
I can confidently say that the pop-up restaurant went amazingly well and that our cooking practical sessions paid off. All our prepping and organising in the kitchen really showed when we served our chosen food to our guests. This day allowed us to work together as groups and prepare a vegetarian friendly dish and double chocolate brownies which the teachers very much enjoyed.
Matthew Kotronis (SC3), Andrew Nguyen (SE2), Damian Pham (OLS7) and Massimo Patino (SM2)
Throughout the development and actual day of our pop-up restaurant, we were delighted to work collaboratively to produce some extremely good and well-presented food. As students, I feel that we have learnt a variety of skills that will be beneficial to our future careers in the foods industry.
We enjoyed learning how to make many of our favourite foods that we’ve been eating for so many years. The feedback we received from the teachers was very positive.
Matthew Dimasi (SC4), Lilly Oates (SA6), Sal Topini (SA2) and Jack Watson (SA4)