BTEC Hospitality - Contemporary Global Cuisine Banquet

On November 4th and 11th, our BTEC Hospitality class transformed the Food & Nutrition classroom into an international culinary experience with a Contemporary Global Cuisine Banquet. It was a showcase of hard work, creativity, and skill. Over these two days, the two groups alternated between cooking and serving, each taking on every detail to deliver a memorable meal for their guests.

The journey began weeks earlier, as students researched global dishes, crafted ingredient lists and carefully planned their menus. Equipped with shopping lists and budgets, they went to the supermarket, balancing quality with cost. They curated a menu that highlighted flavours from around the world, including Greek souvlaki, Italian tiramisu, East African pilau, and a light lemon posset.

On the 4th, Group 1 took charge of the kitchen, while Group 2 managed the dining area, preparing to welcome and serve guests. Every detail was accounted for—from the design of the invitations and menus to the careful presentation of each plate. The students aimed to create an atmosphere that made the evening feel special and memorable.

Service was polished, with students confidently moving through the dining area, attending to guests and presenting each dish with care. The experience wasn’t just about the food; it was about creating an enjoyable, welcoming environment for everyone. The guests relished each dish, from the tender, flavourful souvlaki and rich tiramisu to the fragrant pilau and zesty lemon posset. Every plate earned praise, with the students’ efforts appreciated by all who attended.

In the end, the banquet was a showcase of global flavours, a celebration of teamwork, creativity, and the joy of sharing food. We look forward to seeing what these talented students create next!

Isaac Kombe