Our Year 11 Beginner Hospitality students have begun the year by delving into the art of precision cuts and garnishes. In their first practical session, they demonstrated their skills with the 'macedoine' cut, achieving precise 10mm x 10mm pineapple cubes. The students also segmented oranges and utilised a 'fanning' technique to garnish with strawberries. Despite being their initial hands-on experience, the students showcased promising culinary abilities, setting the stage for an exciting journey ahead. Well done!