Last week te Year 11 & 12 HSC Hospitality class completed a service period where they prepared a range of takeaway salads. Throughout service they demonstrated their ability to identify and select salad ingredients, calculate ingredient amounts, use equipment safely and hygienically, clean and cut salad ingredients using basic culinary cuts, prepare sauces and dressings and present dishes in appropriate ready-to-eat service-ware. All students should be proud with salads being produced to industry standards.