After six weeks of planning a menu, sourcing ingredients and experimenting with flavour combinations, Karanga Mai student and aspiring chef, Brianna Johns-Mills, presented a stunning morning tea for staff and students.

Early in Term Two, Brianna began working toward selecting and experimenting with recipes.  She worked closely with her Hospitality teacher, Miss Quinn, who enabled Brianna to understand recipe choices, time management for catering, and food presentation.  Brianna selected to make raspberry and chocolate brownie, lemon-ricotta cake, spinach and feta muffins, and egg and bacon savouries.  Brianna also achieved Level 3 credits for her efforts.  Well done to Brianna, Miss Quinn and the Level Three Hospitality students who also supported Brianna.