Year 11 Food Technology Report: ‘Food for Fort’ Restaurant Service
Prepared by: Nghi Le and Sara Nguyen
Date: Friday, 27th June 2025
1. Introduction
On Friday, 27th June, the Year 11 Food Technology class hosted a formal lunch service event, creating and presenting a three-course Western-style meal under the restaurant name ‘Food for Fort’. This task was designed to enhance our practical culinary skills, teamwork, time management, and knowledge of food service and dining etiquette.
Our honoured guests for the day were Ms McMurray, Mr Dong, and Mr Sherwin, who were invited to experience our food and service in a simulated restaurant environment.
2. Planning and Preparation
In the weeks leading up to the event, we carefully prepared by selecting our menu, dividing into course teams, and practicing service standards. Students were grouped according to their culinary strengths into three teams: Entrée, Main, and Dessert. Each team was responsible for planning, preparing, plating, and presenting their course in a cohesive manner. We also practiced setting tables, using formal place settings, and following correct food-handling procedures.
3. The Menu
Cuisine Theme: Modern Australian Food Our chosen menu aimed to balance flavour, presentation, and guest satisfaction:
- Entrée: Beef sliders served with coleslaw, sweet potato fries, and tomato chutney
- Main Course: Roast chicken accompanied by green beans, mashed potatoes, and gravy
- Dessert: Guest choice between tiramisu or strawberry shortcake
- Beverage: Black Raspberry Lemonade mocktail (refilled throughout the meal)
Each item was designed to complement the others while showcasing a variety of textures, colours, and preparation methods.
4. Service and Presentation
Upon arrival, our guests were seated at a large banquet-style table. Prior to service, we set the table with care, ensuring correct placement of plates, utensils, glasses, and napkins. Each course was served in a timely and professional manner, with students acting as both kitchen and front-of-house staff.
Throughout the meal, we engaged with our guests in polite and friendly conversation, practicing appropriate dining etiquette and customer service techniques.
5. Reflections and Learning Outcomes
This event provided a valuable real-world learning experience. As students, we gained confidence in working under timed conditions and learned how to function as a team in a high-pressure environment. Key skills developed included:
- Meal planning and execution
- Time and resource management
- Formal table setting and guest service
- Communication and teamwork
- Adapting to guest feedback in real time
Overall, the event was a great success and well-received by our guests.
6. Acknowledgements
We would like to sincerely thank Ms Meissner for her guidance and support throughout this task. Special thanks also go to our guests, Ms McMurray, Mr Dong, and Mr Sherwin, for attending and making the event meaningful. We hope you enjoyed the experience as much as we did!
7. Conclusion
The ‘Food for Fort’ restaurant simulation was an enjoyable and enriching experience for the Year 11 Food Technology class. It allowed us to apply our learning in a practical context and develop essential life and industry skills. We look forward to future opportunities to build on this experience.
