Diploma Level 5 A la Carte Menu

Our Level 5 Diploma bistro assessment consists of a series of activities over 6 weeks. Student must design a menu of three entrees, three mains, three starters and three desserts. Students then need to cost the menu for four people and calculate this in a spreadsheet.  They also need to identify allergens in each dish.

Click here to see their menus.

The assessors then select a number of dishes for each student to prepare from their menu. First we have a trial assessment to enable the students to practice their dishes and gain feedback on how to improve them. 

At the final assessment students invite 2 guests to enjoy the menu in our dining room. There is a lot of work in the design and planning and then the actual execution of the dishes on the menu for their assessors and guests.

As you will see from these photos, as assessors, Chef Clint Davies, Oliver Hay, Reanna Dugmore and Celia Hay were presented with a series of outstanding dishes that would cut it in the best restaurants in Auckland.

Take a look and see the hard work and creativity of our students.

From L-R: Ema presents 'Trevally Crudo', fennel cured, betroot and citrus salsa, dill, mint & vinegarette. George is pictured with his cheese souffle, roasted grapes, pickled cauliflower, dijon mustard & chives. 

For Che's entrée he has made Trevally ceviche, chilli, & squid ink coral avocado mousse. Christine has prepared pan seared scallops, pomegranate and cauliflower puree. 

Alexis delivered pancetta and cheese croquettes, served with charred capsivum mayo. Lola went with a provencal baked ratatouille tian, with zucchini, tomato, and egglpant layered with a tomato sauce. 

Mains:

Ksania prepared Sirloin steak, chimichurri with turned carrots, potato dauphinoise, broccolini and portobello red wine sauce. Ema presents her tiger prawn & kumara gnocchi, brussel sprouts, wine reduction sauce & chives. 

George showcases his main dish of bavette steak, pommes paille, broccolini, sauce au poivre & thyme.

Lamb rack, pomegranate, red wine jus, broccolini & hassle back is pictured above for Che's main dish. 

Duck leg, beetroot risotto, mascarpone, pickled betroot, arugula, olive oil for Jamie's main. Lamb rack, pistachio crust, mustard veloute, Portobello mushrooms, potato fondant & watercress was presented for Donghae's main.

Dessert:

Lola's gluten free cranberry cheesecake crepe cake with creme Chantilly, dusted in powdered sugar pictured on the left. Ksania is pictured with her cream puff craquelin with pistachio praline pastry cream and orange compote.

Chocolate fondant, creme anglaise, tuile, coulis & orange. 

Christine served Honey feijoa pistachio strudel with coconut cream. George presents crepe suzette, pistachio praline, minto oil, orange zest, Chantilly, and pansy florals. 

Banoffee tart, salted caramel, banana, torched meringue and espresso chantilly. On the right, chocolate mousse, orange gel, zest, toasted hazelnuts and coconut.