On the Feast of St. Joseph, 19th March 2016, this year’s batch of the CCHMCT organized an ANNUAL DINNER, on the lines of the “Theme Dinner” in other courses.
Under the guidance of Mr. R.A. Joseph, Course Coordinator and the faculty, the students were divided into teams, looking after Kitchen, Bakery, Food & Beverage Service, Marketing, Front Office and Housekeeping. The chief student coordinator was Ms. Michelle Fernandes.
We were very happy to welcome guests from the industry who accepted our invitation and took time out to be present for this Annual Dinner. Students were proud to display their skills in being hospitable to the guests and serve a delicious menu comprising –
- Bar Menu – [Welcome Drink – Andrean Blue; Mocktails – Mojito with flavours; Spiced Guava; Iced Tea with flavours and Berry Cola]
- MENU – SOUP [Spinach Soup]
- Steamed Bao Buns with Asian Veg filling
- Mustard Cheese Chicken Nuggets
- Bacon wrapped Prawns
- Vegan Quiche Tart
- MAIN COURSE
- Pan Fried Lemon Seabass
- Chicken Marinara
- Vegetable Baked
- Hasselback Potatoes
- Handmade Pasta
- Herbed Bread Rolls
- Herbs & Spice Butter
- Mango Parfait
- Chocolate Mousse Tart
- Crème Catalana
St. Andrew’s CCHMCT acknowledges with gratitude the generous contribution of all the sponsors who contributed to the success of this dinner. There was also a display of Micro Greens by Linesh Pillai. Most of all a big “THANK YOU” to Chef Michael Swamy and Chef Mugdha Savkar who helped the students uplift their culinary skills to a higher level.