On the 1st of June a group of 13 Certificate III in Hospitality students set sail aboard the Spirit of Tasmania, for an hospitality excursion of a life time. Once we settled into our accommodation and had some breakfast, we made our way into the city to explore the Victoria Markets and the Crown Casino. Students were given the task to be the tour Leader, so they were responsible for navigating maps and the public transport system. After visiting these locations we made our way to Luna Park for the afternoon, the students were very excited to see their teachers on the dodgem cars, it turns out that it was the students verses the teachers, I think the teachers won!
After we dragged ourselves away from Luna Park it was time for our evening meal. Students were amused at the choice of restaurant, Soda Rock, an American Diner, where the wait staff are on roller skates, and entertain guests with a dance mid-way through the evening. It was the perfect way to end an action packed day.
Monday soon rolled around and we were on our way to William Angliss, a Hospitality Training College. We had a guided tour around the magnificent learning space, and saw the teaching areas of Resort and Hotel Management, Culinary Management and Aviation (Cabin Crew). We were fortunate enough to meet up with a Don College ex-student, Rebeka Boerma who participated in the 2018 Melbourne trip, and decided she wanted to study at William Angliss.
Lunch time was then upon us and he were totally spoiled at Ian Curley’s French Saloon Restaurant. Students and teachers were waited on supremely, and we thoroughly enjoyed the four courses of fine dining food. As evening approached we headed to the channel ten studios to watch an episode of The Project being filmed.
Tuesday we were touring Marvel stadium where we were able to see all aspects of the stadium, and we were lucky enough to have the manager of the hospitality services speak to us about employment opportunities at the stadium. The chance to wait on the likes of Taylor Swift and Ed Sheeran certainly had some students thinking about their career choices.
 We then were due at Pure South Restaurant, to meet with Philip Kennedy the manager/owner of Pure South. Philip spoke to us about the incredible Tasmanian produce he uses, and about the attributes needed to work in a fast paced restaurant. His executive chef David Hall, gave us a demonstration on curing salmon and filleting fish. Lunch was ready and this was amazing.
It was time on Tuesday afternoon, to head to Station Pier to end an exciting and fulfilling Melbourne trip.