Pupils were cooking up a storm as they joined other colleges for a fine dining experience.
TyneMet College, along with Northumberland, Sunderland and South Tyneside colleges took part in the experience to identify best practices and showcase their own hospitality and catering facilities.
TyneMet were the first to host 36 staff and students, with their 12 pupils – supported by catering staff – cooking and serving a menu feature three starters and main courses and a choice between two desserts.
Joanne Hewison, head of service and business enterprises at the college, said: “I was extremely proud of all of our students; the food was excellently prepared and tasted delicious.
“The front of house students were smart, attentive and performed their duties in a very professional manner.
“We are really pleased to be part of this collaboration project which will prove to be extremely beneficial to the students from all four colleges.”
The students will now visit the other colleges to get an insight into how their peers perform and compare catering facilities.
The menu featured starters of Chilli and red pepper soup with herb croutons, or Filo pastry baskets with garlic mushrooms, or Honeydew melon fan with a raspberry coulis.
The main courses were; Roast chicken with stuffing and game chips, or Steamed salmon with a prawn and citrus sauce, or Beef casserole with herb dumplings while the vegetarian option was Mediterranean vegetable curry with braised rice.
The desserts on offer were Bannoffee cheesecake or Fresh fruit salad served in a brandy snap basket.