On October 21st, eleven students from the Advanced Chocolate and Confectionery Artistry graduate certificate program, along with Chef Professor Kenneth Ku, prepared and presented Afternoon Tea to six distinguished judges. The Afternoon Tea exam was performed with social distancing protocols observed and masks on.
Each team had ten individual items to assemble, including scones, jams and tea sandwiches, over eight hours in four days. The teams also prepared some innovative items like empanadas and quince jelly.
The experiential exam helped students learn a great deal and judges were impressed by the array and quality of desserts, pastries, and savouries that the students prepared.