The guests gave their feedback on the food and the most popular dishes were selected and put together to make an interesting menu, Ms Veitch said.
"They look at plating, cost and particularly timing - the courses all need to be served together."
Students prepared the meals in groups and individually and also covered front of house.
Diners had a choice of two entrees, three mains and two desserts with after dinner coffee made by Year 12 baristas, Ms Veitch said.
Dishes included parmesan and parsley encrusted baked salmon, vegetable lasagne, lamb cutlets, popping chocolate gateau and a tasting plate of meringues, apricot tarts and citrus cheesecake.