FOOD TECHNOLOGY – The Term So Far
We have made a great start to the year in Food Tech! The focus for all the senior classes this half term has been ‘The Importance of Routines’ as well as a look at Health & Safety and Food Hygiene as a part of our preparation for further studies.
The classes which spend the morning preparing and cooking their own lunch (6J, 6E, Pink, Purple and Yellow) have enjoyed a variety of dishes inspired by popular culture and different International dishes. Our menu so far has seen us produce :
Week 1: Jamie Oliver’s Vegetarian Chilli
Week 2: From Italy: Sausage Carbonara
Week 3: From Sardinia: Fresh Tomato Sauce Gnocchi
Week 4: From Mexico: Three Bean and Pepper Casserole
Week 5: Inspired by local supermarkets: Pasta Bake
Week 6: From France: Pissaladierre (Open tomato & anchovy flan)
Week 7: In celebration of Black History Week: From Africa: Babotie
Our dishes have given our students the opportunity to try different cooking techniques; use different kitchen utensils; experiment with different herbs and spices; as well as trying food from different countries.
6E have also taken turns at producing a dessert to finish off each meal.
The junior classes have been focusing on baking related activities – in line with National Guidelines the majority of lessons have focused on savory dishes with a few sweet treats thrown in to pique interest.
Our students enjoy their Food Tech creations and it is good to see them developing skills that they can use at home – and certainly in later life as we prepare them for independence.