Food Technology

Here at the food technology department at Elisabeth Murdoch College, we believe the essential ingredients for learning are having fun and being engaged!   

We achieve this by getting students immersed in their creativity, and hands-on cooking, in the classroom and in the kitchens. Cooking together promotes social inclusion and feelings of wellbeing, which can enhance a sense of belonging with our students. 

Check out the healthy lunch our Year 7 students made this term, using fresh free-range chicken and fresh local vegetables from some wonderful local producers. We always try to cook with what is in season, for freshness, taste, and to keep costs lower.  

Chicken Stir Fry

Prepare in Pairs: Serves 2

A quick method of cooking small portions of meat with fresh vegetables and other ingredients is in a wok or fry pan, with a very small amount of oil. Stir-frying is more successful if the pan is hot as it seals in colour and flavour of the foods. Vegetables can be changed to suit what is in the fridge or what is in season. 

Ingredients

1 Chicken Breast, SLICED                  

1 Clove Garlic, MINCED                       

½ Onion, SLICED

1 Stalk Celery, SLICED                

¼ Capsicum, SLICED                  

½ Carrot, SLICED

1 TBL Soy Sauce

1 TBL Sweet Chilli Sauce

1 TBL Oyster Sauce 

2 tsp Corn Flour 

¼ cup chicken stock    

2 tsp Olive Oil

Cooked brown rice to serve.  

Method

1.  SLICE chicken into thin strips.
2.  HEAT oil in wok.
3.  Brown small quantities of chicken for 2-3 mins in batches. (Remove to a plate after  cooking through).
4.  ADD garlic, onion, celery, capsicum & carrot & STIR FRY for 2 mins.
5.  BLEND soy sauce, oyster sauce, sweet chilli sauce, stock and cornflour together in  a jug. ADD to vegetables.
6.  RETURN cooked chicken to the pan & STIR until heated through.
7.  SERVE with cooked rice.

The importance of Food Technology

Cooking Classes provide food literacy, building students’ knowledge, skills, and attitudes, so they can navigate the complex food system and make healthy food choices. It helps builds an understanding of food origins, the many different and unique preparation methods, nutritional contents, and cultural significance. 

All this enables students to make informed decisions that will support their health and well-being. Classes provide a cooking and nutrition education program, focusing on bringing students together in the school environment to learn life-long healthy eating habits.                                  

Here at the food technology department, we have the pleasure of bringing students together to learn these healthy eating habits and all about the food they eat, and we aim to provide a hands-on environment where students can prepare, cook, and enjoy food together.  

Students create connections with each other, and cooking provides them with valuable organisational and communication skills. An unexpected benefit is that the students are also washing up their own dishes! Our food technology classes focus on empowering students for learning and life.

They learn how to cook simple meals, like pizza from scratch, rice paper rolls, pasta, parmigiana, as well as special treats like muffins, and so much more.  

Often these students don’t cook at home or like to try new foods. Our classes teach them basic cooking skills for life, and when they make their own delicious food, they want to eat the food too and try out new foods! 

Jamie Oliver emphasizes the importance of teaching young people about cooking and food, arguing that it's crucial for their health and well-being. He firmly believes that everyone should learn to cook to avoid dependence on processed foods or convenience meals, as do we!