Technology News
Food Technology
The months of April and May saw all levels of students developing greater confidence in the kitchen and excelling. It was an industrious time for all. Students extended their skills to design, plan and produce their own products. They also completed Research CATs and SACs and Production SACs while the Year 11 and 12 classes produced some trend setting dishes.
Year 7 extended their skills to produce Pizza Swirls and create their own designed “Stuffed Potato”. The students have evaluated the canteen (CAT) and made judgements of healthy and unhealthy food.
Year 8 designed and created healthy Stir Fries and their own individual Fruit Muffins. They completed a CAT on the investigation of Macro and Micro Nutrients.
Year 8 Edible Gifts – students made Anzac Biscuits, Mother’s Day Heart Biscuits and Mother’s Day Pancake Brunches, Spaghetti Meatballs and Sushi. The focus was to make, bake and share with your family and friends.
Year 9 - Multi- Cultural Munching have travelled through European Cuisines and enjoyed making some patisserie favourites such French Apple Tarts [ see the recipe at the end of this article], Muffins and Gingerbread Shapes. They complimented their cooking by researching a cuisine of their choice (CAT).
Year 10 - Baker’s Toolkit designed and created their “Showstopper Cakes”. Zombie Cakes were a feature as well as some classic Chocolate Cakes which were dazzling.
Year 11 continued to investigate the origin of food but with a focus on Australia. Students created Kangaroo Sliders and then designed and produced individual Indigenous Kebabs using indigenous spices (SAC). The class then researched the impact of immigration on Australian Food with a focus on Vietnamese Food (SAC). Students made Vietnamese Fish/Chicken Cakes. They finished off the Semester looking at some current food trends and made Tim Tam Tartlets and Mango Framingtons.
Year 12 have used food models to evaluate and plan meals and they recently designed and created their own Buddha Bowl, which is the latest trend. Buddha Bowls are also called Macro Bowls and they consist of grains (Freekah, Quinoa, Rice, Soba noodles), Veggies (raw, sautéed, roasted), protein (legumes, tofu, meat), greens and seeds, and a dressing.
See the delightful array of ingredients that Year 12 students put together.
Have a go of making your own!!
Senior classes are now preparing for their exams. We wish them good luck!
All in all very creative months in the kitchen that displayed persistence and excellence!
The Food Technology Team