Food Technology 

Design and Technologies incorporates Food Studies, Health and Nutrition and is taught in terms 1 & 2 here at Mackellar. Our learning in class aims to develop the knowledge, understanding and practical skills to ensure that students can become critical learners and problem solvers.  We include a balance of indigenous and traditional spice and flavours where possible and immerse the students in cultural knowledge especially during cultural celebrations.

During our sessions, senior students have had the opportunity to use their understandings and apply their knowledge and preferences for flavours and spices when they developed their own recipe for a ‘water infusion’. They have explored and been challenged with cooking chicken when making a Banh Mi and Vietnamese salad bowl. The weather has not been kind to the school garden, however the last of the pumpkins were well received in some of our quiches. 

All classes use seasonal produce and prepare products suitable for repeating at home. Both the grade 1 and 2 students made the comparison between milkshake and smoothies

The grades 3 and 4 have been completing the five food groups series, applying their understanding of both Australian Guides to Healthy Eating that underpins our learning. They will investigate cultural food in the coming months

After the initial smoothies and salad sandwiches and wraps, the grade 1’s and 2’s investigated “I can eat a whole plant” referring their prior knowledge of  stems, flowers, seeds, leaves and roots of a plant.

When there was a break in the hot weather, the grade preps were able to make 

a cheesy twist using the Mackellar ‘No Fail’ recipe. 

Sally Wilson

Food and Technology