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On The Menu in Food Tech this term!

Well, it’s only been seven weeks of cooking, but DHS Food Technology have designed and created some amazing dishes! The students have learned some life-long skills and techniques, but most importantly, have displayed engagement, high level learning routines discipline, team work and passion for their learning. 

Junior students have learned about and created the traditional Australian ANZAC cookie, made a Greek Souvlaki with yoghurt sauce, some healthy oat cookies and some Chicken and Veggie Sausage Rolls. They have also baked some delicious orange and poppy seed cupcakes and a vegetarian curry puff. 

Year 9s have begun their cultural food term and have delighted in learning to create a recipe with Indigenous bush spices, the Australian invention, a ‘HSP’, mastered making pastry to create a British Cornish pastie, a deliciously aromatic butter chicken and a technical Turkish pide with two fillings. Last week they made hoisin chicken. Year 10 have made Mexican quiche, Thai red curry, Japanese pancakes, steak sandwiches, Italian chicken fettucine, honey chocolate and orange cupcakes and have produced their own signature dish in a food sustainability leftover challenge. 

VCE students have produced an array of dishes, including chocolate and wattle seed self saucing pudding, Singapore noodles, potato parathas, Korean fried chicken bao buns and Greek almond biscuits. 

If you could only choose one dish, what would you order from our menu?

Big thanks as always to Kath and Elmas as this could not happen without them. 

Miss Ford

Food Tech Team

Cupcake Decorating for IDAHOBIT Week

It was such a pleasure to be part of the IDAHOBIT Week celebrations. We united with the LGBTQIA+ community and had lots of fun celebrating with cupcake decorating! The kitchen was full of excited students, colourful buttercream and delicious cupcakes. Thanks to the Kitchen Staff and all teachers who made this such a wonderful event! 

Miss Ford

Food Tech Team