Food Studies

During the month of May, the kitchens have been full of industrious students producing their products for assessment tasks.

YEAR 7

Year 7 students designed and produced their own Stuffed Potato.

“I enjoyed choosing what I wanted for the filling and the cutting it up”. Jada

“I enjoyed grating the cheese and getting the sour cream…yum.” Issy 

YEAR 8

Year 8 produced their own Stir Fry. It was wonderful seeing all the vegetables being prepared, stir fried and then EATEN!

YEAR 10

Year 10 Exploring the Menu students researched and designed meat and vegetable protein meals. The students then produced their chosen product. A large array of dishes were made; Meatballs, Souvlaki, Chicken Salad, Dumplings and more.

In another session the students made warming soups; Pumpkin Soup with Pita Crisps and Parmesan Wafers and Dumpling Soup.

Excellence and persistence were displayed when students designed and produced their own chosen Fruit Desserts. The outstanding products were; Upside Down Puddings, Berry Parfait and Apple and Berry Crumbles.

YEAR 11

The Year 11 students investigated Indigenous ingredients and made Kangaroo Sliders with an Apple and Fennel Slaw. The students explored the new flavours of Bush Tomato, LemonMyrtle, Mountain Pepper and Kangaroo!

Vietnamese flavours were also explored in another production class and students made Vietnamese Fish/Chicken Cakes.