Food Studies

Getting busy in the kitchens

Things have been heating up in the kitchens this week with students preparing food for a range of activities. These activities apply the knowledge gained in their theory classes.

The year 9 So You Think You Can Cater class have been examining the different dietary requirements that might need consideration when planning a menu. In their practical class they were comparing recipes to determine if a FODMAP recipe (avoiding foods that contain certain carbohydrates), tastes different to a traditional recipe. 

The Year 10 Café Culture class worked on their pastry skills to produce mini quiche – food suitable for Café style menus.

The Year 12 class have been working on one of their Practical SACs, researching and preparing a recipe that showcased an ethical principle or environmental concern that impacts food choice and food consumption. Topics covered included a report on the benefits of eating lab produced or 3D printed meat, banning conventional farming in favour of organic farming and revising farming practices to enhance carbon capture in the soil.