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Photo by Joe McMenamin

Food Technology

Bernadette Coup —

2015 has seen another very full year of activities in the Home Economics Department. Students have participated with enthusiasm in classroom programmes and practical events, as well as gaining credits towards NCEA.

Junior Classes

Year 9 Food Technology classes have fully engaged in the practical work at this level. In the Better Breakfasts, Muffins and Fast Family Meals units, students learnt to work cooperatively to produce good food and developed their practical skills in the kitchen.

Year 10 students completed the popular Burger Competition unit as well as developing skills in productive biscuit designing and making. They researched the cuisine of several major international food cultures and prepared and sampled the food of India, Japan, Indonesia, France Italy and Germany. Several students also assisted with the Open Evening on 9 June and catering for the Leavers’ Reception on 5 November.

Senior Classes

This year the 11FDS 102 Food and Nutrition class has enjoyed the programme of practical work as well as the theory. This has been displayed in their improved skills in knife use, baking cakes, sponges and scones, frying and grilling, and preparing hot finger food. They have also learnt about the nutritional benefits of fruits and vegetables as well as preparing egg and cheese dishes.

The Year 12 Catering and Hospitality class worked on mainly Level 2 Unit Standards on knife use, salads, grilling and food safety, as well as making soups and sauces and learning about boiling and baking as methods of cookery.

Year 13 Advanced Catering students enjoyed their practical work on fruit and vegetable cuts, sandwiches and frying and roasting dishes. They also completed a study of the cuisine of three different countries and made a variety of international dishes. They served a roast chicken and vegetables meal with stuffing and gravy to invited guests as part of the course with a delicious roasted fruit crumble and spiced mascarpone cream for dessert.

Students assisted with a number of school catering events as part of their programme: Open Evening, the Art Folio Evening and the Leavers’ Reception. They were proud to display their skills in catering and hospitality in real end user situations.

Several Year 12 and 13 students participated in extra training in block courses at WELTEC. Three students; Carley Bull, Pik Poungsang and Robert Little were accepted for the Dine Academy programme. This is an extension programme in catering during the school holidays and one day after school during Terms 2 and 3. These students then showcased their skills in the Dine Academy Dinner at WESTPAC Stadium on 21 August.

A highlight of the year was the visit by chefs from WELTEC on 11 June who worked with students in their annual “Chef for a Day” programme. This year students prepared a beautiful dessert based on fruit and a brandy snap basket which they individually made. They learnt how to garnish their desserts with chocolate runouts under expert supervision. Their finished dishes were of a very high standard of presentation.

The Mojo Bake-off Competition was held on 26 June and three Naenae College students participated. Filipo Luka and Hope Clark received merit certificates for their cake tin baking entries and Carley Bull was awarded 2nd Place for her entry in the Biscotti class competition.