2017 has seen another very full year of activities in the Food Technology Department. Students have participated with enthusiasm in classroom programmes and practical events as well as gaining credits towards NCEA.
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 while developing their practical skills in the kitchen and their knowledge of hygiene and safety.
Year 10 students completed the popular Burger Competition unit. They researched the cuisine of several major international food cultures and prepared and sampled the food of India, Japan, France, Italy and Germany. Several students also assisted with the Open Evening on 20 June and catering for the Leavers’ Reception on 7 November.
This year the Year 11FDS102 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 and basic sauces and soups.
The Year 12 Catering and Hospitality class worked on mainly Level 2 Unit Standards on Jam Making, Knife Use, Salads, Grilling and Food Safety, as well as making Soups and Sauces and learning about Boiling and Baking as methods of cookery.
A highlight of the year was their Restaurant Day lunch on 28 September. They treated 20 staff guests to a 3 course lunch of Soup, Quiche and Salad followed by a delicious lemon or chocolate platter for dessert.
Students assisted with a number of school catering events as part of their programme: Open Evening, and the Leavers’ Reception. They were proud to display their skills in catering and hospitality. Several Year 12 students also had the opportunity to attend block courses at WELTEC to gain further credits and learn more about food service.
This year 13 Catering and Hospitality students completed their Level 3 Unit Standards by working with the Naenae Kai canteen providers, learning how to produce and sell café food in a real end user situation. Two students: Apolonia Iosefa and Lice Tuinasau were accepted for the Dine Academy programme held during Terms 2 and 3. These students then showcased their skills in the Dine Academy Dinner held in the Banquet Hall at Parliament on 25 August attended by over 300 family, teachers and VIP’s.
Another highlight of the year was the visit by chefs from WELTEC on 8 June who worked with our students in their annual “Chef for a Day” programme. This year students prepared Lamb and Lentil Patties served on toasted Ciabatta rolls with Risoni and Quinoa Salad and Red Cabbage Slaw accompanied with Tzatziki Dressing .
They learnt how to garnish and present their dishes attractively. Students were very proud of their finished dishes which were of a very high standard of presentation.
As the year ended several Year 9 and 10 students were involved in the Cake Decorating Discovery Project where they learnt to make and decorate cupcakes with buttercream and make and ice a special occasion cake.