Food for Thought
There has been a productive buzz in our wonderful DAT kitchens as Food Studies students have been donning their aprons, washing their hands and rolling up their sleeves to develop new culinary skills whilst applying their learnings around nutrition, sustainability, farming practices, global food chains and the importance of safe food handling practices.
Already this year we have trialled many nutritious and some quite complex dishes across our classes.
At Year 8 Moroccan Couscous Rice Paper Rolls Apple Cinnamon Turnovers Pikelets Mini Quiches Polenta Orange Biscuits |
At Year 9
Chicken and Zucchini Noodles Vegetarian Orecchiette Lamb Koftas Cauliflower Pastilla Triangles |
At Year 10 Apple Tarte Tatin Chicken Hassleback with Broccoli Risotto Arancini Balls Roasted Vegetable Pizza Choc Orange Biscotti |
At Year 11 Ricotta Gnocchi with a Burnt Butter Sauce Handmade Chocolate Italian Meatball Broth Spicy Mocha Cupcakes Mini Chicken Corn Patties and Bok Choy Salad Aquafaba Chocolate Mousse Spicy Roasted Chickpeas |
At Year 12 Spicy Pork and Noodle Stir Fry Testing Traditional vs Gluten free Vegan Cupcakes |
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Mark Jenkinson
Design, Art and Technology Learning Leader
