Two tasters are offered every term for year 8 students at ESHS, Food Technology and Textiles.
Year 8 Food Technology is aimed at encouraging students to make healthy food choices and to introduce them to food preparation techniques, cookery methods and the safe use of kitchen equipment.
The focus for the ten-week program requires students to use sensory properties of foods to create healthy food products, including suitable breakfast recipes. The program includes three assessments; two design briefs and a practical test where students demonstrate their skills and safety knowledge in the foods room with minimal assistance from staff.
Term 3 students were introduced to the program with Breakfast Smoothies and a sensory evaluation sheet to record their thoughts on flavour, aroma, and appearance. Students were keen to show off their finished ‘Lemon and Raspberry Muffins’ which was a popular recipe for the course’s breakfast theme! The students have recently completed their first assessment that required students to research all aspects of Eggs; the nutrients found in eggs, the benefits of caged vs free range and the types of recipes/equipment used. From this research, students were required to design, prepare, and serve a breakfast menu using eggs as the protein source. Students receive marks on presentation photos and are encouraged to plate their food with colour and care. Check out the colourful French toast that was created by Jessica and Chloe for their breakfast task.
This week the year 8 class will be working through a new topic ‘Stir Fries’ where students look at the nutrients in each component of a stir fry recipe and the benefits of this cooking technique. This is in preparation for the students to submit their own food orders for their next assessment task ‘Superb Stir Fries.’ At the conclusion of the task the students will evaluate their teamwork, skill level and whether they believe their chosen recipe is an appealing, healthy meal!
Mrs Myers
Head of Home Economics
