Students made flaky pastry from scratch today and used a range of fillings of their design
Year 12 students have started a new qualification / course this year on BTEC Level 3 Subsidary diploma in Hospitality. For one if the modules students have been producing an evaluating a range of advanced desserts and petit fours. The processes for these dishes are quite complex. Please see the results of their fantastic work below.
Students suggested different revision techniques that they use before examinations.
1. Mind mapping different food topics in the different sections of the GCE Food Technology Unit 1 examination
2. Writing que cards with facts to remember and test each other on
3. Cover and test – highlight key words within the notes revising, either cover the key word and reading the other parts of the sensitive guess the key word. Or reading the key word – provide an explanation to discuss it
As final preparations are coming together for GCSE and A level coursework – I thought it would be great to have a look back at some of the dishes produced.
In year 11 – coursework worth 60% of final grade – had focussed on multicultural diets and students have chosen a country in the world to theme their designs upon.
Year 13 students have approached companies in industry direct to request design briefs to work on. Some of the briefs have involved:
1. Designing food that can be easily carried and cooked on a camping stove when mountaineering
2. Designing desserts using local farmed produce for an award winning restaurant
3. Designing a range of healthy Multi cultural desserts for Harrods
4. Designing a range of meals to support the training programme of a body builder
Dean researched, delivered and tested students during the lesson on MAP packaging, labelling, different types of packaging and GM Foods.
At the end of the lesson students completed the practice tests in the video game Dean found below:
We then had a healthy class debate on for and against Genetically Modified Foods