Mrs Lovett (Head of Food and Nutrition)

During the half term break, our GCSE Food Preparation and Nutrition students were given the opportunity to come into school for a ‘high-skill practical day’. The purpose of the session was to introduce the students to new dishes and the opportunity to practise their culinary skills in time for their practical assessment.

The students made a range of challenging dishes, giving them the opportunity to use a wide range of practical skills as well as practising dovetailing dishes and developing their time-management. They made; chicken, ham and pea pie, chocolate eclairs and seasonal butternut squash ravioli. The skills used included; rough puff pastry, de-boning chicken thighs, roux sauce, shaping pastry, choux pastry, creme patisserie, piping, pasta making and shaping.

It was a busy day! Most importantly, they can use these skills when planning and making dishes in their Non-exam assessment (NEA).