During the week of 20 January, Year 11 Food students embarked on culinary experience demonstrating their skills in preparing, cooking and presenting four dishes, each with an accompaniment. This was no ordinary cooking exercise; it was a major part of their NEA course with stage 2 taking place later this year. The challenge tested their creativity, precision and understanding of healthy eating principles. The brief was clear: Prepare, cook and serve traditional takeaway dishes which have been adapted to meet healthy guidelines.

Armed with the knowledge gained during classes and a dash of ingenuity, the students set to work. The brief not only required them to plan and execute dishes but also to think critically about nutrition and health benefits. Each student was encouraged to delve into the world of flavours, colours, textures and authenticity seeking inspiration from global cuisines while ensuring that their dishes were wholesome and nutritious.

Presentation played a crucial role in the students’ work, with each meal needing to be as visually appealing as it was delicious. Plates were adorned with vibrant splashes of colour, and careful attention was given to every detail, from garnishes to plating techniques. The students learned that a well-presented dish can elevate the dining experience, making it even more satisfying and enjoyable.

These practical sessions were more than just a test; they were an opportunity for the Year 11 Food students to deepen their understanding of culinary arts and healthy eating and improve their skills in timing, organisation, resilience, independence (all key skills for the real work of work). They learned to balance flavours, manage their time efficiently, and most importantly, to innovate while keeping health at the forefront of their creations and as well as this presenting their dishes identically to a 4-star standard.

Mrs Norum (Support - Marketing) who photographed the final dishes commented 'I had the privilege of photographing the final outcomes - I was particularly impressed at the high quality dishes produced and the restaurant standard presentation. I would happily sit down and eat any of the dishes all of which smelled delicious!'

Mrs Bushell, Teacher of Design and Technology (Food)