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posted 25 Apr 2014, 03:38 by H Slim   [ updated 25 Apr 2014, 03:40 ]

Food Technology



As usual it’s been an extremely busy time in the catering and hospitality department, as our attention turns towards exams and coursework completion for our year 11 and 13 students. 

A highlight of the week was our year 10 introduction to butchery; our year 10 students had to undertake the challenging task of butchering a whole chicken. 

All of the students worked incredibly hard to accomplish a very difficult task that requires care, precision and determination. Overall the task was a huge success with many of the students reaching high grades for their efforts. 

We are also launching the young chef of the year competition to students aged 12-15; this is a fantastic opportunity to showcase some of the stunning culinary talent we have in the Academy. There are strict rules for entrants regarding the commodities used and that they are sourced locally where ever possible. The main course has to contain fish and the dessert has to contain pears. 

I am looking forward to receiving applicants and looking at the creative suggestions on their menus. Please pop in and register your interest with me. 

Mr Vickers