Term 2 Foods Extension Class

This term, the food extension class created a mid-winter feast for the staff.
Each syndicate (3 students) was to plan, prepare and serve a certain part of the menu.

Brief:

We have been asked to provide a mid winter feast (Christmas like) for a group of 30+ people.

It will be a buffet type serving.

We need to have:

·      Roast meats and gravy (4 separate roasts [2 chicken/ 2 lamb or pork]- 2 groups)

·      Roast vege selection (1 group)

·      Salads (2-3 types- 1 group)

·      Soup & breads (1 group)

·      Desserts (2 types- 1 group)

Each syndicate team (3 people) will be in charge of a dish.

They will need to:

            Thursday

1.    Plan the dish (find one that will work for us)

2.    Find a suitable recipe.

3.    Work out how much ingredients they need.

4.    Purchase the ingredients.

5.    Prepare the ingredients.

Friday

6.    Cook the dish.

7.    Plate up and cover the dish.

8.    Create a label for the dish (what is it? And who made it? And a feedback section)

9.    Transport to the staff room by 12pm Friday.

1. Collect the empty serving dishes at 1.30pm.

1.  Clean the dishes and kitchen down.

  This group of students tackled the above tasks with enthusiasm and vigour. The staff were very impressed with their meal and there was lot's of left overs for the students to gorge themselves on. 

   Mr Skipworth was pleased with the professionalism and effort of his class. They have set the bar even higher for the Year 8 classes.

   Well done, Term 2 extension class. 

Ready for action.

An impressive spread, excellent work extension class.