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Last week Year 7 and Year 8 were busy practising their julienne knife cut, using bridge hold and claw grip. Focus, accuracy and precision were required to create the final products of oriental chicken stir fry for year 8’s and summer vegetable medley for year 7’s.
The year 11 Food Preparation and Nutrition GCSE group were busy making fresh pasta this week with a range of sauces fillings and shapes: Farfalle, Cannelloni, Tagliatelle, Gnocchi and Ravioli to name a few. Fantastic plating up too, Well done all!
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