Year 10 Food Preparation and Nutrition: End of Term Review
As we wrap up another term in the Year 10 Food Preparation and Nutrition course, it's exciting to reflect on the incredible progress our students have made. This term, our focus was on developing higher-level practical skills, and our students certainly rose to the challenge during their end-of-unit practical session. They had the opportunity to select and prepare dishes featuring meat, fish, poultry, or eggs—allowing them to showcase their creativity and culinary expertise.
The variety and quality of the dishes created was truly impressive. We saw a stunning Cajun seafood boil, brimming with fresh crab, bursting with flavour and perfectly executed seasoning. There were also beautifully crafted fruit tarts, filled with silky crème pâtissière and delicately topped with fresh fruit, a testament to their precision and attention to detail. Stir-fried beef noodles with homemade spring rolls added an authentic, satisfying touch to the mix, and who could forget the crispy chicken served with special fried rice—an absolute crowd-pleaser!
Every student demonstrated great skill and dedication, working hard to perfect their techniques and tackle more advanced culinary challenges. It was inspiring to watch them handle complex tasks with confidence, from creating delicate pastries to mastering stir-frying and boiling techniques.
Looking ahead to next term, we’re excited to build on these achievements. Our focus will shift to exploring the role of fats and sugars in cooking, with an in-depth look at butter, oil, sugar, and syrups. It’s going to be another exciting term filled with even more delicious and creative culinary experiences!
I’m incredibly proud of all our Year 10 students for their hard work and commitment this term. I can’t wait to see how they continue to develop their skills in the upcoming weeks. Well done, everyone!
