Cutting edge learning

Many of us have wished we could chop vegetables with the speed and accuracy of a seasoned professional chef. It’s a skill developed over many years of practice, but begins by learning the most rudimentary knife handling techniques and safety practices; we all would obviously prefer carrot in our salad than our own digits.

Year 9 students, under the careful direction of Food and Hospitality teacher, Mrs Pike, have been learning about basic knife skills and techniques for shallow fried crumbled chicken and strips of deliciously baked sweet potato. With lettuce and herbs grown from the school’s own vegetable garden, you will agree it must surely taste as great as it looks.

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