Year 7 Textiles/Food Specialisations: This term students will begin with learning how to use a sewing machine and how to safely iron. Students will make an apron and then the remainder of the term will be introductory cooking and establishing safe and hygienic routines in the kitchen.

Year 8 Food Specialisations: This term students will be cooking almost twice per week and some of the recipes that I hope makes its way home to you are making red velvet cupcakes, vegetable fritters, oven baked granola and lemon coconut slice. Theory lessons will involve investigations of kitchen safety and hygiene, safe food handling and storage, accurate measuring techniques, serving sizes, how to modify recipes and improving the variety of food that we eat.

Year 9/10 Food Specialisations: Term 1 topic will focus on International Foods. Theory lessons will involve investigations of kitchen safety and hygiene, safe food handling and storage, accurate measuring techniques and the current concern with excess sugar in the Australian diet. In Week three students made Greek Salad and Chocolate Mug Cakes.

Year 10 Hospitality Preparation: This is a small group of students who will focus on commercial kitchen hygiene, presentation techniques, cooking techniques and catering for small school events.

For all Food Specialisation classes: Please ensure that your child brings a container to their practical cooking lessons. Labelled containers can be left at school in Home Ec. All recipes are available on Connect for each year group or please email and I will send copies to you.