As mentioned in previous newsletters the Technology Learning Area comprises a range of subjects.

Today's article focuses on Food Technology.

Food Technology has constantly been a popular choice amongst students at Damascus College. Learning to cook has many benefits for people of all ages. Cooking helps people eat healthier, save money and develop many life skills. Cooking also teaches people about nutrition, planning, making choices, math and self-esteem. Cooking can be a fun and creative activity that involves the whole family.

It is always great to enter the cooking rooms and smell the aromas of the delicious dishes that students are preparing. Students are enthusiastic about trying new recipes and tasting their creations in all Food Technology subjects. It's commendable to have a dedicated teaching team consisting of 8 teachers who engage with students and two food assistants, Lisa and Mary, who work closely with the staff and students to ensure a smooth learning experience.

Year 7 students have been busy in the first few weeks of Term, producing Apple pikelets and Banana berry muffins with a focus on safety in the kitchen.

Year 8’s have been busily cooking delicious berry pancakes, meatball salads and pear teacakes so far this term. They started the year recapping important safety and hygiene practices in the kitchen and are now working on their first design brief assessment. Students have been researching various flatbreads in different cultures and cuisines and are now in the process of designing and producing a flatbread that could be sold in the school canteen.

In the school's food technology class, students in years 7 and 8 always cook in pairs, ensuring that they have someone to work with when reading recipes and working through the steps. However, things are different for the year 9 students, as they are required to cook all their recipes individually. This is where the ability to make informed decisions and work through the recipe on their own becomes vital. At first, the year 9 students were nervous and apprehensive about cooking alone, but as the weeks went by, confidence and competence steadily grew. Recently, most classes completed their practical cooking assessment, which required them to plan and prepare a complete chicken parmigiana meal. For many students, chicken parmigiana is a popular dish when eating out, so it was nice to see the success and sense of achievement across the board. The students' culinary skills were put to the test as they cooked savoury muffins with ham, cheese, and carrots, Oreo cheesecake, chicken and pasta salad, hummingbird cakes, spicy curry puffs, yo-yos, and the chicken parma assessment cook.

Year 11 Students are currently completing their SAC for the first outcome of Unit 1. Students are making products that incorporate ancient grains, such as Teff pancakes with poached apple and pear and Ancient grilled salad with grilled halloumi. This has given the students a greater understanding of how agricultural farming has developed over the centuries.

Year 12 Students are focusing on their SAC for Outcome 1 of Unit 3. Students have been completing a range of practical activities focusing on nutrition, digestion and dietary requirements. They have made an Apple tart, Tuna mornay and a Prebiotic/Probiotic salad focusing on the nutritional values of the meals and how the ingredients assist digestion and a healthy diet while also looking at how ingredients can be changed in a recipe to accommodate food allergies and intolerances.

It is great to see how the students' culinary skills are put to the test as they cook a range of meals. I am sure parents/guardians are experiencing and tasting the benefits of cooking programmes offered at Damascus College.