Melton Campus Year 10 Hospitality

Our Year 10 Hospitality students completed their first practical lesson of the year by preparing Thai Chicken Cups. 

This session focused on developing essential knife skills, including safe handling, accurate cutting techniques, and consistency in preparation. 

Students practised these skills in a real kitchen context while learning how precise knife work contributes to presentation, efficiency, and food safety. 

It was wonderful to see students working confidently, following procedures, and applying theory to practice in a supportive kitchen environment.

Meanwhile, our Year 11 students prepared porridge during a lesson on early food systems. 

This activity encouraged students to reflect on how simple staple foods have supported societies over time, linking historical food practices with modern nutrition. 

Through this practical, students considered the origins of grains, minimal processing, and the role of basic foods in sustaining populations. The lesson sparked thoughtful discussion and helped students connect food preparation skills with cultural and historical understanding.

Himani Devi

Teacher