Students will be cooking for the first time this term next Friday morning during class. A letter went home today regarding what is needed and can be viewed in the attachments. Please ensure that they also bring their apron. I am looking forward to a great term with them.

Students showed good leadership, teamwork and delegation skills as they tackled their first group cooking lessons last week making dips and soups. The fruit of their labour was delicious and your child should now be able to prepare a quick meal to help out at home. This week we are cooking 3 types of pasta - macaroni cheese, spaghetti bolognaise and fettucini carbonara. Recipes are attached.

With an interesting array of recipes being made over the next 3 weeks it would be appreciated if students could each bring a small container to take food home in. The container will need to be able to hold liquid and not leak. This will give families the opportunity to sample what your children are preparing in class. We are working in 3 teams for these exercises and recipes will be posted for you to see. I trust that you will enjoy the fruits of their labour.

This week students are cooking scones and may use variations such as dates, sultanas, pumpkin or cheese. A half cup measure of the appropriate ingredient will be required. They will also need to bring a flat baking tray and a container to take their leftovers home in.
I am expecting a sample of their work to go to staff for tasting for afternoon tea.

Next week we are making the Beef and Vege Stir fry. I hope you all enjoyed sharing your cake with your family when you went home today.

For next week's recipe you can substitute olive or vegetable oil for the sesame oil, carrot for the capsicum and the soy sauce doesn't need to be salt reduced.

Students will need a frypan or wok to cook their meal in. Please bring a container to take your meal home in as well as another one for any leftover ingredients you may need to take home.

Until next week, happy cooking!

By the end of Term you will have had the opportunity to practice the following skills:

· Measuring

· Cutting

· Mixing

· Cooking on the stovetop and in the oven

· Making a roux – base for white sauce

· Making a dough

· Cooking by absorption

Now you need to demonstrate how well you have learnt them. Your task, should you choose to accept it (actually you don’t have a choice!) is to plan a 2 course meal and prepare it for judging. You will need to perform the following tasks:

1. Write a Menu

2. Hand the following items in to the teacher:

(a) *Menu*,

Roasted Ratatouille Bruschetta*
Lemon cake with Citrus Compote*
Beef and Vege Stir Fry*
Helen's Tomato and Mushroom Risotto
Red Bean Cottage Pie*
Scone dough
Mini Ham and Herb Souffles*

Please note that all recipes marked with a * are Copyright from "Start Cooking" produced by Home Economics, Victoria.

Hi everyone and welcome to Hospitality Studies. I am looking forward to working with you this term. We will be focusing on Food Design and the particular techniques required for meal preparation. Thankyou for advising me of your allergies for those of you who have them. As you would already be aware from life experience, most recipes can be adjusted to accomodate your specific needs. I am sorry I have been unable to be with you up to this point but should be well and truly back on deck by next week. Meanwhile, please have a look at the recipes that we will be covering.