It has been a busy start to the year for TAS, Food Technology and Hospitality students. 

Year 10 and 11 Hospitality students have been looking through the requirements for their units, practicing their precision cutting skills and using this to create a plate to show and yummy bruschetta.  This comprised of several different cutting styles including Julienne, Brunoise, Jardiniere, Macedoine, Diced Onion, Chiffonade, Tomato Concasse and Crushed Garlic. 

Year 10 Hospitality

Year 11 Hospitality

Year 9 and 10 Food Technology students have jumped into the year with lots of amazing recipes including chicken poke bowls, healthy beef nachos, healthy apple crumble and beef kofta with Greek salad. 

Year 9 Healthy Apple Crumble

Year 9 Oven Popcorn Chicken

Year 9 Food Technology

Year 10 Acai Bowls & Pizza

Year 10 Poke Bowls

Year 9 has been learning about food nutrition and the effects on the human body.  While Year 10 is focusing on food trends, wastage, and sustainability. 

Year 7 and 8 TAS students are currently working on the Food Agriculture curriculum with a focus on growing their own food.  Over the next few weeks, they will be growing and caring for their own vegetables and herbs and then using these in their cooking assessment tasks.

Year 7 Bruschetta 

Each of these classes enjoyed preparing and cooking bruschetta.  With classes branching off and cooking such things as crepes with banana and berry coulis and corn fritters.  We look forward to developing skills and knowledge throughout the rest of the semester. 

Danya Gillard
TAS Assistant