The task for our practical controlled assessment was to prepare, cook and serve four dishes that would be suitable for an afternoon tea menu. At least one dish had to be savoury.
We had 3 hours to make and present the four dishes. I made individual chicken and mushroom pies, portugese custard tarts, a marble cake with hand-made roses and strawberry cheesecake. I was delighted that I met the time deadlines and achieved pleasing results.
The other pupils produced some delectable results which on a par with the standard of food on the TV show ‘British Bake-off’. Yen produced an amazing tower of cupcakes and profiterols. Monica’s hand-made plaited bread rolls sandwiches were exceptional. Danielle’s Lemon Roulard was faultless. Victoria’s Remembrance Day tea included cup-cakes with hand-made red poppies that were moulded out of fondant icing.
It was an amazing experience that I will never forget. I can’t wait for the next cooking challenge. BRING IT ON!!!!
Report by Neneyoh Conteh (Jacob)
Controlled Assessment: Year 10
Task: To make 4 dishes the could be served for Afternoon Tea. All pupils were expected to perform high level culinary skills, such as making profiterols, making hand-made decorations from fondant icing and making perfect pastries!!
The pupils had 3 hours to prepare, cook and serve 4 products and one of these had to be a savoury dish. The results were outstanding!!!! Well done to all year 10 Catering students.
First Controlled Assessment for Food technology. A wonderful achievement for our girls!!
Easter Cupcakes - 9 Methodius
Today in F.T. 9 Methodius have been making Easter themed cupcakes. They have
Last Friday we had our end of term assessment in DT: Food. Our challenge was to make a batch of decorated cup-cake. The theme was Spring time.
We watched a demonstration of piping icing and making roses, flowers and butterflies out of fondant icing. The aim of the lesson was to show high level decorating skillls to obtain level 7 on the National Curriculum scoreboard.
The results were truly amazing:
Savanna Gray “I have learnt how to make roses and present my cakes in a more sophisticated style just like cakes you can buy from shops. I have enjoyed the lesson very much and tested my creative skills to the limit.”
Elizabeth O’Malley “I thought it was very interesting and fun to do I also like learning a new skill”
Sekayde Fenton: “I learnt how to pipe icing and how to make marzipan shapes. It was very fun, I enjoyed it all.”
Caroline Dosso- 'I found it very creative and that I learnt a lot of new skills that I will use again next time I am cooking cupcakes and I will defiantly make them again.”
Eva Barrie “I very much enjoyed this cupcake lesson. It enabled us to be creative in our own way and decorate the cupcakes however we wanted, with an Easter theme. I learnt how to pipe with royal icing, which looked very nice at the end.”
DT: Food class reporter: Natalie O’Connor
Hispanic Enrichment Day 2012
One of the highlights of the Hispanic enrichment day was a visit to the Tapas Restaurant in the DT department.
The room was transformed into a Spanish Restaurant and we were given an overview of the history of Spanish food and drink. We worked in teams and completed a quiz to test our knowledge on Spanish cuisine. We were invited to sample a huge variety of Empanadas, Tortilla, Sardines, Anchovies, Prawn and Chicken Paella, Olives, Manchego cheese and Almond and Chocolate cakes.
We learned to appreciate the aromatic flavour of Spanish Olive oil and we particularly enjoyed the olive oil dipping.We wined (non-alcoholic Sangria) and dined in the Tapas restaurant and we joined in the dancing to Spanish classic guitar music.
We had so much fun whilst increasing our knowledge of Spanish foods. Almost everyone sampled foods that they had never tried before. After the Tapas tasting activity we had a session dancing to Salsa music led by a professional. Finally we were inspired by music from a Peruvian band.
The whole day was fantastic and we all want to do it again soon.
Report from Bronagh (year 8)
GCSE Catering class Product Analysis Task
Last Tuesday we visited various catering establishments to research inspirational products suitable for afternoon tea. We were divided into two groups and we visited four shops to get ideas for the forthcoming controlled assessment which entails making four products that are based on Afternoon Tea. We visited Buenos Aires, Biscuit, Marks&Spencers and Paul Rhodes bakery and café.
We took pictures and analysed the colour, texture, flavour and appearance of the foods. The restaurant Biscuit was very helpful as the manager gave us a sample of some foods so we could test the flavour of all the scrumptious foods.
As groups we were able to gather some ideas of cost, appearance, colour and texture to use in our Afternoon Tea controlled Assessment.
By Marie Keenan and Victoria Emin (Year 10 Catering students).
In Food Technology, year 8 designed, planned & made a dish that would be included in the menu for their restaurant. Pupils researched staple foods from Africa, Italy and England. They also researched the needs of the restaurant customer and produced a time plan for making the restaurant food. Each year 8 class demonstrated culinary expertise to make some mouth-watering foods that would be best-sellers in their themed restaurant.
By the end of Year 8, students will have completed all three areas & will be able to present the overall vision of their restaurant.
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