HOSPITALITY
As the name suggests, students who follow this course will take part in a range of cooking activities and will further develop the skills learned in S1/2.
Throughout S3, students will use a wide range of ingredients – some familiar, others less so and they will use cooking tools and equipment to enhance the presentation of dishes made.
Some of our main aims are for students to appreciate the variety of foods available, start to develop an understanding of how food is produced from farm to fork and demonstrate how we can prepare nutritious food that meets current dietary advice.
