Grade 7 Students Embrace Practical Learning in our Foods Classes. 

As Grade 7 students settle into high school, they are introduced to a variety of practical learning options, one of the most popular being the Foods Class. In Term 2, these young learners are not only getting acquainted with their new environment but also gaining valuable skills in the kitchen. 

The focus of this term is on learning how to use ovens and stoves safely, particularly while making pikelets, a favourite among many. Students follow simple but detailed recipes and methods to ensure their products are well-made and delicious. This hands-on experience is designed to teach them the importance of safety, precision, and following instructions. 

This engaging and tasty approach to learning is proving to be a hit, as students eagerly look forward to trying out new recipes and honing their cooking skills. 

High school is off to a delicious start for these Grade 7 students who opted in!

Riverside High School Grade 8 Students Shine in Foods Program!

Our talented Grade 8 students at Riverside High School are taking their culinary skills to the next level through our engaging Foods program. This term, they have been busy designing delicious sweet and savoury muffins tailored to healthy diets. Additionally, they have been investigating the nutrients found in their homemade sweet and sour chicken recipe. These activities not only enhance their cooking abilities but also deepen their understanding of nutrition and healthy eating. We are proud of their dedication and creativity in the kitchen! 

Grade 9 and 10 Students invest interest in Food Vans as a Business.

Students have shown remarkable interest in the business of setting up food vans, a current trend on the food scene. Through their studies, they have explored various aspects of this exciting venture, including applying for permits, understanding health and safety regulations, and designing layouts and themes suitable for food vans as a business.

They have also delved into customer attraction strategies by creating menus that cater to diverse tastes. The students are eagerly looking forward to putting their knowledge into practice by creating one of their signature food items next week.

This hands-on experience not only enhances their business acumen but also fosters creativity and teamwork. We are proud of their efforts and dedication to learning about this exciting trend in the food industry!

Thor Porsbro-Pederson & Angela Fitzallen