D.T food-based project
18 Feb 2022
Mrs Field has been doing DT in topic, looking at ways of producing a dish, which has valued in cost, texture, taste and appearance. She has sent the below for this week's class blog
Throughout the last four weeks, class four have been working on devising an idea for an edible food dish - that celebrates a local star ingredient - to sell at a farmers market event. From the start of the topic, every pupil has shown passion, energy, drive along with an abundance of innovative qualities that has resulted in the creation of five amazing dishes – cooked in school this week.
On first receiving the invitation to create a dish, class four began by researching current ideas of dishes available. Each groups’ search was broad enough to include dishes from at least three different world continents. Market research was then undertaken by the class with every class four pupil playing an active roll in questioning or recording of the results of a school wide survey on food preferences.
Next, seasonality in local produce was explored. Research based learning again took centre stage with pupils finding out what types of foods are locally grown, reared or caught within North Yorkshire, during this time of the farming year. A ‘Star ingredient’ was chosen by each group from the range of seasonal, local produce identified - this ingredient was to take centre stage of their final dish.
Final dish decision was made by each group collaboratively. In the end, class four sent Mrs Field out shopping with a long list of ingredients for five individual dishes –budgeted by each group to cost less than £2 per person for ingredients. The method for the preparing/cooking session was also pre-planned by each group and scheduled to take no longer than 45 minutes to produce.
Finally, after all the planning the day to create the dishes arrived this week. Mrs Spowatt the class TA facilitated a cooking experience for each of the groups on Monday but the groups very much managed themselves in the creation and presentation of their own individual dishes. Everyone in class four did a superb job of creating a dish that celebrated a star ingredient that was grown or reared locally. The aromas from the kitchen all day left most of the other staff and pupils feeling hungry and although only two dishes will go forward to the farmers market all the students did an exceptional job in fulfilling the brief and should be proud of themselves. All dishes tasted wonderful and collaboration within teams was exemplary. Each and every member of class four should be proud of what they achieved in their food-based design technology project. Results of the dishes to go forward to the farmers market to be announced in the celebration assembly this Friday.
