S3 take on role of ‘Teacher’

Cooking Equipment

Food preparation

Cookery Processes

Food Quiz for Primary 3 pupils

Recently some of our S3 Hospitality pupils took on the role of ‘teacher’ with P3 pupils they have been working with all term.

The pupils prepared powerpoint presentations to share their knowledge with their ‘cooking buddies’. The topics covered included equipment, cooking techniques and cookery processes. Also a quiz to ‘test’ their knowledge.

You can view their presentations.

A great experience for all involved.

S3/P3 Cooking experience


Preston Lodge Home Economics department welcomed 16 very young pupils to their kitchens this week. Primary 3 pupils from Prestonpans Infant school came to work with S3 Hospitality pupils and gain some experience in the kitchen.

A three week programme has been planned:-

Week 1- An introduction to the practical rooms and some of the equipment. This will be followed by making/desiging cheesy toast faces, then sampling some strawberry & peach smoothie

Week 2 – Using another part of the cooker to create Tomato & Beans Tortilla wraps

Week 3 – Something sweet to create a balance – Fruity cookies

Both the S3 and P3 pupils were very excited about the opportunity, they participated fully throughout. The senior pupils were assisting our young cooks in creating their savoury treats, ensuring they used the equipment safely at all times. A slight challenge was the height of the work surfaces, however easily overcome with the stools and older pupils assistance.

We look forward to welcoming pupils from some of the other local schools to enjoy this experience in the near future.

Celebrating National Farmhouse Breakfast Week


S3 Hospitality celebrated National Farmhouse Breakfast week in style. They organised a brunch event for staff in school on thursday 4th February 2010.

The menu included a starter of fruity yogurt museli, followed by a choice from

Eggy bread muffins with bacon & grilled vine tomatoes

Local sausages & caramelised red onion baguette

Breakfast Pizza

Smoked fish cakes with poached eggs

Banana & Maple syrup pancake stacks

This was followed by serving tea & coffee with a slice of Banana breakfast loaf.

This was a great experience for the pupils to plan, organise,make and serve a whole variety of dishes. They sourced and developed the recipes to appeal to the staff who booked a place for Brunch. A great effort by all involved, a great way to recognise the importance of ‘Breakfast’.

Well done to all the S3 pupils participating!

Well done to Rebecca Atkins on reaching the District Final

Rebecca receiving her award

Rebecca receiving her award

Rebecca Atkins represented the local Rotary Zone at the District round of the Rotary Young Chef competition. She had benefited from spending a day at ‘La Potiniere’ in Gullane to perfect her chosen dishes.

Potato, Beetroot & Goats Cheese Galette with Thyme & Red Wine Dressing
Thai Salmon Parcel with Sesame Pak Choi
Vanilla, White Chocolate & Blueberry Layer
The District Final took place on Sunday 21st Feb at The Edinburgh School of Food and Wine at Kirkliston.
Rebecca did really well but unfortunately didn’t get through to the next round of the competition.
Well done on a tremendous effort and spending a great deal of time in the holiday week preparing for the competition.
Thanks must also go to Longniddry Rotary for fully supporting Preston Lodge in this competition.
We look forward to next year.

S3/P3 Hospitality Class Christmas Party

Mrs Mrs Nicoll’s S3 Hospitality class decided they would like to work with the local Infant school to plan, prepare and carry out a Christmas Party. In discussion with the infant school, it was decided they would help run the P3 christmas party. They spent sometime at the infant school in advance of the party to plan what was needed.They also made table mats and christmas cards with the pupils in preparation. During the week before, with the assistance of some other classes in the Home Economics department they made a selection of chistmas goodies to serve on the day.

Monday 21st December was party day. The S3 pupils particiapted in the dancing and with the games. Others in the class finished preparing all the food and helped deliver it to the Infant school in time for all to enjoy. The senior pupils had a tremendous experience working with the P3 pupils in this way. A brilliant example of curriculum for Excellence in action. Thanks to all involved for the opportunity. Hopefully we can repeat such involvement in some other ways.

One pupils commented’ it was good seeing the primary 3’s enjoying themselves- they said the food was delicious’

S3 Cook Club

S3 pupils were given the opportunity to participate in a Cook Club running after school on a wednesday night. 10 pupils have signed up to benefit from the ‘Advanced Skills Cook Club’. Over the next five weeks they will cook a great variety of dishes. Week 1 saw them creating mouth watering Chicken with preserved ginger sauce and Savoury rice, week 2- Chicken tikka skewers and individual raspberry & chocolate tortes. Presentation is essential and they will be working on these skills specifically later in the club.

The finale will see them competing in creating a dish of their own choice. Looking forward to the results. The winners will hopefully represent the school in the East Lothian Food festival schools competition in September

Active Kids Get cooking Breakfast Challenge

Mrs Nicoll’s S4 Hospitality class have been busy creating wonderful ideas for a delicious breakfast as part of the special challenge within ‘Active Kids get cooking’ opportunities.

Initially pupils investigated ideas on the internet, looking at different breakfasts in various countries. They then tried some of the ideas within class time. Pupils were then put into pairs/groups to work on developing the ones they decided they liked most. Ideas included baked doughnuts, fruity crepes, a variety of fruity drinks.smoothies/mooless,variations of french toast and welsh rarebit.

Staff were then invited to sample the dishes and decide on the entries we would send off as part of the national competition. 3 dishes were chosen from a very high standard.

The winning dishes were :-

Toffee Apple & Raspberry porridge with honey & greek yogurt drizzle, plus a refreshing fruit smoothie – created by Blair Forlow – S4

Hawaiian tropical crepes with mango coulis, coconut cream and crshed pineapple- with Morning Caribbean mooless- created by Hannah Burns – S4

Egg stuffed baked tomatoes with welsh rarebit topping, asparagus and tomato accompaniments followed by Berry stuffed frech brioche with poached peaches and a Merry berry smoothie on the side. – created by Lee Sneddon

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A great effort by all pupils involved. They seemed to enjoy the challenge and using their own recipes to achieve such good results.

Well done!

Gold Award- Active Kids get Cooking

S5 Hospitality pupils planned , prepared and presented a wonderful array of dishes from around the world as part of the ‘Active Kids get cooking’ challenge supported by Sainsbury’s. 8 pupils took part in organising the staff ‘tasting’ session. Staff enjoyed a variety of dishes including:-

Baked prawns with tomato                                  Moroccan Chicken

Fettucine Alfredo                                                Vegetable Quiche

Seafood Risotto                                                  Szechwan Soup

Chicken Flautas                                                 Garbanzo Cake

Staff thoroughly enjoyed sampling the exceptional high standard of dishes on offer. A request was made to make it a regular lunchtime feature!!!

Pupils will now send off their entries to receive their Gold Award. Well done to all involved. Thanks to the staff who supported the event.

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