The dates for the Intermediate 2 Hospitality Practical Cookery Prelim exam are
Monday 18th Feb 8.45 – 12.15 Monday 18th Feb 12.30 – 3.45
Tuesday 19th Feb 8.45 – 12.15 Tuesday 19th Feb 12.30- 3.45
Wednesday 20th Feb 8.45 – 12.15 Wednesday 20th Feb 12.30 – 3.45
Pupils involved will be told their actual time slot next week. They should be encouraged to practice as much as possible to achieve success. They will all be issued with the recipes next week.
The menu is :-
Sweet Potato & Red Pepper Soup
Moroccan Chicken & Cous cous
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
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!
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’
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
A great effort by all pupils involved. They seemed to enjoy the challenge and using their own recipes to achieve such good results.
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.
S1/2 pupils at Preston Lodge had the opportunity to submit a recipe of their choice and creation as part of a national initiative (Active Kids Get Cooking) supported by Sainsbury’s.
Pupils entered as part of the level 1 Bronze award, with ideas for using Local Produce and Hearty Soups. They had to consider healthy eating, food selection, planning, cooking and presentation. They also had to ensure safe and hygienic working practices.
Five pupils were then selected to take part in the School ‘Cook off’
Eilidh Alexander – 1Gr3 – Homemade Scotch Broth
Ashton Ritchie – 1Gr3 – Stuffed Butternut Squash
Courtney Ritchie – 1Gr3 – Sweet Potato, Carrot & Ginger soup
Sam Donaldson -1Se1 – Smoked Fish Cakes
Fraser Woods – 1Gr3- Clapshot Pie
The pupils created their dishes within 1hour 15minutes ready for the judges to undertake the very difficult task of deciding on the winners. The judges included Mr Stewart, Mr Galbraith and Mr Don Ledingham (Director of Education). They all agreed it was a very high standard.
The eventual winners were Courtney for the Hearty Soups section and Sam for the Local Produce section.
All entries will receive their Bronze award certificates shortly.
For more information log on to www.activekidsgetcooking.org.uk
Lee stars in the Kitchen
Enthusiastic young chef Lee Sneddon received a framed certificate and a Gift Voucher for £25 when he won the Longniddry and District Rotary Club’s Young Chef competition held at Preston Lodge School on the 14th January. The runner up was Sean Gaffney who also received a framed certificate and a gift voucher for £20.
The competition, which was entered by three girls and three boys, was judged by John Cleary who provides the catering at Craigielaw Golf Club and Hilary Cochran from Knowes Farm and Shop who also presented the awards to the winner and runner up respectively. President Peter Wood presented all the entrants with certificates, recognising their participation.
The organisers, the Club’s Youth Opportunities team chaired by convener Charles Simpson, appreciated the feedback from the Preston Lodge teaching staff that the pupils had enjoyed the experience, which they felt, was a genuine competition.
The event is part of a Rotary District 1020 initiative to encourage the development of life skills and the next stage is the zone competition at which the winners from Penicuik and Dunbar High Schools will compete with the Preston Lodge winner at Preston Lodge in early February
Intermediate 1 Hospitality pupils entertained almost 40 local residents,relatives and friends for an excellent ‘Afternoon tea’, accompanied by musical entertainment from various solo and group pieces played by S4/5 pupils from the music department. It was an excellent opportunity to link with the community and offer a ‘ flavour’ of what the pupils do within their course and the Home Economics department. The pupils worked hard before the event and gave a very polished service to th
Open to all S1/2 pupils in Preston Lodge High School
Why not take part in the ‘Bronze Award’ competition? There are 4 categories to choose from. Come up with an original idea or alter a recipes you have used or seen on TV. All entries should be submitted to the Home Economics department by Friday 7th November. 4 recipes will be chosen from each category and their will be a final’cook off’ at the end of November. If you require more information, ask any member of the Home Economics Department. Don’t miss out, prizes to be won!!!
Choose from the following options:-
- Super Shake – Develop a dairy based drink or smoothie which promotes the 5-a-day message. The drink should be for everyone to enjoy at breakfast time.
- Seasonal Soup – Make a hearty soup that encourages people to eat more seasonal vegetables and follows current healthy eating guidelines, particularly reducing salt content by using alternative flavourings.
- Top Toastie – Plan, prepare and cook a range of toasted sandwiches that could be sold at a youth club. Use a range of different types of bread and fillings.
- Local food – Plan, prepare and cook a recipe that reflects a local or regional area from around Scotland. Consider ways in which healthier cooking practices could be used.
Coming in September ’08. A chance take part in our adult / pupil cook club. The club will run after school from 4pm -5.15pm one night a week(day yet to be decided). Pupils are encouraged to register along with an adult family/friend or school staff member. Each week the partnership will create two dishes using locally sourced/seasonal produce. On the final week, all will create and enjoy a wonderful meal in the Home Economics department.
Don’t miss out, sign up now. Speak to or contact any member of the Home Economics department.