iServi News | 3 July 2020 | Term 2, Week 10
This Term, our Learning Diversity programs have included kitchen safety and safe food handling. Students have been practicing their knife skills and the World Health Organisation (WHO) hand hygiene method.
Each week students have researched and prepared a savoury or sweet treat, including pumpkin soup, hummus, spaghetti bolognaise, roast vegetable couscous, chilli con carne, sticky date pudding and lemon cheesecake.
In Week 10, students had the opportunity to glimpse behind the scenes of a professional food service environment. We met with Chef, Mr Divye Kapoor at the Servite Café for an overview of his role and kitchen operations. Students thoroughly enjoyed the experience and we are very grateful to Chef for sharing his time with us.
Ms Katie Thiveos
Teacher
