Every student in Middle School attends a double session over 13 weeks each year.
All students participate in the cooking and cleaning up process either as an individual or as a member of a team.
Through the production of low cost meals, students develop skills in the safe and hygienic preparation and storage of food.
Recipes are chosen for their fruit and vegetable content and the work involved in preparation.
Whenever possible, we source the fruit, vegetables and herbs from the garden.
Students are expected to taste the dishes to broaden their experiences and to have an opinion even if the food is not to their liking.
A positive attitude to healthy eating and nutrition is encouraged as they reflect on the importance of healthy eating for their physical, social and emotional health.