Savouring success in Food

Celebrating excellence in the Food room, students at Bishop’s showcased their creativity and skill through diverse cultural dishes, dairy delicacies, community engagement, and triumphant exam performances in the food department

At Bishop’s Hatfield, Food students embarked on a very creative and busy culinary journey this half term.

Year 9: Festival Food

In Year 9, students delved into the vibrant world of festival cuisine, drawing inspiration from cultures around the globe. With lessons on cultural food and food choice, they completed a project where they had the freedom to choose and prepare dishes reflective of various festivals. The results were nothing short of spectacular, with an array of curries, pies, homemade burgers, paella, stir-fries, and delectable cakes gracing the food room workstations. Each student demonstrated commendable independence, leaving us thoroughly impressed.

Year 10: Dairy Delights Meanwhile, Year 10 students dedicated their efforts to mastering the art of dairy, elevating their high level skills with Crème Patissière in fruit tarts and Crème Brulée. Through rigorous skill-building, they showcased remarkable growth and finesse in their creations. Their achievements were a testament to their dedication and enthusiasm for their GCSE Food course.

Community Engagement: Cooking with Oakview Primary School The spirit of collaboration and community outreach flourished as we welcomed Oakview Primary School into our food room. Together, we embarked on a cooking lesson to support their Year 6 South America project. It was a joyous occasion filled with shared laughter and learning new skills. This initiative not only created bonds between students but they also imparted valuable knowledge and cultural appreciation.

Year 11: A Triumph of Taste Last but certainly not least, the pinnacle of our endeavours this half term was the Year 11 food exams. With nerves high and aprons tied, our students rose to the occasion, showcasing their culinary prowess and creativity under pressure. Their dishes were extraordinary, a testament to their hard work, dedication, and unwavering passion for the subject. From exquisite mains to divine desserts, they left us in awe of their talents.

In conclusion, this half term has been a whirlwind of delights and achievements at Bishop’s. We extend our congratulations to all our students for their outstanding contributions and commendable efforts.