Year 10 Food & Nutrition Practical Session
31st January 2026
This week, our Year 10 Food & Nutrition students extended their learning in the Food Lab through an exciting hands-on practical session focused on both sweet and savoury dishes preparation and cooking techniques.
For the sweet dish, students explored the whisking method while preparing a classic Swiss roll. They carefully whisked eggs and sugar to create a light, airy sponge, then filled their rolls with jam, freshly whipped cream, and fresh strawberries. The strawberries were also used to decorate their Swiss rolls, adding colour, freshness, and visual appeal.
The savoury challenge introduced students to the rub-in method and the art of making flaky pastry. They practised rubbing in, rolling, folding, and repeating the process to create layers before transforming their pastry into delicious sausage rolls. This task helped reinforce precision, patience, and technique in pastry making.
Each group was excited to see their final products come together, proudly presenting well-filled Swiss rolls and beautifully rolled flaky pastry. The session was a great opportunity for students to refine their practical skills, and apply theoretical knowledge in a practical session.
