The Year 12 Level 3 Diploma in Food Science and Nutrition students completed their 3.5 hour assessed practical recently in order to complete the unit one internal assessment. There were a number of briefs chosen by the students.

The two most popular were: A local restaurant in your area is re-evaluating its children menu as a result of the current concerns in relation to children diets, and parental feedback which highlight many issues. Research has shown that many children are following a diet high in free sugars and lacking in fibre, and many parents want their children to have more options available to choose from when eating out. Plan a three course meal which could be served as part of a new children’s menu. The dishes should meet the needs of the families and the restaurant. The restaurant has decided it wants to trial the new menu before introducing it fully; therefore you have been invited to cook the meal at the restaurant for a family of your own choice. You will be directly responsible for kitchen hygiene and food quality.

Brief: ‘A local spa is undergoing refurbishment and wants to include a fitness and well being theme to encourage clients to reassess their health. The restaurant is being redesigned to include a new menu with a clear focus on providing nutritious, fresh dishes using seasonal ingredients. You have decided to enter the competition to design the new menu being directly responsible for kitchen hygiene and food quality’

The students have been researching and trialing dishes in the weeks leading up to the assessment. Some were even creating the dishes at home to try on the family.

The quality and technical skills shown on the day was phenomenal.

Owen’s Menu

Starter – Ham and Cheese Pinwheels with Chopped Tomatoes, Onions, Peas and Sweetcorn. – Gluten & Dairy.

Main – Salmon with Mash Potatoes, Peas, Onions, Asparagus and Fish Veloute Sauce – Fish, Milk & Gluten.

Dessert – Sticky Toffee Pudding. – Milk, Wheat, Eggs & Gluten.

Luke’s menu

Starter – Spinach and ricotta filled ravioli with sage butter sauce and roasted pine nuts. Dairy, wheat, egg, pine nut.

Main – Crispy skin duck breast served with duchess potatoes (piped mash potato) and honey roasted parsnip with a port and blackberry sauce Dairy, egg, gluten.

Dessert – homemade crepe with a frozen berry mix (frozen berries, butter, sugar, grenadine) with ice cream/cream. Dairy, egg, gluten.

Abs’ Menu

Starter – Grilled peri peri chicken with spicy rice and salad with a garlic sauce. – yoghurt, dairy.

Main – Creamy garlic tuscan salmon with spinach and sun dried tomatoes with homemade wholemeal flatbread. – wheat, milk, fish.

Dessert – Mini Chocolate glazed Profiteroles with forest fruit coulis on the side.- wheat, milk.