Year 13 hospitality students mastered the art of pasta making as part of their “culinary products and terminology” assessment. This practical experience provided plenty of learning opportunities to expand their knowledge, skills, and creativity in the kitchen. It also enhanced understanding and appreciation of culinary arts and provided them with foundation knowledge for potential vocational pathways.
Making fresh pasta is a challenging but rewarding task and our master chefs enjoyed making pumpkin and ricotta ravioli with marinara or pesto sauce. Bon Appétit!
