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Home Economic Department News

Future Chef 2017

Future Chef 2017

The Winning Dish

Ten S3 pupils competed in a school heat, Future Chef competition this week, Rory Lovie, head chef from the Bridgeview Station Restaurant on Dundee’s Waterfront came to judge the competition, and the results are as follows…

 

 

1st place  Rachel

2nd place Keir

3rd Place Wallis

Well done to the three winners and all competitors!!

Goodfellow & Steven 2016

On Friday 25th November Nikita Norrie and Adam Clarke  competed in the above competition. They had to prepare and cook a Bakewell Tart following a recipe provided by Dundee College. The judging was based on food preparation skills, food hygiene skills and of course, taste.

We are so delighted that Nikita Norrie who is in S6 took first prize!!! She received a cup which is engraved with the school name and a cash prize, Well done Nikita!!!

Rotary Competition 2013

Rotary Young Chef Competition

2013

On Tuesday 18th December, eleven pupils competed in the above competition. They had to prepare and cook a healthy meal for two people costing no more than £10. The judging was based on their choice of dishes for health, planning, costing, skills, use of time, food hygiene and presentation skills.

Mega, Jamie and Morvenn went through to the next heat which was hosted at the High School of Dundee in January. The picture shows some of the competitors at the High School of Dundee.

 

 

 

 

Young Consumer of the Year Competition 2013

Young Consumer of the Year Competition

At the Scottish Parliament

Five of our Health and Food Technology students will be visiting the Scottish Parliament in Holyrood on 20th March this year to compete in the above competition. The team, led by Hannah Marr are Hannah, Rachael Gearie, Megan Scott, Keri Rice and Lauren McGurk. Our picture shows the girls with their shield from the first stage of the competition which was held at the City Chambers in December last year.

The competition is organised by Trading Standards Institute, and tests the pupils on a wide range of issues including; consumer and law, food and health, safety and the environment, managing money and finance, credit and the European dimension.

University of Abertay 2014

University of Abertay
Food and Consumer Science
Taster Day
201
4
 

On Friday 14th March 2014, 16 Health and Food Technology pupils took part in a product development activity at the University of Abertay.

 

The brief was to individually create their own healthy fruit yogurts using different fruits, flavourings and sweeteners that the university had provided. The yogurt was to be suitable for sale in the school canteen at no more than 35p. Pupils were also asked to give it a fun name and a brief description for the label.

Choosing Ingredients

 

Developing a new yogurt

 

Experimenting with ingredients

Each group chose their favourite yogurt to go on to the next round of preference sensory analysis. The pupils rated each yogurt in accordance to flavour, texture, aroma and sweetness and then ranked them in order of their three top favourites.

Food Product Development

 

Sensory Testing

Making Decisions

The winning yogurt was called Sweet Sensation made by Jordan Leigh – Whyte and her group.

 

Rotary Young Chef Competition 2014

In December, a number of young people from the Home Economics department competed in the above competition. They were given a specific brief which was to prepare and cook a healthy three course meal for two people costing no more than £10.

 

The judging was based on their choice of dishes for health, planning, costing, skills, use of time, food hygiene and presentation skills. The first heat of the competition took place in the school. Then pupils were chosen to go through to the next heat which was held at Dundee High School in January.

 

Competitiors

 

 

Finished Dishes

 

Lentil Soup

 

Vanilla Cheesecake

Future Chef Competition 2014

On Wednesday 18th December 2014, six pupils competed in the above competition. They had to prepare and cook a healthy meal for two people costing no more than £7. The judging was based on their choice of dishes for health, planning, costing, skills, use of time, food hygiene and presentation skills.

 

The young people who competed were:

Morvenn Ansquer

Leah Fleming

Declan McConnachie

Jodie Taylor

Rachel Wolecki

 

Morvenn Ansquer went through to the local final heat which was hosted at Arbroath College in January. Before this she attended practical mentoring sessions at Double Tree by Hilton with their head chef Raymond. At these sessions she was given valuable advice on recipe combinations and serving suggestions which was a great experience.

Morven and Raymond

 

Morven at the Local Final

 

Morven Collecting her Prize