BMG 2021 Grammarian Issue 1

10 PADDOCK TO PLATE WOODLEA – STAUGHTON VALE FOOD PROGRAM Woodlea students have the unique opportunity to attend StaughtonVale toparticipate in thePaddock toPlateprogram. The program is designed to enhance the students’ culinary experiences. Students participate in various elements of the program that provide significant skill development in: food preparation, ingredient awareness and healthy living. They also improve their skills in communication and teamwork and creating culinary delights in pairs or groups. The program is organised into four excursions, with students attending the Maddingley kitchen once during the year. The other experiences are held at the Staughton Vale farm and focus specifically on fresh produce and, where possible, utilising products grown on the campus and Indigenous ingredients. The Year 7 students had their first Paddock to Plate encounter in early March, with 7WA enjoying their opportunity to learn about kitchen safety, accuracy when measuring and working cooperatively. They were also fortunate to utilise the state- of-the-art facilities provided by the Maddingley Hospitality Centre. Whilst 7WB and 7WC compared and contrasted proteins, learning about the health benefits of lean meats such as kangaroo, in future experiences, they will face the challenges of trangia cooking and thereby develop their cooking skills using limited modern conveniences. The Paddock to Plate program is another example of the exciting versatility of the BMG farm program and provides our students with engaging content that is beneficial for their skill development. Mrs Sarah Hunter – Deputy Head of Woodlea Campus & Mr Jaike Ludewig – Head of Food Technology