HASTINGS Secondary College will host the third My College Kitchen Rules program this month.
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Held on November 26 and 27 at the Wesport High campus, the program has grown each year, teaching and connecting year five primary school students with the love of cooking.
The college will work with four primary schools including Westport Public School, Lake Cathie Public School, Telegraph Point Public School and Tacking Point Public School.
Younger students are mentored by year nine food technology students throughout the two day program.
For the first time, students can enter online. Teams will have 90 minutes to prepare, cook and present their signature dish.
Each team will need to bring the four main ingredients for their dish. The remaining ingredients will be supplied by the college.
Judging is then undertaken by a panel of guest judges, including CWA volunteers, with president Gay Cowan saying they are happy to be involved.
“We were delighted to be invited as guest judges for the competition,” she said.
“We congratulate Hastings Secondary College on a wonderful program and are particularly excited to see the next generation of cooks and chefs in the making."
Students can then transfer their knowledge to other cooking situations and re-create these dishes at home with confidence.
Talisha Tubman and Kimberley Hughes are food tech students at Westport Campus and are both embracing the school’s passion for culinary teaching.
"It's interesting and gives me experience in what to cook when I'm at home, which I like to do often,” Talisha said.
“The competition will be exciting and fun, especially for the younger students.”
"I like gaining the experience for later on in life. Learning how to cook quick and easy meals when I'm at university will be handy,” Kimberley added.
“They're life skills that come in really handy. Our teachers are really helpful and supportive.”
Teacher Sally Mason was the brainchild behind the program and was happy to see it grow over the past two years.
"It was a way to promote the hospitality subject as a vocational education course to our feeder primary schools, and it has just gotten bigger and better,” she said.
“The fact they get to work in a proper hospitality kitchen is a big buzz to them as well."