Children at one Dorset school are cooking up a real treat thanks to a three-part culinary extravaganza.
In its ‘Adopt a School’ scheme, the Academy arranges visits and courses that teach children about food in a holistic sense – where it comes from, how to cook it and the impact it has on the environment.
Delivered by professional chefs and hospitality leaders, the course also gave the youngsters from the Wimborne Academy Trust school a valuable insight into the industry.
Headteacher, Cindy Pritchard, said: “This has been a fantastic experience for our children who are learning direct from the top professionals in the food industry.
“Not only is it getting them to appreciate the importance of food in making us healthy but it is also whetting their appetite for a potential career in hospitality.”
The pupils’ first session was called ‘Taste and Sensory’ where they got to try a range of foods, including bread, honey, popcorn, chicory, tomatoes and lemon plus some mysterious red and green jellies to demonstrate how taste buds work.
In the next session, led by Sarah Howard of the RACA, the children were chefs for the day.
They worked in teams to make garlic and coriander Naan bread, weighing out their own ingredients as well as kneading and proving dough.
And in the final session the children prepared and presented a healthy pasta salad and salad dressing with head chefs Andy Wright and Lex Bartlett from The Pig Hotel.
The Pig menu changes by the minute as all its produce is sourced from the hotel kitchen garden or from within a 25 mile radius.
For the children’s menu that day they learned how their ingredients were typical garden food found in coastal surroundings.
Liz West, CEO of Wimborne Academy Trust, said: “I would like to say a huge thank you to The Royal Academy of Culinary Arts for giving our children an experience I am sure they will remember for a very long time.”
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