To expect to at least be able to eat what dd2 has cooked, seeing as it cost me £10 for the stuff ??

(173 Posts)

ARGH bloody cooking lessons.

Dd2 was doing chicken tikka. So, £10 of ingrediants later and off to school she trots.

She's just come home and said that they couldn't get the lid to fit on her tupperware container and so the teacher is just going to chuck it. The lid does bloody fit, it's just stiff and surely the teacher had something else that dd could have used if not.

£10 down the drain, just like that.

YABU. Nothing Ds1 has bought home has ever been edible. The fruit salad was the worst. They put sugared water in it. confused

Oh dd1's stuff has always been alright, so dd2's might have been too.

LineRunner Wed 21-Nov-12 15:38:29

Am I allowed to swear on your thread, Nutcracker? Because that's how the waste of money that is 'food tech' makes me feel.

ObiWan Wed 21-Nov-12 15:38:46

I'm not sure that I'd ever really trust something containing meat or dairy that had been cooked at school.

£10 is a lot of money though. Did you use saver/value/essentials stuff?

New tupperware might be in order.

We needed 3 chicken breasts, 2 spoons of tikka paste (had to buy whole jar), rice, natural yoghurt (had to buy big tub), tomatoe soup, and other bits and bobs.

The chicken was over £4 on it's own and the jar of sauce was about £2.50.

I wish they would just tell the dc to take in a set amount of money and then the school supply the stuff. Surely that would be easier and cheaper.

Feel free Linerunner

Splinters Wed 21-Nov-12 15:45:16

3 chicken breasts? And a can of soup?

What were they supposed to be learning from this exactly?

Christ knows Splinters. Tbh the cooking lessons are generally shit.

YDdraigGoch Wed 21-Nov-12 15:47:59

I don't know why schools don't charge per term for cookery ingredients and supply everything. They could buy staples in particular much more cheaply - so that not every kid needs to take in sugar, salt etc.

There seems to be more emphasis on writing up the process, and evaluation of stuff like who the dish appeals to, whether it's balanced protein, carbs etc than on actually cooking the stuff. There are very few marks related to taste (or so it seems).

OkayHazel Wed 21-Nov-12 15:48:40

Ey, don't sweat it.
It's free education - if £10 is all you have to pay every now and then for her to get qualified, that is a bargain.

Don't think of it as food, think of it as equipment for school (like that textbook she lost or those pencils that got broken).

You probably wouldn't enjoy the food she made anyway. Cooking skills have to start somewhere!

Stick to the value ranges next time.

Okayhazel - £10 is a lot of money to me tbh. Obviously, i will just chalk it up to experience but I still thing it is wrong.

picnicbasketcase Wed 21-Nov-12 15:51:17

I didn't even know pupils had to take their own ingredients in, when I was at school a certain amount of money had to be paid at the start of term to cover the cost. It sounds incredibly wasteful.

OkayHazel Wed 21-Nov-12 15:51:22

Nutcracker - But on the whole, the education is free. You're still getting a bargain.

We'll have to agree to disagree hazel.

Annunziata Wed 21-Nov-12 15:53:58

It's a disgrace, some of the stuff my DC have made I wouldn't feed to the dog.

CajaDeLaMemoria Wed 21-Nov-12 15:54:12

We had great food tech. A chef used to come in and take the lessons. We made some fantastic things. The five-tier wedding cake was my favourite.

We did have to take in hundreds of ingredients, and it cost a small fortune. They weren't keen on people buying things that "compromised the taste" either, so there were often recommended brands.

But food tech food isn't supposed to be consumed. The school did make it clear in the first lesson that they didn't recommend eating it, but if you did, it should be for lunch. They weren't keen on us throwing it away at school so would say to take it home and show people before throwing it away, and most people did eat it, but it's worth noting that they don't usually make the food edible. It typically isn't stored properly (there are usually fridges but things go in and out during the day depending on who else needs to get things), cutlery etc is washed by students and therefore might not be clean, and other people do open tupperware tubs and put horrible things in.

BarbecuedBillygoats Wed 21-Nov-12 15:55:06

Doesnt seem like she's getting much of a food tech education either though

OkayHazel Wed 21-Nov-12 15:55:47

I'd rather be paying a tenner in a state school and see that go to waste than private school fees!

Really Caja ?? What a disgusting waste of food then. We have never been told that the food isn't to be eaten.

I will get dd to check that.

Annunziata Wed 21-Nov-12 15:57:29

What's the point of learning to make a meal that isn't supposed to be eaten? Shocking waste of money, time and food.

fromparistoberlin Wed 21-Nov-12 15:58:17

what okayhazael said

nickelrocketgoBooooooom Wed 21-Nov-12 15:58:19

yanbu.

i can't believe that they couldn't get the lid to fit.
and then would just chuck it!

that's just insane.
not even "ring your mum for some advice" or knowing that tupperware tub lids are stiff and hard to fit deliberately so that they don't just randomly come off on the way home like some cheaper containers!

Hazel, i'm a single mum of 3 dc. Two of those are at secondary school. I cannot afford to chuck £10 down the drain, which is what i feel I have done, as dd's food has been thown in the bin.

OutragedAtThePriceOfFreddos Wed 21-Nov-12 15:58:41

It's not the schools fault that you provided your child with equipment that she couldn't use properly! Nor is it their job to find something else for her to put her food in because you failed to provide something suitable.

Yabvu.

nickelrocketgoBooooooom Wed 21-Nov-12 16:00:06

Caja - that's ridiculous too - when I was at school, cooking lessons were deliberately designed so that you could take the food home to be eaten by the family.

lostconfusedwhatnext Wed 21-Nov-12 16:00:06

Sounds crap though if it was made with tinned soup.

ObiWan Wed 21-Nov-12 16:00:21

3 chicken breasts?? God, I gould make curry for at least 6 people out of that.

kiwigirl42 Wed 21-Nov-12 16:00:37

DS made a pasta salad - cold, sticky pasta with mixed frozen veg and grated cheese. He wouldn't eat it, I took one look and said 'sorry love, I do try to support you in everything but I just can't force myself' so we gave it to our greedy, greedy chocolate labrador.

She wouldn't eat it either, causing much mirth. What a bloody waste of time and money though.

We've never been told that the food shouldn't be eaten hmm or do I mean confused? I think £10 is a lot to spend, 3 chicken breasts is a huge portion, I'd normally allow my children to eat what they have made for lunch but 3 chicken breasts is a serious lunch! I'd be p*** right off tbh!

Oblomov Wed 21-Nov-12 16:01:56

We had to take ingrediants in. But not expensive ones like chicken etc. We made cheap, macroni cheese, and learnt how to make a real cheese sauce. Plus, I'm sorry but I don't call this cooking. Come on. Buy a jar and add some youghurt. Is that what food tech is these days? I despair !!

Pinkforever Wed 21-Nov-12 16:03:05

You had a lucky escape! a curry made with shop bought paste and tomato soup sounds minging!!

Lovecat Wed 21-Nov-12 16:03:27

Thinking about it, we used to have cookery in the morning and then take it home to be eaten that night after it had been festering in a pyrex in a biscuit tin all day - we al survived it! It was mainly mince-based or cakes/pastry, however, we never did chicken (large comp in impoverished area in early 80's).

YANBU, OP, I would be fuming. However I think taste-wise you may have had a lucky escape, judging by those ingredients smile

Ok Outraged, that's fair enough. I don't agree though.

I am sure providing some foil over the top of the container, sticking it in a carrier bag and getting dd to carry it home upright would have been too much to ask too.

Anyway, what's done is done. It's cheesecake next time, so thankfully nothing as pricey.

charlmarascoxo Wed 21-Nov-12 16:07:09

Maybe next time she could split the cost with a friend? Such as having to buy a whole jar for only one person. Might keep costs down.

Narked Wed 21-Nov-12 16:07:58

YANBU at all. I have a tupperware that drives me mad - it's a battle to shut it - but her food could have been sent home in clingfilmed portions (where you put a dollop in the middle and twist the edges) inside her tupperware. Or in a spare tupperware. Or a freezer bag.

Good idea Charl

charlmarascoxo Wed 21-Nov-12 16:08:53

^ when I say friend I mean one of DD2's who is in the same class. As I'd assume they would be using the same ingredients.

I also think you have had a lucky escape in regards to the food. In my opinion that is not cooking but mixing pre bought ingredients together. Not only would I complain about the money side I would also complain about the quality of the recipe!

We were once asked for £10 for the coach to take them to a park for a picnic (reception summer picnic). I complained and suggested they walked to the local park and not only got some extra fresh air, we all got £10! They actually listened.

Say something.

thefirstmrsrochester Wed 21-Nov-12 16:11:05

YANBU.
At my dc's school you pay £10-£15 a term for the ingredients. Any they supply Chinese takeaway style trays for the gourmet delights to come home in. DDs toast and pâté was horrendous - akin to bushtucker trial getting that down.
envy at anyone who has has palatable offerings brought home.

LineRunner Wed 21-Nov-12 16:11:19

I'm with the OP on this.

My DS was asked to take in 'one spoonful' of golden syrup for a cookie recipe, plus all the other ingredients So I had to buy a whole bottle of golden syrup.

He brought them home and they were inedible. He said he told the teacher they weren't nice and she said the recipe was 'her little joke on the class'.

Sweary bit coming up.

Stupid fucking woman. a) I haven't got money to throw down the drain. b) What kind of lesson is that?

diddl Wed 21-Nov-12 16:13:10

What a waste.

So-no one could be bothered to work out how to get the lid on, so it all gets thrown??

TBH, I´d be cross with my daughter for accepting it.

crypes Wed 21-Nov-12 16:13:12

My DD made bread rolls at primary school and they were told they wernt allowed to put salt in,because salt is bad for children. So she made some lovely crusty tasteless bread rolls. Talk about nipping adventure in the bud!

fedupofnamechanging Wed 21-Nov-12 16:14:28

I don't view education as free - only free at the point of delivery. It is still paid for, via taxation.

OP, YANBU. That's a lot of money to spend on something which just goes straight in the bin. I would be inclined to complain - a jar of curry paste and a tub of yoghurt is not teaching the children how to make a proper meal. If the school doesn't have time to teach this dish properly, then they should adapt their menu so they can teach the class how to make something from scratch.

cheekybaubles Wed 21-Nov-12 16:15:54

Wow linerunner, I would be furious. Do they seriously think that everyone is on their salary?
I also agree with op and that is the worst idea of cooking I have heard since poaching an egg in a microwave

Dd2 is very shy so she wouldn't have said a word when the teacher said she was chucking it. She is dissapointed though too tbh.

We used to pay £10 a term for home ec (a term of fabrics, a term of cookery) and they provided most of the staple ingredients - we just had to provide fruit and veg and occasionally a yoghurt or something.

In saying that we never cooked using meat other than ham and tuna..

For exam level cooking (or craft and design, or art etc) though it was £50 a year ..

It used to be paid in full by the council if you were eligible for free school meals - and they had a fridge per teacher where you could leave the food so it could be brought home for dinner..

In all nonesty though we rarely made "dinner", we usually made shortbread, rock cakes, apple crumble and once an amazing thing called "Lemon Ginger Crunch".. Think there was once when we were meant to make Kedgeree but it wasn't done - the council didn't like the thought of using fresh fish due to risks of food poisoning!

cheekybaubles Wed 21-Nov-12 16:18:23

I also do not regard education as free when I have been paying tax for 30 years.

mamamibbo Wed 21-Nov-12 16:18:32

we made tuna pasta bake at school, tuna,pasta,campbells mushroom soup and cheese and crushed crisps on top.. minging

I know that dd1 ones friend once took in all of the stuff minus 1 egg. The teacher said he hadn't bought all of the stuff and so didn't let him cook. This was despite there being eggs in the store cupboard at the time.

Thankfully dd1 doesn't do it anymore and dd'2 won't have to after this year.

Adversecamber Wed 21-Nov-12 16:18:53

I have never seen a curry recipe with soup in!

I do agree that it is a pain when you need to buy a specific ingredient for a one off lesson.

So far we have had apple crumble and cheese scones and all ok. I would fret about meat being stored properly.

legoballoon Wed 21-Nov-12 16:19:54

That's a ridiculous recipe IMHO - it's possible to make cheaper, nutritious vegetarian curry dishes with ingredients like potato, chick peas, spinach, coconut milk etc. and they should ask for a contribution anything like spices which have a long shelf life and could be bought for the whole class.

I would raise the issue with the school, as although other posters say it's 'good value for money as it's free education', one class cooking a load of throw-away or inedible curries at that price = £300 of ingredients! Absolute waste and nonsense.

reastie Wed 21-Nov-12 16:20:18

Haven't read the whole thread, and slightly scared to admit I'm a food tech teacher given some of the comments here about my subject, but have to say I'm shock about the OP. If students don't bring a container to my lessons we have back up foil take away dishes to use. We'd NEVER chuck out a students' food because they didn't have a container, even less so if the lid didn't fit on. Surely they had cling film to stick on the top if the lid didn't go on?

<bites tongue at surprise of using tin tomato soup in a curry for cooking lessons>

LineRunner Wed 21-Nov-12 16:20:53

I would gladly pay £10 a term if the school supplied ingredients and taught them how to cook staples like macaroni cheese, lentil soup, and maybe a cheap, tasty and simple chicken thigh casserole.

I think they cook one week and write it up the next, so that's £2 per meal (for a very small meal) which I think is more than enough for something edible to bring home.

legoballoon Wed 21-Nov-12 16:21:07

And I would also be pissed off at my kid being taught to open a can of bloody soup. When I teach my DC to cook, we make things from scratch (not because I'm Hugh-Fearnley-Bloody-Whittingstall but because it's cheaper and healthier. What is the point of reinforcing the idea of opening cans and eating processed crap within a Food Tech lesson?

LineRunner Wed 21-Nov-12 16:22:01

reastie, I'm sure you are wonderful. smile

Euphemia Wed 21-Nov-12 16:22:42

State education is not free - it's paid for through taxation.

So today's learning intention was: in the West we are profligate.
Success criteria: spend a lot of money and chuck away the results.

I'd be raging.

I questionned the tom soup when we were in the shop. It was there on the list though lol.

mignonette Wed 21-Nov-12 16:26:21

My family does not have fond memories of the confection that was 'Apple Snow' that was made in school in the 60's and 70's. Looked like the foam left lying around in a car wash.

However DS did bring home some very professional home made pasta a few years ago- Pappardalle and giant Ravioli filled with butternut squash, cumin and Pecorino. Yum.

Asinine Wed 21-Nov-12 16:27:43

I agree OP.

I hate food tech. We have to supply all ingredients, eg 2 tbs oil, one beaten egg, pinch of salt, small amounts of flour and fat- exactly the sort of thing that is hard to transport safely and easily, and which would be much more sensibly and cheaply supplied in bulk by the school.

It give the dcs the impression that cooking is a faff and expensive (not mine as they know it's not as we cook at home). But for dcs in families where no one cooks they will just think it's expensive, difficult and time consuming. It's counterproductive.

Vivalebeaver Wed 21-Nov-12 16:27:55

I just can't get over making curry with tomato soup.

mignonette Wed 21-Nov-12 16:27:55

And DS's Food Tech teacher was bloody fantastic. Dedicated, interested in the children and very very knowledgeable about all things culinary.

LineRunner Wed 21-Nov-12 16:30:50

What asinine said. Very good post.

haggisaggis Wed 21-Nov-12 16:31:28

ds takes £1 every time they make something - everything is supplied including teh takeaway boxes to bring it home. Only decenty tghing he'[s made though is muffins. Everything else is horrible. Made a curry last week with grapes in it for some reason. But then again they only have 50 minutes to make a dish and clear up.

diddl Wed 21-Nov-12 16:32:20

well I think if the recipe works, what´s the problem with the soup?

Maybe it depends on the age of the daughter/how many in the class/how long the lesson.

If she enjoyed cooking it & if it could have been tasted at home, then she could be pointed in the direction of other recipes.

I´m nearly 50 & we used to do stuff like scones, rock cakes, custardhmm, rarely a meal that could be taken home & eaten.

Oh we did cauliflower cheese once & I forgot to buy a cauli.

Fortunately we had some florets in the freezer.

I got marked down.

Still, at least we ate mine for supper.

Some of them couldn´t because the cauli was too hard!

CaptainHoratioWragge Wed 21-Nov-12 16:34:56

Tomato soup in a curry recipe... that is the sort of shortcut made by someone who doesn't have a clue how to cook.....

To teach someone to cook a dish like this.....

<faints in horror>

Asinine Wed 21-Nov-12 16:36:03

Reastie

I'm sure you do a great job, I mean I hate food tech as done by our school.

I would be all in favour of food tech if it was done with basic ingredients supplied at school like it was when I was at school. Like make a cheese sauce, crumble, sponge, veg soup, bread and so on.

Groovee Wed 21-Nov-12 16:36:12

I can't get over how much some schools charge. We pay £25 for the year for the cooking and sewing side. So far dd's made a tablet cover, coleslaw and Pizza. It comes home in suitable containers provided within the £25.

I couldn't afford £10 a week.

Thankfully it isn't every week Groove, more like once every 3 weeks. If it was every week then i'd be refusing to supply the stuff.

EuroShagmore Wed 21-Nov-12 16:39:16

What an awful waste (one and a half chickens died for that dreadful abomination) and a terrible recipe.

I love cooking now, but hated it at school. I clearly remember the first HE lesson. We had to make banana custard. I hated both bananas and custard. It was first period. By the time I got it home it was grey and looked like vomit. My father (who will generally eat anyway) declined. We put it on the floor for the pets. Our greedy golden retriever took one sniff then backed away. The cat jumped over it. It went in the bin. But at least it didn't cost a tenner!

EuroShagmore Wed 21-Nov-12 16:39:56

my father will generally eat anyTHING

Peanutbutterfingers Wed 21-Nov-12 16:39:57

Isn't that the recipie on the back of the tomato soup tin to make a quick and easy chicken tikka? Blimey, didn't think anyone would ever want to make it, let alone in food tech... Wrong wrong wrong

I was rubbish at cooking at school. We once had to make chocolate log. Mine had to be made into a chocolate cliff cos it fell apart lol.

Asinine Wed 21-Nov-12 16:43:11

original

I'm sure other parents find those ingredients expensive, too. Could you get a few dissenters together and write a polite letter to the school, pointing out that in the recession many families are watching their food budgets and would they bear this in mind when planning recipes? Suggest veggie substitutes (like mushroom or chickpeas for chicken in the curry?)

QueenofNightmares Wed 21-Nov-12 16:43:57

Chicken Tikka with tomato soup sound familiar OP?

notnagging Wed 21-Nov-12 16:45:05

I don't know why all schools don't do what we used to. Charge an annual fee & supply all ingredients. Much cheaper for schools to buy in bulk

TheWombat Wed 21-Nov-12 16:45:21

I agree with you OP.
Surely wasting food (let alone money) is not a good food tech lesson...?

LineRunner Wed 21-Nov-12 16:45:54

Oh dear God. That's vile. Expensive and vile.

YANBU. I agree if we could all pay at the beginning of the term and ingredients be provided by the school it wouldn't be nearly as wasteful.

Also most parents are weighing the ingredients out for their dcs - surely part of the lesson should be the measuring and seeing the effects on what is produced if the measurements are wrong??

So far dd has made:

Rocky Road - cost a fortune and she only brought home 3 small squares of it, we had subsidised the children who 'forgot'.

Tuna pizza and mozzarella dn tomato sald. The list asked for 4 balls of mozzarella, six large tomatoes, six cherry tomatoes and a tin of tuna as well as all the ingredients for the base. To be fair she did bring it all home - it weighed a tonne and would have fed a family of sixgrin

reastie Wed 21-Nov-12 17:10:13

Just want to make a couple of points.

Re: paying termly for ingredients for food tech - this may be easier for the parents but the very nature of the subject now means there's alot of modifying/adapting recipes as part of the syllabus. Often part of the theory work is to adapt, say, a basic apple crumble. Students might design it one week and cook their design the next. The school just would not be able to supply so many different ingredients for different designs. It would be a logistical nightmare! Secondly, there are lots of special dietary needs students have, and lots of food preferences which can be accommodated by bringing in your own ingredients. For example today I made rock buns with one of my groups. They were given a basic rock bun recipe but also some ideas to chance the recipe if they preferred (e.g. using chocolate chips or dates). It's not only nicer for the students to adapt things to what they like to eat but it's also good for the group as you can compare all the different ingredients used in the rock buns and how they differ when they come out of the oven. Students get spurred on by seeing what other ingredients their classmates have chosen and you can see their brains ticking about what they might try if they go home to make the same thing again (there are alot of students I teach who seem to cook recipes from school at home). Finally, most Food tech lessons are very short - often an hour. It's important for students to do things like preweigh ingredients, even though it does seem annoying to you as a parent as there wouldn't be time to do that in class time. if ingredients were bought in bulk by the school, then unless the lessons were long enough for students to weigh ingredients or recipes were simple enough to give time for this (which would limit what your DC can learn) then technicians and teachers would spend literally hours a week preweighing all ingredients for the students. I genuinely don't have time to weigh out everyones ingredients before the class! <gets off soap box> . I hope that lets you see it from the other perspective.

Quenelle Wed 21-Nov-12 17:11:00

See, in my day (early 80s) it was called Home Economics and economy was a key part of the lesson.

Why does it have to be three chicken breasts when you could just scale the recipe down and use one? Or if the intention is for the dish to be the family's evening meal you have to make every effort to ensure it gets home in one piece and is edible.

About paying at the start of the year, I expect lots of parents would rather not have another big outlay at the beginning of term, there's plenty of stuff to shell out for already at that time.

But the teacher could put in the recipe things like 'one tbsp of golden syrup - or 10p to use school-provided bottle'.

reastie Wed 21-Nov-12 17:11:44

Oh, and I give ingredients pre weighed as homework for students - that means they should be weighing everything as part of their self study, not you!!!!!

Quenelle Wed 21-Nov-12 17:17:34

Understood reastie.

But couldn't you have, for instance, jars of curry spices that get handed round the class for each student to take their teaspoonful at 5p a go? So that parents don't have to buy 2 or 3 different jars that just end up consigned to the back of their cupboard.

lostconfusedwhatnext Wed 21-Nov-12 17:18:26

reachie, you seem to be teaching in quite a different way from the teacher of the OP's child.
If my child were to say "teacher says we can suggest different things to put in rock buns" we could say "have these raisins, because everyone likes them" or "have these dates because god knows what else I am going to do with them". This is quite a different scenario from a child saying "Teacher says you have to go to a shop and spend £10 on a bucket of some very specific ingredient nobody likes, a fraction of which will be used in the recipe, and the outcome thrown away".

In my mind the former sort of scenario is part of knowing how to cook (using what you have sensibly); the latter is just being stupid.

Lovecat Wed 21-Nov-12 17:25:59

Quenelle, that's exactly what we did - I remember the theory part of our o'level being 'create a weekly food plan for a family of 4 where the father is a manual worker on a budget of £#' and we had to explain and justify every part of the meals (protein/carbs/fat etc). It was all about budgeting and economy.

And we had the 'pay .05p for a teaspoon of basil' out of the teacher's jar - she used to go round in the last week of term chasing up all the debtors! - because no way would anyone have had or used a jar of basil at home back then.

ifherbumwereabungalow Wed 21-Nov-12 17:26:11

I agree with everyone suggesting paying some money up front, rather than faffing about buying ingredients only to use half a teaspoon.

Re: the soup, I am sure I heard somewhere that chicken tikka was invented in a Birmingham curry house when a customer asked for a sauce to have with his tandoori chicken and the inventive chef chucked in a tin of tomato soup.

That may be a food myth though...

crypes Wed 21-Nov-12 17:28:27

Quenelle, you just bought back terrific memories of me taking an empty icecream tub with some self raising flour in it, an egg and two 10p coins all mixed in! I cant remember what on earth we were making.

MrsReiver Wed 21-Nov-12 17:33:22

I've made that curry... and it was lovely blush

LineRunner Wed 21-Nov-12 17:36:35

Well why not let them make sandwiches?

reastie Are you sure you're not my DD's teacher grin

DD has just finished her block of food lessons, and the vast majority of recipes were cheap, basic healthy recipes that could easily be replicated at home. Eg, macaroni cheese, cheese and potato pie, apple crumble, pizza using a bread mix base.

And as she was having her lessons in the afternoon, the food was perfectly fine to eat that evening.

She's started cooking the odd dinner at home, and is contemplating cookery as an option for GCSE. Not holding my breath though, as she still in Yr 8.

reastie Wed 21-Nov-12 18:11:30

Lostconfused I wasn't really referring to the OP there, more the other posters commenting about paying per term for ingredients.

Quenelle Yes, I agree that would be useful. We have salt/pepper/some spices/oil we use etc in our store cupboard as well as flour/sugar/marg etc. I also give out allbeit grudgingly the foil takeaway dishes to students who forget containers at no cost to students but at the cost of about £40 a year to my department budget! Students use this if needed at no extra cost to them with me grin

Fry I'm not your DDs teacher as I haven't just finished with a block of students! But I also teach macaroni cheese, cheese and potato pie, apple crumble AND pizza with a bread mix base!!!!

Hope there's more teachers like reastie grin I do my best to teach the DCs but sometimes it helps to have lessons with someone else.

LineRunner Wed 21-Nov-12 18:17:28

It still strikes me as barmy to ask a child to bring in 'one spoonful of syrup' and/or 'two spoons of vegetable oil'.

In a school bag. Next to their homework

littleducks Wed 21-Nov-12 18:35:25

I wouldn't eat food tech good either. I hate to waste food but don't fancy eating stuff from poorly washed equipment, badly stored and often had other people touching.

I caught threadworms at girl guide camp, I don't trust teenagers hands!

YANBU, who throws food in the bin???

BrianButterfield Wed 21-Nov-12 18:45:07

The number of logs I get for students not bringing their ingredients is incredible - and this is usually pretty good students we're talking about. There are also a lot for not doing Food Tech homework - yes, homework - I've seen it and it's literally worksheets on drawing a cereal bar! Now far be it from me to suggest any schoolwork is pointless, but...erm...I do get a bit eye-rolly as a form tutor to see this stuff in planners time and time again.

BertieBotts Wed 21-Nov-12 18:47:18

A spoonful of syrup must be pretty difficult to transport. For the oil you could put it into a small bottle.

LineRunner Wed 21-Nov-12 18:50:47

I like the idea of having a range of tiny coloured glass bottles, like a medieval apothecary - DS (14) less so, sadly. grin

stifnstav Wed 21-Nov-12 18:53:26

I have a rule not to eat anything that has been made by someone under 16.

<boak at the thought of school cutlery drawers>

LineRunner Wed 21-Nov-12 18:55:12

My DS says the plates, cutlery and pans are disgusting. And they can't clean the ovens properly because they are still so hot. In fact he burned himself a few weeks ago trying.

soverylucky Wed 21-Nov-12 18:56:15

The problem with asking for payment up front at the start of term is that some just wont pay it. They would argue (rightly or wrongly) that they could provide ingredients cheaper or just say that they can't afford the big outlay at the start of term. Then if your child is off school sick one day and misses a lesson - would the parents get a refund?

I would be annoyed if I had ten pounds on ingredients and it went in the bin!

LineRunner Wed 21-Nov-12 19:07:17

I think it would be lovely if the DCs could take in 5p or 10p or 20p to access a spoonful or two of an ingredient from a general store of gloopy stuff that's hard to transport or ridiculous to buy for just one spoonful.

If the lessons are too short, and there are too many children, and the recipes are unfeasible, and too many children are not taking in ingredients or the money in anyway, then, frankly, why bother?

Or at least just provide lentils, onions and stock and teach the class to make soup.

Great post LineRunner

I think it sounds like teachers like Reastie are few and far between. Meanwhile a lot of money and time is being wasted sad in many schools...

Our Food lessons were ridiculous. We all loved them. But they were useless.
First it wasn't healthy. So we had the gluelike macaroni, white pasta and tons of value cheese etc with no veg in sight. I don't think I've ever really eaten white pasta before.
My friend once put 3 buds of garlic in for "three cloves" in the recipe. Teacher saunters past, "all right girls?" and doesn't say anything....
Then "design your own cake". Which was just making a sponge, which we then froze until next week, and then decorating it- with sweets bien sur.
Then a term of videos about keeping clean with Milton spray.
We had to follow very specific rules about washing up hmm yeah maybe some of the people in my class had never washed up before, but I'd been doing it since I could reach the sink properly and I didn't much like being told off for using a scrubby brush instead of a rag caked in dried batter from the previous class.

psychomum5 Wed 21-Nov-12 19:28:13

I would expect to be able to eat it.

All my three girls have done food tech at school. Two as GCSE (DD3 is still yr9 so not quite in GSCE mode yet, but I think she will also follow her sisters into taking it as an exam). Their ingredients cost me a small fortune and I fully expected it to be bought home and sampled.

I got cross when they teacher gave them a recipe that calls for dairy to be used, and as half of us are dairy allergic, she didn;t allow for tweaking. That is wasteful IMHO, and in these days of money and food being tight, was worthy of complaint. She now allows dairy-free cooking for my DD3, and even helps ensure the area to be used it wiped very very clean.

It is not okay to teach them to be wasteful of food.

and to quote the words I grew up with.....'think of all the starving africans' wink

SaggyOldClothCatPuss Wed 21-Nov-12 19:38:57

Did you see this thread that I started a while back about this?
My record is about £25 on ingredients! This was also curry, except we had to buy about 20 individual ingredients! shock

happyinherts Wed 21-Nov-12 19:51:32

Nightmare lessons. Just not practical and very, very expensive.

I had to draw the line at my daughter's attempts to take so many mls of water to school - do they not have taps with running water at school? Tablespoons of golden syrup, flour, sugar, all in different containers in school bag.

And dont even think about practicalities of trying to master a casserole dish of family evening tea on a crowded school bus, train and walk home. First subject to drop for gcse - try and teach your youngsters at home, anything has to be better than this

pantaloons Wed 21-Nov-12 20:01:04

I remember my first Food tech lesson in year 6. We made a cheesecake type base with choc digestives and marg, then topped it with pink Angel Delight and hundreds and thousands!

What a life changing, informative lesson that was!

londongirlatheart Wed 21-Nov-12 20:04:06

I saved the tiny jam jars you get with cream teas to use for things like oil. My DC is still doing food tech in sixth form - nightmare! My bug bear is that the teachers think you that you have nothing better to than go rushing of to the supermarket. Never know the ingredients in time for the weekend food shop - spent many an weekday evening rushing off to buy food. My DC is a vegetarian so just left meat out of the recipe - either used Quorn or extra veg.

InSPsFanjoNoOneHearsYouScream Wed 21-Nov-12 20:13:07

My mum was on about this today. My brother came home with a list of ingredients for a Potatoe Curry

List included curry paste
Curry leaves
Chopped fresh coriandar

Plus others.

lovelyladuree Wed 21-Nov-12 20:36:14

Having worked in schools, and helped to run a cookery club, there is absolutely no way I would eat what comes out of tech/cookery rooms. You have no idea what those kids get up to. Do buy the cheapest ingredients. Share jars, spices etc with other mums. They are just tools for the lesson. Do Not Eat.

AnnoyingOrange Wed 21-Nov-12 20:41:40

My ds1's state school provide the ingredients for the lessons. Pupils are allowed to bring in toppings etc if they so choose

He made curry once and gave it to a friend. Also fruit salad and pizza can't remember other stuff

MoominmammasHandbag Wed 21-Nov-12 20:57:32

Well we are in the minority here because my kids food tech lessons have been pretty good. They've progressed through French bread pizza and fruit salad to fairly decent chicken curry and absolutely delicious strawberry cheesecake.
I like to cook and keep a good store cupboard of spices etc so I've rarely had to buy anything I wouldn't normally use. Ingredients are put straight in the fridge when they get to school and the finished item retrieved from the fridge at the end of the day. I would of course be careful about thoroughly reheating stuff, but we have always eaten what has been brought home.
Is our food tech department really that exceptional?

MoominmammasHandbag Wed 21-Nov-12 20:58:50

Well we are in the minority here because my kids food tech lessons have been pretty good. They've progressed through French bread pizza and fruit salad to fairly decent chicken curry and absolutely delicious strawberry cheesecake.
I like to cook and keep a good store cupboard of spices etc so I've rarely had to buy anything I wouldn't normally use. Ingredients are put straight in the fridge when they get to school and the finished item retrieved from the fridge at the end of the day. I would of course be careful about thoroughly reheating stuff, but we have always eaten what has been brought home.
Is our food tech department really that exceptional?

pantaloons grin grin lifechanging haha!

princesssugar Wed 21-Nov-12 22:42:50

Im a food teacher as well and to be honest the food teacher in the op's school is either v lazy or not a qualfied foodie. I cant believe any teacher would sebd home a recipe that required 3 chicken breasts, urely she could have divided all ingredients by 3 and made a smaller amount? Another one who gives food lessons a bad name.

I charge 7.50 per year ( have said this on another thread) and we provide everything but meat and sweets. If i was doing a curry it would be a veg one with the option of chicken if the pupils wanted it. Everything that comes out of my kitchen is edible ( with the exception of bread i will even taste what the kids cook if they ask as i know kids can be safe and hygenic if taught properly - bread is just mauled too much even for me) i work in a hugely deprived area - some times the meal they cook is the only hot meal they will eat all day (kebab meat and chips is the staple diet - over 50% of my year 7s couldnt identify a pear.

Op i think you need to complain to your school that is not cooking. I would guess you dd is year 9 she should be doing more than assembling.

Oh and to the poster ho said you weret supposed to eat the food - nonsense. A huge proportion of the assessment criteria is about identifying improvements and showing the difference they would make in the product how can you do that without tasting it?

Scholes34 Wed 21-Nov-12 22:45:03

DS2 is in year 9 and produced a very nice Cottage pie which we ate for tea tonight. We provided a casserole dish with lid, but it still came home with cling film on top.

I would have been absolutely livid if my child's cooking had been thrown away. YANBU.

Our school has some ingredients you can opt to buy from them - mainly store cupboard items you might not necessarily have - and also foil tins if, for example, a flan is being made. It would be a good idea to approach the school and suggest they might do something similar. Over the years I've accumulated loads of empty film cannisters, which are excellent for herbs, other seasonings and oil.

Have just tucked into an Eccles Cake I made last night - I learnt to make them in cookery classes at school (many) years ago. Haven't yet had a child in KS3 produce flaky pastry.

Forget school cookery - just get the kids to watch the Great British Bake-off instead.

theroseofwait Wed 21-Nov-12 22:55:21

I'm a Food Tech teacher and I have asked for both a tablespoon of golden syrup and fresh coriander within the past week. This is because I have tried and tested more recipes than I care to think about over the past 12 years and that is what the best chic chip cookie and chicken curry recipes respectively use.

We do not have a technician and I do not have time to shop for and weigh out ingredients for 22 classes of 25 kids a week. I used to provide spices and the like but we have just seen our budget slashed by 40 percent and when I tried supplying students with black treacle and allspice in October for Xmas cake, only about 3 brought in any money despite prior warning and a note home.

I have also made students do written work when they are an egg missing but that was purely because we had no eggs to give out.

You may be getting hacked off with Food Tech but it's a nightmare when students come in saying they've got no scales at home etc. and parents don't send in suitable containers or the correct ingredients. I don't make anything at school that I don't make at home for my own family, and I would no sooner make something like cheese and potato pie than fly to the moon!

theroseofwait Wed 21-Nov-12 23:05:28

Schoolers, I did rough puff with my year 9s last week! It's getting nearer Christmas now so it'll be making Christmas pudding, marzipan, icing Christmas cakes, making chocolate truffles and then a simple chutney if we have time, and then back to flaky pastry in the new year!

theroseofwait Wed 21-Nov-12 23:06:11

Scholes, sorry, bloody iPad!

Scholes34 Wed 21-Nov-12 23:27:03

Well done, Rose. I really do feel food tech is an undervalued lesson at school, but so many children enjoy doing it. I did o level, and that's where I learnt shortcrust and flaky pastry, whisked, creamed, melting and rubbed in method cakes, arrowroot glazes, marzipanning and flat-icing and piping Christmas cakes, bread-making and more. My children have been enthused by GBBOff and have made lots from this series.

Keep up the good work. We parents have the responsiblity to ensure our DCs have the correct ingredients and containers, and in turn we look to the school to choose sensibly the recipes to follow.

sashh Thu 22-Nov-12 04:05:42

That's not a propper chicken tikka. The school should be ashamed.

princesssugar Thu 22-Nov-12 05:16:43

Yup we also do rough puff in year 9 and shortcrust in year 8, althought have been known to do it in year 8 with able groups

If the parent doesnt pay at the beginning of the year we charge per lesson which maks it easier to manage. We too have seen huge budget cuts overthe past few years and if cameron and gove get there way it will be out of the regular curiculum all together in a couple of years, relagated to special days throughout the year or some such nonsense. But when you here stories like the op it is difficult to argue for sustainability.

theroseofwait Thu 22-Nov-12 08:37:42

Scholes Thanks, I've actually bought the GBBO book to use as a bit of a course text! The kids love it. . . .

Right, must go and crack on, my form will be in any second. . . . . .

gymboywalton Thu 22-Nov-12 08:50:22

i think it's outrageous nutcrackr-really bad and i would be complaining vociferously to the school.

my son made lasagne the other week-he brought it home, we cooked it and had it for our evening meal-it was delicious. that is what SHOULD be happenig.

Hydrophilic Thu 22-Nov-12 14:38:17

Food tech is a waste of space in the school curriculum as currently taught. I don't think I made a single healthy meal when I did it. We made cheese on toast(!), pizzas, "fish pie" that was white sauce mixed with tuna with mash on top. Bleurgh.

One term we just made scones. We had to adapt them, but weren't allowed anything fun like chocolate. I added cherry yoghurt <boak> and produced something that both looked and tasted vile. And then we had to run with that recipe and produce it week after week.

You know what food tech taught me? Feck all. I'll google a recipe and havn't eaten cherry youghurt since. Surely it would be better to teach cheap, healthy meal planning.

ArtfulAardvark Thu 22-Nov-12 17:38:54

Oh I had to laugh when I saw this thread so far this term DS has made

Flapjacks - we never saw them as they were dropped on the floor

Pasta sauce - I drove way out of my way to get "bacon Lardons" as its not something we can get in the village then we had to cook the bacon at home (after it sitting in his bag all day) as they "didnt have time". He was told off as the recipe said "maybe garlic" and I supplied "garlic oil" which apparently wasnt good enough. It had NO HERBS IN IT (UGH) so we added basil and oregano!

Muffins - the vague recipe said chocolate chips and "a fruit" DS only eats pineapple and orange so I chopped up fresh pineapple. They tasted nice but most of them went in the bin as they werent cooked enough and were like chocolate pineapple sludgy pancakes. DS said they "looked great" when they came out of the oven...well d'oh im sure they did but they werent cooked enough (is teaching them how to know that that not the point of the lesson?)

Despite baking successfully at least twice a week I have been informed my scales are "out" by a couple of grams.

Oh and he's regularly helped me in the kitchen, he enjoys cooking, so not a complete beginner!

I am aghast at the thought of tomato soup in a curry, paste is OK as who the hell wants to be mixing up spices every time you make a curry.

ArtfulAardvark Thu 22-Nov-12 17:52:01

"I saved the tiny jam jars you get with cream teas to use for things like oil"

oh that sounds like a good reason to go to cafe rouge, they give you tiny pots of jam and honey!

Calabria Thu 22-Nov-12 18:18:31

I remember Mum sending me to school (1970s) with the ingredients for a chicken casserole minus the chicken. We had no income at the time as Dad was retraining and we were living on savings and a loan from my grandfather. We just didn't have the money to buy extra meat. The teacher wasn't happy.

Then when I'd made the chickenless casserole I turned round to see one of my class mates tipping the veggies into her casserole dish. She'd got confused (dippy mare) and thought it was hers. So I went home with nothing. Mum was furious, she was relying on the cooked vegetables for supper.

AnitaManeater Thu 22-Nov-12 18:53:36

YANBU I got fed up with my DS's creations being thrown in the bin by the food tech teacher (he apparently put too much cheese on a pizza so it was binned) so I rang the school and said he would not be participating in the practical sessions. We are in an IVA and cannot budget for that amount of waste

phantomnamechanger Thu 22-Nov-12 19:22:22

Can I just say, my DDs food tech teacher is fantastic - even though I have never met her. I am impressed by the range of things they make, and the range of homworks they are set on things like food airmiles, nutritional value, adapting a recipe for a lactose intolerant/vegan/diabetic etc.

i am appalled by all this waste and expensive meals that wont/cant be eaten, because they are not stored correctly or cooked thoroughly enough.

DD is in Y8 and so far this yr has made PIZZA (including the base), SCONES, CHEESECAKE, VICTORIA SANDWICH, OWN CHOICE OF FRUIT RECIPE (for which she did a crumble) and tomorrow its OWN CHOICE OF MEAL WITH CARB PLUS PROTEIN (SHES DOING A CHEESE AND VEG QUICHE, which is our dinner sorted)

ALL OF THE THINGS SHE HAS DONE IN y7/8 HAVE BEEN EDIBLE and nice
The ingredients are stored in fridges before use, and they are put in fridges once cooled to be collected at home time (if relevant)

They are also fantastic about looking after her - she is coeliac and very sensitive to even the slightest trace of wheat - so all the equipment in her work station is dishwasher washed before her using it, just in case some lazy blighter has not washed up carefully. I get all the recipes at the start of term, and can make the necessary adaptations and provide alternative recipe/method as necessary.
On one day a previous class had been making bread, they got DD to work in a separate side room with her very own cover supervisor because there was not time to do a thorough clean of worksurfaces. the teacher even changed her chefs tunic before coming out to speak to DD
My only gripe is she has food tech on the same day she needs her art folder and PE bag, plus her clarinet lesson, so she can barely carry it all!

ravenAK Thu 22-Nov-12 19:39:06

My favourite lesson at school was Fluffy Egg.

Whisk egg white, dollop onto toast, drop yolk in middle & grill to make a sort of tasteless meringue with scorched but runny yolk in the centre.

The following week, Valentine Egg.

Cut heart shape from bread with cutter, fry, drop egg into heart shaped hole to fry.

I don't like eggs.

mamamibbo Thu 22-Nov-12 22:30:51

we made toast and a brew
baked potato (in microwave)
tuna and mushroom soup pasta bake
bread that was raw in the middle
pizza base that i still make
pineapple upside down cake

best bit of home ec was the teacher going into the store room for 'a drink of water' and getting merrier and merrier, she was ace if you had her in the afternoon, she was sacked in the end tho

ZebraOwl Thu 22-Nov-12 23:02:52

Oh no what a pity & a waste sad - can completely understand not feeling able to challenge her teacher about chucking it away & don't think you'd be unreasonable to contact the teacher in question to point out it was a massive waste of good food & your money & ask if they could consider having a contingency plan for if someone's container breaks/turns out to be too small/has a really stiff lid (etc blah).

I had to do Home Economics once a fortnight Y7-9 & it was miserable. I learned nothing useful; I wasn't allowed to adapt recipes to meet my dietary needs; and it was an additional faff to sort out all the ingredients etc. I was already doing some of the cooking for my family by the time I started secondary school & would have welcomed the chance to learn how to make suitable simple meals. Instead I got random bits of food hygiene advice & most of my time went on "projects" that involved making cakes & biscuits - yummy, but I'd been doing that since I was a tiny & Proper Cooking would've been far more useful! At GCSE Level things did improve: the focus was on Making Actual Meals & doing so from scratch (in fairness they'd more time than the 1h45 Y7-9 got per lesson). They also used to cook for the staff on a semi-regular basis, along with the BTEC catering & hospitality students: the school had a little "restaurant" where the brave teaching staff took turns at being guinea pigs being customers. My sister did the GCSE course (& in fact got a part-time job off the back of doing it) & got a lot out of it (as did those who could eat what she'd made!) but what she'd done in Y7-9 had been no help in preparing her for it!

joanbyers Thu 22-Nov-12 23:39:00

Making curry with curry paste is slatternly.

Why can't they buy all the raw ingredients (cumin seeds, coriander seeds, coconut milk, curry leaves, cinnamon sticks, onion, chili, garlic, etc.) en masse and do it properly?

Curry paste my arse.

Greensleeves Thu 22-Nov-12 23:44:08

I think the teacher should give you your fucking money back! How dare she bin £10 worth of food you paid for and your dd cooked?!?!

Am a teacher, btw. So not teacher-bashing, just appalled.

nokidshere Fri 23-Nov-12 01:14:42

Well first of all I would check that that is really what happened to the curry ;)

My son's food tech lessons have been good so far. A nice mixture of foods, reasonably edible, with lots of different choices for different palates. The recipes always say they can be adapted to suit which means we just use what I have in if its a pasta/curry type dish.

However, after many years of working with young people I would never eat food that has been prepared in a classroom hahaha

Morloth Fri 23-Nov-12 06:34:39

When I was in high school our food prep class was the two periods before lunch. We would cook it and then eat it at lunch time.

Also they just had a charge for ingredients that week - if you couldn't eat it, you didn't have to pay and could just bring your lunch and help out other people doing the cooking.

Made sense.

bigTillyMint Fri 23-Nov-12 06:41:54

Well, I'm beginning to feel pretty lucky - the DC have only ever had to take in a few "extra's" - like nuts to put in brownies - as their school provides all the ingredients. And the containers to bring them home in.

Only I never got to taste anything DD made as she scoffed it all for (extra) lunch. DS is better, though he has to trust DD to bring his creations home when he has a match the same night as food tech!

My first cookery lessons were cheese on toast and blancmange IIRC!

TellMeLater Fri 23-Nov-12 07:09:03

Am surprised by the waste of food but the was a poor decision made on the spur of the moment by one individual but what the hell is with the shit ingredients for a curry. Canned Tomato Soup - they are kidding? Not surprised kids leave school incapable of cooking when they are encouraged to use processed food at school. Bloody food tech - who's stupid idea was that, bring back cooking!

lostconfusedwhatnext Fri 23-Nov-12 09:40:49

The teachers are saying they only have an hour to make a dish, but actually, irl an hour is AGES. If they are going to take more than an hour they are learning the wrong things. When they leave school they aren't going to make that dish again if it takes more than an hour, including all the fiddly measuring they did the night before at home (and can't remember, because doing it that way psychologically removes it from the business of cooking and makes it too abstract to remember)

They should do a theory lesson one week on a broad subject like "pasta" or "casserole" or "risotto" or "cake". With lots of alternatives. then homework should be planning a recipe for that thing and sourcing ingredients (leaving it open for the parents to corral the recipe towards ingredients they already have, and the family can eat etc). Then they get an hour to cook the risotto or cake or whatever, which they will be able to to do if it is sensible techniques and they have planned it themselves, ie, understand it and why they have those ingredients in front of them and what it is for. then they will end up with a repertoire of recipes they can remember and use in real life, because they were involved in devising them and have made them "out of their heads" instead of out of books

All this sounds basic, which is fine, but for those aspiring to higher levels they should do the above but with a patter "to camera", so they are developing their schtick at the same time, this will make it more challenging and can count towards a media studies module

theroseofwait Fri 23-Nov-12 09:53:49

The teachers are saying they only have an hour to make a dish, but actually, irl an hour is AGES.

Yep - if the kids are never late from their last lesson, don't have to hang up coats, wash hands, put aprons on, know exactly what they're doing and don't need me to repeat instructions several times, have weighed out ingredients at home as requested, work like a grown up would and wash and clean up properly without having to be nagged lots and lots. Sure, it's AGES. . . .hmm

DumSpiroSpero Fri 23-Nov-12 09:59:38

I would no sooner make something like cheese and potato pie than fly to the moon!

That was the first thing I made in Home Economics!

TBH I would be going in to complain - the cost of ingredients is ridiculous in the first place, let alone the teacher chucking the end result in the bin. If the container had been that problematic, surely they could have put it in the fridge and she could have taken another one in the next day? I know it's meat but properly stored for 24 hours it's not going to cause any issues (although I suppose red tape probably dictates otherwise). angry

So do all high schools generally do some sort of cookery until they get to GCSE stage and can opt out then?

That'll be fun hmm - my DH is a chef and I can imagine him 'having a Gordon' (as it is known in our house when he's riled by something food related) on a weekly basis if that's the case.

Although having said that, one of his favourite meals is sausage plait, which I also learned to make in Home Ec over 20 years ago!

fuzzpig Fri 23-Nov-12 10:03:30

YANBU. I'd be gutted, I don't have £10 to throw in the bin! sad

outtolunchagain Fri 23-Nov-12 10:05:59

My ds3 is very lucky and does food tech at primary ,his cycle has just finished ,he is in year 6, this term he made ,scones,lemon curd (from scratch and delicious)minestrone soup (lots of beans and pasta)bread rolls and vegetable stir fry .The only disaster was a very strange mixed egg and potato salad !

his Food tech teacher is fantastic and is determined that they should learn to cook not just colour in a poster.Reading these stories no wonder children get to 18 without knowing how to budget or feed themselves

SugarplumMary Fri 23-Nov-12 10:23:02

I had to do Home Economics once a fortnight Y7-9 & it was miserable. I learned nothing useful;

I didn't either - we never ate the food - there were no fridges for students to use and the lessons were in the morning. Plus the ingredient list was very expensive and we weren't cooking every day recipies that you bang out every night to feed a family.

I walked away with the idea that cooking was difficult.

I learnt to cook pasta and stir fries with my Dad before leaving home and as an adult I could read recipies - so it was a case of finding a good source for them - and then adapting them.

theroseofwait Fri 23-Nov-12 16:05:41

That was the first thing I made in Home Economics!

But 20 years ago, surely?! We have moved on rather. . . . I am liking the idea of lemon curd, I may have to give that a go before Christmas. I'm going to make Nigella's beetroot and ginger chutney with a Y9 GCSE class next week, and I've just offered to dem Stollen as a buffet centrepiece with a Y10 I team teach so they can do it for their controlled assessment if they wish.

First thing on Monday I will be showing Year 9 how to take the breasts out of the brace of pheasant and brace of duck that my colleague in resistant materials will have shot over the weekend, and doing something with them, probably pan frying with shallots and garlic, so they can try game.

Cheese and bloody potato pies. . . . . .wink

bumpybecky Fri 23-Nov-12 16:36:27

dd1 is doing catering gcse and her teacher is fantastic smile she made chocolate éclairs yesterday and they were fabulous smile

I'd be furious at £10 worth of ingredients being thrown away like that. I'd definitely be complaining to the school.

outtolunchagain Fri 23-Nov-12 17:11:15

We have made the lemon curd at home once we had eaten the jar from school. winkIt was so easy I don't think I will buy it again .

I am loving the idea of the pheasant and shallots, we have a village primary near here where the Food Tech teacher is determined they should all be able to fillet a fish and roast a chicken before they go to Senior school

Mrsjay Fri 23-Nov-12 17:17:26

I don't know why schools don't charge per term for cookery ingredients and supply everything. They could buy st

dd school does this It is fine although some of the creations are a bit hmm depending on what block they are on whether it is edible or not

BoneyBackJefferson Fri 23-Nov-12 17:32:06

lostconfusedwhatnext
"The teachers are saying they only have an hour to make a dish, but actually, irl an hour is AGES."

That just means that you don't have a clue

BrianButterfield Fri 23-Nov-12 17:39:04

Doesn't it just, BBJ! Even in a classroom subject an hour also includes kids getting to your lesson (can be ten minutes if they've come from PE or a far-flung corner of the school site), getting coats off and kit out (don't get me started on this), as well as packing up. That's long enough when the kit is planners and pencil cases so I shudder to think about how long it takes when the packing away involves washing up etc. I'd say if they get 40 minutes out of a hour actual cooking time they'd count it as a job well done!

Mrsjay Fri 23-Nov-12 17:48:06

dd2 made this carrot and orange soup last week now you are only supposed to have ahint of orange but god it tasted like orange broth <heave> and dd inisted that was the recipe ,

theroseofwait Fri 23-Nov-12 18:51:50

I am loving the idea of the pheasant and shallots, we have a village primary near here where the Food Tech teacher is determined they should all be able to fillet a fish and roast a chicken before they go to Senior school

God, I wish all primary schools were like this. If you knew how many children I've had to teach to wash up, to tell the difference between a dishcloth and a tea towel and to know whether something is clean or not, before I can even get on to the cooking part, you'd be horrifed.

The top prize went to a Y7 girl who tried to put a bowl smeared in chocolate mixture back and when I asked if she thought it was clean, shrugged her shoulders and said 'I don't know.' At which point I'm afraid I flipped and sent her out of my classroom.

That's the level of skill we're dealing with now. sad

cakebar Fri 23-Nov-12 19:30:02

therose, I admire your attempts to broaden palates, but have to take issue with saying you have tried reciepes and the best contain arkward ingredients like golden syrup, or expensive ones like fresh chopped corriander. It might be the best reciepe for someone at home in their own well stocked kitchen but it simply is not the best one for a cook who has to transport their ingredients and may be on a budget.

It is so sad that we have to teach this subject at school at all. Children should learn such basic things from their parents.

JumpJockey Fri 23-Nov-12 20:06:44

We were really lucky to have a great home ec teacher - I still use her lentil soup recipe 25 years later. We always took the stuff home - one week it was cauliflower cheese and we ate it all on the bus home blush Recipes were always done in pairs so we could take it in turns to bring the ingredients, and they had big pots of mixed herbs etc from the canteen kitchen. Maybe the budgeting was done differently then? Oh and our double lessons were an hour and ten mintes, which probably made a big difference by the sound of it!

BoneyBackJefferson Fri 23-Nov-12 20:24:28

cakebar

The best recipe for you may not be the best for another parent.
A food tech teacher tries to take in to account:-
vegetarians
vegans
allergies
religious backgrounds
so that all pupils can take part in the lessons.

To try and take in to account what parents stock at home would be the first step to madness.

CouthyMowEatingBraiiiiinz Fri 23-Nov-12 20:31:50

Christ, is this what passes as 'food tech' in some schools?

Yes, DD has to take ingredients in, but it is usually sensible portions (except the lasagne, but she cooked that last lesson and it fed the whole family).

She had to make the tomato sauce from scratch, including prepping the tomatoes. She had to make the Béchamel sauce from scratch. This was the start of Y10 Catering GCSE.

In Y9 she made profiteroles from scratch, a whipped sponge, a creamed sponge, stir fry including researching a sauce too (she made sweet and sour sauce from scratch). Other dishes included shortcrust pastry, Cornish pasties, a chicken and bacon pie, an apple and blackberry pie, and others that I can't remember.

I do think, though, that you need to provide adequate equipment for your DD to bring the stuff home in if you want it brought home.

For all you know, your DD might not have said anything to the teacher until the rest of the class were filing out. If the teacher then dismissively told her to throw it away, then that is surely because it is your and your DD's job to ensure your DD has adequate equipment for her lessons, not the teacher's. You wouldn't expect your DD to turn up to a Maths lesson without a pencil, rubber and ruler, would you?!

Just hope that your DD doesn't do Catering GCSE - the ingredients get far more expensive at that point! Two course meals in a double lesson...

CouthyMowEatingBraiiiiinz Fri 23-Nov-12 20:36:49

Since when has golden syrup been an unusual store cupboard item?!

Or coriander? A bunch is less than £1 in any supermarket. The only one I've ever had an issue finding was fresh oregano, and that's because only Waitrose stock it. And I buy it in bulk and chop and freeze it anyway!

CouthyMowEatingBraiiiiinz Fri 23-Nov-12 20:39:32

MrsJay - my DD made that carrot and orange soup, it only had a hint of orange and it was bloody DIVINE. It was the nicest soup I have ever eaten. Are you sure your DD followed the recipe properly?

diddl Fri 23-Nov-12 20:44:13

Carrot & ginger is one of my faves.

LineRunner Fri 23-Nov-12 20:44:23

The point was, trying to take a tablespoon full of syrup to school.

diddl Fri 23-Nov-12 21:10:22

I don´t have golden syrup in.

LineRunner Fri 23-Nov-12 21:14:26

Well, yeah, that as well.

CouthyMowEatingBraiiiiinz Fri 23-Nov-12 23:25:28

Aaaah! Future tip for taking those irritating tablespoons of Golden syrup, honey or treacle into school. Coat whichever pot you are using in vegetable oil. The syrupy stuff then pours straight out. Do it on the measuring spoon too.

And that was a tip from my Home Ec class way back when!

CouthyMowEatingBraiiiiinz Fri 23-Nov-12 23:27:00

I bought some tiny Tesco's own lock & lock pots from Tesco when DD started Y7, as I had remembered how annoying huge pots for tiny bits of ingredients were.

CouthyMowEatingBraiiiiinz Fri 23-Nov-12 23:28:15

I also occasionally use baby food pots. I got a pack of 3 when DS3 was little, they are a perfect size for small amounts of ingredients.

theroseofwait Fri 23-Nov-12 23:32:28

The vast majority of kids ( or more accurately parents) have the good sense not to try and mix ingredients into the usual school bag complete with homework and send them packed separately. When I do this a few kids bring the syrup in a food bag so we squeeze it out and bin the bag, but most bring a squeezy bottle of syrup and measure it out as they are making. As ingredients are dropped off first thing in the morning and picked up after school the extra bag doesn't cause any extra hassle. Even if it's been bought as an extra most people will use the syrup up over pancakes or make flapjack or crispy buns.

Coriander is the only herb that I ask for that is not routinely in people's gardens round here, and it's hardly expensive.

LineRunner Sat 24-Nov-12 10:20:04

Another problem is that ingredients dropped of to the Food Tech room in the morning get 'lost' (i.e. stolen). So lots of kids are walking round with bags of milk, butter and pieces of raw chicken in their bags for hours. Then the tupperware (small tubs, big tub, you name it) often goes missing during the 'clearing up' part of the lesson. That's why the teacher lobs a lot of food in the bin, I think - because that's where all the containers probably already are.

As said by a teacher upthread, think 25 [teenage] pupils per class, for just 50 minutes. I think much of my mild frustration is that the asked-for precise preparations are completely out of kilter with the shambles that is the lesson.

LineRunner Sat 24-Nov-12 10:26:22

I think this thread does show would Food Tech leassons should be like, bwt!

Proper guidance with preparations (make it part of the assessment / lesson marking)
Realistic, very affordable ingredients
Basic, useful recipes
Some communal selling / sharing of difficult or one-off ingredients
Somewhere safe to store food at the start of the school day
Not too many pupils in the lesson
An appropriate lesson length
Good safety, hygeine and discipline in the lesson, including during clearing up
Food cooked to be packed properly in containers to be brough home

From the posts above, this should be the case, but very often isn't.

BoneyBackJefferson Sat 24-Nov-12 10:44:48

LineRunner

I think this thread does show would Food Tech leassons should be like,
you missed out IMO.
Proper guidance with preparations (make it part of the assessment / lesson marking)
Already there
Realistic, very affordable ingredients
Already there, (but only when common sense is used)
Basic, useful recipes
Until parents complain that the pupils don't do anythin exciting
Some communal selling / sharing of difficult or one-off ingredients
It doesn't work
Somewhere safe to store food at the start of the school day
Mainly done, but until parents and school loose the "its only cooking" attitude and pupils take food straight to the room first thing in the morning it won't happen in every school.
Not too many pupils in the lesson
how do you suggest this is done?
An appropriate lesson length
yeah right like thats going to happen
Good safety, hygeine and discipline in the lesson, including during clearing up
A crass generalisation that assumes that lessons are undisciplined and uncontrollable
Food cooked to be packed properly in containers to be brough home
most are, but when parents don't send containers in, or unsuitable containers in and when children forget to take the food home etc.

LineRunner Sat 24-Nov-12 10:49:12

Wow, are you my son's Food Tech teacher?

BoneyBackJefferson Sat 24-Nov-12 11:37:00

I haven't taught food tech for about 4 years so I wouldn't have thought so.

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