DS is 'cooking' lasagne in food tech tomorrow

[Salmonellie]

So, DS is cooking lasagne tomorrow.

Of course he only gave me the ingredients list yesterday, so off I scuttled to the supermarket after work to buy the missing ingredients this evening.

Now he has told me the exact details I am beginning to wish I hadn't bothered. Apparently he has to prepare the meat sauce this evening. This will be taken (chilled) to school, where they have to make the white sauce and will layer it with the meat sauce. However, because the lesson is only an hour long, the lasagne will not be baked at school. I can only assume that this will also mean the white sauce will not have long to cool down and will still be warm when it is added to the chilled meat base - which will then sit at school all day festering...

AIBU to think this is not good food hygiene and I should plan an alternative menu for tomorrow?

Here here Morloth

I'm realising how fortunate we are with Home Economics. Last year was £25 for the year including containers to take home what you have made. This year as it's an option, it's £22 a term!

Dd cooks twice a week, 1 class is baking while the other class is actual cooking, she's made soup, spag bol and making stir fry this week. This then gets cooled and placed into a special fridge where they collect it at the end of the day!

I can throw together a spag bol in half an hour, and it tastes pretty good I must be doing something wrong. I do use sauce from a jar, that's probably it.

I honestly think that the standards of food tech vary between schools. I remember having to make a cheese and ham toastie (although I didn't make it - hooray for cheese allergy!). Every teenager can rustle up a damn toastie. Rest of the year was much the same - basic food that we could already make, because cooking isn't rocket science. But perhaps we just had a pretty food-savvy group. Still, a far cry from stir fry and lasagne. We were barely trusted to know which end of a knife was which.