Students cooked and served a variety of sweet treats as part of their GCSE hospitality and catering coursework. During their controlled assessment they had just three hours to make and present four different dishes as part of an afternoon tea. Parents and members of the senior management team enjoyed the resulting scones, cakes, sandwiches and flapjacks.
The project follows a visit the students made to Rushton Hall last month where they were given hints and tips on professional presentation of afternoon tea, a custom first introduced by the seventh duchess of Bedford in 1840.
Food technology teacher Miss Letchet said: ‘The students all did very well and produced a lovely selection of food that all required different technical skills. Georgia Clarke made mayonnaise, bread and coleslaw all from scratch for her assessment. It was quite labour intensive and some were working up until the last possible second, making sure their food was well presented and flavourful.’