Year 10/11 Hospitality students turned a dreary, rainy day into a culinary adventure by preparing a Moroccan pumpkin, sweet potato, and carrot soup. This gluten-free and dairy-free delight not only warmed them up but also allowed them to master essential skills.

The students engaged in various cookery methods and skills such as cleaning, peeling, and slicing raw ingredients, roasting, grilling, simmering and blending. They showcased their creativity by adding their own garnish, giving the soup a unique twist. This hands-on experience covered key criteria in preparing and serving simple dishes, making it a delicious and educational day for all!