Our Food Technology programme provides a well-rounded and thoughtfully structured culinary education, aimed at progressively building our boys’ confidence and skills from Year 4 through Year 8.
In Year 4, students are introduced to basic kitchen tools and simple snack preparation, fostering their initial autonomy in the kitchen. As they advance to Year 5, they gain experience with the stove top and a wider range of snacks, further developing their culinary independence. Year 6 students continue to build on these skills, expanding their repertoire of snacks while honing their proficiency with kitchen tools.
By Year 7, students are ready to tackle light meals, with a focus on essential skills such as cleaning, hygiene, knife work safety, and oven safety. They also learn about meat hygiene and dough preparation. In Year 8, students refine their skills with more complex meal preparation, including seasonal vegetables, flavour pairing, and nutrition. They are also trained in advanced safety practices, including handling hot objects.
The Food Technology room is a state-of-the-art facility that serves not only as a learning environment but also as a community hub. Initiatives such as ‘Whānau Kai’ and ‘Hangi for the Homeless’ exemplify our commitment to community service, while our new Garden to Table project introduces students to sustainable food practices.
This unique teaching space supports hands-on learning and enables students to engage in real-world culinary experiences, from preparing meals for guests to participating in hospitality events. Our programme is designed to cultivate proficiency and a passion for cooking, equipping students with the skills and knowledge to become skilled and confident chefs.
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