An opportunity for pupils to explore the question "How do we, as chefs create menus that promote Scottish produce and sustainability?"
A site visit to Maryculter House gave S3 practical cookery pupils an understanding of the processes involved in selecting local, seasonal and sustainable produce and using it to create menu items.
Key elements of the day included:
This extended visit gave pupils a thorough and meaningful insight into the hospitality industry, its intrinsic links with our local food and drink sector, and the importance of sustainability.
Pupils gained exposure to different areas of the hotel, including the professional working kitchen and a conference and banqueting suite. They also heard from senior staff in key roles and were able to ask them questions. The combination of talks and practical exercises aided pupils' learning and skills development.
Sustainability is a key consideration for all businesses. This site visit allowed pupils to understand how it is being addressed within the hospitality industry and the importance that Maryculter House places on it. The presentation with the hotel ghillie generated additional interesting discussion about the impacts of climate and environmental changes on the river and fishing stocks.
A trio of specialists from Well-Safe Solutions brought the subject of sustainability and the environment to life for P5-7 pupils from Charleston Primary.
A programme of classroom and practical activities helped pupils from Portlethen Academy understand the full range of career opportunities in this area of the automotive industry.
A year-long programme for senior pupils to gain an insight into different aspects of the motor trade and the range of automotive apprenticeships on offer.
