2nd Year Extension Programme students create Ethical Food masterpieces

As part of the Extension Programme, four Second Year students at St George's College were set the task of planning, cooking and presenting either a sweet or savoury dish based on FairTrade products or the consideration of 'food miles'.

To complete the task, which was set by the Food and Geography Departments, the students had to demonstrate their knowledge of ethical issues through a display of information relating to their chosen area and the dish that they were making. Both the dish and display presented were judged on how well they met the task, originality and presentation.The dish also had to look and taste good!

All of the students completed the task with great interest and enthusiasm, although one student was unfortunately absent for the cooking. They all opted for a FairTrade dish which, considering 25 February to March 10 is FairTrade Fortnight, was a wise choice! As always, it was a difficult job deciding the final placings, but first place was awarded to the Cinnamon and Ginger Spiced Brownies served with Chantilly Cream and Spun Sugar. It was delicious! 

Joint second place went to the students who made a Chocolate Bomb (a chocolate semi-sphere containing ice cream with a hot chocolate sauce to melt it open) and a Bolo de Brigadeiro (a Brazilian chocolate cake served with a chocolate cream topping and maltesers).

Well done to all the students who took part - they did a fantastic job and should be very proud of their efforts.The judges were in chocolate heaven!

26 February 2019

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