The Year 13 Hospitality students are studying food preservation techniques as part of their Level 3 assessment. They will be learning to make pickles, relishes, jams, chutneys and preserves. These are becoming lost skills and it is important for our students to learn food sustainability and to understand how to minimise wastage.

We are looking for donations of excess fruit and/or vegetables from our gardens in our community please. These can be dropped into the school office during school hours and will be very gratefully received. We are happy to swap for some preserves from last year’s cohort.