GOURMET CENTRAL
DATE: 24 June 2023
NAME OF THE ACTIVITY: Arabian Delights
NO. OF STUDENTS: 46
OBJECTIVE OF THE ACTIVITY:
Develop finer motor skills
Facilitate peer learning and teamwork.
Explore their senses
Expand their palate
Gain a sense of accomplishment.
Make healthy food choices
Own their creation
Share good conversations and camaraderie
Enhance basic math, science and language skills
ACTIVITY PLAN:
To make the Arabian starter ‘Falafel’
To make pickled vegetables
To make hummus
To make coriander and mint dip.
To make a milk and rose flavoured coolant
REPORT
Spending time in activities such as cooking with their peers and teachers is a shared experience at school. In addition to bonding, there are important lessons students can learn in the kitchen that will last a lifetime and eventually be passed down to the next generation.
The Gourmet Central Club has witnessed enthusiastic and interested young chefs enrol in large numbers this session.
After a number of meetings and systematic briefing, the students came well equipped with their kitchen gear to enable them understand the importance and use of culinary equipment.
The first activity of the club was to make an Arabian starter with Hummus and a mint and coriander dip along with pickled veggies.
All the faculty members of this club were entrusted with arranging for the ingredients required for the above mentioned dishes.
The students were divided into 2 groups. While one group watched a presentation on Healthy Food and Dietary Do’s and Don’ts, the other group got busy prepping up the ingredients required for the dishes and vice versa. This enabled both the groups to benefit from all that
had to be done. From boiling the chickpeas to cleaning and sorting the coriander and mint, grinding the ingredients, maintaining the consistency of the base ingredient and then finally preparing the dishes and plating them, was all done by the students under the guidance and watchful eye of their teachers. Little tips and hints were shared on the methods of cutting vegetables to be pickled, why coriander stems are not thrown away and why olives and olive oil are generally used in the Middle East. These little conversations encourage questioning
and impart a little extra knowledge beyond the walls of the classroom.
After completing their recipes and plating them, the students shared their dish with their Principal, Ms. Mrinalini who had also lent a hand in cutting the veggies for the pickle. The students excitedly shared their creation with the other office bearers of the school too and received many compliments which was very motivating for them.
“Cooking with kids is not just about ingredients, recipes, and cooking. It’s about harnessing imagination, empowerment, and creativity.” – Guy Fieri
Report Compiled by:
Mrs. Shaheen Chaiwala
