Food Tech students go crackers with gluten free product development
Omokoroa Community Tennis Club’s "Love Tennis" weekend.
Gluten free crackers anyone? In Term Three, Ōtūmoetai College Year 10 Food Technology students, with enthusiastic guidance from their teacher Mrs Norquay, were kept busy developing allergen free products suitable for platters produced by their client, The Professional Grazer.
Dips, crackers and breads were all given a makeover to meet the client’s request for allergen free products. Students developed resilience when their ideas did not always work out the way they imagined. Loads of learning including planning, managing and engaging with a real client was achieved.
“We were thrilled that crackers developed by two of our students, Anne Van de Pol and Keira Brenchley, met the brief perfectly and are now being used by The Professional Grazer on their allergen free platter”, says Mrs Norquay.
Students were also rewarded with some fabulous Facebook feedback from Kristy of The Professional Grazer who enjoyed working with these young people and wanted to acknowledge them.
“I’ve done dietaries before, but today was a first creating treats that were both gluten and dairy free. Luckily last term I teamed up with the year 10 food technology class at Ōtūmoetai College to help me create delicious, fresh allergen friendly foods.
I absolutely loved being part of this amazing project and chatting with these fantastic young adults about their ideas.”
This project was a great example of our students partnering with a member of the local business community to tackle a real challenge, and we were grateful that they had the opportunity to extend their knowledge and skills in such an engaging and hands-on way.