Secondary students embraced the changing seasons with hands-on culinary projects that highlighted the art of canning and baking. They carefully peeled, chopped, and preserved freshly harvested apples in spiced jars, preparing them for future recipes.Ìý
As the season progressed, the preserved apples became the centerpiece of their next project. They crafted mini apple pies, pairing the spiced filling with freshly made dough. Measuring ingredients, rolling crusts, and perfecting baking techniques, they created treats that were as flavourful as they were skillfully made.
These activities offered more than just practical kitchen experience. They gave the students insight into the journey of food from raw ingredients to finished dishes, cultivating an appreciation for the care and creativity involved in cooking.