Amrahia, Accra – Basic 8 learners at Amrahia Community School participated in a hands-on cooking session on Friday, putting their classroom knowledge to the test with the guidance of facilitators from the Career Technology Department.
The practical, a key component of the Career Technology curriculum, focused on several sub-strands, including Food Commodities, Garnishing, Methods of Cooking, and Table Setting. The session was designed to foster essential life skills such as collaboration, teamwork, and creativity, allowing students to apply theoretical concepts in a practical setting.
Organized into four groups, the students were tasked with preparing a main dish, a local snack, and a beverage within a three-hour timeframe.
Mr. Levi Sinclair Opare Abraham, the lead educator in the Career Technology Department, informed a reporter from Ghana Education News that the event was organized to help learners bridge the gap between theory and practice.
“We are holding this practical session because the learners have been taught about food commodities, garnishing, methods of cooking, and table setting, and there is a need to practice what they have learned,” Mr. Levi Abraham explained. “This practical session aims at helping learners to develop collaborative skills, teamwork, creativity, and the application of knowledge acquired under the above sub-strands.”
The students expressed their enthusiasm for the hands-on experience, noting that it significantly enhanced their culinary abilities.
“I learned how to properly mix the doughnut dough, adding the right amount of margarine and sugar. I have also learned how to steam meat more effectively,” shared an excited Claudia Yayra Ndom in an interview.
Another student, Denise Sarah Morgan, highlighted the new techniques she had acquired. “I have learned new ways of frying chicken, using canned tomato paste, and also how to boil eggs differently, as demonstrated by our educators. Some of the things I learned today are different from what I have been taught at home,” she said.
According to the students, the practical session was a valuable experience that will go a long way in improving their cooking skills for the future.
“In terms of this practical session, what I have learnt so far is that stewing is also a method of cooking. I thought it was just a term used. When it comes patries, I have learned when to use hard and soft flour to ensure I get the best out of the cooking. ” Leunubah Issahaku Jansbaka told the portal.
Culinary Skills in Practical Cooking Session – Pictures
Below are the details for each group:
Team 1
Main Dish: Plain Rice with Shredded Chicken Sauce.
Local Snack: Doughnut
Local Beverage: Sobolo
Team 2
Main Dish: Waakye with all the necessary accompaniments
Local Snack: Egg Pie
Local Beverage: Lamugin ( Millet drink)
Team 3
Main Dish: Jollof Rice with Salad and Chicken
Local Snack: Fish Pie
Local Beverage: Beetrootginger Drink
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Team 4
Main Dish: Plain Rice with Palava Sauce
Local Snack: Poloo
Local Beverage: Pineapple Juice
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