SMESP19 health Cooking

Institut Marti Dot boasts a specialist culinary section where students learn how to work in the kitchen to restaurant standards.  Armed with their market bought produce, Erasmus students were to work in groups to create their negotiated healthy menu.  This would then be served to the group for their lunch.

Carles Portes explained to the group about safe working practice, with students and staff donning fetchinghairnets and being shown how to handle knives safely.  Students were then given time to prepare and cookunder close supervision.

The variety of food produce celebrated different elements of European tastes; Polenta and cheese, stuffed aubergine with chicken, quiche, soup, carrot cake and avocado salad.

The students worked brilliantly as small teams and used communication skills to good effect, particularly when considering how to present their creations.  For many, this was their first experience of cooking from scatch and they took great pride in transforming the raw ingrediants to  a full meal.

Students tried the different meals over a true European lunch.