The Year 9/10 ‘The Bakery’ Food Tech students have been working and learning in our school kitchen this semester but we thought we’d like them to experience how real commercial kitchens operate in wholesale and retail bakeries. Nicole McLennan hosted us at Clarke’s Pies in Mortlake and explained that she was the 4th generation of her family to work in the 70 year old family business. Students were able to observe both traditional and modern equipment in use including their new pie filling machine and were able to sample filling sausage roll casings and making pasties. Clarke’s Pies mainly makes pies, sausage rolls and pasties with a small range of slices included in their product line and the students were fortunate enough to taste test these goodies. At Terang Country Bakery, chef and team member Carolyn Carlin described how Gaye McVilly and Brad Burkitt established the Bakery only 5 years ago but they have already won a lot of local and national prizes for their produce. Students could see slight variations in the equipment but what was very similar was how efficient both businesses had to be with their production schedule, timing, work and oven space and use of staff. Gaye and Brad have a big product range sold wholesale and retail through their café and the students continued their enthusiastic taste testing in Terang. Carolyn later sent through some previous photos of vanilla slice production, pies being cooked and raw pasties prior to cooking. What a wonderful, delicious way to sample a career in a bakery business! Thanks Nicole and Carolyn Comments are closed.
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April 2024
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