Catering and Confectionery Class: Cake Pudding and Meat Pie
The Catering and Confectionery Department recently held an engaging practical session led by Mrs. Ezenwa, focusing on two popular treats: Cake Pudding and Meat Pie.
The lesson provided students with hands-on experience in essential baking and culinary techniques. For the Cake Pudding, students learned the correct mixing, steaming, or baking methods, focusing on achieving the perfect moist texture and rich flavor.
The Meat Pie session covered preparing the savory filling, selecting appropriate spices, and mastering the art of making a light, flaky pastry. Students practiced rolling, cutting, filling, and sealing the dough to produce perfectly shaped and golden-brown pies.
Mrs. Ezenwa emphasized the importance of precision in measurements, hygiene, and presentation, ensuring the students not only learned how to cook the items but also how to prepare them to professional standards. The practical nature of the lesson ensured students gained valuable skills applicable to a professional catering environment. @Roxbourg Institute of Social Enterprise
