Serving up a treat
We were offered local produce to create lunch for around 20 festival guests. Food preparation had to be supervised by an adult with a food hygiene qualification.
The main challenges were combining the produce to create a menu and turning the gym into an eating area. We had dealt with mood and atmosphere in English language, and a beachholiday atmosphere won the vote.
Our menu had a starter of smoked salmon with lemon wedges and Melba toast, followed by Caesar salad or Mediterranean salad, and strawberries, meringues and creme fraiche for dessert.
Colourful posters were put up and pupils applied their ICT skills to advertising tasks. They painted scenes from the Mediterranean and Provence to hang on the gym walls. Models of marine creatures, which we had made for our marine bio-diversity project, were hung in a net. For background music we chose a CD we had used for a French taster lesson.
The guests were highly supportive. The venture embraced links with the community and healthy eating issues, as well as enterprise skills, technology and creativity.
Class teacher, Sleat Primary School, Isle of Skye, Highland Authority