Abstract
Reference: Case Study BP624
Classroom practice: Year 13
Title: Kiwi Bread
Duration: Four months
Overview: Wellington High School's Kiwi Bread unit has evolved over the past three years, with each class being given the challenge of creating a uniquely New Zealand bread. Students have practised bread making skills and investigated the potential for marketing Māori bread and bread made with purple Māori potato. Selected students have taken the unit further by investigating why bread turned green and attempting to reproduce it, and considering mass production of the product.
Focus Points:
- Establishing Food Technology within the school community
- Working with a client
- Working with and visiting outside experts
- Teacher progression in teaching Food Technology
