This week in Food Science, Year 12 students have embraced the art of Italian cooking by learning how to make fresh pasta and appreciating the great difference in taste between home made and shop bought.

Students made fresh taglietelle, with some making gluten-free and egg-free samples too, to cater for different dietary requirements and allergies; developing knowledge like this is an important part of the Food Science course. The dish was finished with a creamy pesto sauce. The group have also learned how to make gnocchi in a veggie tomato sauce.

Alongside pasta making, in this popular subject, students in all year groups develop practical skills in pastry, bread making and baking, plus extensive knowledge in diet and nutrition.