Make, Bake, Decorate

Come Make Bake and Decorate your very own Meals! Independent living skills with a creative twist! In this program students of all abilities are given the opportunity to learn a range of different baking, cooking and decorating techniques including poaching, frying and steaming amongst many others.

Students expand their literacy and numeracy skills through following instructions of existing recipes and creating their own personalised cookbook, which is distributed and sold at the end of the year.

Make, Bake, Decorate Principles – Independence, Living Skills, Kitchen Safety & Healthy Living

Healthy living
Meal planning and preparation inform smart choices that improves our quality of life

Literacy and numeracy for life
Practical application of vital skills involved in grocery shopping, budgeting and nutrition

Sweet Delights
Our end of year project is the creation of a giant cake for our end of year celebration

Course Content and Structure

In this program students learn a range of different baking, cooking and decorating techniques including poaching, frying and steaming amongst many others. We cover several topics such as Breakfast, Lunch and Dinner foods, Desserts and cake baking.

Working safely around the kitchen is a main focus of Make Bake Decorate as we encourage independence within a safe and fun environment. Students expand their literacy and numeracy skills through following instructions of existing recipes and creating their own personalised cookbook. This provides a point of reference for students to be able to utilise the tools learnt in class at home.

Over the course of the year our make, bake decorate program covers each of the meals an independent person might be expected to make at home for themselves, family and friends.

The focus of term 1 is the creation of healthy easy and versatile breakfasts that students can recreate at home and learning about the different cooking types e.g. poaching, frying, scrambling etc of eggs. The focus then switches to lunch and dinner in term 2 where the creation of healthy simple step lunches and dinners that can be re-created at home as well as different cooking methods including frying, baking, oven baking, steaming, and poaching.

The focus of term 3 is desserts the creation and trialling of healthy and easy sweet treats in preparation for the end of year outcome. In the final term it is all about becoming culinary champions. This term focuses on basic cake and cupcake decorating techniques including piping, dirty icing and fondant icing. These skills are showcased during two key events: an afternoon tea as part of the now famous Afternoon of Champions, and our End of Year Celebration cake

Focus

• Creation of shopping lists
• Kitchen literacy and numeracy by sourcing and following recipes
• Walking to the local shops and purchasing ingredients
• Calculating cheaper options between similar products
• Using the self serve checkout at the supermarket and Dealing with correct change
• Create and make the food, working together in the kitchen and on the bench. Spatial awareness and safety is essential in this part
• Setting of the table and serving of the food, focusing on presentation as the “Decorating” compartment of the brief