Traditional Maltese Cookout Session

As part of the Erasmus Plus project and in line with the Hospitality syllabus, a series of theoretical and practical lessons related to culinary tourism were conducted with our Form 4 students. 

Through a leaner-centred approach, the students researched and compiled information about traditional Maltese cuisine in the light of typical ingredients used, cooking methods, typical dishes and ways to recipe engineer them to be in line with the CINDI dietary guidelines. Numerous sources of information were used including reliable website, historical books, recipe books, amongst others. 

In collaboration with the Head Chef and the culinary team of Hotel Calypso (Gozo), the Hospitality teachers organized a demonstration and hands-on practical session featuring traditional Maltese dishes. Through a competency-based approach, the students prepared a three-course meal, featuring Gozitan cheese ravioli, beef olives and a Gozitan ftira. Through this practical session, the students had the opportunity to practice different cutting techniques, different cooking methods and ways to improve the sensory features in a meal. Eventually, they cooked the items prepared and laid out an aesthetically pleasing table. In the meantime, the Head Chef and his team presented the same students’ creations in an innovative and modern way using a variety of garnishes and sauces, as a means to attract a wider audience. 

A couple of lessons afterwards, the students were presented with a practical assignment title where they had to prepare, cook and serve a traditional Maltese dish suitable for one adult. The students took the matter seriously and managed to produce some high-quality products. The meals prepared ranged over steamed beef (Laħam fuq il-fwar), baked pasta (Għaġin il-forn), baked rice (Ross il-forn), thick vegetable soup (Minestra), stuffed marrows (Qarabagħli mimli), beef stew (Stuffat tal-laħam), Lampuki pie (Torta tal-Lampuki) and Gozitan ftira (Ftira Għawdxija). 

  Set 1/9