Culinary Week at Al Iman

Culinary Week at Al Iman

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Culinary Week at Al Iman

Friday, 1. May 2014

Walking into Al Iman during the Culinary Week, one couldn’t surely miss the welcoming strong cooking aroma accompanied by the not so obedient noise of clattering utensils, and knifes hitting the board. The prominent traditional chef hats and the stained aprons actively hurrying around the school explains it all.
The latest Culinary Week at Al Iman was held from the 25th to the 29th of December 2013 at all learning levels starting from toddler to the year fives. In a friendly and competitive mood, the educators researched for the ideal recipe for their beloved students to experiment. Nutrition, learning outcomes, fun culinary adventure and interest were the decisive criteria that led to the final decision. While preschoolers chose Baked Meringue Kisses, Chicken Pasta Salad, Chocolate Coated Buscuit Balls to display their culinary skills, the higher grades explored culinary art through Zebra cake, Batter Fried Cauliflower, Chicken Corn Soup, and Spaghetti.

They started the cookery with a Bismi and ended it with an Alhamdulillah having learned many lessons ranging from vocabulary building, following of directions, sensory awareness, practical mathematical concepts such as measurements and top of it all, team work.

End of the week saw many parents relating stories of the new found eagerness and interest in cooking and kitchen in their children, with the proud and confident cooks trying to flaunt their culinary skills at their own homes! MashaAllaah!



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Culinary Week at Al Iman

Friday, 1. May 2014


Walking into Al Iman during the Culinary Week, one couldn’t surely miss the welcoming strong cooking aroma accompanied by the not so obedient noise of clattering utensils, and knifes hitting the board. The prominent traditional chef hats and the stained aprons actively hurrying around the school explains it all.
The latest Culinary Week at Al Iman was held from the 25th to the 29th of December 2013 at all learning levels starting from toddler to the year fives. In a friendly and competitive mood, the educators researched for the ideal recipe for their beloved students to experiment. Nutrition, learning outcomes, fun culinary adventure and interest were the decisive criteria that led to the final decision. While preschoolers chose Baked Meringue Kisses, Chicken Pasta Salad, Chocolate Coated Buscuit Balls to display their culinary skills, the higher grades explored culinary art through Zebra cake, Batter Fried Cauliflower, Chicken Corn Soup, and Spaghetti.

They started the cookery with a Bismi and ended it with an Alhamdulillah having learned many lessons ranging from vocabulary building, following of directions, sensory awareness, practical mathematical concepts such as measurements and top of it all, team work.

End of the week saw many parents relating stories of the new found eagerness and interest in cooking and kitchen in their children, with the proud and confident cooks trying to flaunt their culinary skills at their own homes! MashaAllaah!


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