GIRLS’ COOKING

Ashburton Guardian, Volume 55, Issue 131, 15 March 1935, Page 3

GIRLS’ COOKING

TECHNICAL TRAINING. COMPLAINT BY BOARD MEMBER. Complaints that girls attending the Ashburton Technical High were not receiving adequate training in the art of cooking were made at a meeting of the Board of Managers last evening by Mr R. Houston. A short and lively discussion took place, but there was no definite result. “I have had it put to me that there is not enough provision for teaching girls to cook fowls, joints of meat, etc.,” said Mr Houston. Mr L. A. Charles: You can’t provide them with a bullock apiece, you know.

“That may be all right but I want to know just what provision is made,” continued Mr Houston. “Can they qualify to take charge of the culinary department of a house?” Mr A. L. Jones (chairman): We have an excellently-equipped room and two very good: instructresses, and the course is laid down in the department s syllabus. Mr Charles, to Mr Houston: Don’t you come regularly to the annual luncheon ? Mr Houston: I’.ve seen nothing ol consequence there. Mr W. Bramley: The girls do not come solely to learn cooking. Mr Houston: This is an artisan school from end to end and cooking is part of the general work.

A Proportionate Share. Mr R. J. Thompson (Principal) :, This is not a cooking training centre. To carry; out what Mr Houston is suggesting would mean devoting to cooking much more time than we have at our disposal. This school is not to tiain cooks, but it regards cooking as part of the means of education. We cannot give to cooking any more than a proportionate share of the time-table. It must take its place along with history, English and all the other contemporaneous subjects. I presume Mr Houston refers more particularly to the domestic than the commercial course. Our gills have a two hours’ cooking lesson. During those two hours they cannot cook a piece of meat which normally takes three hours. On three days a week the girls have to prepare g dinner suitable for from 20 to 30 students. They have to present a meal similar to that given on a farm where there is a big family. They get practice throughout the winter, and also •a special course in invalid cookery. W e do not aim to turn out the complete cook, for we cannot do it. Mr E. Buchanan: After all, the student receives three years’ cookery and should get a good smattering of the art in that time. Here the discussion ended.