The learning objective for this session was to understand and apply the correct coating process, using the standard three-stage method: flour, egg wash and breadcrumbs. Students were taught the importance of preparing their workstation effectively, working hygienically and handling raw poultry safely. They practised dipping the chicken evenly in seasoned flour, coating it thoroughly in egg wash and finally covering it in breadcrumbs to achieve a consistent, crisp finish when cooked.

As part of the lesson, students also developed their knife skills by preparing vegetables for the curry sauce and learnt how to balance flavours to create a well-rounded dish. The practical session supported key employability skills such as organisation, time management and attention to detail.

The finished katsu curry demonstrated not only technical ability but also growing confidence and independence within the kitchen. It was fantastic to see students taking pride in producing a popular, restaurant-style dish to a high standard.