Year 11 Food Technology students at Carmel College have recently completed an inspiring community-focused project, developing their own ‘My Goodness Bag’ prototypes—an inventive reimagining of the traditional food bank donation. Far more than a simple parcel of ingredients, each food bag has been thoughtfully designed, trialled, refined, and beautifully packaged to meet the real needs of families supported by De Paul House in Auckland.

Guided by user research, students investigated what makes a food parcel not only practical but genuinely helpful. They carried out taste tests, collected feedback, and explored accessible recipe formats before finalising their designs. The result is a series of complete food bags containing carefully selected ingredients, basic equipment where appropriate, and an easy-to-follow recipe card. Each bundle equips families to create a nutritious meal—or a festive dessert—together, fostering both nourishment and connection.

This authentic project has enabled students to engage deeply with the design process. They have developed practical cookery skills, strengthened their understanding of food safety and sustainability, and learned how thoughtful innovation can make a meaningful difference. In particular, students embedded the values of manaakitanga (hospitality, care for others) and kaitiakitanga (guardianship, sustainability) throughout their product development, demonstrating empathy, creativity, and a strong sense of social responsibility.

Carmel College extends its sincere thanks to De Paul House for partnering in this initiative and for entrusting our students with the opportunity to support families within the local Auckland community. Their collaboration has added real purpose and authenticity to the students’ learning journey.

About Year 11 Food Technology at Carmel College

Year 11 Food Technology offers students a rich blend of hands-on cookery and classroom-based learning. The course introduces the foundations of food innovation and product design, equipping students with knowledge and skills that serve them both in and beyond the kitchen.

Students will:

• learn essential cooking skills and food processing techniques

• carry out taste testing and product evaluation to refine food outcomes

• develop food products tailored to specific users, needs, or contexts

• build an understanding of food safety, seasonal produce, and preserving techniques

• explore sustainability through kaitiakitanga

• embody Mercy values such as manaakitanga by developing a product for a community-focussed project

This course nurtures confidence, creativity, and critical thinking, laying a strong foundation for students progressing to Level 2 Food Technology.

About De Paul House

De Paul House provides emergency housing and family support services, helping whanau in need work towards independent, stable living. More information is available on their website: depaulhouse.org.nz