Flavors of Marrakesh: Food Tech & Tradition

Building on this foundation, explore Marrakesh's vibrant medina with a guided food tour. Students observe firsthand the seasonality and origin of key ingredients such as olives and spices, and participate in a spice demonstration and an introduction to traditional cooking vessels. This day deepens knowledge of ingredient sourcing, seasonality, and the technological design of culinary tools, linking culture to food processing and preparation technologies.

Day three's learning naturally flows into a hands-on bread-making session at a local oven, where ancient techniques preserved over centuries are practiced. This practical experience emphasizes the value of traditional food preparation methods and their technological aspects. Following this, a cooking class allows students to apply previous days' insights by selecting ingredients, mastering spicing, and cooking traditional dishes - enhancing skills in recipe development and culinary innovation.

From cooking techniques, the journey shifts to food production with a focus on argan and olive oil. Students study cultivation, harvesting, and traditional extraction methods for argan oil, learning about its nutritional benefits and functional properties. They then examine olive oil production, exploring both traditional practices and modern technologies that impact product quality and health benefits. This day links agricultural production to food processing, a crucial learning outcome for food technology.

Continuing the exploration of natural ingredients, visit a traditional herbalist's shop to learn about the medicinal properties of Moroccan herbs and spices used in both cuisine and traditional medicine. Students discover the health benefits of herbal teas like mint and verbena, gaining insights into functional foods and the role of natural products in food innovation and wellness.

The trip concludes with a reflective wrap-up session, where students synthesize knowledge of culinary techniques, ingredient sourcing, food processing technologies, and cultural influences on Moroccan cuisine. This final day reinforces the connection between tradition and innovation, preparing students to apply these lessons in their food technology careers.