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Last week, Year 9 Food students welcomed Ms. Lynne Snowden, the Education Speaker from Animal Aid as part of their current learning on food choices, vegetarianism and veganism....
After three months of creativity, problem-solving, and hands-on learning, the first round of Year 9 Enterprise Projects has officially come to an end and what a journey it’s been!...
There was a distinct hum of creativity coming from the textiles room this term! Our Year 7 students have officially completed their latest challenge: designing and crafting unique...
This term, our Year 7 textiles students have been hard at work designing and creating vibrant, unique pencil cases that showcase both their creativity and developing sewing...
It’s been a productive and exciting year for our Year 10 GCSE Food Preparation and Nutrition students. Alongside developing a broad range of culinary skills and theoretical...
Cast in pewter Our Year 7 students recently embarked on an exciting project: designing and creating pewter keyrings. The journey began with in-depth research into ancient...
Our Year 10 Food Preparation and Nutrition students are getting a sneak peek into their NEA tasks, setting the stage for their Year 11 practical exams. Recently, they completed...
The Year 10 GCSE Food and Preparation group is making tremendous progress. In addition to expanding their existing knowledge, they have been practicing their knife skills and the...
Year 7s have been working on a project making pewter keyrings. As part of the design process, they researched ancient cultures like the Egyptians, Incas, Greeks and Anglo Saxons...
Last term, the Year 9 Technology groups have been learning and practising 3D design woodworking skills. This involved learning to use woodworking tools safely, as well as using...
Last week, Year 9 Food students welcomed Ms. Lynne Snowden, the Education Speaker from Animal Aid as part of their current learning on food choices, vegetarianism and veganism.
During the session, students explored the ethical considerations surrounding meat consumption and discussed how our dietary choices can affect animal welfare and the environment. The presentation complemented the topics being studied in lessons and encouraged students to think critically about the impact of the food we eat.
Students were surprised to learn that the number of vegans in Great Britain quadrupled between 2014 and 2019, increasing from 150,000 to 600,000. They also learnt of professional athletes and football teams that have embraced vegan diets.
The speaker highlighted how even small changes, such as reducing the consumption of animal products one day a week, can have a positive impact on the environment. Students also learned that animal agriculture is a major contributor to greenhouse gas emissions, making food choices an important part of tackling environmental challenges.
To reinforce their learning, both classes put their knowledge into practice by preparing delicious vegan spring rolls and samosas. It was a fantastic opportunity to combine theory with practical cooking skills, and the finished dishes were enjoyed by all.
