Healthy Chinese Cuisine – BMS students WOK hard
A group of year 9 and 10 students had the opportunity to add a new dish to their repertoire. In less time than it takes to order a takeaway, they rustled up a Healthy Szechuan...
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A group of year 9 and 10 students had the opportunity to add a new dish to their repertoire. In less time than it takes to order a takeaway, they rustled up a Healthy Szechuan...
Posted by Fiona Amao
As part of their Level 3 Diploma in Food Science and Nutrition, the Year 12 students completed an internally assessed 3.5 hour practical assessment. The Brief: ‘A local spa is...
Posted by Fiona Amao
As part of the requirements for the GCSE Food Preparation and Nutrition course, the Year 11 students completed their 3 hour practical exam on Tuesday and Wednesday this week. Each...
Posted by Fiona Amao
A group of year 9 and 10 students had the opportunity to add a new dish to their repertoire.
In less time than it takes to order a takeaway, they rustled up a Healthy Szechuan classic recipe- Kung pao chicken
The session started with a presentation about Chinese food culture and the regional dishes of China, the students then watched a demonstration on how to prepare the different ingredients. They learnt to debone and marinate chicken thighs and prepare vegetables before cooking the dish.


The dishes they produced were outstanding in taste and presentation.
Well done to all the students who participated especially Vanessa, Sara, Baleigh. Lucy and Shanaya who won the competition for best taste and presentation.
The Year 13 Food Science and Nutrition class recently completed an online course in Level 2 Food Safety and Preparation by Virtual College. This means that, if I chose to work in...
The Year 9’s were welcomed into D&T Food for the language enrichment day. They had a very sweet day baking Magdalenas and Madeleines. What are Spanish magdalenas? In English,...