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Mrs Hanbury and Ms Amao’s enthusiastic Year 11 Food Preparation and Nutrition students held a delightful scone tasting event for Year 6 students and prospective parents. The Year...
Can you prepare in two hours, a two-course healthy meal comprising a main course and dessert for two people and costing up to £18.00? If so email Mrs...
BMS welcomed Little Reddings Primary School this week as Year 6 students are spreading holiday cheer by baking mini Christmas cakes. These delectable treats are part of a special...
Offshore Shell’s Generous Donation Enriches Students’ Culinary Education BMS has been handpicked as one of the fortunate recipients of a generous donation from...
Local Students Showcase Culinary Skills at Rotary Young Chef Competition Three talented students from local schools participated in the prestigious Rotary Young Chef competition...
Calling our young chefs in Year 8,9,10 or 11 Can you prepare in two hours, a two-course healthy meal comprising a main course and dessert for two people and costing up to...
Year 7 is already getting stuck into all the fantastic specialism of D&T BMS has to offer. Year 7 Resistant Materials have been researching ancient cultures and using...
Hartsbourne Primary School and Little Reddings School enjoyed their cooking lesson this week as part of the secondary school experience week. Year 6 students learned the art of...
A group of lucky year 9 and 10 students had the opportunity of a lifetime when they embarked on a trip to Naples, Italy over the easter break. The students were able to immerse...
Year 9 and 10 food students had a real culinary treat this week when they had a visit from the Ming-Ai (London) Institute. Two healthy eating Chinese ambassadors, Audria and...
Mrs Hanbury and Ms Amao’s enthusiastic Year 11 Food Preparation and Nutrition students held a delightful scone tasting event for Year 6 students and prospective parents. The Year 11s prepared a delicious selection of fruit, sweet, cheese, and chocolate scones as part of the NEA 1 food science element of the curriculum, offering a warm welcome to the younger students and their families.
The tasting event featured a hedonic rating system, where Year 6 students and parents rated each scone on a scale from “dislike extremely” to “like extremely.” This interactive experience allowed the guests to share their opinions on the various flavours, from the rich sweetness of the chocolate scones to the savoury bite of the cheese ones. Feedback was overwhelmingly positive, with many participants enjoying the variety of tastes.
As an additional element of fun, Year 6 students were invited to guess the type of fruit hidden in the fruity scones. Whether it was juicy mangosteen, tangy dragon fruit, or sweet mango, the guessing game added a playful twist to the tasting experience.
