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The Year 11 Food Preparation and Nutrition GCSE group completed their final food exam. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to...
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...
Congratulations to the Year 13 Food Science and Nutrition group who have successfully completed their Food Standards Agency food allergy and intolerance online training as part...
The Year 11 Food Preparation and Nutrition GCSE group completed their final food exam. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to prepare 3 dishes in 3 hours that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, pasta making, sauce making, preparing pastries or enriched breads.
The choice of briefs they could work with were.
Plan, prepare, cook and present a range of healthy and nutritious dishes that would appeal to a family with a limited food budget.
Plan, prepare, cook and present a range of dishes to be sold in a café or restaurant that is promoting using fresh and seasonal ingredients.
Plan, prepare, cook and present a range of dishes that celebrate an event, occasion or festival from around the world.
The students were very nervous in the morning, laying out all the food needed and ensuring they had all of the equipment to hand. 3 hours in, they had produced some phenomenal, restaurant quality dishes.
The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.
The Year 11 Food Preparation and Nutrition GCSE group completed their final food exam. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to prepare 3 dishes in 3 hours that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, pasta making, sauce making, preparing pastries or enriched breads.
The choice of briefs they could work with were.
Plan, prepare, cook and present a range of healthy and nutritious dishes that would appeal to a family with a limited food budget.
Plan, prepare, cook and present a range of dishes to be sold in a café or restaurant that is promoting using fresh and seasonal ingredients.
Plan, prepare, cook and present a range of dishes that celebrate an event, occasion or festival from around the world.
The students were very nervous in the morning, laying out all the food needed and ensuring they had all of the equipment to hand. 3 hours in, they had produced some phenomenal, restaurant quality dishes.
The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.
