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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...
Offshore Shell’s Generous Donation Enriches Students’ Culinary Education BMS has been handpicked as one of the fortunate recipients of a generous donation from...
Design and Technology plays a crucial role in the Key Stage 3 curriculum, providing students with the opportunity to develop a range of practical skills, creativity, and...
Mrs Hanbury’s and Mrs Hewitts Year 9 Food groups had the pleasure of a visit from an education speaker, Lynne Snowden from Animal Aid last week to help consolidate the...
It is lovely to witness the growing crates of donations from students and staff towards the local Red Trust Food Bank. Each House has a crate in which to place their donations of...
I was so delighted to welcome both year 4 classes from LRS this week for an opportunity to carry out a brilliant rainbow salad practical! Students in year 4 have been learning...
The Year 11 Food Preparation and Nutrition group carried out their first food science investigation today. The NEA 1 food science investigation is back on the curriculum after it...
I took a group of year 7,8 and 9’s to the Brick Lane area of East London for enrichment day. We were joined by and excellent tour guide Eddie on his Locals love: East End tour...
Last week, Year 6 came up to Bushey Meads to learn about WW2 and rationing. Students who hadn’t been on the school residential trip had been in school completing a range of...
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a range of 18 vitamins and minerals. They’re also hugely versatile. Almost all eggs are...
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.
