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The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment last week. This assessment is part of their NEA 2 which is worth 50% of the total GCSE...
The Year 8 cooking is now up and running! Students have the opportunity to enhance their chopping, baking, frying and presenting skills on Thursdays after school. We started by...
As part of my Food Science and Nutrition Course I was asked to complete an online course which was in Level 2 Food Safety and Preparation. The course consisted of 9 modules, each...
Mrs Hanbury’s Year 10 food students had a real culinary treat last week when they had an online visit from the Ming-Ai (London) Institute. Two healthy eating Chinese ambassadors...
Mrs Hanbury’s and Mrs Bowyers Year 9 Food groups had the pleasure of a visit from an education speaker, Lorraine Hanna from Animal Aid last week to help consolidate the topic of...
Every Friday this term, 2 groups of Year 7 students have been using their newly acquired skills and knowledge in the Friday Kitchen. Students online and in the classroom have...
To mark this years ‘Children’s Mental Health’ Week I thought I would reflect on the impact of food on your mental health, after all image.png Even though this...
One might wonder how we could get students to still get a decent practical experience with remote learning in subjects such as Food Technology, but as is shown below, the students...
Year 11 are fabulous home cooks! Mrs Hanbury’s Year 11 GCSE group have not let learning from home stop them accessing the food skill side of Food Preparation and Nutrition....
It was a very enjoyable lesson to be in the food tech kitchen on Friday, making vegetable soup with a few year 7s that are currently in school during the latest lockdown. The...
The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment last week. This assessment is part of their NEA 2 which is worth 50% of the total GCSE this year. They had to prepare 2 dishes that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, sauce making, preparing pastries or enriched breads.
They had a choice of briefs to work with.
This year they could have chosen to:
The students were very nervous at the start of the session, laying out all the food needed and ensuring they had all of the equipment to hand. 2.5 hours in, they had produced some phenomenal, restaurant quality dishes.
Sophie Ward’s dishes met the needs of a elderly person – Shepherd’s pie served with rosemary plaited bread and broccoli
Vanilla cream filled choux pastry and topped with white and milk chocolate served with a raspberry coulis
Matthew Rutter made food that is high in iron – Spanish lamb with sherry, served with flatbread. Apple tart, chocolate brownie & mousse served with chocolate strawberries.
Abbie Jarvis made 3 high skilled Italian dishes dishes – Spinach and ricotta ravioli with focaccia and a Tiramisu
The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.
