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The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had...
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There was a lovely competitive spirit in the kitchen this week when Mrs Hanbury’s Year 10 students went head to head in the ‘Food Teacher Centre’ annual Tunnock Teacake challenge!...
In Autumn term Year 9 had completed their cooking and nutrition topic and learnt to make a range of sweet and savoury dishes. At the end of the topic they wanted to share their...
As we approach the end of another busy term, Mrs Hanbury’s Year 9 food class wanted to showcase their new found confidence in the kitchen by planning and making their own dishes...
This half term, our Year 12 D&T students have been working hard on their ‘Jewellery & Accessories’ project. The aim of this project is for students to learn new drawing...
The Year 9 and Year 10 Food groups had the pleasure of a visit from an education speaker, Lynne Snowden from Animal Aid last week to help consolidate the topic of Vegetarian and...
Mrs Hanbury was so proud of her Year 10 Food Preparation and Nutrition group for working diligently, with care and precision to prepare over 100 mince pies to take to Hartsbourne...
The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to prepare 3 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:
Plan meet the needs of a type 2 diabetic
Plan to make food that is high in starchy carbohydrates
Plan to make 3 dishes based on British cuisine
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.
Daniel Adebajo chose to make food for a type 2 diabetic and produced a filet of fish burger, butternut squash ravioli and beef stew with dumplings.
Luke Robinson chose to make food high in starchy carbohydrates and produced Tarragon, spinach and chicken pasta, dough balls with garlic butter and an intricately lattice apple pie.
Elizabeth Wells chose to make food based on the British cuisine and produced Eton Mess, Scotch eggs and Beef Wellington.
The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.
