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Year 10 Food Preparation and Nutrition students have truly impressed Mrs Hanbury and Ms Amao during the practical element of their PPEs. Tasked with planning, preparing, cooking,...
This morning I had the pleasure of walking around Design and Technology. Every classroom I entered was buzzing with activity with all students involved in various practical skills...
Our Year 10 Fashion & Textiles students have been busy tapping into their creativity and textile skills, as they have been designing and creating their very own hoodies and...
In an exciting DT- electronics lesson with Mrs. Hewitt, Year 7 students explored the concept of resistance within a circuit through a hands-on activity. The class stood in pairs,...
It was inspiring to drop into the Year 10 Design and Technology lesson on Wednesday and see all students hard at work, engaged in the industry standard design process. Some were...
It was great to drop into the industry standard catering suite at BMS on Wednesday morning and see Archie and Erin hard at work (supported by their staff Sous Chefs!). They had...
Year 9 were lucky enough to explore their GCSE options through a range of taster lessons that they had chosen for enrichment day. In Design and Technology students learnt about...
Last weekend, Jacob took part in the highly anticipated second round of the Rotary Young Chef of the Year competition, held at Castle Newnham School in Bedford. The event brought...
Cast in pewter Our Year 7 students recently embarked on an exciting project: designing and creating pewter keyrings. The journey began with in-depth research into ancient...
This half term our Year 10 textiles students have showcased their creativity by designing and printing their own fabric and transforming them into stunning quilted toiletry bags....
Year 10 Food Preparation and Nutrition students have truly impressed Mrs Hanbury and Ms Amao during the practical element of their PPEs. Tasked with planning, preparing, cooking, and presenting two Mediterranean-inspired, healthy dishes, the students rose to the challenge with creativity and skill.
Over the past few weeks, they’ve been researching and practising a range of technical cooking methods. This week marked the highlight of their hard work: a two-hour practical session where they brought their ideas to life.
The results were outstanding, with beautifully presented dishes including Chicken Parmesan with freshly made pasta, Tiramisu with fresh berries, paella, baklava, calzone, and ravioli.
Well done to all students involved—you’ve shown dedication, skill, and real culinary flair!
