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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...
It was a real pleasure to see the year 7 students working so well in their D&T lessons this week. Throughout the year the students will have the opportunity to experience...
The Design and Technology faculty have really been excited to welcome their new Year 10 GCSE students. The teachers have started the new year with some exciting new projects. In...
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...
Year 7s have been working on a project making pewter keyrings. As part of the design process, they researched ancient cultures like the Egyptians, Incas, Greeks and Anglo Saxons...
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...
Some last minute issues nearly prevented team Spectrum and team Tron from being at the Vex Robotics Nationals in Telford. However, some people are made of tough stuff and none...
In Mr Burnell’s Year 7’s Technology class the students were carefully watching a very informative video about the use of sensors in everyday life. They gained additional new...
In Year 10 GCSE Technology students were working hard using computer software to design electronic counters which were then imprinted onto circuit boards ready to have the...
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 was taken away during covid.
The live brief was released by the exam board AQA on September 1st and the group has been working hard researching and preparing their hypothesis for the investigations.
This year the students have to ‘Investigate the functional and chemical properties of pasta ingredients which could include the addition of natural colourings and flavourings’ . They have researched the ingredients and the method of making pasta. Now they have to investigate which ingredients will give the best results.
They have approached the task with excellent maturity and tenacity to complete the assessment within our time constraints.
I look forward to assessing the hard work of the students.
