Filter by Category
Filter by Author
It’s been a productive and exciting year for our Year 10 GCSE Food Preparation and Nutrition students. Alongside developing a broad range of culinary skills and theoretical...
This week, the warm and fragrant smell of freshly baked focaccia filled the air as Mrs Hanbury’s kitchen transformed into a little slice of Italy for Culture Day. Students from...
Last week, the Food Department was delighted to welcome Year 6 students from Little Reddings and Hartsbourne Primary School. As part of an exciting cooking session, the pupils...
Mrs Hanbury’s and Ms Amao’s Year 9 Food groups had the pleasure of a visit from an education speaker, Anant Joshi from Animal Aid last week to help consolidate the topic of...
In preparation for British Science Week 2025, our Year 9 Food students have been busy in the kitchen, exploring the fascinating science behind bread-making. Over the past few...
Healthy Eating the Chinese Way! Both Year 10 food groups had a real culinary treat this week when they had a visit from the Ming-Ai (London) Institute. Two healthy eating...
Our Year 12 students have made an impressive start to the Level 3 Food Science and Nutrition course! This program is designed for those looking to deepen their understanding of...
Two talented students from Bushey Meads School participated in the prestigious Rotary Young Chef competition hosted by Andy Wakeford, Head of School for Food Academy &...
It’s been a productive and exciting year for our Year 10 GCSE Food Preparation and Nutrition students. Alongside developing a broad range of culinary skills and theoretical knowledge, they’ve also had a masterclass on chinese cuisine and a sneak peek at their upcoming NEA (Non-Exam Assessment) tasks—laying a strong foundation for their Year 11 practical exams.
Most recently, students completed both the Food Science and Food Preparation tasks, culminating in a timed 2-hour practical assessment. For the Food Preparation task, students were set the challenge of planning, preparing, cooking, and presenting two Italian-themed dishes that are also healthy and suitable for one person.
In response to the brief, students have worked hard to research appropriate recipes that balance authenticity with nutritional value. Through a series of practice sessions, they’ve refined both their technical cooking skills, presentation techniques and knowledge of the science of food. This has culminated in their end-of-year PPEs (Pre-Public Examinations), where students showcased the final versions of their two chosen dishes under timed exam conditions.
As part of their assessment, they also produced a detailed, step-by-step time plan to ensure efficient use of time and resources during the practical exam.
It’s been a busy but rewarding journey, and the dedication and creativity shown by our Year 10 students have been truly impressive.
