Filter by Category
Filter by Author
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 &...
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 weeks, they have been delving into the world of gluten structure, learning how it contributes to the texture of bread, and investigating the role of yeast in producing carbon dioxide to make our baked goods rise.
With this knowledge in hand, students have put their skills to the test by making a variety of flavoured breads, including garlic, cheese, herbs, cinnamon, and even chocolate! They have also taken on the challenge of crafting Chelsea buns, adding their own unique twists to the classic recipe. To round off their learning, students have been making homemade pizzas, using their newfound understanding of dough development to create delicious, well-textured bases.
