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The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment last week. This assessment is part of their NEA 2 which is worth 50% of the total GCSE...
Marhaba! Would you like to speak Arabic but you don’t know where to start? Do you want to learn a bit more about the Arabic world? Welcome to our Bushey Meads School very...
Please find below this week’s Student of the Week to go in with a photo We are very proud of our students at Bushey Meads and we are delighted to recognise hard work in all...
As a teacher who has been teaching for the best part of two decades, I can quite confidently say the current year has been the toughest for me. I’m pretty sure I’m not...
Which way are you heading??? Build your own homemade compass! Fancy a greater challenge? Watch the video below to make a more sophisticated compass: Here’s another...
It has been great to see all of our students back in lessons and taking advantage of the outstanding extracurricular activities on offer. This has once again provided students...
On Friday last week the first ever Extended Project Get Ahead Day took place and was a huge success. This Get Ahead Day gave the current Year 12 students the chance to concentrate...
The Year 8 cooking is now up and running! Students have the opportunity to enhance their chopping, baking, frying and presenting skills on Thursdays after school. We started by...
The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment last week. This assessment is part of their NEA 2 which is worth 50% of the total GCSE this year. They had to prepare 2 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:
The students were very nervous at the start of the session, laying out all the food needed and ensuring they had all of the equipment to hand. 2.5 hours in, they had produced some phenomenal, restaurant quality dishes.
Sophie Ward’s dishes met the needs of a elderly person – Shepherd’s pie served with rosemary plaited bread and broccoli
Vanilla cream filled choux pastry and topped with white and milk chocolate served with a raspberry coulis
Matthew Rutter made food that is high in iron – Spanish lamb with sherry, served with flatbread. Apple tart, chocolate brownie & mousse served with chocolate strawberries.
Abbie Jarvis made 3 high skilled Italian dishes dishes – Spinach and ricotta ravioli with focaccia and a Tiramisu
The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.
