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Students delivering a Friday Faculty Focus about the More Able Week
The staff were treated to a presentation from some of our students on Friday morning during our Friday Faculty Focus meeting, celebrating the More Able Week. Jhanavi spoke about...
Hartsbourne Primary cookery week in partnership with Bushey Meads
Once I knew that HBS were organising a cookery week after the February half term, I thought it was be a great opportunity to extend a link to our new primary school in the trust....
Bringing Drama Alive!
On Thursday of this week it was great to see Mr Futerill’s Year 10 students enthusiastically taking on the role of different characters in the play Blood Brothers pausing...
Fantastic digestive system models made by Year 9!
This week in science, 9S1 have been making life-size, wearable models of the digestive system using aprons. Many of the models show a great deal of effort and detail, one of which...
Passion for Science at BMS
It is always a great experience to visit our vibrant Science Faculty at BMS. All staff within the faculty are passionate about engaging students with the fascinating scientific...
Word of the Week – Issue 8
Vive le cinéma Français!
Last Friday some of us went on a trip to help us improve our French speaking and writing skills and this included watching films in between. We watched 4 short films and did...
Scientist of the Week – Issue 7
Maths Challenge – Issue 7
Once I knew that HBS were organising a cookery week after the February half term, I thought it was be a great opportunity to extend a link to our new primary school in the trust. I approached Greg Harper to see if they would like any help and advice on setting up the week.
My only stipulation was that the aim of the cookery week that I take part in is meeting the requirements of the DT: cooking and nutrition curriculum. The idea was to emphasise the importance of healthy eating and for children to have positive cookery experiences. I also hoped the experience would also empower the teachers into being able to teach more cooking and nutrition.
It was quickly organised that I would lead sessions for Year 1, 2, 3, and 5. Year 6 had an opportunity before half term to bake beautifully flavoured breads at BMS.
The Year 2’s and 3’s were driven in the school minibus to BMS and we prepared whole wheat cheese straws. The students were so excited to be at BMS, they were very focussed and followed the recipe brilliantly.
I took Inger, our food technician to visit Year 1 at Hartsbourne where we looked into our senses and we asked the Year 1’s to taste a variety of foods from apple to lemons and dark chocolate to see if they could identify what their senses, taste, felt and saw. After that we put together healthy wraps from a range of vegetable, beans, tuna and cheese. The Year 1’s were so proud of their achievements.
I went to Hartsbourne and I brought Dena Nunes from Year 12 with me as well as Inger to work with the Year 5’s who made a beautiful rainbow couscous salad. They learnt about using the correct hand movements, the bridge and claw. For some of the students it was the first time they had used a sharp knife. They worked together so efficiently and clearly enjoyed the sessions. The Year 5’s also got the opportunity to write out a food diary and colour code it according to ‘eatwell guide’ It was clear to some of them who was eating their ‘5 a day’
Overall it was a fabulous experience for all involved and hopefully it is the start of a brilliant partnership.