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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 delight to walk through A Block classrooms on Friday morning last week and see all students following our fantastic Friday reading expectations which are designed to...
During Open Evening last week the Politics Department gave Year 6 students and their carers the opportunity to participate in direct democracy, by taking part in a mini BMS...
Last week, many of our wonderful Sixth Form students volunteered to assist with our preparations to support the BMS Open Evening for Year 6 students and their parents. This...
Lead Practitioner Mrs Hoskins and Advanced Lead Teachers Mr Lyley and Mrs Jackson shared some exciting information about three new staff development strands being offered to all...
Our Monday Magic Moment at the start of this week was led by Lead Practitioner Ms Bowe and three of our Advanced Lead Teachers: Mr Johnson, Ms Bruner and Mr Harris. Each of these...
Our inspiring Head of Standards, Safeguarding and SEN Mrs Ash led the very important Main School Assemblies this week which reminded all students about one of our 3 Rs – one...
Last week we held our very successful Open Evening for Year 6 students and, as always, it was our current students who contributed so much to the success of the evening. Two...
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.
