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The Year 11 Food Preparation and Nutrition GCSE group completed their final food exam. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to...
BMS welcomed Little Reddings Primary School this week as Year 6 students are spreading holiday cheer by baking mini Christmas cakes. These delectable treats are part of a special...
Offshore Shell’s Generous Donation Enriches Students’ Culinary Education BMS has been handpicked as one of the fortunate recipients of a generous donation from...
Local Students Showcase Culinary Skills at Rotary Young Chef Competition Three talented students from local schools participated in the prestigious Rotary Young Chef competition...
I was so delighted to welcome both year 4 classes from LRS this week for an opportunity to carry out a brilliant rainbow salad practical! Students in year 4 have been learning...
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...
I took a group of year 7,8 and 9’s to the Brick Lane area of East London for enrichment day. We were joined by and excellent tour guide Eddie on his Locals love: East End tour...
Last week, Year 6 came up to Bushey Meads to learn about WW2 and rationing. Students who hadn’t been on the school residential trip had been in school completing a range of...
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a range of 18 vitamins and minerals. They’re also hugely versatile. Almost all eggs are...
In a national first, cookery and nutrition year 9 students at Bushey Meads School have been the lucky recipients of wild Alaska pink salmon to use in their classrooms, in a bid to...
The Year 11 Food Preparation and Nutrition GCSE group completed their final food exam. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to prepare 3 dishes in 3 hours that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, pasta making, sauce making, preparing pastries or enriched breads.
The choice of briefs they could work with were.
Plan, prepare, cook and present a range of healthy and nutritious dishes that would appeal to a family with a limited food budget.
Plan, prepare, cook and present a range of dishes to be sold in a café or restaurant that is promoting using fresh and seasonal ingredients.
Plan, prepare, cook and present a range of dishes that celebrate an event, occasion or festival from around the world.
The students were very nervous in the morning, laying out all the food needed and ensuring they had all of the equipment to hand. 3 hours in, they had produced some phenomenal, restaurant quality dishes.
The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.
The Year 11 Food Preparation and Nutrition GCSE group completed their final food exam. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had to prepare 3 dishes in 3 hours that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, pasta making, sauce making, preparing pastries or enriched breads.
The choice of briefs they could work with were.
Plan, prepare, cook and present a range of healthy and nutritious dishes that would appeal to a family with a limited food budget.
Plan, prepare, cook and present a range of dishes to be sold in a café or restaurant that is promoting using fresh and seasonal ingredients.
Plan, prepare, cook and present a range of dishes that celebrate an event, occasion or festival from around the world.
The students were very nervous in the morning, laying out all the food needed and ensuring they had all of the equipment to hand. 3 hours in, they had produced some phenomenal, restaurant quality dishes.
The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.
