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As part of their Level 3 Diploma in Food Science and Nutrition, the Year 12 students completed an internally assessed 3.5 hour practical assessment. The Brief: ‘A local spa is...
On Tuesday, 12 March 2019 the Business Studies Department’s Year 12 OCR students attended an informative presentation at David Lloyds, Bushey by the General Manager, Neil...
The 2018/19 Caius Medicine Access Day which will be occurring in Gonville & Caius college on Thursday the 31st of January. The event is for aspiring Medicine students (from...
We got to the station for 8.15 on Wednesday 14th of November to set out for our long journey. Taking the train to Euston and then Keswick. As soon as we arrived in Keswick we sent...
Our Year 12 Geographers had clearly made an impressive start to their A level studies. Tackling some complex concepts related to glaciation they were working really hard and...
At the end of term all of Year 12 took part in a week of work shadowing. The feedback received from both the employers and the students was overwhelmingly positive. One employer...
On Tuesday of this week the Sixth Form Team, led by Associate Leader and Head of Sixth Form Mr O’Kelly, welcomed our largest cohort of external sixth form applicants to Bushey...
Over the work experience week, Myself (Jakub), Adam Dalby and Zahra Saley all attended the Harper Adams University Summer School for three days. The point of this event was to...
It was a big day last week for our hard working Year 12 students. Having recently sat their hugely important PPEs or Pre Public Examinations, it was the time to get the results....
As part of their Level 3 Diploma in Food Science and Nutrition, the Year 12 students completed an internally assessed 3.5 hour practical assessment.
The Brief:
‘A local spa is undergoing refurbishment and wants to include a fitness and well being theme to encourage clients to reassess their health. The restaurant is being redesigned to include a new menu with a clear focus on providing nutritious, fresh dishes using seasonal ingredients. You have decided to enter the competition to design the new menu being directly responsible for kitchen hygiene and food quality’
The students had been researching and trialing dishes in the weeks leading up to the assessment. They created menus and justified their choices nutritionally and cost wise.
They all worked really hard, showcasing a wide range of technical skills to produce and present high quality dishes like lemon meringue pie, Italian herb bread, scotch eggs, fresh tomato soup with olive bread rolls and vanilla cheesecake
C11x was set up as a restaurant, the tables were laid and parents arrived to sample the extensive, brilliant menu.
Well done to Jessica Bone, Arabella Parker, Lily Scourfield and George Sordillo for the hard work they put in and for using fantastic presentation techniques. I am so proud of them.
The parents commented that it was a lovely experience and were so happy to be invited into school to taste the food prepared and be served by their own children.
