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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...
Following our recent really successful Ofsted inspection last term it was great to receive this letter of congratulations from Jenny Coles, the Director of Children’s...
The SAM Learning 10 Hour Challenge took place between Monday 1st April – Monday 22nd April in which students were encouraged to complete 10 hours of study on SAM Learning....
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As we prepare to start our third and final Marking and Feedback fortnight of the year it was great to hear from top teacher and Lead Practitioner for English and Whole School...
With the GCSE and A level examination season well underway, I would like to thank all the staff for continuing to really go the extra mile for all our hardworking Year 11 and 13...
It was a real privilege to watch Miss Hewitt our outstanding KS2 – 3 teacher of design and technology welcome Year 5 students to Bushey Meads School on Friday 24th May to take...
NEWS ATHLETICS County League Athletics – Match 4 Date : Thurs 23rd May 2019 Match 4 of the County league season was certainly the most competitive against very strong...
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.
