In preparation for British Science Week 2025, our Year 9 Food students have been busy in the kitchen, exploring the fascinating science behind bread-making. Over the past few weeks, they have been delving into the world of gluten structure, learning how it contributes to the texture of bread, and investigating the role of yeast in producing carbon dioxide to make our baked goods rise.

With this knowledge in hand, students have put their skills to the test by making a variety of flavoured breads, including garlic, cheese, herbs, cinnamon, and even chocolate! They have also taken on the challenge of crafting Chelsea buns, adding their own unique twists to the classic recipe. To round off their learning, students have been making homemade pizzas, using their newfound understanding of dough development to create delicious, well-textured bases.