Blog Author: E Jones

This week, Key Stage 3 have been refining their knife skills by taking part in a series of chopping challenges. Year 8 were tasked with creating apple swans! They showed excellent focus throughout the activity, producing some impressive results.

The GCSE Food Technology class have embraced the challenge of working in the heat as they completed a two‑hour practical session in preparation for next year’s coursework. Their GCSE course includes two pieces of Non‑Examined Assessment (NEA), one of which allows students to showcase their cookery…

Year 8 have embraced creativity last week, designing vibrant vegetable artwork to decorate their homemade focaccia breads. Their imaginative designs and enthusiasm in the kitchen have made this project a real highlight.

Year 9 have successfully brought together their learning from across Key Stage 3, preparing a range of dishes from scratch including spaghetti bolognese, curry and shepherd’s pie. As part of their final assessment, pupils were challenged to design and make a healthy dish suitable for a school…

Before the Easter holidays, some students in Year 7 and 8 planted seeds to begin our own kitchen garden in the Food Technology room! The seeds have started to grow and we are hoping to include them in some cooking soon.

The seeds have been a wonderful link to our 'food provenance' topic in Year…

Thank you to Paul and Hazel from Good News for Everyone for visiting our lesson and answering some of the questions we had about Christianity.

Year 7 have been developing their cooking skills using the 'rubbing in method' to create their own pizza base; which we then topped with cheese, ham and sweetcorn. Well done everyone- they looked great!

Year 8 were delighted that their practical this week was chicken nuggets! As part of their homework they researched the difference between chicken nuggets and chicken goujons, watched a live demo and voted on their favourite chicken nugget. In the lesson we practiced our knife skills, handling raw…

To bring our Food Science theory lessons to life, our Year 10 students took on the challenge of making a classic French dessert: Tarte Tatin.

This practical gave students the opportunity to see key scientific processes in action. As the apples cooked, we observed the Maillard reaction and…

The Year 10 Food Technology students have been practicing their technical skills by attempting to make viennese whirl biscuits. We developed our precision, piping skills and thought about how we could use our baking and ingredients to make a light, crumbly texture for the biscuit.  

Key Stage 3 students have been exploring the differences between canned, fresh, and frozen foods. They considered which options they preferred from a cost, convenience, and nutritional perspective. The pupils investigated a range of fruit, vegetable, and meat products and discovered some…

As part of our Food Science module Year 10 have been learning about aeration in cooking and how raising agents work. We have put out knowledge into practice by making whisked sponges- seeing how the mixture changes size and how the air in the mixture affects the texture and feel of the cake.