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Year 11 Prom tickets, Yearbooks and Hoodies are on sale now. Don't miss out!


This week's news bulletins are available to view and download via our website now We'd like to wish all of our followers a wonderful weekend!#FridayFeeling


Year 7 working hard in science , fully immersed in dissecting a flower and identifying the reproductive organs.


Retweeted From Mrs Singleton 🧬🦠

2 superb sessions with year 11 science students. Looking at core practical skills and really interrogating a method that’s slightly different to the original! A pleasure to teach 👍🏽🧪🔭


Retweeted From de Stafford PE

Well done to the Y9 Football team with a tough cup game against today. They fought until the end but ultimately faced defeat at 1-3. Congratulations to POMs Josh C, Ollie M & Max P! ⚽️


Retweeted From de Stafford DofE

Great to share a fantastic variety of the skill, physical & volunteering activities that students have already uploaded onto eDofE with ⁦⁩ parents/carers this evening! 🏉🧁🏊🏼‍♀️⚽️🤸🏻‍♂️📸🎹


Our admissions team have been extra busy this week, processing the flurry of acceptance forms for our new Year 7 cohort. The deadline is this Friday, 15 March so don't delay, accept your place today!


Thank you for bringing this to our attention. It's always great to hear such positive feedback about our students in the local community


Our lessons are ‘calm and purposeful with good behaviour and pupils working together', according to Ofsted. But don't take our word for it - book a tour with us today!


Retweeted From Kirsty Sandiford

Great to see updates in ⁦⁩ newsletter! ⭐️ 👀 ⁦⁩ ⁦


Retweeted From de Stafford DofE

Excellent work today with ⁦⁩ students starting route cards for their practice day walk⁩! Team Snail 🐌 Pig 🐷 & Llama 🦙 are up & running! Thank you ⁦⁩ for helping the students find grid references & plan their routes! 🧭 🗺


Our weekly news bulletins are available to view on our website now . Wishing all of our followers a happy weekend!


Retweeted From de Stafford Jenkins Centre

Understanding Me group kicked off today for our year 7s. Discovering our uniqueness and learning about the 8 intelligences, what are YOU good at?


well spotted!


Another reason to celebrate this ! student Zach Vellacott has completed his '16 before 16' classic novel reading challenge. Mr Garner is seen here presenting him with his reward. Well done Zach, keep up the great reading!


Congratulations you correctly identified 3 staff members!


We're celebrating all things here . Can you guess which staff members are hiding behind their favourite children's book?


That's great to hear! We look forward to welcoming you and your son/daughter to de Stafford.


We are delighted to have received a record breaking number of applicants for our Sept 2019 intake. Welcome packs are in the post for our new joiners!


Retweeted From de Stafford PE

Well done to the Y7 ⁦⁩ Netball Team today at The Y7 District Netball Tournament! Some close games and excellent team work! Well done to POMs Amy N and Rosie S 👏🏻 Thank you to ⁦⁩ for hosting 👟

Food Preparation and Nutrition

Head of Department: Zoe Kerslake

KS3 Food Preparation and Nutrition

All students in Years 7 and 8 study Food Preparation and Nutrition for one hour of curriculum time per week on a 10 week rotation cycle with Design and Technology and Ceramics. Over the 10 week period, students experience working to a given brief. They are required to research, prepare and cook dishes that are fit for the brief.

In Year 9 students have twice the teaching time spread over two projects and three terms, again rotating after 10 weeks with Textiles, Resistant Materials and Ceramics.

The skills and knowledge taught follow the National Curriculum requirements whilst also providing skills for life. All projects are designed to layer skills and knowledge each year and enable robust progress whilst also assessing the students experience and understanding. The projects at KS3 form preparatory steps knowledge, understanding of keywords and terms and key skills required for the GCSE syllabus.

Year 7

‘The Healthy Eating project’ introduces students to macro and micro nutrients and the food groups that they are found in. They discover where food comes from and how it is produced in industry. They experience working with various equipment, with the focus on being safe and efficient. They make a variety of dishes which build their skills in a logical progression.

Year 8

Their skills are further extended in a ‘Baking Project’. This gives them a good foundation of knowledge of baked products such as cakes, pastries, breads, cookies and biscuits. They learn that different techniques and ratios’ applied to the same ingredients produce very different dishes. Throughout the project the students must consider SMSC factors when questioning "How healthy are baked products? How often should we eat them? How can we increase fibre, fruit and vegetables whilst decreasing refined sugar and fat? Whose responsibility is it that we all eat healthily?" These skills are essential for a career in food technology or Catering and to be a healthy, happy member of society.

Year 9

Project One ‘The Multicultural Food Project’ is completed prior to the option evening, enabling all students to experience a variety of techniques and ingredients thus resulting in a more informed option choice for the Design and Technology subjects should they choose to take one for GCSE. The students experience working with meat and fish and further develop their skills and techniques. They are required to work to a brief and are introduced to the concept of producing a menu for a client.

Project Two: (Design a romantic table d’hote menu for 2 covers) is designed to lead the students on to the Catering GCSE option. It furthers their understanding of portioning and quality control and introduces them to key culinary terms.

SMSC runs throughout and includes student understanding of factors such as: recycling, packaging information e.g. traffic light systems and Recommended Daily Allowances, sustainability of meat and fish, air miles, carbon footprint, wastage of food, religious diets, vegetarianism, obesity and related health issues Catering

In KS4 students are required to complete one 8 page A.4 folder and one 25 page folder of independent research alongside trialling, testing and evaluating a range of dishes which are suitable for their chosen brief.

Year 10

The students are given a range of mini projects which gives them an insight into how their coursework should look and how to begin research.

They begin with a layered dessert project where they research suitable dishes and produce their own design. They then go on to a pastry project to gain and hone essential pastry making skills.Roux based sauces including béchamel and veloute. The soup and bread lunchtime project allows students to develop their own ideas of what would be a seasonal fresh soup, they also learn the functions of ingredients and techniques required for making bread. Fresh pasta with a sauce or filling of their choice, they learn to make fresh egg pasta and consider how they want to serve it.

Around December they will begin their GCSE on Afternoon Tea (there are other choices).

This entails primary and secondary research. Trialling and testing recipes of their own choosing and a three hour practical assessment which they must evaluate.

Year 11

Towards the end of Year 10 and into Year 11 they are given a second brief for which they are required to produce a further 25 pages on a new brief.

The course gives the opportunity to practice making a variety of classic sweet and savoury dishes and to adapt and develop them to your own design.It is a practical course which allows the student to develop their skills through planning, carrying out and evaluating the task.

Students learn how to cook a range of sweet and savoury dishes from scratch considering: presentation, healthy eating and nutritional value, cultural and religious diets, vegetarianism, menu types, cost and equipment.They also learn about the various job roles in catering and what they entail alongside communication and record keeping within the industry. Students are required to consider Environmental issues when purchasing and preparing dishes. They will be able to identify health and safety risks, gain knowledge of how to prevent accidents, understanding legislation, the role of the Health and safety officer, employers and employees.

The course is broken down as follows

Unit 1 = 20%: 8 page folder and a practical assessment

Unit 2 = 40%: 25 page folder and a practical assessment.

Unit 3 = 40%: Written exam, 1 hour and 15 minutes.

Grow, Learn, Believe and Achieve

Further Education and Careers

Students could go on to study Food Technology or Hospitality at Sixth Form College. This could lead to studying a range of degree courses, including: Culinary Arts, Food Technology, Food and Nutrition, Food Science, Sports Nutrition, Environmental Health or Food and Marketing.

Studying this course helps students to learn independently, cost and price your dishes and scale up to serve at large functions. You will also learn to manage your time well and solve problems which are all relevant skills for the workplace. It will also provide students with the ability to cook for themselves, friends and family which are invaluable life skills.