Twitter Wall

Twitter Wall

08/08/19

We may be closed to students but plenty going on during the summer break to improve the school environment https://t.co/j8IOXPFe8W

24/07/19

We hope our Year 11s are enjoying a well earned summer break! For information regarding GCSE Results Day on 22 August, please click here https://t.co/NDnAWKKIGB

23/07/19

Did you know you can now follow us on Facebook too? Simply click here https://t.co/G7WLX23efB or search for de Stafford School! https://t.co/Vq83vqIjod

19/07/19

We would like to wish the entire de Stafford community a safe and happy summer break. View our latest newsletter for all the highlights from this last half term! https://t.co/JN1jUw1t7J https://t.co/UA3bGTD6mg

17/07/19

We have a record number of 'word millionaires' in our programme this year! Today we celebrated by throwing them a tea party with Headteacher, Mr Garner and Head of English, Mr Clifton. Keep up the great reading! https://t.co/CY7n7sHxsh

17/07/19

*NEWSFLASH* The cast list for our school production of Legally Blonde the Musical will be revealed after school today in the drama courtyard! Keep an eye on our website for updates:- https://t.co/k8xp7n60b3 https://t.co/g2ZVqWEOwO

16/07/19

Well done to all of our Year 7 & 10 'Book Buddies' who are currently being rewarded with pizza in the LRC! https://t.co/I6r5m6repb

15/07/19

Retweeted From Kirsty Sandiford

⁦⁦⁦☺️⁦⁩ ⁦⁩ 🐌 🦙 🐷 https://t.co/SXwtF1lGJj

15/07/19

Retweeted From de Stafford DofE

We look forward to welcoming parents and carers tonight to celebrate the achievements of this years ⁦⁦⁩ Bronze DofE students! Please attend The de Stafford suite in The Jenkins Centre for a 6pm start! https://t.co/GokT9ToOGq

12/07/19

Retweeted From de Stafford PE

Well done to all students who took part in Sports Day today! A fantastic effort by all and excellent sportsmanship on display! 👏🏻 Congratulations to the winning SAMs: 7PHA 8ABE 9KBA 10JHE 🏆🏆🏆🏆🎽🏃🏻‍♀️🏃🏽‍♂️

12/07/19

Retweeted From de Stafford PE

Bailey in Y9 entertaining the crowds on the track during Sports Day! 🎵🎶👏🏻 https://t.co/hGOhbosSwk

12/07/19

Retweeted From de Stafford PE

The Y9 boys ⁦⁩ Sports Day Javelin winner Sam. M!! 🥇🥇🥇 👏🏻 https://t.co/iB3cSgcFcg

11/07/19

Hi , thank you for your query. Students will remain in their PE kit all day.

11/07/19

It's tomorrow! Students are reminded to wear your full PE kit to school and don't forget to bring a hat, sunscreen, water bottle and lots of positive energy for your SAM group! https://t.co/ILlTePrMvH

10/07/19

A reminder for our parents/carers that the school will close at 1:40pm on the last day of term (Friday 19 July) https://t.co/D5wRz80Yqk

10/07/19

Congratulations to Year 9 student, Katie, for her winning entry in the Young Photographer Competition (Intermediate). https://t.co/3v1q5siNnm

08/07/19

Thank you for your support!

05/07/19

Thank you so much for supporting the event; great to see former student, Charlie, again!

05/07/19

Thank you so much for supporting today's event!

Food Preparation and Nutrition

Head of Department: Zoe Kerslake
email: zoe.kerslake@destafford.org.uk

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.