Twitter Wall

Twitter Wall

18/05/19

Retweeted From Kirsty Sandiford

🏆 Made it! 🐌 🐷 🦙 Well done 👏🏼 Practice complete Pleasure to support , fantastic young people and wonderful staff ☺️

18/05/19

Retweeted From Kirsty Sandiford

🐌 Team Snail 🐌 https://t.co/3kslOfnRub

18/05/19

Retweeted From Kirsty Sandiford

☀️ Good Morning Campers! ⛺️ https://t.co/dqVfyLRsVp

17/05/19

Retweeted From Kirsty Sandiford

👣A very successful first day of practice expedition 🌳 🐷 🦙 🐌 https://t.co/Hmwo7nWAPQ

17/05/19

Retweeted From Kirsty Sandiford

https://t.co/i03wJrDPyK

17/05/19

We'd like to wish our students the best of luck with their practice expedition today and tomorrow. A big thank you to all the staff supporting them! https://t.co/2kRkxbOJDO

16/05/19

Retweeted From de Stafford PE

Well done to the Y7 team who took part in the SmashIt 8-a-side Cricket Tournament today 🏏 A great effort from all students involved! Player of the day was Noah Vellacott 👏🏼

16/05/19

Would you like to exhibit at our popular Careers Fair on 5 July? Over 30 businesses already signed up! For further details click here:- https://t.co/GLAfXel59O https://t.co/J4WOoUXPvf

15/05/19

Congratulations to these fabulous Y7 students who met Mr Garner today to receive their Gold Award for gaining 100 achievement points this year https://t.co/vesVVRA19i

13/05/19

As exam season officially begins, we would like to wish all students every success! Please don't hesitate to speak to a member of staff if you need additional support. https://t.co/WnSgyjXtcN

10/05/19

Retweeted From de Stafford PE

A great day out at K2 for well done to all students who represented more results and star performers to follow on Monday! https://t.co/IV7TUp2Iqr

10/05/19

Thank you to and for visiting our Year 10 cohort today. Students are reminded to return their forms for the College Taster Days by Friday 17 May!

10/05/19

Good luck to all students participating in the District Sports Competition today! https://t.co/ZZrTmF3orw

08/05/19

Retweeted From de Stafford PE

Yesterday we hosted a y7&8 boys athletics meet at as a warm up for District Sports on Friday! Well done to all students involved! 🥇🥈🥉 https://t.co/EJyLCJKusR

03/05/19

There's still time to sign-up for our popular Careers Fair on 5 July. Click here for further details https://t.co/GLAfXel59O

03/05/19

Our very popular Year 8 trip to Thames Young Mariners on 13 June is almost full! Last few tickets available up until 8 May, visit our website or call our finance team for more details https://t.co/V8xIlWY8Tv https://t.co/Ml5zlTlr5Q

02/05/19

Retweeted From de Stafford PE

GCSE PE moderation is in full swing today! ⁦⁩ students have been showcasing their skills in Football, Badminton, Trampolining & Athletics ⚽️ 🏸 🎽 https://t.co/PTnyO6bPq9

02/05/19

Good luck to all the students involved! https://t.co/7Qp0y1lf2O

01/05/19

Lovely to see so many of our new families joining the school in September this afternoon. We hope you enjoyed your first experience of the community!

01/05/19

Retweeted From de Stafford PE

Excellent to meet our new Y7 cohort today at the community event! The Y6 students were fantastic & got stuck into a game of ZigZag rounders! https://t.co/YxDYoeUbwG

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.