Twitter Wall

Twitter Wall

17/11/17

It's at de Stafford School. Proudly supporting and celebrating what makes us https://t.co/DuuHLRRzZb

16/11/17

Retweeted From de Stafford PE

Great effort from the year 7 boys at District X-Country today! 🏃‍♂️ Well done team https://t.co/ABfUUbKCNS

16/11/17

Retweeted From LCA Stage Academy

We had an amazing time at De Stafford School today!!! We worked with a fantastic, and very talented, group of young people in a LCA Musical Theatre taster workshop! Well done to all those who took part!! It was great to meet you ⭐️⭐️⭐️🎶💃🏻🎭⭐️⭐️⭐️

16/11/17

Retweeted From de Stafford School

Thanks to for your fantastic Musical Theatre Workshop this morning. https://t.co/6UOxwppHlm

16/11/17

Retweeted From de Stafford Art

Year 10 have been creating ceramic tiles for their 'Structures' project, inspired by natural and manmade forms. https://t.co/4ptWbftqpu

16/11/17

Thanks to for your fantastic Musical Theatre Workshop this morning. https://t.co/6UOxwppHlm

08/11/17

Retweeted From Mary Lewis

Impressed by hardworking students and staff. Good purposeful atmosphere. I even spoke some Spanish!

08/11/17

Retweeted From de Stafford School

Great news for the de Stafford community. We are looking forward to a close partnership with Freedom Leisure. https://t.co/JUTQIqanlt

08/11/17

Great news for the de Stafford community. We are looking forward to a close partnership with Freedom Leisure. https://t.co/JUTQIqanlt

08/11/17

Retweeted From Mary Lewis

Great Head. Surrey educated and ex Deputy. Growing our own leaders!

08/11/17

Thank you for taking the time to visit, it was a pleasure to show you around our school!

07/11/17

Retweeted From de Stafford PE

An excellent afternoon at the District XC well done to all the girls who took part! 🏃‍♀️🏃‍♀️🏃‍♀️ https://t.co/i8oInbGyqN

07/11/17

Retweeted From de Stafford PE

Brilliant game of rugby today as Y7 took on Reigate School. Fantastic performance from POMs Jamie, Zac & Tom! 🏉 https://t.co/uDOFC4UbEi

02/11/17

Retweeted From de Stafford PE

Some fantastic Netball from our Y10/11 teams tonight against well done to POMs Imogen and Leila! 💪🏻👏🏻🥇

01/11/17

Retweeted From de Stafford Reads

Calling all readers! Don't forget to visit the Library to book out a new classic this week! https://t.co/HUbyctxvPv

01/11/17

Retweeted From de Stafford Reads

A huge congratulations to all our Y7 and Y8 readers - the latest results are in... https://t.co/gFkYkHZoMh

31/10/17

Retweeted From de Stafford PE

Some excellent Y7/8 Netball against tough opposition tonight! A well fought game & well done to POMs Naomi & Laurant! 👏🏻👏🏻

30/10/17

Fantastic food available from our new catering company, Cucina. Record numbers through the canteen/restaurant today! https://t.co/2S34KIG1I9

30/10/17

The calm before the storm! Great to welcome Cucina who began their first day of trading . Great feedback from students & staff! https://t.co/SXeZEGwUJn

19/10/17

Retweeted From de Stafford PE

Some excellent Netball from our Y8/10 teams! A great win for Y8 and closely fought for Y10! Well done to Imogen & Laurent for POMs 👏🏻🏅 https://t.co/WVDxCtx48o

Food Technology

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

KS3 Food Technology

All students in Years 7 and 8 study Food Technology for one hour of curriculum time per week on a 10 week rotation cycle with Textiles, Resistant Materials 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.