Twitter Wall

Twitter Wall

22/04/18

Retweeted From Mrs Singleton

and are being represented in the London Marathon today! Best of luck Miss Flynn and Miss Greenland 🏃🏽‍♀️👟

17/04/18

Congratulations go to de Stafford student Max Callender on his winning entry in the Caterham Rotary Clubs annual essay writing competition, 'Prix de la Paix'. Thanks to Mr Geraint Jenkins of Caterham Rotary Club who presented Max with his certificate (pictured) https://t.co/9lhP0Rjkov

15/04/18

Looking forward to welcoming students back to school tomorrow! Don’t forget we return to a Week 1 timetable.

29/03/18

To discover some of what we've been up to this half term, you can view our latest newsletter online now:- https://t.co/vcwKUGxlLG We'd like to wish all our followers a very Happy Easter! https://t.co/mOnCWXhIR0

28/03/18

We are looking forward to seeing our Year 10 parents and carers from 4:30pm today! https://t.co/R5qhjimH7d

27/03/18

Congratulations to SAM group 8KBa who earned the most achievement points this term. You too have been rewarded with a mufti-day tomorrow (Weds). https://t.co/Iao2i0OzCy

27/03/18

Retweeted From de Stafford Jenkins Centre

Please join us on Wednesday 4-5.30pm for coffee and hot cross buns in aid of Autism Awareness week. This community event is for parents and families of children with ASD. This will be an opportunity to meet other families, share stories and look at study skills for students.

26/03/18

SAM Group 7RLR will have a Mufti Day on Wednesday (28th) for earning the most achievement points. Well done 7RLR! https://t.co/chZFN4pRTf

23/03/18

Retweeted From Jack Pepper

Great to lead a workshop with some fantastic students at today! We discussed and Franz Liszt, and went from monophony to polyphony via melody and accompaniment.... Thank you for having me!

22/03/18

Retweeted From de Stafford PE

Thanks to for hosting the year 9B ⚽️ tournament. Well done to who finished 2nd!! Special mention to Zach Jennings for an absolute screamer against and well done to POMs Reece Weekes and Jack Perkins. A great team effort! https://t.co/gWuKqwLEOQ

22/03/18

The Year 11 Easter revision timetable is now available to view and download on our website:- https://t.co/v9c4TPe4az

22/03/18

A reminder that Year 9s only are invited to participate in a Mufti Day tomorrow(Friday) in exchange for a £1 donation to St Catherine's Hospice. The theme is 'Orange'.

21/03/18

We look forward to seeing our Year 7 parents/carers from 4:30pm today https://t.co/TFEgMGEdHV

20/03/18

It's the International Day of Happiness, a day to focus on the importance of relationships, kindness and helping each other.#InternationalDayofHappiness2018 https://t.co/GRw2nxc6ey

19/03/18

We are able to open as normal today. However, the car park and loop road have not been treated so please avoid driving on to the school site, if possible. Students should attend in normal school uniform but they may wear footwear appropriate for the icy conditions.

18/03/18

Clubs will hopefully continue as normal but we will assess conditions during the day and make a decision by lunchtime.

18/03/18

Light snow is forecast to fall for the rest of the evening in Caterham. We plan to open as normal in the morning but will update the website by 7am if a late start is necessary.

15/03/18

Retweeted From de Stafford School

Staff vs Students Dodgeball! Another fantastic fundraising effort from our Business Studies students for St Catherine's Hospice Five-O Project https://t.co/Ik78PKKDy8

15/03/18

Staff vs Students Dodgeball! Another fantastic fundraising effort from our Business Studies students for St Catherine's Hospice Five-O Project https://t.co/Ik78PKKDy8

15/03/18

Sadly, due to waterlogged pitches at The Beacon School the Year 8 football tournament has been cancelled today

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.