Twitter Wall

Twitter Wall

16/10/18

Retweeted From de Stafford PE

A well fought double header for the Y10 ⚽️ team vs , the league fixture finished 3-3, with The Beacon taking the cup result in extra-time. Well done to Joe Vincent-Ryan who scored a well taken hat-trick, and MOM Zac Jennings, who made some brilliant saves

12/10/18

Retweeted From Mrs Singleton 🔬

Great afternoon working with the fantastic science department . Lots of new ideas to implement

11/10/18

Retweeted From de Stafford PE

Thank you for hosting the All Schools Rugby Festival. We took 30 students, boys and girls, and they had a blast! Lots of fun and some good wins along the way 🏉

11/10/18

Our Year 10 Information Evening starts at 6pm in the Jenkins Centre. It's a great opportunity to meet the new SAMs and ask any questions you might have about the year ahead. We look forward to welcoming you!

10/10/18

Retweeted From de Stafford PE

As well as after school clubs there are many opportunities to extend learning & have fun during the school day! Every break time in the sports hall there are different activities on offer including Badminton, Table Tennis, Basketball, Handball, Football and Yoga!⚽️⛹🏻‍♀️🧘🏽‍♂️🏸

10/10/18

We look forward to welcoming our Year 8 parents/carers to the Information Evening at 6pm in the Main Hall

08/10/18

Retweeted From de Stafford PE

Fantastic 25-25 draw between the Y8 rugby team and great to see students developing their rugby skills 🏉 https://t.co/QIts9nTe6N

05/10/18

Safe crossing point much needed on Burntwood Lane. https://t.co/hIHuGwFVTQ

05/10/18

Lovely to show so many prospective parents and students around our school this afternoon . https://t.co/bY7tDex0eM

04/10/18

We're pleased to hear that you enjoyed it . Thank you for attending.

03/10/18

We look forward to welcoming our Year 7 parents/carers to the Information Evening at 6pm in the Main Hall

01/10/18

Retweeted From Julia Church

Ex- students, Caitlin Etheridge and Alice Forde, attended a meeting of recently to speak about the activities they took part in at a residential Rotary seminar, as recipients of the Rotary Youth Leadership Award. Visit https://t.co/ZRRRNlBvLh https://t.co/Kh8BKKrWVl

29/09/18

It was a pleasure to welcome you all. https://t.co/knXdpL9YN4

28/09/18

Congratulations to Katie Conway, another de Stafford student to successfully compete the 16 before 16 reading challenge. Headteacher, Jeremy Garner met with Katie to present her prize and certificate earlier this week (pictured)#celebratingsuccess https://t.co/ymbyZhmQtA

28/09/18

Can you spot Mr Garner who joined over 1000 Headteachers in London today to campaign for increased funding in schools. https://t.co/V32rb9ZrGW

28/09/18

Thank you to everyone who supported our Macmillan Coffee Morning yesterday. It was fantastic to see so many members of our local community as well as parents/carers. Look out for a full write up and pictures in our next newsletter! https://t.co/T2E8ZWJCiY

28/09/18

Wishing our Year 7 students and accompanying staff a fun walk and team building session today!#FridayFeeling

28/09/18

Retweeted From Freedom Leisure - de Stafford Sports Centre

Delighted to celebrate our official relaunch of following a £1.2million refurbishment. A special thank you to British Junior Trampoline champion, LouiseBrownsey for your time and inspiration. https://t.co/ASKFo0ONHO

28/09/18

Retweeted From Duncan Wood-Allum #FBPE

Lovely to see my old centre which my brilliant team set up in the mid 1990’s have £1.2 million fit out 25 years on. Complete transformation with and with a little help from Congratulations to all involved. https://t.co/0oQtj6vaXq

27/09/18

Retweeted From de Stafford PE

⁦A fantastic evening at the launch of the ⁦⁩ It was great to see ⁦⁩ students enjoy the opportunity to get some top tips from Louise Brownsey a current GB Trampoline Champion! 🥇 🥇 🥇 https://t.co/qVaZMYL30f

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.