Twitter Wall

Twitter Wall

13/12/18

Retweeted From de Stafford Jenkins Centre

Final annual review for our year 11s today. Incredibly proud of their progress and hard work. Hope all their efforts pay off. Lovely to receive this from parents. Good luck to them all https://t.co/ygLpJmZDYZ

12/12/18

We're looking forward to welcoming our Year 9 parents and carers from 4pm today for .

11/12/18

If your child requires additional support for learning, please join us for a coffee and a mince pie tomorrow morning. RSVP jo.markland.org.uk. https://t.co/lfenolbcUF

05/12/18

Christmas Lunch will be served on Monday 17 December. Booking forms and further info can be found on our website:-https://t.co/PTIM3wAX0q https://t.co/NmDMpvaYhw

04/12/18

Our Year 11 students were given a well earned break from their exams this morning to enjoy a fantastic performance of A Christmas Carol by touring theatre group .

04/12/18

Does your son/daughter require additional support for learning? If so; please join us at our Coffee Morning on Wednesday 12 December 9.00-11.00 am. RSVP jo.markland.org.uk https://t.co/d4yK1wQ5to

29/11/18

Retweeted From de Stafford PE

A fantastic win for Y11 Netball Team! Some excellent interceptions & great team work in a fast paced game! Thank you to for coming over to us and congratulations to Immy C who was nominated as POM! 👏🏻👏🏻💪🏻 https://t.co/1PWgCsmguU

29/11/18

Retweeted From de Stafford PE

students benefitting from the excellent new facilities A fantastic opportunity for our Y11 core PE students to access the gym and de-stress, especially during their PPEs! https://t.co/NwTl9qAejz

28/11/18

Our Year 9 students are invited to apply now for the highly anticipated DofE Bronze Award. Application forms can be found on our website:-https://t.co/6zB1G3rgVM. Don't miss out on this fantastic opportunity, spaces are limited. https://t.co/3hHps3l4jg

27/11/18

Retweeted From de Stafford PE

The year 7 rugby team beat in a close match. Well done to all the boys who played! 🏉

22/11/18

Don't forget tomorrow (Friday 23rd) is an INSET day for de Stafford. We hope our students enjoy their long weekend and we look forward to seeing them all on Monday at 8:30am.

20/11/18

Retweeted From de Stafford PE

Some great Netball on display tonight! A win for Y8s & a fast paced game for Y9 resulting in a win for 👏🏻 fantastic sportsmanship all round & well done to POMs Mel & Lucy!

15/11/18

Thank you our Year 10 students (and staff) thoroughly enjoyed the performance this morning. https://t.co/uq471J6HIr

14/11/18

Retweeted From CaterhamRotary

Well done to school in winning the debating event and to all the students and teachers involved. A really great school! https://t.co/UTR7RDCEuf

13/11/18

Retweeted From de Stafford PE

The Y11 Boys team put in some great runs at District X-Country today. Well done to Ross Staton who finished 11th! 🏃‍♂️ Thanks for hosting https://t.co/wW1dCZv36A

13/11/18

Retweeted From de Stafford PE

Fantastic performance from the Boys Y7 and Y8 teams at District X-Country today! Well done to all the boys who ran today 🏃‍♂️ https://t.co/UP3vH8McVq

13/11/18

Lovely to see him acting as such a great ambassador for the school. Well done! https://t.co/yHtSqFBpOO

13/11/18

Retweeted From de Stafford PE

A fantastic effort from our Y7 A/B & Y8 Netball teams against today! Some fast pace games, with lots to work on but a great team effort! Well done to POMs Carla, Beatrice & Amelia! 💪🏻

08/11/18

Retweeted From LiamHCollins

Very honoured to have been a judge debating competition with teams from and ...many congratulations to for winning through a very strong field

08/11/18

Retweeted From RE_Teacher_Papworth

Huge well done to everyone who took part in the second GLF Debating competition! Amazing to come together and see such talent amongst the students. Well done for reaching the final and massive well done for winning the competition!

Food Technology

Head of Department: Zoe 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.