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Great to see such a good turnout from students and parents/carers at tonight’s Options Evening, we hope you found it useful!


Great new signage at the front of school provided by to reflect our exciting new partnership together.


We look forward to seeing our Year 8 students and their parents/carers at tonight's Options Information event. Doors open at 5:45pm for a 6pm start in the Main Hall.


Some of our Year 10 students enjoyed a very 'cool' science lesson today making their own ice cream.


We look forward to seeing parents/carers of Year 8 students at our Options Information Evening on Wednesday 17th January. Click here for further details:-


Tickets selling fast for our school production of Alice in Wonderland. Book yours today via


Retweeted From Freedom Leisure

Welcome to de Stafford Sports Centre. The centre looks great and so do the staff in their new uniforms! Great start to 2018 with #2018


Retweeted From Freedom Leisure

We are delighted to announce that today we started working with to operate de Stafford Sports Centre. Freedom Leisure's Operations Director, Matt Hunt, Head Teacher of de Stafford School, Jeremy Garner and mascot Jim Trainer, braved the weather to mark the occasion.


Retweeted From Freedom Leisure

Was a great first day at de Stafford Sports Centre. Very excited to be working with . Thumbs up all round!


Happy New Year to all our followers! Looking forward to starting a new term tomorrow - remember it will be Week 1 Wednesday!


Wishing all members of the school community a safe, happy and enjoyable festive period. We look forward to welcoming students back on Wednesday, January 3rd.


Read all about this half-term's news in our latest newsletter


Congratulations to all of our award winners in today's celebration assemblies


Retweeted From de Stafford Reads

Well done to our de Stafford readers. The achievement board is bursting with good news! Who will be our first word millionaire? Watch this space...


Retweeted From de Stafford Reads

Books wrapped and ready for our Y7 Book Buzz event! Our thanks to the de Stafford PSA who kindly donated the funds so that every Year Seven will receive their very own reading book this


Retweeted From de Stafford Reads

Final numbers of the year! Books read since September = 1,995. Number of words read = 39,989,703. A huge well done to all of our Y7 and Y8 de Stafford readers!


The December edition of our school newsletter is available to view now at We would like to wish all our followers a very Merry Christmas and a happy and prosperous New Year.


We look forward to welcoming parents/carers/friends to our Christmas Music Showcase this evening at 6:30pm.


The surrounding roads are clear but please exercise extreme caution when walking on the pavements and entering the school site. Students are permitted to wear footwear appropriate for the icy conditions. The car park is particularly icy so try to avoid driving in to school.


We are open today but to give the site team additional time to grit the worst affected areas we will be operating a late start. Students will be expected in to SAM at 9:30am. Any student arriving early may go to the school canteen.

Food Technology

Head of Department: Miss Z Kerslake

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.