Twitter Wall

Twitter Wall

19/06/18

Retweeted From de Stafford PE

The Y8 District Athletics is underway with an excellent start in the Hurdles from Maddi & Lily! 🏃‍♀️ 🏃‍♀️ ⁦https://t.co/urXd6V2JcB

19/06/18

Retweeted From de Stafford PE

An excellent effort in the 1500m & 2x PBs for Katie & Megan who came 4th & 6th! 🏃‍♀️ 🏃‍♀️ ⁦https://t.co/z3jrRMH660

19/06/18

Retweeted From de Stafford PE

Huge congratulations to Max & Ammon who came 3rd & 4th in the 100m final at the Y8 District Athletics!👏🏼🏃‍♂️🏃‍♂️ ⁦https://t.co/GWhT0cEirx

19/06/18

Retweeted From de Stafford PE

The Y8 boys are flying in the 100m!! 🏃‍♂️🏃‍♂️ Awaiting the results for the finals, well done to Ammon and Max! ⁦https://t.co/HEgRtHJ35j

19/06/18

Retweeted From de Stafford PE

A fantastic effort from the Y8 District Athletics team! Well done to all who represented ⁦⁩ this afternoon & thank you to ⁦⁦⁩ for hosting! Girls 8th & Boys 10th! 🎽🏃‍♂️🏃‍♀️ https://t.co/pWS5ZbH2Lj

18/06/18

Retweeted From de Stafford PE

Alive N Kicking is on tonight 4:15-5:15pm! Come along, bring the family and learn about healthy eating & nutrition, food prep, food labels and try some fun activities!

15/06/18

Retweeted From de Stafford PE

⁩ Y7s experiencing a new sport this morning with their first bowls session from Caterham Bowls Club! https://t.co/5lGiiY0vtc

13/06/18

Hello. Thank you for getting in touch. We would expect the assemblies to finish by 9:45am at the latest.

13/06/18

Parents/Carers we warmly invite you to join us for your son/daughters end of term Celebration Assembly. Please follow this link for details:- https://t.co/BHssH5anuB

12/06/18

Retweeted From de Stafford PE

Y10 Yoga ⁦ 🧘🏻‍♀️🧘🏽‍♂️ https://t.co/6zGfchph2w

11/06/18

Congratulations to our Year 7 student Angelica Peinke who has read over 3 million words in the Accelerated Reader programme and is fast approaching the 4 million mark! This is an amazing achievement. -millionaire https://t.co/m1A885O45H

06/06/18

Retweeted From de Stafford PE

Alfie doing well in the Y7 high jump! ✂️ https://t.co/ktZqdHKd2T

06/06/18

Retweeted From de Stafford PE

Some big throws being recorded in the boys Y7 shot put at District Sports! 💪🏼 https://t.co/mPo81C0BBy

06/06/18

Retweeted From de Stafford PE

Tough weather conditions for the girls 800m at District Athletics! 😅☀️ Go ! https://t.co/79tmpnr083

06/06/18

Retweeted From de Stafford PE

Fun in the sun at the Y7 District Athletics! Thank you for hosting! 🏃‍♀️ 🏃‍♂️ well done to all students who took part! 👏🏻 https://t.co/bnNIMzrxU0

06/06/18

Retweeted From de Stafford PE

Awaiting the results from the 100m heats at the Y7 District Athletics! 🏃‍♀️ 🏃‍♂️ https://t.co/stcvzxeP0j

05/06/18

Retweeted From de Stafford PE

A fantastic effort from the Rounders team today at the Y8 District Rounders Tournament! Thank you for hosting! ⚾️🏃‍♀️ https://t.co/7PRDGpJZVc

05/06/18

Retweeted From Freedom Leisure - de Stafford Sports Centre

Behind the hoarding at our new reception has a fantastic new tiled floor. https://t.co/g4kDEelIPE

05/06/18

Retweeted From de Stafford PE

Y8 students learning about a healthy active lifestyle and nutrition in assembly this morning with For more information go to https://t.co/5ACKpXmTMq 🤸🏼‍♀️⛹🏻‍♀️🏋🏼‍♀️🤾🏾‍♀️🏌️‍♀️🤺🏊‍♂️🚴🏻‍♂️ https://t.co/W4zvTUIMMP

05/06/18

Retweeted From de Stafford PE

A fantastic bowls session today from Caterham Bowls Club! students will be learning new skills from some very experienced volunteers over the next 6 weeks! Give bowls a try - https://t.co/FHGyhKOWd6 and turn up on a Saturday at CBC 10-11am! https://t.co/jbip2dqOyX

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.