Twitter Wall

Twitter Wall

25/09/20

Please find a link to our weekly news bulletin https://t.co/nJZQ77nVCF. We wish you all a safe and happy weekend! https://t.co/RVj86EepUl

23/09/20

Our after school PE Clubs are up and running on a Tuesday (Year 7) and Thursday (Year 8). They cost you nothing and are a great way for your son/daughter to make new friends as well as develop their sporting skills! Click here for further details https://t.co/jBth9Npw65 https://t.co/Qsv6KPRCBA

23/09/20

Parents and carers-please click here https://t.co/KcKCiQf5BZ to view a letter from Public Health England regarding symptoms. https://t.co/iLc0MspqqA

23/09/20

Our new Head of Music, Mrs Gardner, has been teaching our Year 8 students how to play the 12 bar blues in the Music Room today 🎶 If your child is interested in having private instrumental lessons whilst please email catherine.gardner.org.uk for details. https://t.co/6NSSpIRrZt

22/09/20

Retweeted From de Stafford PE

Y7 students working on their shooting today at our 1st netball club! There will be lots of fun games, netball activities & matches so grab a friend and come along! Y7 clubs run on a Tuesday/Y8 on a Thursday. Check out the boards in PE or ask your SAM! https://t.co/Crk2t4R8gM

22/09/20

Thank you to everyone who has already supported the campaign by donating much needed hygiene items for refugees in need. Staff will be at the school gates every morning this week and next, ready to accept your donations.#Moriacamp https://t.co/yarMnpbDSJ

22/09/20

Year 7 Parents/Carers- please find a link to the Year 7 Information Evening presentation https://t.co/dOn2lJ2mOi. We hope you find it helpful! Please don't hesitate to contact us with any questions. https://t.co/JNztvEMa6v

22/09/20

An update for our Year 10 and 11 students - please note that the East Surrey College Open Event, due to take place tomorrow, has unfortunately had to be cancelled. https://t.co/Q0Yck990Zu

22/09/20

Click here https://t.co/nMcf3Bg0Em to register your interest in our Virtual Open Event. We look forward to giving you an insight into what makes such a unique and special place to work and learn. https://t.co/uBYBl2rGvl

18/09/20

Please join us for our Virtual Open Event on Thursday 8 October and see what makes such a special place to work and learn. Register your interest here: https://t.co/nMcf3Bg0Em and we’ll let you know as soon as our Virtual Open Event goes live. https://t.co/MqbVXTl9kr

18/09/20

If you would like to join us in supporting the campaign by supplying much needed hygiene items to refugees in need, staff will be at the school gates every morning next week to accept your donations https://t.co/gLfDwX109I

18/09/20

Parents/carers - our weekly news bulletin has just been sent via ParentMail and can also be viewed on our website https://t.co/RCb3EXoOgs. We wish the entire de Stafford community a fantastic weekend! https://t.co/MF1HBCODQx

17/09/20

Retweeted From GLF Schools’ Careers

It's National Teaching Assistant Day! A day to celebrate the wonderful, dedicated teaching assistants we have across the Trust - thank you for everything you do for our children. Want to join them? Click below for more details! https://t.co/lETfMzMUaH

14/09/20

Retweeted From de Stafford Jenkins Centre

How wonderful to be back with our students. Transition groups, Drawing and Talking and social skills all taking place as if we'd never been away.

14/09/20

📢Parents/Carers - please find a link to our weekly news bulletin https://t.co/Hr2yFaJoJy. We will be sending these out every Friday afternoon via and they can also be found on our website here: https://t.co/RCb3EXoOgs https://t.co/O600hYs6Fz

10/09/20

Retweeted From de Stafford PE

First theory lesson for Y9 Sports Studies! Students have been tasked with designing a brand new sport, focusing on rules and regulations ⚽️ 🎾 https://t.co/eWV7noiakj

09/09/20

Retweeted From East Surrey College

🎊 We're still OPEN for enrolments! Undecided on your options? We'd love to have you on a Full-time course! We're welcoming walk-in enrolments, so bring your quals and docs, and get your next steps sorted! ✅ Browse our Full-time courses for inspiration at https://t.co/Z62cY3JDzA https://t.co/q3KIFqu14T

08/09/20

Retweeted From de Stafford PE

We are aware of the delays with Hewitts in delivering PE kit! If you are affected, please don’t panic! Just bring in other appropriate kit (plain black top, black shorts / trackies) until it arrives 🤸🏽‍♂️⛹🏽‍♂️🏓🎾⚽️🏀🏐🏉🥏🥎🥍🏑🥊🤾🏾‍♀️🧘🏼‍♀️🤽🏾‍♂️

07/09/20

We are aware that there is an issue with the Scopay website and some parents/carers have been unable to add funds to their son/daughter's account. Please be assured that ALL students will still be able to purchase food and drink whilst we wait for the issue to be resolved.

04/09/20

We are very excited to welcome all year groups back to school on Monday (on their week 1 timetable). A reminder of the timings: Years 7 - 9: 8:30am to 3:15pm Years 10 and 11: 8:50am (straight to period 1) to 3:35pm (SAM time at end of day). https://t.co/aJo3XhCV2r

Food Preparation and Nutrition

Head of Department: Zoe Kerslake
email: zoe.kerslake@destafford.org.uk

KS3 Food Preparation and Nutrition

All students in Years 7 and 8 study Food Preparation and Nutrition for one hour of curriculum time per week on a 10 week rotation cycle with Design and Technology 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.