Last week our Year 10 GCSE students visited ‘Butler and Sons’ butchers on New Road Croxley Green
Steve Butler kindly demonstrated how to debone and portion a whole chicken. Thank you
Then yesterday the students deboned and portioned their own chicken and they made chicken bites. some also made a chicken stock. In their forthcoming lessons they will make hunters chicken, chicken wrapped in bacon stuffed with spinach and ricotta cheese and spicy buffalo wings from their whole chicken.
Year 10 GCSE students visited the FOOD: Bigger than the Plate exhibition at the Victoria and Albert Museum
It explored how innovative individuals, communities and organisations are radically re-inventing how we grow, distribute and experience food.
This exhibition took us on a sensory journey through the food cycle, from compost to table, it posed questions about how the collective choices we make can lead to a more sustainable, just and delicious food future in unexpected and playful ways.
We had such a busy and productive week – with some absolutely amazing results!
I couldn’t be prouder of your imaginative and individual ideas. The families of Homestart will be overjoyed at the present of a homemade cake in their hamper!
A huge thanks to Miss Morton and Mrs Locke for helping during the club and Mrs Scarlett for all her organizing prior to the club. Robin and his team in the canteen also need a huge thanks for providing some stunning decorations to add a professional touch.
The winners of the competition judged by Robin, Mr Sweeney and myself are:
1st Prize – Aoife Gallagher – 8 Theresa
2nd Prize – Lily Carroll – 8 Ward
3rd Prize – Katie Weir – 8 More
A civilized healthy meal was the reward for the first Yr 7’s completing their 1 star chef certificates! Well done girls!
As Food becomes part of the National Curriculum again, it is time to celebrate and recognise the reasons why it is so important for our pupils. I have quoted from an article in Waitrose Kitchen, which sums it up nicely:
‘Food brings people together – literally. Just as families benefit from sitting down to break bread every day, so do schools.
Teaching children about food – how to grow, harvest and cook it – doesn’t just set them up with healthy eating habits, it also gives them practical insights into many traditional academic subjects.
There are also broader social benefits. The problems caused by bad diet and the loss of cooking skills are finally being recognised in government. Obesity, asthma, sleep apnoea, hypertension and type 2 diabetics cost the NHS £6bn a year. One in ten children are obese when they start primary school.
So from this month, all pupils will – in the words of the new curriculum – ‘be taught how to cook and apply the principles of nutrition and healthy eating’. By the age of 14 they should be able to ‘cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet’.
If we, as a country, can succeed in making this happen, we will not only reduce the burden on the NHS, but we will create a generation of children who are healthier, achieve more and experience the great pleasure that can come from cooking’.
I am looking forward to being a key part of your food education (I hope you show off your new skills at home!)
See you in Food and Nutrition.
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