Investigating different raising agents year 10 recently made some Chelsea buns to embed their skills of working with yeast and shaping a dough. This classic sweet bread is rolled up with mixed spice and currants. Students then washed them with a sugar glaze straight out of the oven to give them a nice shine.
Working on their understanding of food science and cuisine, year 10 made croque Monsieur and Madames. A great lunchtime meal that incorporates conduction, convection and radiation forms of heat transfer, as well as the process of gelatinisation for making the béchamel sauce inside.
Year 10 have been working through their science of cooking module this term. They recently made flat bread and marinaded chicken in curry and yogurt, before grilling it to create chicken wraps.
Yesterday, we had the exciting opportunity to visit Myerscough college in Preston with twelve of our year 10 students. The college campus was nothing short of amazing and our students were amazed by the unique courses the college has to offer, such as: Agriculture, Blacksmithing, Arboriculture, Equine studies, Golf, Motor sports and so much more!
We had the opportunity to tour all the areas throughout the day when students learnt about where different courses lead, how to apply etc.
Many of our students were inspired by the college atmosphere which Myerscough has to offer. The whole experience definitely opened their eyes to the potential opportunities which are available post 16. It was a positive day to remember!
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Year 10 Art students have been to Morecambe Bay to learn about the winter habitat of the Curlew Bird in preparation for starting their exhibition work.
This half term our Physical Education Curriculum has moved onto gymnastics and trampolining. In both activities students have been assessed against Curriculum Related Expectation 6 : Control of the body through balance, core strength, stability and body tension.
Our Year 7 boys this morning were split between trampolining and vaulting. In tramploining they were developing their routines of bounce, shape, turns and seat drops. The vaulting group focussed on the 1-2-2 hurdle step and rebounding over the box, pommel horse and the vaulting buck.
At Park High School, we celebrate students who embody our learning habits and values both inside and outside the classroom. Park Points are awarded to those who demonstrate these qualities, and each week, the top five students with the most Park Points receive the Park Point Award!
🎉 Congratulations to this week’s winners! 🎉