Well done to all the Phoenix students who we will be celebrating in SPA and Full School Assembly today for consistently showing our values of Ambition, Respect and Collaboration!
Well done to all the Pegasus students who we will be celebrating in SPA and Full School Assembly today for consistently showing our values of Ambition, Respect and Collaboration!
Well done to all the Griffin students who we will be celebrating in SPA and Full School Assembly today for consistently showing our values of Ambition, Respect and Collaboration!
Well done to all the Dragon students who we will be celebrating in SPA and Full School Assembly today for consistently showing our values of Ambition, Respect and Collaboration!
This week we took a cohort of ten Year 7 students to Nelson & Colne College for the first Pendle MEGA Technology Day.
Competing against four other local high schools in a variety of tasks based around computing and technology all the students really did us all proud. This day involved competitions with the other schools and information about careers in Cybersecurity, Programming and eSports.
In the final robotics programming task the team of Heidi Robinson and Mia Wimbles triumphed with the most efficient and speediest spherio programme which set the record not only on the day but nationally so far! Well done to all who took part.
Year 7 have been slicing and breading chicken. Putting into practice their knowledge of cross-contamination and the danger zone. This skill starts them on the road to being able to make a variety of dishes; from schnitzel, katsu, kyiv, Milanese to scotch eggs. One pupil brought in some tortilla wraps to make a cheaper and healthier version of the fast-food chicken wrap from down the road.
It is only blueberries, but makes for a great way to colour muffins. Year 7 have been learning how to weigh and mix by making muffins and using fruits such as raspberries and blueberries to create natural colour changes to their sponge.
Year 8 have been making mac & cheese so they can be confident with the process of cooking and draining pasta. As well as the process of gelatinisation which takes place when making a sauce from flour. This is intended to give them the confidence to make a sauce from scratch instead of relying on buying jars of pre-made food. This is a basic skill which will stand them in good stead for the future when cooking at college or university.
Year 9 continue to work through their science booklet. This week they are investigating the different chemical-raising agents used in baking. Pupils make batches of scones using different raising agents so they can measure the height change and conduct a sensory analysis to compare the taste of the acidic and alkaline raising agents used.
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.