Capturing your sweet indulgence – Trip to Complete Deelite
In week 6, the class took a trip to Complete Deelite, where they took part in an Advanced Piping Skills workshop. The Wilton trained instructors demonstrated a range of piping skills, using different techniques with different nozzles. Then students were given an opportunity to put what they had learnt into practice. Each student was given their own cake to decorate. When Mr Lord announced that he was looking for the best cake decorator to crown chef of the week, there was a lot of excitement, with every student trying their best to create a design worthy of the title. In the end, the decision was left to the instructors to choose the winner. This proved to be a difficult decision even to our instructors, because there were so many beautiful and creative designs. Eventually, Farrah Ullah’s cake was chosen best for the range of different techniques she used and her professional finish. Claudia Lau’s cake was chosen for her consistency and the overall design. Aiden Kent’s cake was chosen as the best cake among all the boys. Although only three people came out tops, everyone put a lot of effort into their work and they produced some fantastic designs. Students were also commended for their good behaviour. Well done everyone that went on this trip.
Capturing your Sweet indulgence – Chocolate
As the name of the course suggests, students captured their sweet indulgence in week 4 and week 5. They made chocolate bars and filled chocolates.
Students were shown the technique of tempering chocolate and how to make and fill their own chocolates. We saw some very creative work on this task with some students infusing different flavours into their chocolate bars and yet others trying out different colours and textures. But this was not all, students were also given the challenge to design their own chocolate wrapper. This was an enjoyable task for many because they got to test their creativity by thinking of suitable designs for their wrapper which matched the chocolate they just made.
Below is a link to a blog post with lots more pictures of the chocolates being made
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Making robots
Building and programming a pick and place robot.
Yr 9 Textiles – Beach Shorts Project
Christy Chong 9E— Initial design sheet the theme is Surfs Up and designing for 13-19 yr olds
Alyssa Harries 9F
Bakhita Fung 9R
These students are basing their designs on the theme of Tropical Paradise again for the teenage market.
Fashion Forward Week 2 and 3
In week 2 students set up their blogs, updated then with their previous work and built up basic skills with a variety of different ways of finishing seams.
Week 3 they began their own journey of discovery by working with their own discarded clothes, disassembling and draping to produce a new wearable garments or accessories
an example of this can be seen here.
Chef of the Week – Jason Li (11R)
Chef of the Week this week is Jason Li for his excellent butchery skills, when jointing a chicken in Lord’s kitchen. Not only was he first to finish, but he also left the least amount of meat on the circus. 
Lord’s Kitchen – Week 3 (Meat)
In this week’s class we learnt about all things meat. Firstly we brainstormed all the different types of meat and whicj animals they come from. This brought up some interesting examples depending on different countries, such as Guinea pig from Peru and Dog in some parts of Asia.
Pupils where then shown how to fry beef steak, duck breast and pork chop and how to make a lamb casserole.
It was then time to joint a chick! Aftyer being shown how to de-head, and remove the feet, pupils divided the chicken into wings, thighs; drumsticks and breast meat. This created a real excitement and pupils took to the task with gusto. We then had a chicken lunch with Breaded Chicken Goujons, Honey Mustard/Chilli Chicken Wings, Curried Chicken Thighs’s and Mexican Drumstick. All very Delicious. The Chicken Carcuses were also boiled off to make stock to use in next weeks lesson.
This was a lesson that pupil’s will remember for long time to come!
Jason Li was Chef of the week as he was the most efficient pupils when it came to jointing his chicken with, hardly any meat left on the body.
Lord’s Kitchen week 2 – Vegetables
Week 2 of Lord’s kitchen pupils began by learning about different vegetable classifications and realising that a cucumber and tomatoes are actually fruits. Pupils then worked on improving their knife skills further, by learning how to do different vegetable cuts and prepare their Mise-en-Place for a stir fry and soup. This saw some excellent Julienne carrot and Brunoise of onion. delicious dishes were produced and no-one walked away hungry. The soup was even sold to staff and may compliment were received This weeks chef of the week was Ann He, as she worked with accuracy and precision and in a methodical manner at all times. Well done 
GCSE Food
We made products that demonstrate our understanding of the properties of starch.
