Elsewhere in the Nova Hreod DT department......

Here is some work kindly shared by Miss Dixon:
Year 7 Textile mulitcultural cushions-

Year 8 Boardgames (missing teaching this module :( )

Year 9 Electronics

Fantastic examples of work from students - well done!!

Phew!! Jamie Olivers Food Revolution at Nova Hreod was a success and the students really seemed to enjoy themselves :)

GCSE Food Year 10 Afternoon tea examples, some fantastic work went into this assessment - Well done!

and then the focus is now onto Controlled assessment so practicals are focused on preparing them for year 11.  Presentation practice and ways to boost practical grades.....

Quick Risotto - use of ring moulds

Year 8 have focussed on the use of puff pastry.  Their key assessment was precision and accuracy in plaiting:

We are also counting down to the Jamie Oliver Food Revolution.  On the 16th May 30 students will be taking a live feed direct from Jamie Oliver, who will teach them how to make a rainbow Salad Wrap.  Hopefully making it the worlds biggest live cookery lesson over 24hrs.  Students from America and Australia will also be taking part!

http://www.tesconnect.com/jamieoliver">www.tesconnect.com/JamieOliver

Recipes for next week - KS3

Year 7OP
Cheese scones - 250g SR flour; 1tsp mustard; 40g margarine/butter; 75g hard cheese; 125ml milk
13/5/2014

Year 8
Pasta salad - 200g pasta; salad ingredients (tomatoes, celery, cucumber etc); 6tbsp dressing e.g. salad cream (make your own for higher levels!); Protein e.g. cooked chicken, ham etc); CONTAINER

8CT 2 - 22/5/2014
8CT 4 - 16/5/2014
8OP 2 - 12/5/2014
8OP4 - 21/5/2014

Year 9P
Wiltshire pasta bake - Wiltshire Pasta Bake (100g wiltshire ham (or vegetarian choice); 175g pasta shapes; 50g butter; 200g cheese; 50g plain flour; 1pint semi skimmed milk; 25g breadcrumbs and an OVEN PROOF dish.
14/5/2014

Year 10 A/B
Set Cheesecake - 150g butter; 1tbsp gelatine; 1 lemon (or 4tbsp nutella or vanilla essence); 200g cream cheese or marscapone; 150ml double cream; 2tbsp sieved icing sugar; 6-8 strawberries; 100g chocolate for fruit; dish
Remember you need to become more independant and creative so think about your presentation.  I have set up a Pinterest account that may inspire!!!

 

Year 7 Pop up books

 

This year students have been designing and making their own pop up books.  They are taught 4 basic mechanisms to get them started.



After a long break and a pretty full timetable......

Well this past year has been pretty hectic and I am finally able to set some time to get back into the blogging and tweeting!!  Even set up a Pinterest page (Miss Pegg) to hopefully inspire!!

Year 8 Cupcake challenge -
batch production and team work.  All students also gave a member of staff a cupcake, boxed up (thankyou to Miss Pill for the boxes) with a thank you note.

Year 8 pastry plaits

Year 9 Victoria sponges

Year 11 Section A exam revision - decorated cakes

So for the week commencing 5th May 2014 -

Year 8 - 8OP4 Wednesday 7th May; Pastry plait (1 block puff pastry, 1 egg and filling of choice)
              8CT2 Thursday 8th May as above

Year 9 - 9O3 Thursday 8th May Wiltshire Pasta Bake (100g wiltshire ham (or vegetarian choice); 175g pasta shapes; 50g butter; 200g cheese; 50g plain flour; 1pint semi skimmed milk; 25g breadcrumbs and an OVEN PROOF dish. (9P3 you are making this next week)

Year 10 
A group Friday 9th May Savoury picnic bread (250g strong bread flour; 1 packet yeast; 1tbsp thyme; 1tsp salt; 1tsp sugar; 2 tbsp olive oil.  120g chorizo or ham; 80g tomato puree or sundried tomatoes; 1 small red onion; 100g cheese)

B group Thursday 8th May Quick Risotto (1 onion; 6 rashers bacon; 300g risotto rice; 1 chicken or veg stock cube; 100g frozen peas)

Year 11
As well as 4 design ideas for each type of cake completed as extended learning!!!
DECORATED Muffins (rubbing in method)  use the recipe in your revision packs plus your decoration.

Phew!! busy week ahead and photos to follow!!