Author: Helen Lyons

Year 9 Geography pupils discovering traditional Brazilian food and drink. Pupils developed their cultural food experiences by making and tasting "Pão de Queijo" (cheese bread) a staple food snack made from tapioca flour and "caipirinha" a frozen drink.

KS3* visiting Rivington Pike during Outdoor Education. A physical exercise focus saw pupils learning to walk safely in the snowy conditions as well as understanding the dangers that the weather can bring. Pupil led mindfulness saw them sledging and having fun.

KS2AB reading for pleasure classroom tent - a pupil led idea creating a calm and cosy reading environment.

Year 7 have continued their project on portraits and have drawn a skull whilst learning about the structure of the face. Pupils then added decorative detail to reflect their own personalities. 

Skull 1	Skull 2

KS3 looking to become the next Apprentice with their in-house enterprise service. Pupils completed consumer research for their menu and prices, whilst developing organisational, teamwork and time management skills to deliver a food service during breaktime.

KS4 hearty winter food options 3 - Pupils created pasties as part of their convenience food "all-in-one meal" option containing a mix of meat and vegetables. The pasty has been a documented part of the British diet since the 13th century evolving in variety of fillings used.

…

KS2 pupil Christmas card designs were created during mindfulness this week. All pupils developed their fine motor skills and design awareness to arrange the different sections ready to take home to give to family.

KS3 7BB got creative in RE whilst exploring the meaning of Christmas by making their own Christingle symbol. Christingle, from a word of German origin, Christkindl, meaning "Little Christ Child", is used to celebrate Jesus Christ as the "Light of the World"

KS2 reward trip - pupils chose to spend their time at Air Nation in St Helens. Pupils combined exercise with positive mental health and development of gross motor skills.

KS4 hearty winter food options 2 - Pupils created sausage rolls as part of their savoury pastry snack options with a focus on how to budget during a cost of living crisis.
 

Savoury 1	Savoury 2	Savoury 3

KS3 pizza making during food technology. Pupils developed their fine motor skills whilst kneading the dough as well as understanding the ingredients needed for the fermentation (time and temperature) of the dough.

KS2 have been designing icicles for the Christmas card competition this year. They explored paint blending and added lines and patterns. Entries are in the staff room, for staff to vote and the winners will be announced during achievement assembly.