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The Regents Review Spring 2026

DEPARTMENTAL NEWS

Year 8 Food In Year 8 food tech, students have created a variety of different meals from around the world. Featuring Asian and Italian week with Friday night fakeaway butter chicken. Alongside the practical aspects of the curriculum, we embrace seasonal fair. We are learning about the transferable skills cooking can offer and how to adapt a dish to widen our skills.

Year 9 Food Year 9 students have been exploring a variety of cultural cuisines, including English and Asian dishes. As part of their learning, they’ve been focusing on the dangers of cross‑contamination in the kitchen, particularly in relation to food allergies and intolerances. They have been developing their understanding of gluten‑free and dairy‑free lifestyles and learning how to adapt popular recipes by swapping ingredients safely. Students are also gaining awareness of the 14 major allergens, how they affect individuals and the importance of preparing food responsibly to avoid serious consequences.

Year 10 Hospitality & Catering Year 10 have just started their culinary journey in hospitality and catering and are learning the standard protocol of health and safety in the industry and the importance of following it. This is the time of exploring the culinary world of development and designing and producing their own creations with the guidance for creativity and improvement. Jamaican chicken skewers with rice and peas, pepperoni pizza, brown stew and mash, seared salmon and of course burgers have featured in our kitchen, as well as our new termly breakfast club creations.

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