Year 11s have been busily completing their controlled assessments for the brand new GCSE. They have all submitted an investigation to look at how gluten is made when bread making and more recently have had to complete a practical exam. The brief for this was to prepare 3 products that would be suitable for a country of their choice. They had to incorporate as many high level skills as possible, for example choux pastry, meringue, piping skills and homemade pasta. Everything had to be prepared from scratch and had to be ready at the same time. All year 11s rose to the challenge and here are some of their creations:
