ithin the charity enrichment, scholars have been completing a range of tasks to
develop their lateral thinking skills whilst focusing on social and ethical issues, promoting a sense of empathy and fellowship beyond the school.
Initially, scholars discussed various charities, finding out what they knew about them and what their function was. They looked at some of the big problems that charities endeavour to solve, such as homelessness, the welfare of different groups and health charities.
“I’ve learnt that not everyone has the same amount of money, or quality of life. Everyone, whoever they are, deserves respect. Also, charity can be a fun activity and it doesn’t have to be just about money. It can be making people feel good too.”
Students learnt about the Bateman’s Trust, a charity supporting disadvantaged children in South India by writing letters to schools they supported. This helped the students gain perspective on the quality of education they have and acquire an understanding of the world around them and some of the problems the world is currently facing.
Using this knowledge, students designed their own charities based around what they felt to be important, mapping out policies, designing logos, events and other promotional material.
They also used events such as Black History Month to raise money for the Bateman’s Trust and have also been designing Christmas decorations to help raise money for another charity yet to be decided.
Keep a look out for the decorations when they go on sale at the Christmas concert. It’s all for a good cause!
Cooking Enrichment T
his term 40 students have been cooking as part of their Enrichment. They have been
developing a wide range of skills, with theoretical and practical sessions. Students have been working on health and safety, learning what to do before they start cooking and how to avoid hazards.
Students explored different world dishes and cooking terms. They started to work on healthy food. During practical sessions, they became more familiar with recipe writing and assisting demonstrations. Washing their hands and working
within a group to start cooking became a natural part of the process. They really enjoyed the sessions and were excited to see the results. Students engaged with the cleaning and washing their equipment.
Some of the most successful dishes included lemon cupcakes, cheese straws and chocolate brownies. Scholars understood that there are a wide range of career opportunities in the food industry. During these sessions they have discovered recipes from people like Jamie Oliver and Mary Berry.
YOUNG STUDENT LEADER
o be an effective leader of others, certain skills are required. To improve as a leader, one must analyse one’s own skills and identify what skills one must improve or develop. This self-analysis is how eleven students began
their Young Student Leader Enrichment Program this academic year. Aside from key leadership skills, our group has also researched some of the inspiring people who have used these skills to great effect in order to choose good role models.
One skill that is always useful to any leader is public speaking. Since September, our students have practised informative and persuasive speaking techniques. Now that they have developed their own scripts to speak from, we will be focusing on refining speaking technique: projection and the use of tone of voice, eye contact and pace to engage an audience.
AGFS Newsletter autumn 2019
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