I am delighted to once again be offering our soon to be Year 7 pupils the opportunity to get to know the school, the staff and most importantly each other during Summer School 2022.
If you would like you child to attend then please click on the link below to compete the application form.
Summer School 2022 application form
Best wishes
Mr Loder
Congratulations to Jack Sherratt, Ben Woodmansey & Rhys Williams in Year 11.
Playing for Exeter Chiefs Under 16s on Sunday against Sale Sharks at Warrick School. Final score 24 – 24.
Well done boys, a fantastic achievement. We are all really proud of you!
During the summer holidays 80 pupils due to transfer to secondary school with us in September took part in our annual Summer School supported by government funding. The days were very well attended by pupils as both they and their parents saw the value of getting to know each other and the school ahead of their first day. This year more than ever as many of the usual transition activities and Cluster sports events were not able to run.
With the loss of classroom time experienced in Year 6 by the pupils, this year’s Summer School had a much greater focus on the core skills they would need to be successful when they arrive. Academic work delivered by our science, maths, history and English staff introduced them to what they would be learning in lessons as well as more applied learning in the subjects. This included a code breaking session, bridge building, poetry and analysing historical sources. However it was also felt that pupils have missed out on the opportunities to socialise with each other, to be active and experience new things. The week included archery, climbing and sports sessions run by our PE staff and a coastal walk to use some practical map and coordinates skills. The power of creativity was also encouraged as staff led sessions on t-shirt printing, clay creatures using the natural environment, singing and music making with boom whackers and even a paper aeroplane flight school.
Each day of the week included physical, creative, social and academic sessions for each pupil along with a healthy lunch provided by the school canteen staff. All of this was made possible due to the commitment of enthusiastic and excellent staff and the government funding of £16000 to pay for the resources, staffing, food and preparation. We believe that this week helped those who attended to feel settled prior to arriving in September as they felt more comfortable amongst their peers, in the school itself and with the staff. Parents agree that it was an invaluable experience and that their child felt more positive about coming to school as a result.
Mr Loder
Director of Wellbeing
EcoSoc members visited The University of Exeter, Tremough Campus on Wednesday 10th November as part of our research looking at plastics in gull pellets.
Harvey Parker (year 10), suggested that we should look at gull pellets to see if there were any plastics in them. Harvey’s idea has resulted in our research project working with The University of Exeter.
We are working with Prof. Jon Blount and some of his undergraduates to identify the type of plastics in gull pellets. We found plastics in gull pellets collected from sites in Coverack. FTIR spectroscopy was used to determine the type of plastic in the pellets, which identifies plastics by the wavelength of reflected light and matching them to known patterns. Plastics in the pellets were found to be polyethylene, which is a plastic commonly used in single use items.
This work was filmed by the BBC and featured on Spotlight News. Please click on the video below if you would like to see the recording.
On Monday 4 October TV Chef and restaurateur, John Hooker, visited our Year 11 Catering students to mark the opening of our new food technology and catering rooms. John, who owns the critically acclaimed Cornish Arms in Tavistock, was very impressed with our new facilities. He talked to the students about the opportunities available in the industry, his own journey and also about the importance of learning the key life skill of being a good cook.
“There is a place for everyone in the industry, it doesn’t matter if you are working in a burger van or a 3 Michelin Star restaurant, the key is to source good ingredients and focus on cooking them well. By working hard and focusing on doing things well you can deliver the customer a wonderful food experience.”
We would like to thank John for taking the time to drive down and visit us. It is much appreciated. The students got the chance to show off their bread baking skills and to get some tips from one of the best in the business.
Thank you to the Savoy Trust for providing the funding for the new facilities.