Languages

Les Douze Jours de Noël & a French Festive Treat

The whole of Year 7 enjoyed creating “les douze jours de Noël” using French vocabulary and learning about the celebrations of Christmas in France.

Madame Henson’s Year 7 French students have enjoyed learning about French Christmas traditions and have created their own 12 Days of Christmas or “les douze jours de Noël” They have created their own beautiful chart featuring activities to do each day.

We invite you to pratise your French and translate Madame Henson’s French Christmas plans below.

A Noël, il y a deux semaines de vacances. Quelques jours avant Noël, nous décorons un sapin avec des guirlandes multicolores et des boules. Il y a un ange en haut du sapin et parfois une crèche au pied. Les enfants écrivent aussi une lettre au Père Noël pour demander des cadeaux. Selon la tradition, les petits enfants mettent leur soulier (leur chaussure) devant la cheminée ou devant le sapin pour avoir des cadeaux et du chocolat. Noël est une grande fête. En général, on va à l’église le soir du 24 décembre et après on fait le réveillon. On se couche très tard. On prépare de la bonne nourriture, comme des escargots, de la dinde aux marrons, du saumon fumé, des coquilles Saint-Jacques, du foie gras ou des huîtres. Comme dessert, on mange normalement une bûche de Noël avec des petits personnages dessus.

Joyeux Noël et Bonne Année a tous !

La Galette des Rois - a delicious French festive treat

The French dessert is served for Epiphinay on January 6th. Our Stoke College Chefs baked their own version especially for Madame Henson to use in our “12 Days of Christmas” video. Bake your own using the recipe below.

Ingredients

400g ready-made puff pastry 2 tbsp apricot jam 100g softened butter 100g caster sugar 1 beaten egg 100g ground almonds 2 tbsp cognac

Method

1. preheat the oven to 180°c fan 2. divide the pastry in two and roll out each piece and cut into 25cm round. Spread each piece with the apricot jam. 3. beat together the butter and sugar and then beat in the egg. Stir in the cognac. 4. Spoon the mixture onto one of the circles and place the remaining circle on the top. seal the edges and mark the top with a pattern. brush the top with a little beaten egg. 5. bake for 25-30 minutes.

A Puzzling Task for Year 7 Design Technology

Mr Reeves reports how our Year 7 students are getting on in their first term of Design Technology at Stoke College.

Students in Year 7 are designing and making a two to six piece wooden jigsaw puzzle from M.D.F. originally and then onto some upcycled hardwood.

They are learning to accurately cut by hand with a coping saw and also how to use a powered reciprocating saw safely. Students are then removing any machine or hand cut saw marks with various grades of abrasive paper from 80 to 240.

Students will be then using coloured woodstain, clear varnish or wax to finish their designs and then we will looking at packaging and advertising to their target audience. Featured in photos are Neema, Hayden, Ted and Macka at various stages in their projects