We have finally arrived at the end of the Autumn term. It has been an incredibly long term for the boys and for the staff and we are all very excited about the forthcoming break. We are very proud of the OFSTED visit and subsequent report and we all feel that the school is moving forward and we hope, at our next inspection, to have secured outstanding practice in all areas thus enabling OFSTED to grade us as Outstanding.
On the 14th November this year Young Money, the financial education charity held its annual Centres of Excellence conference in Birmingham. The event celebrated schools and colleges who are committing to developing and continuing excellence in financial education.
On Wednesday 28th November, Daniel Harding, Head Chef at the Knightsbridge Hotel, visited Enfield Grammar School’s Food Department. During the visit, 10D students were able to view a cookery demonstration on how to fillet a fish – providing them with an opportunity to learn specific skills towards their Food Preparation and Nutrition GCSE.
We are rapidly approaching an exciting week – Dyslexia Awareness Week. This is a great opportunity to share knowledge and understanding of dyslexia; support, and learn from, children and adults with dyslexia and help to create a dyslexia-friendly society.
This year, the week runs from Monday 2nd October to Sunday 8th October 2017 and our theme is Positive about Dyslexia.
“As many people may know, I am a severe dyslexic,” says Sir Jackie Stewart, Formula One Triple World Champion. “I sincerely believe it has been an advantage and not a penalty in life.”
World Dyslexia Awareness Day takes place on Thursday 5th October 2017, so watch out for news and activities from across the dyslexia associations of the world.
Our daily themes will be re-enforcing the aims of the British Dyslexia Association:
Monday 2nd Oct – Early Identification
Tuesday3rd Oct – Appropriate Teaching Provision
Wednesday 4th Oct – Appropriate Assessments
Thursday5th Oct – Reasonable Adjustments
Friday 6th Oct – Raising Dyslexia Awareness
Social Media: The agreed hashtag for the week is: #positivedyslexia2017 We encourage use of this across social media and will be looking out for your activities, success stories and positive quotes. Download our toolkit for supporters.
Don’t forget to follow us on Twitter and Facebook for regular information and ways for you to get involved.
We are delighted to announce that the Geography department will be running a trip to Iceland. The trip will be an unforgettable opportunity for students to experience Geography first-hand, supporting their classroom learning and bringing the subject to life.
The trip is being organised by specialist group tour operator Rayburn Tours who have been operating educational trips for schools since 1965. Rayburn Tours is ABTA bonded and ATOL protected, as well as being accredited by Learning Outside the Classroom and the School Travel Forum.
On 19th of June, the music department took forty students to watch a matinee performance of La Boheme at the Royal Opera House in Covent Garden.
For many, this was the first opera they had ever attended and provided some enrichment to the curricular and extra-curricular provision here at Enfield Grammar.
There was a real buzz after the performance and the boys were talking through what they had seen all the way back to Enfield (in between world cup fever of course).
The department would like to thank the Opera House for providing such a great opportunity and to our two volunteer helpers, Mrs Hooke and Mrs Kocabali, for giving their time to support this amazing trip.
On Thursday 24th May Michael Dutnall, Executive Chef at the prestigious RAF Club (in Mayfair) visited Enfield Grammar School’s Food Department. During the session, students were able to view a cookery demonstration – providing them with an opportunity to learn specific skills towards their Food Preparation and Nutrition GCSE. The boys were then able apply the skills that they had learnt during the demonstration to prepare and cook their own dish, ‘Chicken Princess with Mushroom and Tarragon Veloute’. The boys were all very focussed and appreciative of the opportunity to learn tips and techniques from a professional chef.
We would like to thank Mr Dutnall for giving up his time in order to encourage new talent.