Well done to the 18 students that have successfully completed their Bronze Practice Expedition this weekend in Hertfordshire accompanied by Mr Ranford, Mr Maunder, Ms Wilson and Mr Levi. We are looking forward the the Qualifying Expedition in July and hoping for the great weather again.
All posts by Chris Maunder
First Give – 9LWI
Brilliant Club Graduation Ceremony
Participants of the prestigious Brilliant Club Scholars Programme graduated with flying colours last week. As a reward for excellent results, students attended a celebratory ceremony at the University of Oxford. It is great to see Chace students aspiring to go off to top universities in the future; being the best that they can be.
Jack Petchey Winners
¡Cuatro días maravillosas en Madrid!
Four amazing days exploring the history and culture of Madrid with 28 wonderful students from Years 9-12!
Here is the group on the last day visiting the Templo de Debod which was donated by the Egyptian Government in the 1960s as a thank you present to Spain for its financial help.
Vet Talk
Vet talk from Stuart Patterson, learning about bones and functions of anatomical features.
Martin Heraud Memorial Award
Fourth Plinth Schools Award 2018
Every year students are invited to create artworks, inspired by the commissions for the Fourth Plinth in Trafalgar Square and London life. Attached are our entries for this years competition, good luck to all.
For the winners there will be an awards ceremony at City Hall on 26 April 2018 with prizes from Cass Arts.
Chace Diner has gone green!
London Enfield Brewery
As a part of the BTEC Science course students have to visit a number of industries related to their Schemes of Learning. This week we have been studying Fermentation and the factors affect it, such as knowing about an enzyme’s optimal conditions which can be used to control this process.
Students were given a presentation of the chemical process of brewing beer from beginning to end. It was more complex than we expected and the Mastery Brewer had a PHD in chemistry and Biochemistry. The students viewed live culture counts of yeast through microscope and we’re able to smell and taste a non alcoholic barley liquor which is part of the whole process.
The Enefeld Brewery (old spelling for Enfield) is a unique craft beer establishment which is growing on popularity because of it’s homegrown approach and tries to reduce it’s carbon footprint by using local sources of ingredients.
An enjoyable trip despite the snow giving us a challenge to be from the venue.