School Day

Below is an overview of the model followed by some more details on timings of the school day.

 

Tutor Time

(T)

Period 1

(60 mins Lesson)

Period 2 (80 minutes in total)

(60 mins in lesson and 20 mins break)

Period 3

(60 mins Lesson)

Period 4 is 100 minutes in total:

65 mins in lesson (inc PM Register) and 35 mins for lunch

Period 5

(60 mins lesson)

End of the Day

(E)

 

Timings 8.30-9* 9.05-10.05 10.05-11.25 11.25-12.25 12.25-2.05 2.05-3.00/2.05-3.05  
Year 7 T P1 – 60 mins Brk 10.05-10.25 P2 – 10.25-11.25 P3 – 60 mins Lunch 12.25-1.00 P4 1.00 – 2.05 P5 – 55 mins E – 3pm
               
Year 8 T P1 – 60 mins Brk 10.05-10.25 P2 – 10.25-11.25 P3 – 60 mins Lunch 12.25-1.00 P4 1.00 – 2.05 P5 – 55 mins E – 3pm
               
Year 9 T P1 – 60 mins Brk 10.05-10.25 P2 – 10.25-11.25 P3 – 60 mins Lunch 12.25-1.00 P4 1.00 – 2.05 P5 – 55 mins E- 3pm
               
Year 10 T P1 – 60 mins P2 10.05-11.05 Brk 11.05-11.25 P3 – 60 mins P4 12.25 – 1.30 Lunch 1.30-2.05 P5 – 60 mins E – 3.05pm
               
Year 11 T P1 – 60 mins P2 10.05-11.05 Brk 11.05-11.25 P3 – 60 mins P4 12.25 – 1.30 Lunch 1.30-2.05 P5 – 60 mins E – 3.05pm

*From 8.30 students will be sent up to their form base to clear corridors. Form Tutor session to start at 8.45. Yrs 7-9 will go to period 1 at 9.00am. Yrs 10-11 will go at 9.05am.

School Bistro

County Caterers is a ‘Fresh Food’ Organisation. North Yorkshire County Councils food procurement strategy is based on local and regional sourcing of food which supports local business, provides traceability of produce and contributes to the health and wellbeing of its children and young people.

Meal Times

Break Lunch
Year 7 10.05-10.25 12.25-1.00pm
Year 8 10.05-10.25 12.25-1.00pm
Year 9 10.05-10.25 12.25-1.00pm
Year 10 11.05-11.25 1.30-2.05pm
Year 11 11.05-11.25 1.30-2.05pm

    Our Policy:

    • Food served will be compliant with the Education (Nutritional Standards and Requirements for School Food) England, Regulations 2007
    • In consultation with our customers and Catering Managers, menus are carefully formulated to provide optimum levels of nutrients
    • Meals will be prepared fresh each day by caring and committed staff
    • Local and regionally produced fresh meat and poultry and fresh fruit and vegetables will be used in the preparation of meals
    • Local and regionally produced free range eggs will be used in all home baking
    • Only non-hydrogenated fats will be used in the preparation of food
    • Meals will be prepared using ingredients which will not contain any additives associated with health problems in children and young people including sweeteners, colourings, emulsifiers and thickeners
    • Salt will not be used in cooking and sugar will be reduced in all recipes
    • Milk and Yoghurts will be low fat
    • Meals will provide at least three of the five fruit and vegetables that our customers are recommended to eat each day
    • Meals will provide plenty of plant based fibre and slow release carbohydrate
    • Meals will provide more zinc, calcium, iron and vitamins than the average packed lunch
    • Meals are prepared in clean, hygienic kitchens by trained catering staff following the HACCP Food Safety Management System
    • Fresh drinking water is always available for our customers in our dining rooms