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Duke of Edinburgh's Award


Established in 1956 by it's founder and patron, HRH The Duke of Edinburgh, The Duke of Edinburgh's Award is a voluntary, non-competitive programme of practical, cultural and adventurous activities. 
In consultation with the Heads and Form teachers of Year 9 through to Year 13, we hope to engage those suitably committed to the programme for the Bronze, Silver and Gold Award. It is designed to support the personal and social development of young people aged 14-25, regardless of gender, background or ability.
The Award offers an individual challenge and encourages young people to undertake exciting, constructive, challenging and enjoyable activities in their free time.
Participants have until their 25th birthday to complete and attain their Award
  

Participant Enrollment Form
 


 

Dates For Your Diary







 There are three levels of Award within The Duke of Edinburgh’s Award, each split into four sections:



Bronze

For those aged 14 and over
You also have to do 3 additional months in one of the Volunteering, Physical or Skills sections.



Silver

For those aged 15 and over
If you didn’t do Bronze, you must undertake a further 6 months in either the Volunteering or the longer of the Physical or Skills sections


Gold

For those aged 16 and over
  • Volunteering: 12 months
  • Physical & Skills: One for 6 months, the other for 12 months
  • Expedition: 4 days/3 nights
  • Residential: Undertake a shared activity in a residential setting away from home for 5 days and 4 nights
If you didn’t do Silver, you must undertake a further 6 months in either the Volunteering or the longer of the Physical or Skills sections


Remember that unless you log and submit the start date of each section for approval before you begin, the time you put in may not actually count towards your award.  During each section, you should login regularly and upload evidence of what you are doing and, at the completion point, submit to Mr Robson for approval.  At the end of each section you will be awarded a certificate of completion.



Trangia Recipes to try, (courtesy of the Trangia handbook)



 Salmon Cassarole [serves 2]

4-5 potatoes
1/2 onion
50ml creme fraich
100g smoked salmon in thin slices
2 tbsp dried or fresh dill
1 tbsp butter
salt & pepper
 
Cut the potatoes in to small cubes. Peel the onion and cut into thin slices. Fry the potatoes and onion in half of the butter in your Trangia frying pan. When the potatoes are soft, add the creme fraiche and stir. Finally add the salmon slices and make sure everything is hot. Let the rest of the butter melt in the casserole with the dish and add the dill. Salt and pepper to your taste. Ready to serve!

 Chili Con Carne [serves 2]

200g minced meat
1 onion
1 garlic clove
1 chili pepper
200g beans (eg black beans or kidney beans)
200g while tomatoes
1 tbsp butter
shredded cabbage for two persons, paprika powder, cumin, salt & pepper
 

Put the lentils in 400-500ml of water with salt and boil under a lid until the water is gone. Peel the onion, cut it in to thin slices and fry it in some water. Add the crushed tomatoes when the onion is soft. When the tomatoes are warm, add the lentils and the carrots. Finally add the thyme and salt to your taste and top it off with the walnuts. Enjoy!

 Lentil & Carrot Stew [serves 2]

150ml red lentils
1 onion
200g crushed tomatoes
2 shredded carrots
100g walnuts
thyme & salt
 
Put the lentils in 400-500ml of water with salt and boil under a lid until the water is gone. Peel the onion, cut it in to thin slices and fry it in some water. Add the crushed tomatoes when the onion is soft. When the tomatoes are warm, add the lentils and the carrots. Finally add the thyme and salt to your taste and top it off with the walnuts. Enjoy!