Issue Number 29 | March 2026
Lessons from Auschwitz
Written by Mr Moncrieff, Social Subjects
Earlier this year two S5 pupils, Baillie and Ailsa, were fortunate enough to take part in the‘ Lessons from Auschwitz’ programme. This involved attending a number of seminars engaging with Jewish culture and society, and the teachings of the Holocaust, followed by a day trip to Auschwitz Concentration Camp in Poland. The final part of the programme required the pupils to share their learning within the school community. Baillie and Ailsa opted to deliver a number of workshops for S3 pupils. The level of work put into the sessions from the pupils was fantastic, comprising of a short presentation followed by a carousel task round various learning resources they had produced documenting their own learning and experiences of the trip. S3 pupils showed excellent engagement and compassion throughout the workshops, producing a variety of learning resources relating to the content shared by Baillie and Ailsa. Massive well done to all involved, and a big thanks to staff for accommodating pupil time out of class to engage with such a hugely important subject matter. The pupils would also like to pass on their thanks for all staff that popped into the sessions throughout the two days in support.
Live Cooking Higher French and Spanish
Written by Mrs Ledingham, Modern Languages
Our Higher French and Spanish students recently visited the Broadcroft Hotel in Kirkintilloch to take part in a special cultural and culinary experience focused on French and Spanish food. During our visit, we met a French chef called Pascal who shared his journey as a professional cook: he spoke about his experience working in different countries and explained how important it is to learn languages to communicate effectively in the workplace.
Throughout the day we took part in many fun and interactive activities including a food blind test and some cooking demonstrations. We were more or less successful in the preparation of guacamole, omelette and crêpes! We also had the opportunity to taste a selection of traditional French and Spanish
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