Technological and Applied Studies (TAS)

Year 9 Food Electives Launch Semester Two with Authentic Learning Experiences

Semester Two has seen the exciting launch of our two Year 9 Food Technology electives, Cake Boss and Culinary Passport, with students already immersed in authentic learning experiences designed to inspire creativity, develop practical skills and explore future career pathways.

Developed from the Stage 5 Food Technology syllabus, these courses have been carefully designed to equip students with knowledge and skills that extend far beyond the kitchen. Students explore food as a lens through which to understand cultures, religions, industries and global food systems, while developing practical life skills and gaining valuable insight into senior subject options and future careers. For some students, these experiences may even spark the beginnings of a future small business or entrepreneurial venture.

St Aloysius College has a proud history of Food Technology and Hospitality inspiring successful career pathways. Our alumni include restaurant, café and hotel owners, head chefs, pastry chefs, tourism and events managers, nutritionists, superyacht crew, food photographers, hospitality managers and teachers. With this in mind, Hospitality teacher Miss Sara Gamsaragan reached out to former students and industry professionals to partner with the College and inspire the next generation.

Cake Boss

The first special guest was Amelia Baldwin (Class of 2020), now part-owner of Lilli Pilli Patisserie.

Following graduation, Amelia initially began studying Primary Education before opportunities at her part-time job in the patisserie led her in an unexpected direction. Mentored by pastry chef Matthew Edwards, Amelia's talent for baking and cake decorating flourished, ultimately leading to the opportunity to become part-owner of the business.

Returning to St Aloysius as a guest presenter, Amelia delivered the first Cake Boss masterclass, introducing students to the science of baking and explaining the important role each ingredient plays in achieving the correct rise, texture and structural stability. Students compared sponge cakes and butter cakes, analysing their different textures and discussing why butter cakes are best suited for layered celebration cakes.

After assisting in Amelia's demonstration, students baked their own batch of cupcakes using her recipe before beginning to develop industry-standard piping and decorating techniques.

Throughout the semester, students will step into the role of small business owners, completing authentic client briefs for celebration cakes. As part of our exciting partnership, Amelia will select one student's final showstopper cake to recreate professionally and sell at Lilli Pilli Patisserie.

Culinary Passport

Across the College kitchens, Mr Chivers' Culinary Passport s

tudents have begun a very different adventure by travelling the world through food.

The course introduces students to the cultures, traditions, agriculture and ingredients that shape cuisines from around the globe while developing an appreciation of our rich cultural diversity.

The journey began in South America with a focus on Colombia. Students were privileged to welcome special guest Andrés Gloria, from Bogotá, Colombia, to share his passion for Colombian food and culture.

Andrés introduced students to the Colombian philosophy of "cooking with intention", explaining that food is much more than simply preparing a meal. He encouraged students to respect their ingredients, prepare food with care and remember that cooking is an act of generosity towards those who will enjoy it.

Students then learnt to make traditional Pan de Bono, Colombia's famous cheese bread made with tapioca flour derived from the cassava root and generous amounts of cheese folded into the dough. Andrés judged each group's bread not only on its appearance but also on the care shown throughout the preparation process, encouraging students to focus on consistency, dough texture and craftsmanship.

To conclude the lesson, students filmed individual food tasting reviews which will contribute to their ongoing Food Travel Blog and Itinerary assessment task.

The College extends its sincere thanks to Amelia Baldwin, Andrés Gloria and all those who have generously shared their time and expertise with our students.

A special thank you is also extended to Mrs Hindle for her generous donation of Hospitality kitchen equipment, which is already being put to excellent use by our students.

Can You Inspire Our Students?

Do you, or someone in your family, work in the food, hospitality, tourism or events industry?

We are always looking for guest presenters who are willing to share their passion and expertise with our students through demonstrations, workshops or industry talks.

If you would like to become involved in our hospitality & food programs, please contact sara.gamsaragan@syd.catholic.edu.au. We would love to hear from you.