STEP

STEP Anatomy by Dissection

Our STEP anatomy students enjoyed a day out at the Melbourne Aquarium.  They experienced a fully-guided program coming face-to-face with many different amazing sea creatures and examining real-life case studies, many based on unique research conducted at the Melbourne Aquarium.  Students covered topics including conservation, classification, symbiosis, food webs and an understanding of different career roles they could find in the industry.

STEP – Year 07 STEP

Our Year 07 STEP students are now building robots!  Students are working together in pairs designing, building and programming robots for our Robo Wars competition which we will be held during one of our morning sessions early term 4.

STEP Super Chef Restaurant 2024

Conscious cuisine was the theme we selected for our 2024 STEP Super Chef Restaurant program and 5 course degustation evening.  A group of 11 students met with Chef Brad Mill for the first time on the 1st of August.  Each Thursday students explored a range of cooking skills using sustainable food products. In week one we made ricotta and flat breads with crispy chicken skin and a spicy salsa. We worked in teams and trialled a range of recipes for making chocolate brownies using up coffee grounds.  Students enjoyed learning how to make a range of different flavoured gyozas and explored ways to plate them. On their first orientation session at Oscar’s hangout students practiced table setting, plate carrying and learnt to make milkshakes and coffees. Before we knew it the big night was here and on Thursday 5th September the students dressed up in their hospitality gear and hosted a wonderful evening with more than 60 diners.

The five courses served were:

• Toasty garlic charred baguette topped with homemade lemon ricotta bedded in a balsamic reduction and topped with tomato jam.
• Pan fried pork and prawn gyozas – chilli oil – ginger – black vinegar – spring onion 
• Chermoula spice jerk chicken – handmade flatbread – pickled cucumber salsa – smoked yoghurt
• Madras spiced lamb curry – steamed rice – mint chutney - pappadum
• Mocha chocolate brownie – raspberry ice cream – meringue shards – dehydrated strawberries

Each student was presented with a certificate of participation acknowledging their newfound skills and knowledge and their achievement.  A special Thanks to Oscar’s Hangout, Brad Mill and his staff for making this wonderful event possible. Thank you also to Tim Thompson our current STEP leader at PSC and staff, parents and community members who supported by attending on the night.

Gabrielle Skaltsis. STEP Super Chef Restaurant Teacher.