Technologies News
Digital Technologies
Computer Science
Our Year Eight students have wrapped up their game design with a wide range of games from shopping simulators to outer-space flying dinosaur destroyers to forest mystery mazes. They have gone above and beyond in demonstrating their programming and design skills. This unit of work stretches students and their abilities, making them think not only about intuitive game design, but also about fundamental digital technologies concepts in programming, such as the use of control structures, variables, and functions, allowing their ideas to come to life.
Mr Kieran Bailey | Head of IT and Innovation
Year Seven Digital Technologies
This term, Year Seven students are engaging in a unit of work as they begin to understand how they work, play and learn online. Last term we watched an important documentary "The Social Dilemma" which introduced us to the importance of how our data is captured, stored and used to shape our experiences online. Throughout Term Two, we will engage with authentic data that represents the digital habits of our school community, identify issues, understand and prepare for change, and develop the appropriate behaviours to empower us to self-manage our digital safety and wellbeing. In class, we have discussed that now it could be an important time for families to check in with their digital wellbeing to support safe experiences; students may ask what you are doing to help protect them, or they may suggest safer practices to improve balance. If you would like supporting resources to assist in your own learning and awareness (they are up-to-date with specifics about the most popular games, devices and apps), please follow the following links:
Resources - Cyber Safety Project
Year Nine Ethical Innovators
Over the past few weeks, Year Nine students have been exploring the world of social media; not only how we use it, but how it works behind the scenes. We started by researching popular platforms like Instagram, TikTok, and Facebook. Students looked into how these platforms operate, what kind of content they allow, how their algorithms work, and how they make money. They also explored some of the big issues these platforms face, like privacy concerns, mental health impacts, and fake news. From there, we have moved into designing our own ethical social media platforms.
In this unit, groups not only came up with basics, like names, logos, colour schemes, but spend most of their time considering how users would interact, what kind of content would be shared, and what would make their platform engaging and relevant to their users. They also looked at how to make money in a way that doesn’t compromise user experience, with considerations of things like freemium models, subscriptions, or ethical advertising.
We’ve also been learning about content moderation, community guidelines, and how to understand and then create policies that keep users safe and supported. Right now, we are working on wireframes (basic designs of their platforms) using tools like Figma and Canva. These will soon be turned into clickable prototypes, which we’ll be showcasing later this year at the Technologies Showcase. The class is excited to share more soon!
Mr Kyal Rose | Design and Technology Teacher
Hospitality
Year Seven
Our enthusiastic Camfield group of students have been engaged in discussions during class about the importance of kitchen safety, producing informative safety posters. The students explored innovative ways to use leftovers and ingredients that might otherwise be discarded from the pantry or fridge, transforming leftover fruit into tasty fruit bites, using leftover vegetables as pizza toppings, and making a healthy taco salad using leftover corn chips, frozen corn, tomatoes, and fresh lettuce from the garden.
This class truly loves to cook and is committed to reducing food waste. Keep up the great work, Camfield students!
Year Eight
Students explored the role of sugar in our diets and used fresh eggs from our kitchen garden to make lemon curd with locally grown lemons and lemon myrtle. They also made meringues from the egg whites and learned storage techniques. Using locally grown Lilly Pilly’s, they designed a grazing board with lemon curd, meringues, whipped cream, chocolate, seasonal fruit and edible flowers grown by our Sustainable Production students. Invited teachers shared and enjoyed the grazing boards.
Afterward, students showcased their plating skills by creating a corn and cheese quesadilla.
Year Nine
After learning the functions of carbohydrates last term, students completed their study of the six essential nutrients: fat, protein, water, vitamins and minerals. They cooked various recipes from scratch, featuring nutrient-rich ingredients. Highlights included high-water mocktails, Thai-style crispy tofu, fish fingers and wedges and a two-minute noodle challenge. In the challenge, students analysed packaging waste, the nutrition in flavour sachets and the composition of noodles. To create healthy meals, students incorporated staple fridge and pantry items. This hands-on approach not only reinforced their understanding of nutrition but also encouraged sustainable cooking practices.
Year Ten
Students explored typical Australian food, including bush tucker flavours. Using their baking skills, they made an old-fashioned vanilla sponge, which was later transformed into 'Glamingtons' showcasing Lilly Pilly and strawberry jam made last term. Leveraging their prior tasting notes on bush tucker foods, students worked in pairs to design, produce and plate a contemporary dessert featuring a main item, sauce, textural component and garnish, incorporating charring or smoking techniques.
All students should be proud of their final products. Each pair invited a staff member to analyse their creations, showcasing their culinary skills and creativity.
Certificate II Hospitality
Year Eleven
Students researched current hospitality issues and industry challenges, resulting in informative oral presentations supported by digital media. In the kitchen, they learned about ingredient and equipment selection for appetisers, building on last term's practical cooking skills by making and plating spinach and feta triangles using freshly picked spinach from our garden, potato latkes garnished with fresh herbs picked from our garden then fried, and crunchy fish and tofu goujons with lemon mayonnaise.
Year Twelve
As part of the Certificate II Hospitality qualification, one unit trains students to become Baristas. Our students practice using the coffee grinder and espresso machine to make and serve a variety of popular espresso beverages. Additionally, they are back in the kitchen honing their production skills by making and presenting a range of industry standard salads.
Mrs Teresa McAllister | Head of Technologies/Teacher
Sustainable Production
It’s been an exciting few weeks in the garden with new critters joining our team. Welcome to Dave, DJ (Dave Junior), Bronwyn and Daphne, who have moved into the garden with Mr Sarre’s family's move to Boarding. Our Year Nine and Year Ten students embarked on Bunnings trips to purchase materials for their projects. This trip is always a hit, but this time it was extra special. The students decided we needed a garden gnome, and through a democratic process, Jono the BBQ Gnome was chosen. Jono will serve as our perpetual garden trophy, spending each week in the garden that wins.
The criteria for winning this trophy vary widely, from having the least weedy garden to growing the biggest Bok Choy. It's a hotly contested competition.
Mrs McAllister also cooked up some of our abundant Chokos for us all to try, which was a real treat.
Meanwhile, our enthusiastic Year Seven Wilson students have planted and mulched an impressive vegetable garden. They have also spent time researching which vegetables grow best in our local climate at this time of year.
Ms Diane Thomas | Teacher
Year Ten and Year Twelve
Craftsmanship in the Classroom
The Year Twelve students have been making excellent progress on their bedside tables and their hard work is starting to pay off. With each step in the production process, the tables are taking shape, showcasing both skill and attention to detail. The project allows students to refine their woodworking techniques while creating personalised and practical pieces to be proud of.
Meanwhile, the Year Ten group has been producing beautifully crafted fruit bowls using laminated pine. Their designs demonstrate both creativity and precision, with the layering technique adding a striking visual effect. Additionally, the class has been developing a new variation of the end-grain chopping board technique, introducing a fresh approach to a classic woodworking method.
Mr Brodie Sarre | Materials Design and Technology Teacher