Technologies News
Hospitality Electives
Year Seven
Welcome to the Mokare student group! They eagerly explored the kitchens, focusing on safety measures like handwashing and wearing aprons while handling food. Students also practiced knife skills, creating delicious fruit and yogurt waffle cones. On these chilly winter days, they enjoyed making macaroni cheese—a comforting snack prepared from pantry staples. The group analysed their creations, considering appearance, aroma, taste, and texture. Next week, they’re looking forward to baking apple muffins.
Year Eight
We warmly welcomed Semester Two students to the kitchen this term, emphasising the importance of daily food choices from the five food groups. Our focus has been on fruit, vegetables, and dairy. The students’ enthusiasm and creativity have impressed me. In the fruit group, they prepared delightful French toast with mixed berries marinated in balsamic vinegar and thyme. To reduce food waste, we transformed ‘leftover veggies’ into nutritious vegetable fritters, garnished with their own imaginative flair. Recently, they made homemade yogurt for a seasonal lemon cake. I’m excited to collaborate with this creative group throughout the semester!
Year Nine
Welcome to Devonshire Teatime! Our delightful new student group wasted no time, diving into lessons on making raspberry jam (complete with a homemade label adhering to local City of Albany food labeling requirements), scones, and a proper pot of tea. Their mission? To host a charming Devonshire Tea for invited staff members. The students not only mastered table setting but also interacted politely while serving up hot scones and tea. Guests savoured the sweet flavours of homemade jam and a dollop of cream. I’m impressed by their confidence and enthusiasm and look forward to the rest of the semester!
Year Ten
Embracing new flavours, culinary techniques, and fusion food, our students have embarked on the Flavour Forecast Recipe Challenge—a national competition for Year Ten students across Australia. Their mission? To tackle three unique design briefs. Working in three groups, they brainstorm and develop ideas that align with each brief’s constraints. From creating a ceviche paired with a sour drink to inventing a street food that fuses Australian indigenous flavors, and even transforming a nostalgic childhood breakfast, their creativity is in full swing. Over the next five weeks, they’ll test their concepts, ultimately crafting a recipe that fits the design brief. The final plated and photographed entry awaits—we wish the class the best as their ideas take shape!
Certificate II Hospitality
Year Eleven
Our students have kicked off a unit of competency focused on the ever-evolving hospitality industry. They are delving into current and emerging information, keeping their aprons on and their minds sharp. Recently they have prepared a number of delicious appetisers in the kitchen. With precision and flair, they’ve prepared sashimi served with ponzu and thinly sliced fresh cucumber. Parmesan mousse was a technically challenging recipe featuring four different tasty cheeses. They paired it with homemade poppyseed and asiago crackers. The team created a tapas feast from squid and prawns to chorizo, olive tapenade, and chicken meatballs. Their knife skills, preparation techniques, and dish presentation continue to steadily improve.
Year Twelve
As Year Twelve students wrap up their Certificate II Hospitality course this term, they are diving into a unit focused on working in the hospitality and tourism industry. They are mastering information gathering, effective communication, and attentive listening. Meanwhile, their espresso-making skills are reaching new heights as they explore and perfect coffee types, equipment, and customer service, as well as effective opening and closing procedures essential in the workplace.
Mrs Teresa McAllister | Head of Technologies/Teacher
Sustainable Production
Year Seven
This term we welcome the Baudin Year Sevens into the Market Garden. The students were tasked with setting up their own vegetable garden in groups. Firstly, they marked out paths and pulled apart some second-hand pallets. The students love using the pallet breaker and we learned a lot about mechanical advantage and levers. They laid cardboard down on the paths and put wood on the edges to hold it in place. We are trialling the use of cardboard on our paths this term to suppress weeds.
They planted winter crops including - lettuce, cabbage, broccoli, brussels sprouts, kale, cauliflower, peas and more peas.
Most of the students participated in the chilli challenge – eating a whole Jalapeno!
Year Eight
We have a small but enthusiastic group of gardeners, and they were set the task of dividing the available space, setting up individual gardens and designing their layout. This group also enjoyed ripping apart the pallets and used then as edges for their area. We direct planted carrot and lettuce seed and learned about how some things are best direct seeded and others need protection form mice for example. We planted many trays of peas and set them up to keep the mice out – so fingers crossed for a late crop of snow peas.
Year Nine
The Year Nine students are very enthusiastic about designing and implementing a project in the Market Garden – we have lots of fresh ideas so watch this space. In Week Two the students and myself were given a masterclass in grape vine pruning by our resident Horticulturalist, Steve. The weather was awful the first lesson and I applauded their perseverance. Yesterday was much nicer we had sun and some great tunes from the '80s which the students loved so the pruning was much more fun.
Ms Diane Thomas | Teacher
Year Eight Woodwork
We have a great lineup in the workshop this Semester and I am looking forward to seeing some great skills develop over the next two terms. The group started with a safety induction works sheet and went and explored the workshop looking for safety stop buttons and identifying the potential risks and hazards.
This term we are spending time making a skill builder and a design task. The skill builder has started and it’s a wooden tic-tac-toe game. The design task is a contemporary South-West Timbers wooden box. I'm looking forward to working with this great group and seeing where their skills develop over the term!
Mr Ashley Keatch | Technology Woodwork Teacher
Get Ready for an Unforgettable Night!
Technologies Showcase on Wednesday 28 August!
We’re buzzing with excitement as we unveil the upcoming Technologies Showcase, set to ignite your curiosity and dazzle your senses. Mark your calendars for Wednesday 28 August - it’s going to be epic!
Event Highlights:
Date: Wednesday 28 August 2024
Time: 6.00pm to 8.00pm
Location: GSG Library
What’s in Store?
Meet our Technology teachers and students. Prepare to be wowed by mind-bending exhibits across the Technology subjects:
Digital Technologies
Computer Science
STEM (Science, Technology, Engineering, and Mathematics)
STEAM (Science, Technology, Engineering, Arts, and Mathematics)
Woodwork
Sustainable Production
Hospitality
Meet Our Stellar Guest Speaker: Mr Silas Masih
Hold onto your chef’s hats!
Mr Silas Masih, the culinary maestro behind Denmark’s renowned Pepper & Salt Restaurant, will take the stage.
His culinary journey? A symphony of flavours, passion, and innovation. Chef Silas weaves magic with every dish.
His secret recipe? A dash of love, a pinch of inspiration from nature, and a sprinkle of spice mastery.
Pepper & Salt, nestled amidst rolling hills and vineyards, redefines traditional cooking. Get ready to hear the culinary journey of Chef Silas. He is excited about the opportunity to inspire our young people about his industry.
Tantalising Treats Await: Our Year Twelve Certificate II Hospitality students are pulling out all the stops! Picture this: mouthwatering appetisers, velvety hot chocolate, and aromatic espresso coffee—all served with flair, and free of charge!
Fasten your seatbelts, families, students, teachers, and tech enthusiasts! This showcase is about to launch us into the future.
See you there!
Mrs Teresa McAllister | Head of Technologies