Vocational & VCE 

Big Issue Classroom

On Tuesday 4th March, our Year 11 VCE VM students visited the Big Issue Classroom in the city. This excursion was linked to the students’ work that they had been completing in Literacy on the topic of ‘Homelessness’. The students visited the Big Issue Classroom, where they had a lesson on the associated issues, listened to a guest speaker and took part in a number of activities. The students also took part in a discovery activity in the CBD. Thank you for demonstrating maturity and respect during this activity, well done.

BGKLLEN Industry Careers Expo

Thursday 13th March saw our Year 10 Vocational students, visit the BGKLLEN Expo, at Beaumaris Secondary College. Here they were able to visit many different exhibits and gather information and ask questions about potential future pathways. Well done to all the students for their excellent attention and participation on the day. Once again, thank you to BGKLLEN for providing a bus to transport our students to the event.

Grand Prix 2025 – Year 12 VCE VM

The Year 12 VCE VM class on Thursday 13th March, were very fortunate to be able to attend the 2025 Melbourne Grand Prix. As part of the WRS curriculum, they investigated the occupational health and safety aspects of the Grand Prix and saw firsthand the work that goes on behind the scenes. The students also took part in the Driver Learning Program, hosted by the organisers of the Grand Prix event. We thank the students for their involvement and enthusiasm on the day.

‘A Chef in the Making’  - Rhys Lowe - Year 11 VCE VM 

Congratulations to Rhys, who took part in a restaurant competition and won second prize. Rhys is completing his second year at Chisholm TAFE doing a Cookery certificate. We look forward to be able to sample some of Rhys’ creations in the future.

“This chef competition was all the restaurants owned by Francis Venues, who also own Dingley International. All of their restaurants sent 1-2 people to Dingley International on Monday 17th of March to cook and present a dish to three judges. The sous chef at Dingley and I made a pork dish. We came second!” – Rhys Lowe