AROUND THE SCHOOL
Vive la France at BHCS!
By the French Team
On July 24th, our Primary students at BHCS were whisked away to France, immersing themselves in the vibrant spirit of French culture through engaging, theme-based fun activities!
To truly capture that "esprit français," students had the option to wear a chic French-themed item, adding to the day's celebration of French culture. For those who preferred, sports uniforms were also an option. What’s more, many students enjoyed a special French-style lunch, adding an authentic culinary touch to the festivities.
The afternoon unfolded with a captivating French story- based movie, perfectly suited for the students' age, that truly enchanted everybody.
We would like to extend a big thank you to everyone involved in making it a wonderful afternoon of cultural exploration and enjoyment for all!
A Taste of the Yarra Valley: VET Cookery Industry Excursion
By Glenn Booth ( VET Cookery Teacher)
For the first class of this term our VET Cookery students were lucky enough to head out into industry with our taste of the Yarra Valley excursion. We started with a cheese tasting at the Y.V. Dairy learning about the cheese making process and sampling different types of cheese. We had a selection of both goat and cow cheese and learnt about the origins of cheese, the use of rennet, how to use the whey by product and the use of mould in cheese making.
From there we went to the Y.V. Chocolaterie and Ice Creamery where the students did some food sampling and learnt about the process of chocolate making from the growing regions in the tropics to the bar of chocolate on the shelf there is a lot that happens in between. We learnt the difference between couverture chocolate and compound products and the ingredients used in the production of chocolate and how that differs with the different types.
We stopped at the beautiful Yering Station Winery where we learnt about the wine making process and different varieties of grapes. We saw the barrel rooms and vat rooms used for the wines and heard about the importance of wine in the Yarra Valley and how it is renowned worldwide as a wine making region.
Our last stop was the Yarra Valley Smokery in Lilydale where we learnt about the cooking method of smoking, how it is done safely and the variety of products that it can be used for. We learnt about the origins of this method using the really tough cuts of meat and cooking them for a long time to break the toughness of the meat down into a soft and delicate texture. The types of wood used, the stall temperature of meats cooking in this method, the smoke ring and then sampled some foods. We were able to taste smoked butter, cheese, chicken breast, bacon, dim sim, beef brisket and also had a Reuben and a Cubano which were all amazing.
It was an exceptional day of learning for our students and they all left with an increased understanding of these businesses and creation processes.
