Hospitality Electives

Year Seven

The Camfield group of students wrapped up the term with a focus on refining their skills. They learned to create healthy chicken tacos, collaborated with kitchen partners to design savoury muffin recipes, and confidently presented their best creations for assessment. In a thrilling “Master Chef” style lesson, they raced against the teacher to make delicious homemade sausage rolls, showcasing impressive skill and time management. Kudos to this fantastic group for a successful term in the kitchen!

Year Eight

Our students have been on a flavourful journey this term, exploring fast food marketing, nutritional aspects of burgers, and the art of creating their own healthy burger. After analyzing fast food marketing strategies, students received a design brief. Their mission? Create a wholesome burger that incorporates foods from all five food groups. The burger patty took shape in one lesson, prepared and then frozen. Assembling the burger was the next step. Cooked patties met an array of nutritious fillings, resulting in a visually appealing masterpiece. The students proudly presented their creations for food photography, capturing the essence of their innovative burgers. The mouthwatering burger photos found a home in a food blog, showcasing their culinary creativity.

To wrap up the term, students visited the kitchen garden to explore seasonal produce. They selected two ingredients as the foundation for their recipes —one sweet, one savoury. First, they crafted the savoury recipe, learning how to freeze it for future use. Next came the sweet recipe, and anticipation grew as they prepared to serve both dishes picnic-style. Students relished the freedom to choose their recipes.

Looking ahead, they’re excited about the end-of-semester Master Chef Challenge—an epic culinary showdown awaits!

Year Nine

This term, our students embarked on a culinary adventure, exploring healthy oils and ancient grains. They learned about the flavours and performance of various oils while discovering the nutritional benefits of ancient grains compared to common wheat. As part of a creative challenge, they selected an ancient grain to incorporate into homemade focaccia. These flavourful breads were adorned with colorful vegetables, creating edible focaccia art. The students made both a small and a large focaccia, with the smaller one frozen for future use.

In another exciting lesson, students explored indigenous fruits, herbs, and spices through sensory analysis. They determined their favourite flavour profile, which they then incorporated into a homemade dukkha recipe. Both the focaccia and dukkha were essential components of their design brief—a nutritious grazing box suitable for two teenagers attending a picnic. The students’ creative designs showcased their culinary skills, and they proudly presented their final results.

Recently, students delved into gluten-free considerations, making a gluten-free brownie and gluten-free donuts cooked in an air fryer. These delicious treats allowed them to compare with similar non-gluten-free products. The class are looking forward to an exciting Master Chef Challenge next week as a fun way to end the term.

Year Ten

This term, our students explored a variety of Asian-inspired recipes, focusing on flavour, time management, and presentation techniques. Notably, they worked with recipes like “lo mai gow” (flavored glutinous rice with teriyaki chicken, steamed in a banana leaf) and Chinese sweet dumplings in ginger syrup. Building on these experiences, students collaborated with partners to create dishes using different parts of chicken wings, suitable for a Chinese Dim Sum meal. Alongside a savoury dish, they also crafted a sweet counterpart, both highlighting common Chinese spices. The culmination was a shared Dim Sum meal with the Year Ten Woodwork class, who designed Lazy Susans as service boards.

Congratulations to all students involved—the food was diverse and delicious!

Certificate II Hospitality

Year Eleven

This term has been a whirlwind of activity for our students. They’ve been diligently working on effective communication and teamwork skills, particularly in the context of the workplace. These discussions have sparked valuable insights, and the group has excelled in supporting one another and mastering conflict resolution techniques.

In the kitchen, their culinary skills have blossomed. From scratch, they’ve crafted an array of mouthwatering appetizers, including samosas with mint chutney, sang choy bow, bao buns with teriyaki chicken, mini lemon meringue tarts, and mini passionfruit cheesecakes adorned with hand-piped chocolate garnishes.

I eagerly look forward to collaborating with this remarkable group of students next semester.

Year Twelve

Our talented students continue to impress with their dedication and growth. This term, they’ve been hard at work refining their barista skills, providing a weekly espresso coffee service to our staff. Our budding baristas are perfecting the art of crafting espresso coffees. With precision, they extract rich shots of espresso, texture silky milk, and expertly pour each drink into the appropriate service ware. Their commitment to excellence was recently showcased at the VET Show, where they delighted teachers, students, and parents with aromatic coffee and indulgent hot chocolates.

Our students had the honour of assisting with the front of house service at the prestigious Harvey Beef Gate2Plate Awards Dinner. Working alongside the floor manager and collaborating with Certificate 2 Hospitality students from TAFE, they served a three-course meal to guests with confidence and warm smiles. Their professionalism and teamwork made us proud!

Back in the classroom, our students explored the art of creating classic, contemporary, and simple salads. Their dedication culminated in an assessment where they prepared a production plan over several days. The result? A delightful buffet salad served to our staff.

As we gear up for Country Week next week, I wish our students the best of luck. I look forward to working with them to complete their qualification next term.

Mrs Teresa McAllister | Head of Technologies/Teacher

STEAM

This class has been hard at work to code impressive robots to complete missions across the mission mat for the FIRST Lego League Challenge. On Tuesday we held our class competition and put a terms worth of planning and iteration to the test. Well done to this group of amazing students who have worked tirelessly to perfect their designs and code.

Mr Kyal Rose | Teacher

Sustainable Production

I think quotes from my Wilson Year Seven students sum up our term in the Market Garden the best…

I have thoroughly enjoyed learning new skills and having new friendships in the Market Garden, one thing that I enjoyed the most was collection the chicken eggs and making homemade compost. I have learnt a lot of life skills in the garden and will miss the Market Garden.

In Sustainable Production this term, I enjoyed learning so many new gardening skills. I loved growing the beans, radishes, cabbages, lettuces, onions, and garlic. It was fun picking the vegetables from last term (they were very yummy!). I didn’t really like the chickens, but I am learning how to make a good compost. I have really enjoyed being outside in the garden and learning new skills every lesson.

We got to help with the chickens even though I had a fear they would peck me but they are friendly I even got to pick one up. I loved going to the Market Garden every week on Monday and I am sure our whole Wilson class loves getting outside.

I have learnt garden safety, how deep to plant seeds, what types of things chickens eat, and what sorts of plants grow in what types of conditions and soil types. This year my favourite thing was caring for the chickens and giving them food and collecting the eggs from their chicken coop.

I have learned that the garden can be fun and full of things to do and can be full of opportunities.

I enjoyed learning to create a garden and how to plant and pick vegetables. I really enjoyed being able to go outside in the sun and learn some valuable lessons in the garden. I didn’t enjoy going into the chicken pen, as I am scared of them. It was awesome getting my hands dirty, and I think my mum appreciated me learning these skills so I can teach her how to not kill her plants!!

This term we did sustainable production I really liked picking the green beans and planting our garden. I really don’t like worms and chickens. Ms Thomas has taught us everything from how to make a good compost to planting vegetables. We have really enjoyed going down to the Market Garden every Monday. Our wonderful Year Seven Wilson cohort  has really enjoyed being outside.

  Ms Diane Thomas | Teacher

Year Seven Digital Tech

  Our work to unpack and understand our digital lives has been filled with a range of activities leading to how we might solve some of the online social challenges in the world today. Students have been conducting research into their inquiry project, seeking further insight towards developing solutions for questions such as "how might we encourage game makers to produce less violent games?", "how might we develop self-awareness about how much time is spent when using social media?", "how might we reduce the amount of times young people check their social media, which will develop healthier habits with their devices?", and "how might we reduce the barriers to seek help from family when things go wrong for young people online?". Students are now developing prototypes to these questions, with some very innovative approaches observed so far.

Mr Kyal Rose | Teacher

Woodwork

As we approach the end of the semester, it’s an opportune moment to look back and appreciate the hard work and creativity displayed by our students from Years Seven through Twelve. Over the past two terms, they have planned, executed, and completed a variety of projects, showcasing their skills and learning in the process.

Our Year Nine students concluded their semester with the completion of a multi-purpose stool, designed to store tools or items. This project allowed them to experience the entire production process - from planning and marking out, to cutting, shaping, assembling, sanding, preparing, and finally applying a finish to their product. The majority of the students excelled in this task, with only a few finding the cutting and shaping stages slightly challenging. It was a pleasure to see this group of students relish the opportunity to create something tangible, resulting in some truly impressive projects.

The Year Ten cohort is currently engrossed in the construction of breakfast bar stools, a project that emphasizes the importance of joints, particularly the mortise and tenon joint. In addition to this, they have also crafted fruit bowls, a finger joint box, and a Lazy Susan. The latter was used by the Year Ten Hospitality class to display their dim sum task, adding a real-world context to the project and serving as a term highlight.

The Year Eleven students successfully completed their first major project - a footstool with an upholstered top. Despite some initial challenges, they all produced commendable work. They are now in the process of creating hall tables, each featuring a drawer. The use of Jarrah hardwood for this project has sparked interest and engagement among the students, and we anticipate some truly stunning pieces.

Finally, our Year Twelve students have finished their bedside table projects, demonstrating significant growth in their skills and time management. They are now in the planning stages of their final project, a flat-pack inspired product designed for easy transportation and assembly. This project encourages creativity and exploration, and we look forward to seeing their innovative designs in the coming months.

In conclusion, it’s been a productive and rewarding semester, and we commend all our students for their hard work and dedication. We eagerly anticipate the completion of their current projects and look forward to seeing what they create next. Well done, everyone!

Mr Brodie Sarre | Materials Design and Technology Woodwork Teacher

Canteen News

Weekly Special - Week Eleven