Year Seven Digital Technologies

Year Seven Digital Technologies students have been working hard to understand how data is represented in a digital system, in that we can take data from the analogue world around us, and convert it to digital using input hardware (e.g. cameras and microphones), store the data as binary on long term storage drives and then open it with software and apps which reproduce what was captured on the output hardware. This process can be incredibly complex in some cases, but our learnings of the 'cycle of digital data' are now complete - next, we move into an assessment task to consolidate our work in this area.

Year Seven Hospitality

Our Year Seven Wilson Hospitality students are mastering essential kitchen skills this term. From honing knife techniques to using production methods, these young chefs are delving into cooking processes and kitchen procedures with enthusiasm. As well as creating delectable dishes like pear cake, macaroni cheese, and wholesome apple muffins, they’re also becoming experts in dishwashing and maintaining clean kitchens.

Year Eight Hospitality

Over the past few weeks, Year Eight Hospitality students embarked on culinary adventures centred around the Five Food Groups, with a special focus on creatively integrating vegetables into their dishes. Through collaborative efforts, they cooked flavourful meals such as fried rice, hearty spaghetti bolognese, and vegetable fritters. Recently, the class delved into the significance of a balanced breakfast, especially the nutritional benefits of eggs as a key ingredient. They delved further into breakfast options by sampling and comparing Bircher, raw, and toasted muesli, assessing sugar, fat, and fibre content. As a hands-on experience, students also learned how to operate a breakfast production line, assembling nutritious ingredients into convenient, on-the-go morning meals.

Year Nine Hospitality

Our Year Nine Hospitality students explored the fascinating world of yeast, observing its role as a leavening agent in pizza dough, generating carbon dioxide for that perfect rise. Crafting four different pizza dough styles, each topped with a classic Margherita topping, the student taste-tested and compared both local takeaway and store-bought pizzas. Guided by the design process, students innovatively formulated their own unique pizza recipes, venturing into the realm of unconventional ingredients to expand their culinary horizons while honing essential time management skills crucial for kitchen efficiency.

Year Ten Hospitality

Our Year Ten Hospitality students remain dedicated to crafting unique recipes that align with the 2023 Flavour Forecast Student Recipe Challenge design briefs. Collaborative efforts have proven both challenging and rewarding, highlighting the intricacies of teamwork. As they progress, the students are not only perfecting flavours but also planning the visual presentation of their final dishes, considering design elements such as colour, texture, arrangement, and focal points to ensure exceptional food photography next week.

Year Eleven Certificate II Hospitality

Our Year Eleven Cert II Hospitality students are exploring and using diverse ingredients and cooking techniques to create an array of tasty appetisers, ranging from mini lemon meringue tarts to passionfruit cheesecakes. Additionally, they’re learning the art of presenting savoury appetisers on spoons, adding a touch of elegance to their culinary repertoire. To gain insight into the broader hospitality world, a recent visit to a local accommodation establishment provided students with the opportunity to engage with management on branding strategies, customer service policies, effective complaint resolution, and the valuable role of customer feedback.

Year Nine STEAM

Our Year Nine STEAM students have been working hard on two simultaneous class projects, Biological Solutions and the First Lego League Challenge. Interchangeably, we have been understanding the links of Biology to STEAM, specifically to interact with a biology-related technological tool or simulation, and to discuss the ethical considerations when using technology in biological studies. We used Augmented Reality (AR) this week and considered long-standing ethical dilemmas in our classroom activities. Our table construction for the robots that we will design and code in the First Lego League Challenge continues to progress, with only painting to go. We will begin planning for the robotics competition and the innovation project linked to this event in the coming weeks.

Year Seven Sustainable Production

Our Year Seven Mokare Sustainable Production students had a very productive day in the Market Garden. In Week Five, they planted a variety of seeds to germinate in the greenhouse, including seven varieties of tomatoes, climbing beans, French beans, different varieties of lettuce, beetroot and coriander. The peas that were planted into small pots at the start of term have germinated successfully, and the students planted these into the garden beds as well. The lettuces that were planted at the start of term are looking amazing, and the radishes that were sowed directly into the soil. Cuddling a chicken continues to be a popular pastime. We are now harvesting lettuce, broccoli, ruby chard and kale.

Year Nine Sustainable Production

Our Year Nine Sustainable Production students spent three weeks pruning the grape vines and have now finished and moved back onto projects in the Market Garden. Some different varieties of strawberries were sourced and planted, and the first ones that were planted now have fruit on them. Last week the students learned how to repot plants into larger pots. They repotted a batch of plants that were originally cuttings the Year Eight students took last semester. These will be ready to sell at the Kingfisher Fair.

Today the students went on an eating walk around the garden and tasted some different vegetables raw! Peas were the most popular, students also tried broccoli, kale, coriander, lettuce and parsley. We compared the garden bed that the chooks have been on to the one we planted without the chooks. The students could clearly see the difference that this makes to the weeds and vegetable health.

We are still picking and selling the Grammar Grown Daffodils to raise funds for the Cancer Council.

Technologies Showcase

The upcoming Technologies Showcase, on Thursday 13 September, will be an exciting event that celebrates the remarkable design work and products of students studying technologies subjects. Taking place at the end of Term Three, this event will be a fantastic opportunity to witness the impressive displays created by both students and teachers across the subjects.

Prepare to be amazed by the captivating exhibits in Digital Technologies, Computer Science, STEM, STEAM, Woodwork, Sustainable Production, and Hospitality. From ground-breaking projects to ingenious designs, the Technologies Showcase will showcase the talent and creativity of our students in these fields.

Mrs Teresa McAllister I Head of Technologies

Great Southern Griffins