Technologies News
Hospitality
Year Seven
Baudin students have been mastering kitchen routines by preparing recipes that involve using mathematics to calculate ingredient quantities, collaborating with peers, and utilising commonly wasted ingredients. Their delicious creations include hummingbird muffins, cheesy frittata, fruit crumble, fritters, nasi goreng, and mini quiches. It's been a joy to watch them create such tasty dishes!
Year Eight
Students recently completed recipes like lemon and yoghurt cake and spaghetti Bolognese, focusing on the five food groups. Now, they are designing their own healthy breakfasts, learning about egg nutrition and easy preparation methods. They compared homemade Bircher muesli with raw and toasted muesli, then participated in a collaborative cook to prepare a portable breakfast.
Year Nine
Students used fresh basil and tomatoes from our kitchen garden to make pesto and passata, and learnt about yeast as a leavening agent in pizza dough. They created and nutritionally analysed various pizza bases, then compared homemade Margherita pizzas with store-bought and takeaway versions. Finally, each student designed a unique high-fibre pizza recipe, complete with personalised food labels, making our kitchen smell like an Italian pizza shop.
Year Ten
After a week away at camp, students used their homemade preserves to create a delicious grazing platter with freshly baked damper featuring bush tucker ingredients, served with devilled eggs, ham, and cheese. Staff and Mrs Keatch's Year Five class were invited to enjoy the feast and were impressed by the students' creativity. Recently, students began researching and developing a saleable product using dehydrated vegetables grown in our kitchen garden.
Certificate II Hospitality
Year Eleven
Students have been showcasing their precision knife skills and creative plating as they complete their sandwich assessment recipes. Arriving in their chef uniforms, they work efficiently as a team to produce delicious sandwiches like pressed wraps, spicy braised brisket focaccia, croque monsieur with poached eggs and winter salad, BLTs, and Reuben-style sandwiches with homemade pickles. Their skill development and creativity have been truly impressive!
Year Twelve
This term, students have been refining their espresso-making techniques, learning through practice and patience. Staff enjoyed personalised espresso deliveries, with students working in teams to fulfill orders efficiently. Their hard work culminated in a successful 'Pop Up Coffee Shop' at the Harvey Beef Gate2Plate Field Day, where they served hundreds of stakeholders, showcasing their teamwork and skills in a real-life setting. Well done to all!
Mrs Teresa McAllister | Head of Technologies/Teacher
Sustainable Production
The Year Seven Mokare students harvested some wonderful lettuce and carrots this week.
The Year Nine students have planted many varieties of carrots, potatoes, beetroot, and spinach. They are also applying their Science knowledge to experimenting with ways to grow chilies through the winter.
The Year Ten students had their first session with Daniel from Ripple Farm this week. He opened our hive so we could see and learn about its structure. We all learned a lot about bees, and the students had some great questions. They also enjoyed the novelty of wearing the bee suits, and a couple of lucky students got a honey prize to take home.
Ms Diane Thomas | Teacher
Woodwork
The workshop has been buzzing with creativity and productivity recently. Year Twelve students are making excellent progress on their bedside table projects, excitingly bringing their designs to life. Meanwhile, the VaCS group has been busy crafting innovative 3D frames, with plans to vote on the most creative design soon. Here's a sneak peek at the impressive work unfolding!
Mr Brodie Sarre | Materials Design and Technology Teacher