IN THE SPOTLIGHT (1 of 1)

YEAR 12 THAILAND MISSIONS TRIP

Yesterday, (20th Nov) 23 of our graduating Year 12 students and 5 staff (Caleb Lobbe, Bryce McDowell, Georgie Armstrong, Jacinta Leed and Peter Cliffe) departed for Chiang Mai, Thailand for a 12 day short term mission trip. The trip has been planned to coincide with 'Schoolies Week'. 

Our students will be accommodated in hostel type accommodation on a site leased by ACC International Mission just north of Chiang Mai in northern Thailand. They are all looking forward to having the opportunity to serve in local kids club/youth programs, and facilitate a two day English camp in a school in a remote mountainous village. 

There will also be plenty of opportunities for sightseeing, including a visit to an elephant rescue park, zip wiring through the rainforest, and an amazing water park! It will truly be an amazing and memorable experience for our students. We would greatly appreciate your prayerful support whilst we are away.

MUSIC ENSEMBLE SHOWCASE: A NIGHT OF TALENT 

The audience was beautifully entertained at the Music Ensemble Showcase with the well-rehearsed talents of the Year 10 Music elective class, Secondary Choir, Grade 6 Concert Band, Intermediate Band, Senior Concert Band, Rock Band and even a staff item. Congratulations to all students and staff involved, it was a lovely evening that celebrated God’s gift of music.

SUCCESSFUL SHOWCASE OF CULINARY TALENT AT THE OETTA COMPETITION

Last week, we sent two teams to the OETTA (Outer East Trade Training Alliance) culinary competition, which is a yearly event for schools in the eastern suburbs of Melbourne that teach the Certificate II Cookery course. It is a competition designed to test the skills that students have learned in their first year of formal training.

The competition has been running since 2018, thanks to our partners and sponsors:

• OELLEN
• Unox Australia
• Yarra Valley Chocolaterie and Ice Creamery
• Blunt Knife Sharpeners
• Maha Restaurant
• Abruzzo Lab Restaurant

Students work in pairs to plan and create dishes within set times.

They create three servings of their main dish and three servings of their dessert.

Chicken Maryland is used for the main course. This cut of meat requires solid technique to use well and is very versatile. White chocolate is used for the dessert. This is also very versatile and requires the students to know one of the tempering techniques to use it effectively. Students must incorporate lemon myrtle into one of their dishes. Lemon myrtle is one of the most commonly used indigenous ingredients on restaurant menus in Australia.

This year, the Aquinas College team won the competition after BHCS won the previous two years, so we have passed on the trophy and look forward to having it returned next year. It was a great day, with all competitors doing an amazing job serving restaurant-quality dishes.

CONGRATULATIONS TO OUR YEAR 12 STUDENTS

We wish to congratulate our Year 12s who have now finished all of their exams.

Our French students were the last to finish, many of them having exams starting in the middle of October. With such a long exam period for these students, there was a great sense of joy to finally be at the finish line.

We pray many blessings for our students leaving for Thailand Wednesday, and for all the others who are now enjoying a well deserved break.

We are so proud of the work so many of our students have put into this last year, and we look forward to seeing them all again for our 'Results Morning Tea' on Thursday the 12th of December. We will meet at 10.00am in the SLC.

What a great year it has been, and a truly wonderful group of students who are now launching into their next exciting chapter.