Technologies News

Digital Technologies  

Students in Digital Technologies are working across a range of projects and activities this term. Our Year Sevens are starting on their journey exploring complex algorithms and flowcharts. This will lead them into activities that explore how we use computer programs to make decisions based on data and conditions around that data.

In Year Eight we start with a new group of students studying Digital Technologies, exploring game design concepts. These students have started on the process to plan, design and deliver a retro-themed RPG video game.

Students studying Year Twelve ATAR Computer Science are progressing through the final unit of the course, examining data normalisation and constructing databases in SQL, considering concepts life data accuracy and integrity.

Our Year Twelve General Computer Science students are completing a software development task where they are researching and designing interactive text-based video games. This task requires creative thinking to deliver engaging games under a series of constraints.  

Mr Kieran Bailey | Head of IT and Innovation

Hospitality

Year Seven

This term, our enthusiastic Mokare students joined our kitchen, keen to reduce food waste through creative cooking. Using fresh produce from our kitchen garden, they have made tasty dishes like chocolate-drizzled fruit skewers, garden pizzas and leftover-inspired taco salads. They have quickly picked up kitchen routines, focused on safety and had a great time!

Year Eight

Students were introduced to the five food groups, focusing on fruits, vegetables and grains and explored seasonal ingredients through taste testing and creative cooking. They used frozen berries to make a beautifully garnished French toast, followed by vegetable fritters and a colourful fried rice dish with egg ribbons and prawn crackers. Along the way, they developed knife skills, learned plating techniques and even took on the challenge of eating with chopsticks!

Year Nine

Students explored seasonal fruit by making raspberry jam, learning about sugar, pectin, and food labelling laws before designing their own labels. They hosted a Devonshire Tea, serving freshly baked scones, homemade jam and tea to a guest teacher with warmth and hospitality. This week, they used carrot tops, warrigal greens and other leafy vegetables from the kitchen garden to make pesto and trial different pizza bases.

Year Ten

This term, students have been working in teams to design, trial and refine recipes for the national Flavour Forecast Student Recipe Challenge, each taking on specific roles within their group. They have embraced ingredients from our kitchen garden and explored unique elements like Aji Amarillo (a Peruvian yellow chilli), celeriac and whitebait; some ideas flopped, while others impressed. As the term continues, students will finalise their recipes, complete costings and reflect on their creative journey - stay tuned for the final results!

Certificate II Hospitality

Year Eleven

This close-knit group of students has collaborated exceptionally well to form a dynamic and effective team; an essential quality in the Hospitality industry. It has been incredibly rewarding to witness their mutual support, encouragement and enjoyment throughout the learning process.

Recently, the students prepared a flavourful spring roll filling, carefully rolled and stored the spring rolls and then visited the Boarding kitchen to use the industrial deep fryer. During this session, Chef Nick addressed the class, emphasising that the deep fryer is one of the most hazardous pieces of equipment in a commercial kitchen. He outlined the critical safety precautions required when operating it. Each student then had the opportunity to deep fry their own spring rolls and serve them with a homemade dipping sauce.

In addition to spring rolls as an appetiser, the students have explored a variety of tapas recipes and created an impressive antipasto grazing board. They are currently completing practical assessments focused on preparing a range of appetizing starters, all while looking highly professional in their chef uniforms.

Year Twelve

Last year, our Year Twelve students successfully completed their practical assessment focused on appetisers. More recently, they undertook their next practical task: preparing and serving salads. Each student created a delicious salad and presented it buffet-style, allowing staff to enjoy a fresh and vibrant lunch selection. The variety and use of ingredients from our kitchen garden were particularly impressive.

With just six weeks remaining in the term, students are now finalising their theory assessments and honing their skills in preparing and serving a range of industry-standard non-alcoholic beverages.

Mrs Teresa McAllister | Head of Technologies/Teacher 

Sustainable Production 

It has been an exciting start to the term with our Year Eight and Year Ten students visiting Bunnings with their lists to purchase materials for their projects. We have purchased a speaker so we can listen to music while we work in the garden. I had one of those lovely moments in teaching this week when I realised that my Year Ten students had arrived in the garden and without me saying anything the FOGO bins were being emptied, chooks were being fed and students were planting and weeding their areas. There was also sunshine and some singing along to the music and I was reminded that the simple things feed our souls.

Meanwhile, our enthusiastic Year Seven Camfield students have braved the muddy soil to plant an impressive range of vegetables in their garden. They have also adopted a vegetable garden from last term's Wilson students to care for. They really enjoyed pulling pallets apart to make paths for their garden and even learned something about levers!

Ms Diane Thomas | Teacher

Wood Technologies

It has been another fantastic start to the term for the Woodworking team. We have been especially pleased to welcome Miss van der List, who has joined us and will be leading the Yeas Seven and Eight classes.

The Year Nine groups have been working on their tee half-lap shelf construction, a brilliant skill-building project focused on mastering the tee half-lap joint, which is then used to create a shelf as the final product. The students have done an excellent job, with several producing high-quality pieces.

Meanwhile, the Year Nine Materials class has also been doing outstanding work on their first project: a sushi board. As this is a materials-based class, students were encouraged to incorporate elements beyond timber. Many chose to include resin in their designs, adding striking contrast in both material and colour.

The Year Ten group is currently completing their step ladders, with some students already beginning the design phase for their coffee tables and a few have even started construction. The step ladder project involves numerous components and techniques, including butt and rebate joints, routering, hand planing, sanding and finishing. It is a challenging task, but it typically results in a very attractive final product, which has certainly been the case for most students this term.

The Year Twelve group is making excellent progress on their final projects. As always, time flies, so it is crucial that they remain focused and make the most of their class time. This term’s challenge is to design and construct a product that can be assembled with minimal tools and is easily transportable, flat-pack inspired. It is a fantastic brief that showcases their creativity and often leads to truly original outcomes.

Mr Brodie Sarre | Design and Technology – Woodwork Teacher