Hospitality and Food Technology   

Food Technology, Ms. Jeffree’s junior Food Technology classes have concluded, and the next year level classes have commenced as part of our Step-up program. This years’ programs have been updated and carefully curated to incorporate the changes in the curriculum, whilst still providing a colourful, engaging and robust program for our students, who will embark on a global journey from the classroom, exploring flavours and foods from around the world and our Community Gardens. The winter crop has been utilised, and we are ready to plan and plant for next years’ classes, hopefully there will be a few weeks without too much rain…

Ms. Jeffree’s Teen Chef team took part in the annual inter school cookery competition, showcasing their culinary skills and securing a firm second place. We are very proud of our students’ efforts and would like to extend our thanks to Ms. Jeffree, whose weekly afternoon training sessions provided opportunity for our student team to practice the skill, knowledge, and confidence to compete. Students competed against other students enrolled in SIS schools, and the competition was judged by representatives of the Australian Culinary Federation, with years of knowledge and experience. This yearly competition is open to all students at the college from year 7-11, and we hope Ms. Jeffries will conduct trials again in 2023 to find the most suitable culinary talents to represent St. John’s in the competition. A warm thank you to all students (and parents) who gave up their time to cook their hearts out: well done to all!

Mr. van der Laan’s (Chef KC) Unit 1&2 Senior Food Studies students will focus on how modern Australian food culture has been shaped and influenced first by the English colonial settlers and then further by global immigration. Students will also learn about traditional indigenous Australian food flavours and food history. We will be looking at and tasting from a range of food cultures from around the globe, and look at traditional cooking techniques, flavours, and influences.                   

Unit 3&4 Senior Food Studies students will be learning about Food security, healthy eating, and sustainability. Part of this program encourages students to ‘think outside the box’, and add their own personal flair, or perhaps try their family favourite recipe for the dish in question. Menu and item changes allowing for dietary requirements and cultural awareness is a big part of this subject/course.

Year 9 Café Program 

All year 9 students were able to take part in the Café program without disruptions this year. Ms. Hall has been training our students a range of new skills in the Canteen program, incorporating food safety, safe work practices, cleaning, record keeping, effective communication, daily ordering, and processing financial transactions. We place great value on our PBL programs and believe these ‘everyday skills’ are transferable in a myriad of career pathways. Ms. Haider and Sheratein have been providing opportunity for students to learn and practice their coffee knowledge and skills beyond Blend 43: Melbourne coffee culture; worldwide coffee bean farming and trading; coffee roasting, and some hands-on texturizing milk and coffee/hot chocolate making are all part of the program, much to the delight of some lucky taste-testers (staff). Some students were lucky enough to practice some mock-tails, here are some student comments:

‘This was so much fun! Never knew that making coffee and drinks could put a smile on my face’

‘Aha! New skilled unlocked!’ 

VET Hospitality 

With the building works around The Graduate’s Restaurant completed, and the Junior STEM centre providing progressive learning spaces for students, our loyal guests have enjoyed wonderful meals, service, and atmosphere provided by our VET students, without lock-down interruptions. Graduates’ Restaurant continues to offer a unique opportunity for students to experience a variety of TAFE Hospitality courses in their own learning environment. The restaurant is still in its usual spot, with easier access and well-lit carpark facilities.. The Graduates’ Restaurant has also been host to the Australian Culinary Federation’s ‘Victorian Secondary Schools Culinary Challenge’, where one of the local secondary school’s team took out the honours of being the best team in 2022. 

The Restaurant training environment is divided into 3 quite separate areas: Commercial Cookery, Patisserie and Front of House. 

The students all work together to organise and operate a 40-seat fine dining experience for external customers on a Wednesday evening through terms 1,2, and 3 in the school year. 

The course is open to Year 10 - 12 students enrolled in secondary studies at St John’s and any other secondary school students in the wider community, who are interested in Hospitality or Hospitality related skills. Upon successful completion of the training, students attain a Certificate II in their chosen field. This study can be undertaken as a VCE scored assessment, a VCE unscored assessment or part of a VCE VM program.

Our VET programs are facilitated by teachers and trainers with Hospitality background for the past 23 years. Recently, we have had a change in our Team, and we would like to welcome Ms. Hall, who has been training and assessing the VET Kitchen Operations classes for the remainder of the year. Ms. Hall has an extensive background in hospitality (fully qualified chef) and has been the Canteen manager for 15 years at St. John’s College.

VET class numbers are small, and the trainers’ knowledge and skills are extensive, our facilities are current and represent industry standard, resulting in students graduating from the course with a high standard of industry appropriate skills, knowledge, and experience. Also due to the trainers’ dual qualifications, they are well suited to supporting school age students’ successful completion. Our trainers are currently undertaking further training to incorporate recent changes in training packages and industry trends. 

Graduating students have opportunity to further their studies or take up apprenticeships. Many of our graduates have gone on to work in some very high end, well known restaurants around Melbourne: The Press Club, Cumulus Inc, RACV Club, The Langham, to mention a few. Other students have utilised their skills in Real Estate, Travel and Tourism, Stewarding (luxury yacht) Event Management, Retail, and the Airline industry.