GEC College News

Junior School News

Year 7 News

As 2020 comes to an end, we would like to thank all Glen Eira College staff and families for the ongoing support of our Year 7 students. Year 7 students of 2020 have been challenged like no other. They have shown an enormous amount of resilience and have made us two very proud coordinators.  

 

Even spending the majority of the year learning from home, you have still been able to make learning your focus, listen respectfully and behave responsibly online. We are both very happy to share with you that we will be back as your Year 8 coordinators in 2021!  

 

Life gave us lemons this year and boy did we make lemonade!!

 

We wish you all a safe and happy summer break and cannot wait to see you in the new year.  

 

Jess Ballingall and Lou Tsarpalas 

Year 7 Coordinators 

 

Year 8 News

We would like to take this opportunity to thank you all for your support. We will be standing down as Year 8 coordinators after the last two years looking after this cohort. It has been a pleasure to be able to participate in the growth of your children in their academic, social, and emotional education during this time.

 

If you have an opportunity, please welcome the two new Year 9 coordinators Parminder Kaur and Sasha Byrnes.

 

Thank you once again.

 

Sue Rio and Daniel Lake

Year 8 Coordinators

 

Year 9 News

As we come to the end of this academic year, it is with great pride that we can look back at the many achievements of the Year 9s. They have worked so hard during remote learning and since returning back onsite with the changing demands during this new and challenging year. 

 

There were many values that have been on display throughout the year; in particular is the resilience when tackling with their assessments and getting in to a routine, courage in coping with changes during pandemic, love and honesty towards all members of the school community, and appreciation and happiness for each other. 

 

We would also like to thank parents and carers for their support this year. A great deal of what we do in school cannot be achieved without your co-operation and support. A huge thank you to all the teachers and support staff and school leadership team for another successful year for the Year 9s of 2020. 

 

Finally, we would like to wish all children who are leaving us at the end of this academic year all the very best for their journey in Year 10.  Looking forward to working with a lot of you as peer support leaders helping the Year 7s with their transition to high school.

 

Have a wonderful summer holidays and we look forward to seeing you all again on Friday 29th  January! 

 

Jake Sherman and Parminder Kaur

Year 9 Coordinators

 

Year 9 Food Technology 2020

As part of the 9E Food Technology course students were required to undertake a practical test on Red Velvet Cupcakes. You will find below the recipe which you might like to try at home with your son/daughter.

 

Elizabeth Allan

Year 9 Food Technology Teacher

Red Velvet Cupcakes

Red Velvet Cupcakes are rich chocolate cupcakes. They called Red Velvet due their distinctive rich red colour. Originally, cocoa used to be a lighter shade and what gave the Red Velvet Cupcakes their unique colour was a chemical reaction of unprocessed cocoa with the acid in the buttermilk. You can still buy this type of cocoa, however now more often than not it is red food colouring that makes the cupcakes red. If you prefer, you can use lighter cocoa for making the Red Velvet Cupcakes. Red Velvet Cupcakes traditionally come with boiled frosting. However, nowadays Red Velvet Cupcakes recipe usually calls for cream cheese frosting.

 

Red Velvet Cupcakes

Preparation Time: 25 minutes

Cooking Time: 25 minutes

Makes: 12

 

  Ingredients

  • 1 cup of plain flour
  • 1/8 cup of cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 3/4 cup of caster sugar
  • 1/4 cup of buttermilk
  • 100gm unsalted butter, melted
  • 1 egg lightly whisked
  • 1/2 tsp of white vinegar
  • 1/2 tsp red food colouring
  • 1/4 tsp vanilla essence

Frosting

  • 125gm of cream cheese, at room temperature
  • 1/2 cup of pure icing sugar
  • 30gm of butter, at room temperature
  • 1/4 tsp of vanilla essence

Method

  • Preheat oven to 170 degrees. Line twelve muffin pan with paper cases.
  • Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Add the buttermilk, egg, unsalted butter, vinegar and vanilla essence together in a jug and stir with a whisk.  Add the buttermilk whisk to the dry ingredients. Stir until just combined.
  • Stir in the food colouring.
  • Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
  • Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread over the cupcakes.