ACADEMY  NEWS

Across Campus

Justice, Clubs, Excursions

HUMANITIES

Sharing some pictures of 7S on their Humanities walkability excursion around Fitzroy

 

Alan Tomassini Learning Area Leader Humanities

MRC

Last Monday the RAGE Book Club members headed off to the State Library of Victoria for our final event for the year. Firstly, we visited the Queens Hall, followed by the Latrobe Reading Room and took the lift up to level 6 to get the birds eye view of the reading room and dome.  A walk through the galleries, a quick peek at Ned Kelly’s armour and stroll to Readings Bookshop via the Edmond Barry Reading Room. The students were keen to browse and buy and the afternoon was finished off with a hot chocolate at the Mr Tulk Café.

 

Knitting club has continued to meet on Friday lunchtimes and have been very productive with the knitting of their little people. Thanks to Ms Neill for her work with the students.

This term the Year 7 Wide Reading classes completed their showbag task about a book they had read and all students were encouraged to speak about their book and showbag to their class.

 

May I take this opportunity to wish all our students and their families a restful break filled with lots of books and relaxation.

 

Ms Anne Chowne & Ms Cathy Bennett MRC Co-Learning Leaders 

Ms Susan Neill & Ms Fabiola Salvo Library Team Members

HOME ECONOMICS

 

The Yr 8 Home Economics classes got into the festive spirit for our final classes and made Scotch Shortbread for Christmas.  The results were amazing.  Hopefully, many of our students will make some Shortbread for their families and friends in the lead-up to Christmas.  The recipe is delicious and very simple.  A copy of the recipe is below for anyone wishing to make their own biscuits.  They make a terrific Christmas gift.

 

SCOTCH SHORTBREAD

Ingredients:

1 c plain flour

¼ c rice flour

¼ caster sugar

125gm butter

 

Method:

  1. Preheat oven to 180°C.
  2. Add dry ingredients to a large bowl.
  3. Rub butter into dry ingredients until a dough is formed.
  4. Roll pastry out to 3 – 4 mm and cut out using Christmas cookie cutters.
  5. Bake at 180°C for approx. 15 – 120 minutes or until shortbread is golden brown.
  6. Cool on a cooling rack.
  7. Shortbread can be decorated with icing or dusted with icing sugar.

 

Mara Atkins

Food technology Learning Leader