The Boarding Buzz

From the Head of Boarding

Welcome back from the long weekend and into one of my coldest days so far here in Albany. I have heard of the age-old saying with farmers that ‘rain equals grain’ and talking to some parents over the last few weeks it’s been pleasing to hear about the amount of rain measured in mls they are receiving. Most have seeded, some are still going, whichever phase you are in it’s been interesting to hear how you go about it and the relief the rain brings to your family business.  

 

This week has seen a return of COVID back into our boarding space.  We are monitoring staff and students and testing where required. If you could please ensure you are vigilant from your end when returning your child and don’t return your child if they have the following symptoms listed below, that will assist us in supporting every child in boarding. 

  • Fever (37.5C or above) or history of fever (for example chills, sweats) 
  • Cough 
  • Sore Throat 
  • Fatigue 
  • Shortness of Breath 
  • Loss of smell or taste 
  • Aches and pains 
  • Headache 
  • Runny or stuffy nose 

Staff have been asked to ensure the following is being practiced around the boarding houses: 

  • Hand sanitising 
  • Conducting cleaning of door handles and taps 
  • Closing the toilet lids when flushing 
  • Wiping surfaces with paper wipes and sanitiser then throwing them in the bin 

As in the past, we have planned for, and have anticipated this event occurring in our boarding facilities. We are living with the virus and will continue to be vigilant to ensure we are keeping your child safe in boarding; I ask that you continue to work with us and communicate any concerns you may have to our Heads of Boarding Houses or nurses. 

Meals in Boarding

Since the start of National Boarding Week back in May we have deliberately shifted the way in which our boarders eat meals during the week and on weekends. I have had discussions with Principal Mr Mark Sawle, Deputy Principal Mrs Emma Franklin and Catering Mananger Chef Nick Harvey to discuss this approach. I have met with our Heads of Boarding Houses, and we have discussed and developed a system moving forward that will see our boarding community return to eating and sharing a meal together in one location. The ‘Why’ around this decision is based on the following reasons: 

  • COVID-19 stopped community meals in the boarding houses, this has now opened up. 
  • The Dining Hall was not fit for purpose in terms of size. The recent extension has changed this. 
  • Catering issues around safe food practices when moving food out of the Dining Hall.
  • Costs of stocking extra food in each house is having an impact on our operational costs in boarding. 
  • A sense of community with our junior boarders eating with senior students.  
  • Having a touch point for all boarders during the week. This is one of those opportunities to do this.  

What it will look like moving forward: 

 

Monday to Friday 

  • Breakfast – 07.00am to 8.15am, Cold and cooked breakfast in the Dining Hall. (No meals to be taken from Dining Hall back to Houses) 
  • Dinner – 5.45pm to 6.15pm, Juniors eat in Dining Hall 
  • Dinner – 6.00pm to 6.30pm, Seniors eat in the Dining Hall 

Saturday 

  • Breakfast – All breakfast meals in each House (generally a cooked breakfast by Boarding Supervisors) 
  • Lunch – 12.30pm to 1.15pm, buffet style meal in the Dining Hall
  • Dinner – 5.45pm to 6.15pm, in the Dining Hall 

Sunday 

  • Breakfast – All breakfast meals in each House (generally a cooked breakfast by Boarding Supervisors) 
  • Lunch – 12.30pm to 1.15pm, buffet style meal in the Dining Hall
  • Dinner – 6.00pm, in the Dining Hall or open area

Please note this is our new routine for boarding meals, however, I understand there is a large attraction around senior students wanting a meal in their own Houses occasionally. I would see this as a special event and something that can be created in conversation with the Heads of Boarding House in consultation with the Head of Boarding. A great example of this would be a 'learn to cook a meal' event which can be done using the house kitchen facilities. This would be something that our catering team would support, and add value to your child's boarding experience and learning. 

 

Our aim is to increase community spirit in Boarding by having the whole boarding house eat together and develop lifelong relationships through a vertical pastoral system in boarding.  As a boarding community I am asking for your support around this shift and the positive benefits that it brings to your child’s boarding journey at Great Southern Grammar. 

 

As with everything we do in boarding, if you have any points you would like to discuss, please feel free to contact me directly. 

 

Have a great week, stay warm and be safe. 

 

Mr Ashley Keatch | Head of Boarding