Middle School
Victorian Young Leaders to China -
A Journey of Discovery
As part of the Victorian Young Leaders to China program, Jen Shean F (9D) is currently travelling throughout Beijing and Shanghai for a month of discovery and learning.
The award-winning program gives students across Victoria the unique opportunity to attend school in China, while fostering a sense of global community.
The itinerary covers a huge range of cultural attractions including the Great Wall, Summer Palace, Temple of Heaven, Forbidden City, Tiananmen Square and Confucius Temple.
Whilst immersing herself in student-life, Jean will benefit from invaluable language and cultural learning, personal growth and leadership. She is being accompanied by DSC teacher, Peter Simon.
Jen will continue her journey through China until early December and we will share stories of her adventures upon her return. Have fun Jen!
Science Headstart - STEM
Late this term, students in Years 7 and 8 will complete a STEM project as a grand finale for their year in Science and Maths. To prepare for this event, we advise students to begin collecting materials that will be useful for the task. To ensure this is done in a sustainable way we encourage students to use recycled materials where possible.
Materials could include cardboard tubes (from wrapping paper, cling wrap etc.), cardboard boxes, icy pole sticks, drink bottles or aluminium foil etc.
The theme of the STEM project will be revealed later in the term.
Angela Reid
Science Coordinator
STEAM Gastronomy Delights!
In recent weeks, 7 F-J have been buckling down in structuring, making, working out proportions and reviewing a report for our STEAM venture. STEAM consolidated science, food tech and maths.
We started our STEAM venture by thinking of a dish that used molecular gastronomy. We went on an outing and watched ice-cream be made with liquid nitrogen. When the liquid nitrogen interacted, it resulted in a solid ice-cream.
The molecular gastronomy techniques are emulsification, thickening, specification, jellification and effervescence. We needed to use these when making our dishes, for example, steak and chips with tomato sauce, which was actually chocolate cake, crostoli and raspberry coulis.
Another model is a strawberry thick shake with whipped cream which was mashed potatoes coloured pink, tomato sauce and sour cream whipped. Other dishes included eggs and bacon on toast, beetroot, ravioli, macaroons and a chocolate milkshake. At least one of these molecular gastronomy techniques was utilised in the creation of each dish.
Finally, the molecular gastronomy dish was presented to our MasterChef panel with an explanation of the components and techniques used to create the dishes.
Ocean B , Ruby B and Bailee C from 7G
SEAL Students Hold Remembrance Day Service At Doncaster RSL
A group of our Year 9 SEAL students had the special opportunity to mark Remembrance Day by leading a service at the Doncaster RSL.
Jack G (9E) shares his reflection.
On the 11th day of November, 2019, the class of 9E held a ceremony for Remembrance Day at the RSL building on Doncaster Road.
Many members of the public attended to pay their respects for the soldiers who died in battle. Our very own Elina J (9E) sung the national anthem joined by attendees and returned service men.
Jordan M (9E) recited the poem In Flanders Field by Lt John McCrae. The poem was written to help listeners understand the experiences of service people and their families.
At 11am a minute’s silence followed the Last Post. Many of us laid poppies to commemorate those who have given their lives in service of this country.
It is a valuable opportunity to participate in the service and a privilege to be involved in the event.