Sydenham News

Major Bursary at Science Talent Search!

Spencer of 9K2 proudly received a Major Bursary Award for his Creative Writing in Science piece entitled, “The Second Earth – Our Future; On the Eternity of Species: by the means of forced evo”.

His piece was engaging and covered many aspects of science, particularly the ideas around forced evolution.

“The ending gave me a tingle down my spine!” was one of the comments made by the judges. The bursary was sponsored by Victoria University and an exhibition and prize giving ceremony took place at La Trobe University.

We are all very proud of Spencer, one of our bright and upcoming students here at Copperfield.

 

Ms Faryal Niazi

Science KLA Leader

E & H Team News

Term 4 has started with some warmer weather and sunshine! Students and families are reminded to ensure they have all summer uniform items and that full school uniform is worn at all times. If you have any uniform items that do not fit, please feel free to donate these items to the front office. If any families are struggling to purchase new items, please speak with our Campus Principals.

Year 7 News

Year 7 students were lucky to be audience members for “Cyberia” an entertaining investigation and performance into the pitfalls of technology including cyber bullying at school, stress and lack of privacy. All students were engaged and asked some great questions about online safety.

All year 7 classes are visiting the State Library of Victoria during the week of November 13. The excursion includes a tour of the library and the special collections and includes a session on research skills. In addition, Year 7s will also be involved in the “Local Area Walk” excursion as part of SOSE. Students will be preparing for their "CAT" and will observe and record differences in land use type and the provision of services in the local area as part of their study on liveability. A reminder that permission notes can be printed via Compass.

Year 8 News

The Year 8 students have their next sessions for “High Resolves” this term where they will continue to tackle issues about identity, social justice and digital citizenship. This term is also busy for the Year 8 students as they finalise Art and Technology electives for Year 9.

 

 

 

 

 

 

 

Ms Karen Martin and Ms Lina Nicolas

H and E Team Leaders

Chess State Finals

Joshua 9K2 and Ed Win XK2 represented Copperfield College in the Chess State Finals held at Brighton Grammar School on 16 October. They faced the best players during the event and fought brilliantly. Joshua won 3 points out of the 8 games played and Ed Win won 5 points out of the 8 games played. Congratulations to both players for playing some of the best games of their chess careers. 

 

 

 

 

 

 

 

Mr Terry Tan

Science Teacher

Premier's Reading Challenge

This is the 13th year the Challenge has been held at  Copperfield College Sydenham. 

This year fifty-three Students registered with twenty-nine students successfully met the challenge of reading fifteen books within the time period. Well done!

Our Four Challenge Champions

It is always a difficult to select our four "Champions" from all the students who completed the challenge, however the four Challenge Champions for 2017 are: Erin 7H3, James 8H3, Brody 9B3, and Antony XB2

 

 

 

 

 

 

 

Mr Paul Hiddle

Sydenham Campus Librarian

Victorian Young Physicist Tournament

Victorian Young Physicist Tournament 

Spencer (9K2), Joshua (9K2) and Mayuhk (9K2) took part in the Victorian Young Physicist Tournament held at the Clayton Campus of Monash University on 24 October. They were up against teams from other schools and have put up admirable effort, confidence and dedication as they prepared three challenging problems in Physics, presented their work and deliberated their findings with students and teachers from the other schools. All students were awarded with a book voucher at the end of the tournament. Congratulations to these students for their amazing effort and persistence in working towards the completion of their projects and for their dedication to getting their presentations and investigations completed. 

 

 

 

 

 

 

 

Mr Terry Tan

Science Teacher

Macaron Magic!

The Year 10 World of Food students ‘travelled’ to France in week 2 to complete their last assessment - making the notoriously difficult “Macaron”. All students prepared by watching a YouTube video which outlined tips and tricks to creating successful Macarons. Then the challenge was on! With time quickly ticking away, our students worked well under pressure and stayed focused on the task. These delicate biscuits were very challenging to make but our students were able to achieve success and create some very professional Macarons.

 

 

 

 

 

 

 

Ms Lina Nicholas

Food Technology Teacher

 

Would you like to try your own?

Follow these recipes below!

 

Basic French Macarons Recipe

Ingredients

70g Egg whites

35g Caster sugar

¾ cup icing sugar

½ cup + 1 tbs almond meal

Pinch of salt

Pinch of cream of tartar

Food colouring – gel, not liquid

Method

Preheat oven to 150OC and line 2 baking trays. Place a macaron guide under your baking paper to help you pipe (this can be printed from the internet).

Place egg whites and caster sugar in a bowl and mix with electric mixer until foamy, then add the salt and cream of tartar. Continue to beat this mixture until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes.

Add gel food colouring and continue to mix for a further 20 seconds.

In another bowl, combine the almond meal and icing sugar mixing with a fork. Next, sift this mixture twice, discarding any almond lumps that are too big to pass through the sieve.

Fold the almond/icing into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  The mixture should be smooth run like hot lava but not runny.  Do not over mix or your macarons will be flat.

Pipe onto trays lined with baking paper, using the guide to help you. Tap trays on the bench firmly (this prevents cracking) and allow to rest for 15 minutes or until they are ‘dry’ to touch.

Bake in the oven for approx. 15 minutes.

To check if they are done: if one comes off the tray fairly cleanly it is ready. If not bake for a little longer. Allow to completely cool on a wire rack before filling with buttercream.

Raspberry Buttercream Recipe

Ingredients

¼ cup salted butter (60g), soften, cut into cubes

¾ cup icing sugar (75 g)

¼ cup frozen raspberries

Method

Whip the butter until pale with an electric mixer. Once white, slowly beat in sifted powdered sugar.

Defrost the berries and work through a sieve with a silicon spatula to extract all of the juice in to the bowl containing your buttercream.

Whip until raspberry juice is completely combined.

Transfer buttercream to a pastry bag and gently pipe onto macaroon shells.