Technology

Materials / Woodwork

We would like to welcome Craig Spence to the Technology team. Craig is our new woodwork teacher. He will be teaching Year’s 9, 10 and 11.

Our year 7 woodwork students have made a small box. This has seen them learn new skills such as sawing, hammering, nailing and learning about wood joints. They have also been working on their Design a Keyring assessment task. Students have been learnt about different types of plastic and have had to design and make their own keyring using acrylic. We have had some really great design ideas that have been produced by our year 7 students. Some are also working on a wooden pencil box and have been able to use the wood burning to make some intricate patterns on their pencil boxes.

Food Studies

The year 10 students are currently completing their Celebrate cake assessment tasks. They have had to investigate and research different cake design ideas and then produce their ideas in class. They have produced some awesome cakes as in the pictures in the newsletter.

The Hospitality students had a chance to visit William Angliss Hospitality College in the Melbourne CBD. It was a chance for student to see what course they had to offer and to also eat in the student run Bistro. William Angliss Hospitality college courses in Tourism, chef, baking, pastry cooking, Air hostess, hotel and many more. Certainly a place for students to train at in higher education if that is the industry they wish to pursue a course in. our current students were able to see the different students learning in their different areas.

Containers

Students need to bring their own food containers to cooking class if they wish to take their food home.

Recipe of the Month

Ingredients

• 100 g dried apple
• 200 g self-raising flour (1c + 1/3c)
• 100 g unsalted butter , (cold)
• 100 g caster sugar (1/3c + 1 Tb)
• 1 large free-range egg

Method

1. Preheat the oven to 200ºC/gas 6.
2. Line two trays with greaseproof paper and rub with olive oil.
3. Blitz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt.
4. Blitz to fine crumbs for 1 minute.
5. Remove 3 tablespoons of the mix and set aside.
6. Pulse in the egg until combined, stopping to scrape down the sides, if needed.
7. Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go.
8. Sprinkle over the reserved mix, lightly pressing it into the cookies.
9. Bake for 8 to 10 minutes, or until lightly golden. Leave to cool slightly, then transfer to a wire cooling rack.