Whilst all the assessment tasks have been completed, except for the 2025 HSC Food Technology cohort, we are continuing to finalise all our practical experiences.

The Year 12 Hospitality Cookery students completed all their modules and have all gained the Certificate II (Cookery) qualification. Many of the students decided to complete the RSA qualification that was on offer in Term 3. This truly shows the commitment of the department to increase the opportunities to make the boys as employable as possible.

The Year 12 Food Technology classes had the opportunity to visit East Coast Beverages and Grace Springs Farm as part of their HSC studies. This excursion allowed the boys to experience firsthand the concepts that they have studied this year, including the Operations of the Australian Food Industry, Food Manufacturing and Food Product Development. We were fortunate to observe the processing and packaging of various juices, as well as having a scoop into new varieties which are in their final stages of development. It was also a fantastic opportunity to view the paddock to plate and snout to tail eating concepts locally. Virginia, the owner/operator of Grace Springs Farm is passionate about her craft and committed to the ethical treatment of her livestock. Virginia also oversees the operations for everything from the farm to customer. This ensures her products are of the highest quality for her clients.

Year 11 Food Technology have begun their HSC studies in the Contemporary Nutrition Issues Unit. They are actively researching a group within our community that have particular nutrition concerns which can be attributed to over and under nutrition issues. They prepared a Pan-fried Salmon with Asparagus and Miso recipe as part of the task, and then modified it to suit their chosen group. Some outstanding presentation skills were observed.

Year 11 Hospitality have now completed both of their mandatory workplacements. The employers were impressed with their skills in the kitchen and ability to work in a team within a commercial establishment. Some students were again offered part-time jobs and even apprenticeships due to their confidence and competence in the kitchen. The boys are beginning to familiarise themselves with the French culinary terms and the precision cuts which are an integral part of the Hospitality – Cookery Course. They are presently enjoying creating their own Gingerbread Houses.

Year 10 are continuing to develop their time management and presentation skills. They successfully planned, prepared and presented their Chicken Cordon Bleu for their final practical assessment task. In Weeks 7 and 9 many students will be participating in the Asian Masterclasses, as part of their transition program. Each participant will also receive a little memento of their involvement in the workshop.

I was impressed with the enthusiasm and motivation that the Year 9 students have demonstrated during the year. Their time management skills, as well as their presentation skills have improved throughout the year, and we look forward to seeing these skills continue into Year 10.

All of the students are enjoying the lead up to the holidays and Christmas with various recipes being prepared. These include Chocolate Christmas Balls, White Chocolate Rocky Road, Santa Cookie Jars and Shortbread Stars. The recipe for the Shortbread Stars is attached for any families that might want to add it to their festive cookery repertoire.

Santa Cookie Recipe