The boys have continued to embrace the practical side of Food Technology and Hospitality, preparing and presenting some amazing dishes. The Year 9 and 10 students are gaining confidence in their skills and are beginning to add their own flair to their food presentations.

The Year 12 Hospitality students have been working hard to complete their mandatory competencies for their Cert II in Cookery. They continue to excel in the preparation and presentation of a wide variety of dishes using different methods of cookery. They completed the practical assessment of their “Prepare and Serve Espresso” unit at the Central Coast Community College, Ourimbah. The boys demonstrated skills in coffee grinding, tamping, and preparing various coffees such as macchiatos, cappuccinos, and lattes.

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 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. It was also a fantastic opportunity to view the paddock-to-plate and snout-to-tail eating concepts locally, as well as seeing a farmer, Virginia, who is committed to the ethical treatment of her livestock.

Year 11 Food Technology participated in a workshop with Sharyn from Cake & Plate. The boys decorated cupcakes with a “Sporting” theme and learned how to use buttercream and mould and work with fondant. Sharyn demonstrated how to produce the five compulsory styles, and the boys were then able to create their own using the techniques they had learned. A fun and imaginative day was had by all! The students have been studying the “Food Quality” unit, photographing their dishes, and then evaluating their presentation techniques afterwards. Their recent assessment task saw them prepare a big breakfast and then examine the functional properties of the dishes they prepared.

Year 11 Hospitality had their first of two work placements. 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 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 that are an integral part of the Hospitality – Cookery course.

Year 10 students are continuing to develop their time management and presentation skills. These will be utilized next term when they complete the Food for Special Occasions unit and have to design and prepare a celebration cake using various food presentation techniques.

I was impressed with the enthusiasm and motivation that the Year 9 students demonstrated in their recent Crazy Shakes task. Some wonderful designs were created, and the boys had fun bringing their ideas to life.

We were also fortunate enough to host a High Tea for staff during Well-being Week. The staff made the famous Food Technology scones, as well as enjoying some homemade sausage rolls and rocky road.

As this goes to publication, three senior Hospitality students are busy practicing for the Broken Bay Battle of the Chefs competition, which will take place on Thursday, 27 June at St Peter’s College. The boys have been busy practicing their dessert – a chocolate tart with a salted caramel sauce. The main course will be a mystery box, and the boys will need to research their ingredients and prepare this for judging. We wish them all the best for this competition.