The Faculty staff have been impressed with the boy’s ability to work in a group situation, as well as their enthusiasm for preparing and presenting their foods. At the end of each unit, the boys can take home their recipe booklets and showcase the skills they have learnt. Parents are encouraged to allow their sons to prepare these recipes at home, so that their skills can further develop. It is vital that skills from school are transferred to the home situation.
Year 9 Food Technology have all started well in the course. They have currently looked at hygiene and WHS requirements needed in the kitchen. Term 1 focussed on Food Selection and Health. Term 2 will focus on Food Trends, where the practical component of the assessment task involves the boys creating their own crazy shake. The staff cannot wait to see what magical creations are being prepared!
Year 10 Food Technology started the year focussing on the Food Product Development unit. Their brief for the term was to create a line extension of a basic biscuit. The creativity and enthusiasm displayed was exceptional. They have just embarked on a Food in Australia Unit and their first practical lesson will be preparing Kangaroo and Crocodile Kebabs with an Asian inspired twist. I often say to the students that in Food Technology, we not only educate the mind but also the tastebuds. Some of the ingredients that will be used in our practical lessons are ones that they may not be familiar with, or use in their day to day lives, such as wattleseed, lemon and cinnamon myrtle.
Year 11 Food Technology completed a unit of study relating to Nutrition. The boys were very interested to understand the importance of good nutrition for correct body performance and functioning. They conducted research into a stage of the lifecycle which allowed them to understand the significance of specific nutrients along the lifecycle path. This term they will be looking at Food Quality. This unit will focus on safe production of food, as well as the presentation of food for consumer eye appeal. As this edition of Touchstones goes to air, the boys will be participating in a workshop with Sharyn from Cake & Plate. This will be both fun, educational and interactive for all staff and students. They will prepare and plate each recipe this term as though they were creating and styling it for a photo shoot for a food magazine.
Year 12 Food Technology continue to work through the various units of the HSC Course. Last term they undertook study into the Australian Food Industry. They gained insight into the operations of many companies within the AFI. They recently completed their Mid-course examinations with excellent results, and I look forward to seeing their successes in the HSC. This term they are focussing on the Food Manufacture unit which takes them on a journey from raw materials to the final product that we, as consumers, use in our daily lives. We have yet again been fortunate to have the opportunity to visit some of the food manufacturing companies on the Central Coast. In June we will tour the facilities of East Coast Beverages and visit the operations at Grace Springs Farm. It is wonderful to have such hands-on experiences outside the classroom.
Year 11 Hospitality – A great start to the course and a busy one. All students have been successful in completed the VET induction. This is a mandatory requirement that VET students must complete. The Term 1 focus was on Hygiene and Safe Food Handling. The students have been successful in achieving a Basic Food Handling Certificate. Term 2 will focus on WHS and Food Preparation Equipment. Year 11 will have work placement in June. This is an opportunity to work in a hospitality establishment, utilise commercial equipment and put their theory from the classroom into practice. All students will be required to show their employer that they have received their Basic Food Handling Certificate. Year 11 have also made an excellent start on practical lessons.
Year 12 Hospitality have completed their Prepare and Serve Espresso Coffee qualification through Zeal futures at Ourimbah. Each student was trained on the different parts of the espresso machine and grinder. They developed skills in espresso extraction and texturing of milks to the correct temperature. At the end of the session, they developed skills in cleaning and sanitising the espresso machine to industry standards. The boys completed a series of 10 different hot beverages such as Piccolos, Lattes and Cappuccinos. Their enthusiasm and behaviour during their training is to be commended. They too, recently completed their Mid-course examinations with pleasing success. They continue to utilise the commercial kitchen at St Joseph’s and have mastered some challenging practicals such as Mango Chicken Curry, Mixed Grill and Rack of Lamb to name a few.
During Term 3, the Hospitality and Food Technology students will also have the opportunity to complete their RSA training. More details will follow shortly.
