The majority of the Year 12 Hospitality Cookery students completed all their modules and have all gained the Certificate II (Cookery) qualification. Some of the Year 12 Food Technology and Cookery students have completed the RSA qualification that was on offer in Term 3. This shows the commitment of the Food Technology KLA to increase the opportunities to make the boys as work-ready as possible.
Mr Massey, Mrs Davey, Mrs Judd and I take this opportunity to wish all the Year 12 boys the best of luck with their upcoming HSC examinations. Your dedication throughout 2025 has been commendable.
Year 11 Hospitality (Cookery) are continuing to work through their units of competency. They will be completing their second workplacement later this term. Some of the students will access RPL (recognition of prior learning) as they are currently working in the Hospitality Industry.
Year 11 Food Technology will begin their HSC studies commencing with the Contemporary Nutrition Issues Unit. The assessment task for this unit requires the students to actively research a group within our community that have specific nutritional concerns, which may be attributed to over and under nutrition issues. They will prepare a Pan-fried Salmon with Asparagus and Miso recipe as part of the task and then undertake some nutritional modifications to suit their chosen group. During Term 3 they studied a Food Availability and Selection Unit, and part of the practical activity involved them preparing a meal from a country of their choice. Some very delicious aromas and interesting creations were prepared.
Year 10 Food Technology are continuing to develop their time management and presentation skills. They successfully planned, prepared and presented their celebration cakes for the Food for Special Occasions Unit last term. It was wonderful to see the creativity that the boys demonstrated when finalising their cake designs. This term they are studying a Food Service and Catering Unit where we will build on their collaboration skills within the kitchen. We will continue to highlight the importance of presentation skills in all practical components.
Later this term, many of the students will be participating in the Asian Masterclass Workshops, as part of their transition program. A three course meal will be prepared, and each participant will also receive a little memento of their involvement in the workshop. As always, the boys are encouraged to prepare the dishes made at school at home to showcase their talents (and give parents and caregivers a night off!)
We have been impressed with the enthusiasm and motivation that the Year 9 Food Technology students have demonstrated throughout the year. Their time management skills, as well as their presentation skills have improved, and we look forward to seeing these skills continue into Year 10. They are currently studying a Food Equity Unit, they are understanding how the production and distributing of food globally differs throughout the world.
All the students are enjoying the lead up to the holidays and Christmas with the various celebratory recipes that will be undertaken. 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. Year 11 Hospitality will be making Gingerbread Houses which will make a fantastic centrepiece for the festive season.
Shortbread Stars Recipe
Ingredients
190g butter
½ cup icing sugar
2 t vanilla essence
1 1/4 cups plain flour
½ cup rice flour
¼ cup sugar
Method
- Preheat oven to 160°C.
- Line a baking tray with baking paper.
- Using an electric beater, cream butter and icing sugar until pale and fluffy. Add vanilla essence.
- Sift flours.
- Using a knife to fold in the flours until a dough begins to form. Turn onto a lightly floured surface and knead until smooth. Roll out to 5mm thick and cut out shapes with a cutter.
- Sprinkle biscuits with sugar.
- Bake biscuits for 15 mins or until lightly golden and cooked through.
Allow to cool on tray.
