This term, our students have truly embraced the joy and creativity of cooking, with Grade 7s starting the first ever full year optional course and the Enterprise students catering for a significant school function.

Grade 7: First Steps in the Kitchen

Grade 7 students have stepped into the school kitchens for the first time, learning essential cooking skills such as chopping, measuring and following recipes. Their enjoyment has been contagious as they’ve explored new ingredients and discovered the satisfaction of creating a product from scratch. The main focuses in Term 1 was the use of safe equipment, and understanding cooking terminology.

Grade 8: Advancing Culinary Skills

Building on this foundation, Grade 8 students have taken their culinary journey to the next level. With a focus on more complex cooking tasks, they have tackled multi-step recipes and experimented with flavours and presentation. In addition to their practical work, they have engaged in thoughtful research projects exploring the question: Why do we eat? Their investigations have covered cultural traditions, nutritional values and the emotional connections we have with food, adding depth to their understanding of the role food plays in our lives.

Grades 9 and 10 Enterprise: Real-World Catering

Meanwhile, our Grades 9 and 10 Enterprise students had the exciting opportunity to showcase their skills in a real-world setting. They successfully catered for over 100 guests at the Scott-Kilvert Memorial Assembly, demonstrating not only their culinary talents but also their teamwork, planning and professionalism. The event was a resounding success, with guests praising the quality and presentation of the food.

Prefects: Sweet Hospitality

Adding a sweet touch to Term 2, our Prefects delighted parents and teachers with freshly baked scones during the recent Parent-Teacher Interview Evening. Their warm hospitality and delicious treats created a welcoming atmosphere and highlighted the leadership and initiative of our senior students.

Exploring Early Australian Cuisine

Our Grade 9 and 10 Foods students have been exploring the rich history of early Australian cuisine, uncovering how settlers adapted to their new environment and began incorporating Indigenous ingredients into their cooking.
As part of their research, students explored traditional bush foods and the ways early settlers learned from Aboriginal communities to enhance their meals with native flavours. Their hands-on cooking sessions included making traditional damper, a staple of early colonial life, and baking iconic Australian biscuits that have stood the test of time.
This unit has not only developed their culinary skills but also deepened their appreciation for the cultural and historical significance of food in Australia.

Thor Porsbro-Pedersen