We have had a dynamic and productive start to the year in the kitchen.

Year 7 students have been developing fundamental cookery skills while expanding their knowledge of culinary terminology and cooking methods. So far, they have successfully prepared golden syrup dumplings, savoury toast, egg and bacon muffins, and fruit parfaits.

Year 8 students began the year exploring yeast-based cooking, where they learned that yeast is a single-celled microorganism essential in bread and pizza dough. They gained hands-on experience in activating yeast and kneading dough to achieve the desired texture and consistency.

Year 9 and 10 students started the year by obtaining their Safe Food Handling Certificate, a valuable credential for those seeking employment in the food industry. They have been actively involved in preparing meals for our canteen, adhering to strict food safety and hygiene protocols while learning new recipes. Additionally, they have focused on food presentation techniques, including piping cream and creating chocolate garnishes.

Our canteen, operated by our Year 9 and 10 students, is open on Tuesdays, Wednesdays, and Fridays. A variety of meal options are available each week, with the menu typically announced in student notes on Monday mornings. Tuesdays and Fridays feature an extensive menu, while Thursdays offer a more simplified selection. Students can pre-order their meals by visiting the kitchen before school or during recess.