Term 1 has flown by and students in their final year of Certificate II in Hospitality have been busy getting on top of their twelve units of competency. For six weeks at the beginning of the term, three students each week created a delicious hot breakfast for the swim squad who diligently turned up for early morning training. Everyone attending appreciated the egg & bacon cups, French toast and egg & sausage wraps fresh from the oven.
The Year 12s’ weekly Café in the gymnasium foyer has enjoyed patronage by both their peers and teachers. The Café also opened for families on Interview day, as well as serving a satisfying meat and vegetarian lasagne to staff for dinner at the end of the busy day. With the industry visit cancelled, the Year 12s organised a special breakfast instead, and are looking forward to a visit to Cape Lodge early this term.
All our Food & Nutrition students from Years 9-12 contributed to a morning tea for all staff when we had a visit from the CEO Mr Tim McDonald, of Catholic Education, in mid-March. This was relished by all who attended.
The Year 11 students have embraced and adapted to the different VET style of learning as they begin their Certificate II in Hospitality. They have been learning skills in precision cutting, carrying out hygienic practices in the kitchen and participating in safe work practices. Their first function was the Literature Festival, where the class provided a packed lunch for visiting authors over the two days. They worked well as a team and we look forward to many more functions with these students, who have demonstrated innovation and determination.
An industry visit to Yahava Koffeeworks in Margaret River was an exciting start to their unit on preparing and serving Espresso Coffee. Students explored the process of roasting coffee beans and a tasting of mild, medium and full-bodied coffee. It was informative and interesting and even non coffee drinkers walked away with a good understanding of the process of roasting and tasting coffee. From there the group went to Margaret River Venison Farm, where they looked at the processing room and had a tasting of the different products. This visit incorporated learning about value adding to a business - which is something this business does extremely well. There was even time for a quick stop at the Margaret River Chocolate Factory for a tasting and a look at what they had prepared for Easter.
It has been never a dull moment in the MacKillop kitchens, as we aim to build knowledge and confidence, while challenging and inspiring all to look at food a little differently.
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