Food Technology _______________________________Page

from SJc Yearbook Virtus 2015

Valete __________________________________Pages

Food can take you places…without even leaving home! It’s your passport, to visiting new cultures and exciting cuisines from countries around the world. Multi-culturalism was embraced here at St Joseph’s again this year, especially by Food Technology students who experienced both cooking and sampling many International dishes. Their culinary journey commenced in Year 7, with Asian inspired Stir Fries and Rice

Paper Rolls along with European favourites, such as Greek Souvlaki and Italian pasta dishes.

Years 8, 9 and 10 students continued on their discovery of new ingredients and dishes, while developing greater culinary skills and confidence in the kitchen this year. Students were encouraged to sample continental dishes with their typical flavours, such as spicy curries and creamy sauces. VCE classes invited senior students in

Years 11 and 12, to tackle more challenging dishes, with even more exotic ingredients at times, to broaden their experiences in Food

Technology classes.

Congratulations to Year 12 student Gabriel Rule who was recognised for his impressive work outlined in his food folio, which was displayed at this year’s Season of Excellence, Top Designs Exhibition. Gabriel’s folio was based on Street Foods and he developed a highly creative product in his delicious menu. Students from our Year 12 Food Technology class travelled to Melbourne, to view Gabriel’s folio and thoroughly enjoyed their visit. The VCAL cooking club was introduced this year, with senior students kindly producing items for the SJC Care Group. Our Cooking Competitions at SJC continued to gain in popularity with the annual Inter-house Competition on the calendar again, plus the addition of the Cupcake Challenge for interested Year 7 students. The area hosted programs, such as school holiday workshops and welcomed visiting groups of students during this busy school year. I would like to thank our hard working Food Technology team, including Leanne Rivett, Suzanne Walsh, Karen Guerra, Nicole Lucas and Karen Sherman, with Ashlee Milne, Annalee McKew and Jo Rigoni and at our Westcourt campus, for all of their assistance throughout 2015.

Our team farewelled Julie McDonald after seven years at SJC and we would like to take this opportunity to thank Julie for her valuable contribution to the Food Technology Department, along with our best wishes to her for the future.