Food Technology and Hospitality

Anne McDonald

This year has been another year of challenges and changes. Importantly, the boys have displayed resilience, commitment and dedication to their Food Technology and Hospitality studies throughout the year. At times, it has been testing for us to complete practical work during homebased Learning, and with COVID-safe protocols and procedures. We have tried to encourage the students to do some “Cooking at Home” challenges to continue with their practical skill development. I commend all students on their positivity and ability to adapt.

Year 9 Food Technology had the opportunity to attend the Royal Easter Show and experience the delights of Paddock to Plate and enjoy the new foods that were being promoted. As always, the ‘Chilli Man’ was a hit with the boys wanting to try some of their new products. It was encouraging to see the boys talk to the farmers who were there to showcase the produce from their regions at the District Exhibits.

Year 11 Hospitality students had a wonderful time during work placement with many boys being offered part-time jobs. We were very fortunate to have an array of venues taking our students and exposing them to the procedures of being a chef in a large commercial establishment. Once again, we have utilised the commercial kitchen at St Joseph’s for most of our practicals. We are grateful for this opportunity.

Three very competent Hospitality students participated in the Diocese of Broken Bay ‘Battle of the Chefs’ this year. Although not podium placing, they were great ambassadors to the College and prepared a two-course meal which was truly to industry standard. They prepared and presented a Poached Chicken with Tarragon Sauce, Duchesse Potatoes and Dutch Carrots as the main course and Profiteroles with Chocolate Ganache and Chantilly Cream for dessert. The boys’ ability to work in a team, ensure hygienic presentation and plating, guaranteed their time management skills were impeccable and made Mr Massey and myself very proud of their effort and application.

To me, food is as much about the moment, the occasion, the location and the company as it is about the taste “ ”

Heston Blumenthal

Food Technology and Hospitality

Year 12 Hospitality completed their ‘Prepare and Serve Espresso Coffee’ at BlendCo at Lisarow. This allowed them to obtain the skills in preparing a range of hot beverages from hot chocolates to lattes and piccolos. Their ability to master the texturizing of the milk was impressive and hopefully this qualification will be useful in their future ventures!

Year 11 Food Technology enjoyed a workshop with Sharyn from Cake and Plate as part of the Food Quality unit. The boys experimented with buttercream and fondant to create their own cupcake decorations using a ‘fast food’ theme. A fun afternoon was had by all.

Year 12 Food Technology were also involved in preparing ANZAC biscuits as part of the ANZAC Day commemorations. The boys enjoyed creating a recipe which has been passed down through the generations.

The Year 12 Food Technology classes were once again fortunate enough to have a tour of the facilities at EastCoast Beverages. During their HSC studies, they research into the Australian Food Industry and how the Agricultural and Fisheries sector drives the Food Manufacturing and Retail sectors. We were able to watch the production line processes and then sampled some of their new flavours being developed at EastCoast. We also toured the operations of The Chocolate Factory at West Gosford. We are indeed lucky to be able to have these venues to help cement the theory taught in the classroom with a visual tour.

During Term 4, we have tried to give each student ‘take home’ packages so that they can continue with the practical aspects of their studies. Ingredients for recipes such as Eggs Benedict, White Chocolate Rocky Road, Butter Chicken and Banana and Weetbix slice, just to name a few have been packaged for the boys. This is also a fabulous way for the boys to showcase their skills and share the fruits of their labours with their families.

I would like to take this opportunity to thank the wonderful Food Technology staff, Mrs Jessica Saxon and Mr Scott Massey, for their dedication throughout these difficult times. I believe we continue to provide the students with a wonderful experience that they can take with them in life’s journey. Also thank you to Mrs Lorraine Davey for all your commitment to the faculty and your wonderful work in providing students with ingredients to take home during Term 4. Thank you also to Mrs Natalie Judd for assisting throughout the beginning of the year.