We are very fortunate this year to able to offer a wider range of choices within the Home Economics curriculum area. For the first time in a long time, we have some stand-alone Textiles and Design classes, allowing students to focus on sewing skills and garment design. This also means that we are offering more Food-focused choices in our Middle School.

In the Senior School, we have four enthusiastic Year 12 students who are completing a full year of Food and Hospitality subject. Their upcoming projects include creating grazing platters for a picnic and a Tapas-style lunch. For Semester 2, an excitingly large group of Year 11s have started their Food and Hospitality journey with a focus on high-risk foods and avoiding cross-contamination while cooking takeaway meal options.

Year 7s: Are learning about kitchen safety and focusing on different skills each week (oven, cooktop, knife skills, food safety and hygiene)

Year 8s: Have both Textiles and Food classes and are increasing their skills and confidence in a range of skills.

Year 9s: We have one Textiles and two Food classes for Year 9s. In textile, they are designing their own projects and whipping up some neck warmers for ski trip. In Food they are focusing on nutrition for adolescents and preparing healthy meal options including some delicious butter chicken!

Did you know… There is a Year 11 and 12 subject called “Child Studies” which falls into the Home Ec area? With a focus on child development and nutrition, this subject includes some sewing/design projects, cooking for and with children, and planning learning activities!

Kate Seidel - Home Ec Teacher 

Year 12 Food and Hospitality

The year 12 Food and Hospitality class has been working hard all year, whipping up some amazing creations and flavorful foods as a part of their assessment. Last term, the year 12’s group assessment consisted of selecting a country and selecting a 2-course menu to cater to a larger group. Well, luckily, the GHS staff stepped up to help taste the year 12’s Italian menu that demonstrated their collaboration, preparation and food service skills.

The Staff placed their orders after the year 12’s finalized their menu. There were 2 options, with option 1 being a delicious Roasted pumpkin & mozzarella arancini balls paired with creamy pesto and a homemade fettuccine dish. Option 2 was a prosciutto & rocket risotto paired with vanilla custard-filled cannoli’s. 

Samantha Ramm - Year 12 Food & Hospitality Teacher