As the year draws to a close, the Food and Textiles department has been bustling with activity across all year levels, showcasing creativity, sustainability, and a flair for cultural appreciation.
Our Year 7 students embraced sustainability by designing and crafting reusable bags. Each bag carried a unique message, promoting eco-consciousness and reducing single-use plastic waste. This project not only honed their sewing skills but also inspired meaningful conversations about environmental responsibility.
Year 8 took to the kitchen with a cultural twist, creating inflight meals infused with indigenous Australian flavours. Exploring ingredients such as wattleseed, lemon myrtle and bush tomato. Students learned about Australia’s rich culinary heritage while developing their food preparation skills. Their dishes were as educational as they were delicious!
Our Years 9 and 10 students channelled their creativity into crafting adornments, merging textiles, design principles and listening to a customer. We saw intricate fascinators, detailed corsages and beautiful clutches – all the outcomes were stunning. These projects encouraged students to explore personal expression while mastering a variety of techniques.
The Hospitality students showcased their professional skills by running a bustling coffee shop. With a variety of drinks and friendly service, they gained valuable real-world experience. To cap off their year, they perfected their fondant skills by crafting spectacular Christmas cakes, a highlight of the festive season.
Finally, students from Years 7 to 10 have been busy spreading Christmas cheer with various Christmas-themed baking and sewing projects. From cookies to tree decorations, their creations filled the classrooms with festive spirit and showcased their impressive talents.
Congratulations to all students for their hard work and creativity throughout the year. Here’s to more exciting projects in the future!
Emily Alley
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