Food and Fashion Innovation During Term 3

This term has been filled with creativity, innovation and plenty of delicious tastes across our Food and Fashion programs.

Our Senior Hospitality students have been exploring Culinary Trends and recently showcased their talents at the Arts Extravaganza. Guests were treated to a tapas-style dessert experience featuring an incredible spread of mini cheesecakes, choc-hazelnut gelato, lemon possets, Biscoff rocky road bites and cinnamon croissants. The display highlighted not only technical skill but also a keen eye for presentation and current food movements.

Meanwhile, our Senior Fashion students have been breaking boundaries by integrating 3D printing into garment design. Their innovative work demonstrates how technology is reshaping the future of fashion. This exciting theme has also flowed into other year levels, with our Year 9–10 students designing and producing their own buttons using 3D print technology—combining function, creativity and sustainability.

In Food Technology, imagination has been at the heart of every year group. Year 8 students have been developing Polynesian-inspired ice cream flavours as a line extension for Ben & Jerry’s, merging cultural inspiration with industry-standard product design. Year 7 have taken on the challenge of designing unique muffin creations, while Year 6 explored the snack market by developing their very own popcorn flavours. Even our younger learners have had a chance to shine, with Year 4 creating colourful and fun yoghurt bark recipes perfect for parties.

Across the school, these projects reflect not only creativity and skill development but also real-world connections to the food and fashion industries. We are incredibly proud of our students’ innovation and can’t wait to see where their ideas lead for Term 4!

Emily Alley

Teacher