The beginning of 2022, saw the TAS faculty welcome Ms Remi Espe who is now Mrs Black, following her wedding in April. We are very fortunate to have Mrs Black with us, she is an experienced teacher who has many skills, especially in the Textiles area. Mrs Black has also cemented herself as a valuable member of the Aboriginal Education Team.
Another positive addition to our faculty was Mr Lachlan Willis who gained the permission in TAS by merit selection. Mr Willis is a key player in assisting Mrs Smith in redeveloping our Year 7 and 8 programs so that Digital Technology is embedded for delivery in 2023.
The other members of the faculty are:
● Mr Skinner
● Mr Prior
● Mr Coleman who is currently on leave traveling around Australia. Mr O’Donnell is replacing Mr Coleman. We have been extremely fortunate to have acquired Mr O’Donnell, as he is very sought after in the region due to his extensive knowledge and experience of the curriculum.
● Ms Maddalena
● Mrs Pearce
● Mrs Ellis
● Ms Smith
● Ms Carter who is job sharing with Ms Smith. Ms Carter joined us in Term 2 after we farewelled Ms Butler, who has also taken leave to travel.
Below is just some of the amazing work completed by our talented students at Newcastle High School.
Year 7 Technology (Mandatory)
In Year 7 Engineered Systems, students design and make an experimental model aircraft to be tested using the power anchor. The project requires students to make modifications to their design to enable it to fly.
The other project students design and make in the semester, is a model CO2 dragster. Each student is asked to create a “fast” design from a balsa wood blank, to propel along a 20m track between a starting and finishing gate. The race day is the testing phase of the design process and is always received with great anticipation and fun.
Year 8
Year 8 Material Technology have been hard at work practising their skills on the sewing machine. On this particular day the students were practicing sewing lines, pivoting, curves and controlling their speed. Students have been learning about safe work practices and the equipment used in the textiles room, parts of the machine, threading the machine, loading a bobbin and hand sewing techniques.
Students have been experimenting with fabric colouration techniques, such as marbling with eco dyes. They will then choose their favourite technique to dye the tote bag they are manufacturing.
Year 8 Food Glorious Food
Food glorious food have been enjoying the practical lessons where they have made a variety of contemporary breakfast meals. Some of the recent practicals have been omelette wraps, healthy breakfast burgers, chorizo and tomato omelette, ham and potato hash browns, American hot cakes, bacon and egg pizzas.
Year 9 Food Technology
The study of Food Technology provides students with a broad knowledge and understanding of food properties, processing, preparation and their interrelationships, nutritional considerations and consumption patterns. It addresses the importance of hygiene and safe work practices and legislation in the production of food. It also provides students with a context through which to explore the richness, pleasure and variety food adds to life.
We are so fortunate to have so many beautiful young people studying this subject. We started the year looking at Food Equity. In this unit we looked at how access to an adequate food supply is a global issue. In their assessment task, students examined factors influencing food production and distribution globally and researched organisations that exist to help those experiencing food inequity.
We then moved onto looking at Food in Australia. Students examined the history of food in Australia, including bush tucker prepared in the past and present by Aboriginal and/or Torres Strait Islander Peoples, the influence of early European settlers, together with continuing immigration from a variety of cultures, and examined the subsequent effects on contemporary Australian eating patterns. Students planed and prepared foods, which reflect the eclectic nature of Australian cuisine and developed knowledge of cultural protocols associated with food and its preparation.
The current unit of work studied is Food Product Development. In this unit we are examining the ever-increasing variety of food products that are available in the marketplace as a result of food product innovations. Students examine the reasons for developing food products and the impact of past and present food product innovations on society. Students assessment task focused on students developing a food product and package for a chosen children’s movie. Below are some of the packages that were produced.
Our last unit will be Food Selection and Health. The health of communities is related to the nutritional content of the food eaten. Students examine the role of food and its nutritional components in the body. They will explore the nutritional needs of individuals and groups, and explain the effects of poor nutrition.
Year 9 Industrial Technology - Timber
During Semester 1, students have undertaken the necessary safety training and testing to work safely in a wood workshop. The safe use of a range of tools and equipment has been incorporated in the making of a cafe style stool, made from radiata pine. Different wood working techniques including measuring and marking out, cutting, mortising, clamping and gluing have been learnt during practical lessons. Theory lessons have seen students gain understanding in the growth of different types of timber species, types and uses of hand tools and machines, as well as different processes used in timber joinery.
Term 3 has seen students start making a tool box which includes the cutting by hand of through housing joints and an enclosed drawer.
Year 10 Food Technology
Food service and catering are important areas of the food industry and the first unit of work studied in Year 10 Food Technology. The Food service and catering industry provide people with both food and employment. Students examined the food service and catering ventures and their ethical operations across a variety of settings and investigated employment opportunities. In their assessment task, students designed a pop up food van, including the food that was to be served in this van
Term 2 saw students looking at Foods for specific needs. These needs arise for a variety of reasons including age, health, lifestyle choices, cultural influences or logistical circumstances. Students explored a range of foods for specific needs and the means to satisfy these.
Food is an important component of many special occasions. Students explore a range of special occasions including social, cultural, religious, historical and family. They examine small and large-scale catering establishments. Students plan and prepare safe food for special occasions, demonstrating appropriate food-handling and presentation skills
Food trends influence food selection, food service and food presentation. In this unit, students examine historical and current food trends and explore factors that influence their appeal and acceptability. Students plan, prepare and present safe, appealing food that reflects contemporary food trends.
Year 10 Manufacturing students have been hard at work, developing metal industry-specific technical skills and gaining invaluable knowledge in this field. The practical based course offers students the opportunity to get a head start and gain industry recognised qualifications and skills while still at school.
This semester students have been busy manufacturing a G-clamp. Some of the skills they have performed include welding, grinding, drilling and lathe operations.
9/10 Textiles Beginning
9/10 Textiles Beginning started the year with a designer case study. Students were asked to research a designer of their choice, and design an outfit inspired by one of their past collections.
From left: Lliam Hayes’ Nicolas Ghesquière inspired outfit, Imogen Blackert’s Minjukim inspired outfit and Jessica Mckerrow’s tiered ruffle skirt.
Students then moved on to their first apparel unit “City Living”, where they were given the opportunity to develop their garment construction skills, by designing and manufacturing a skirt. It was great to get a sense of each student’s personal style through the development of this project.
This term, students are looking at the properties and performance of knit textiles. Students started the unit by deconstructing a T-shirt to understand how the pattern pieces fit together. They were also asked to consider the properties of the t-shirt material and why it was suitable for the design.
Now, students are adapting a commercial pattern to design and produce their own fleece jumper, which is due to be completed early in Term 4. We will then move on to an own-choice project to end the year.
Mrs Black.
Students Jessica and Hayley and their partly produced jumpers.
Year 10 Textiles Continuing
Students have had lots of fun learning how to needle felt by creating little critters. Our wool fibres have been sourced from rescue sheep and coloured with organic natural dyes supplied from the same farm.
Students are in the process of completing their next project – ‘Under the Sea’ themed batik dyed wall hangings. They have learned many textile art techniques and sewing machine skills in the process.
We also had the amazing opportunity to go on an excursion to Sydney to visit the Powerhouse Museum, which is the home of SHAPE. SHAPE is the exhibition of exemplar works from the previous year’s cohort on Textiles and Design, Design and Technology and Industrial Technology – Timber. It was an excellent opportunity to the students to view these works up close and gaining inspiration for their own major Textiles project for the HSC.
Year 11 are currently finalising their final practical project for the year, before they start working on the Major Textiles project in term 4. This project’s focus area is apparel and using the manufacturing techniques that they have been developing this year. They have been learning about the properties and performance of fabrics and their end uses and have incorporated this into their final project.
“I am really glad I took the CAFS course because it is just really, really helpful in everyday life”
“Relevant, logical, useful, practical, easy to do well if you apply yourself, it is about the people around you and people you interact with’
This course explores a diverse range of issues affecting the lives of all individuals and their unique roles in groups, families and communities. Students discover the importance of managing individual and group needs and resources to help satisfy well being. In addition, CAFS allows student’s an opportunity to investigate a variety of groups within the community and the impact that individuals can have on the betterment of the groups, families and communities to which they belong.
Studying CAFS will assist young people to become a responsible citizen who functions effectively in contemporary society within their family and community. Students who experience CAFS gain valuable research skills that they can further develop post school and career pathway. CAFS is one subject that students will learn valuable knowledge and skills for life.
Hospitality
The Good Food and Wine Show
It’s been a long two years but we finally made it back to Sydney for the Good Food and Wine Show. An elite group of Year 10 Hospitality students worked for 3 days in both back and front of house positions. Back of house students worked in the kitchen behind the main stage, preparing food for the main stage, VIP area and wine and cheese tastings alongside celebrity chefs such as Miguel Maestre. Front of house students spent their time setting up the main stage area and ushering people in and out of the space and were also involved in serving people High Tea at this year’s English Garden. The students involved are to be commended on their behaviour and work ethic, receiving outstanding feedback for their performance and enthusiasm during the event.
Crowne Plaza Hunter Valley Hospitality Experience – Miguel Maestre
A small group of Year 10 Hospitality students had the exciting opportunity to work alongside Miguel Maestre and his amazing team of chefs when he visited Crowne Plaza Hunter Valley recently to cater for a Woolworths Executive Convention. This was an incredible experience which involved one day of preparation and one day of cooking and service. The students involved received outstanding feedback and had a wonderful time learning from the Spanish master.
Feedback from Miguel and his team:
“It really is a positive experience for all of us. Thank you. We are really proud to have these great humans alongside us. They represented the school - and themselves - so well. Strong ethic, well raised. Good kids. Bright futures there. And whatever they do in life, I hope we impress upon them the rewards gained from careful planning, a bit of well-timed exertion and, respectful conduct to other humans.
Just being a good egg. And that’s what they are already.”
From the students involved:
“Three of us attended the Hunter Valley Crowne Plaza Hospitality Experience where we got the opportunity to cook and learn from Miguel Maestre and his team. We participated in a preparation day where we learnt to refine our skills and refined the intricacies of working in a fine dining kitchen. We additionally learnt the value of precision to assist with the presentation and repetition of high-quality dishes. We were involved in the whole process and responsible for the creation of all churros and the sculpting of apple shaped cheesecakes. We also got the opportunity to partake in a day of service, which was intense, fast paced, demanding and extremely fun. Miguel personally taught us knife skills and how to balance precision and speed with foods like mushrooms, shallots, garlic, chives, and vanilla. He never ceased to encourage and teach us within the kitchen. All in all, it was an incredibly fun and an enlightening experience that taught us the fine details of cooking in a professional kitchen and gave us skills we would never have learnt in another environment. We can’t wait for the next experience where we will be able to hone our skills and expertise even more. : )”
Australia’s Biggest Morning Tea
Year 11 Hospitality students catered for The Big Morning Tea, staff donated money to support those impacted by cancer. What an amazing morning tea!
Stage 6 Construction
This course of study allows students in Year 11 and 12 to gain a Certificate II in Construction Pathways, gaining momentum in subject choice for senior students. A range of practical tasks and knowledge related to the construction industry has been undertaken, learning about safe working practices, WHS requirements in the industry, basic estimation and costing, materials calculations, reading and interpreting plans as well as assembling components. Projects have included a sawhorse, toolbox, picnic table set and outdoor raised planter box. These skills are essential for those students interested in gaining a career in the construction industry when they leave school.
Stage 6 Engineering Studies
Year 11 Engineering Studies students have worked consistently this year, completing modules in Engineering Fundamentals, Engineered Products, Braking Systems and currently working through Biomedical Engineering. They have developed knowledge and understanding in the scope of the engineering profession, engineering materials, electricity and electronics, communication and applied mathematical principles to solve real life engineering problems. Students will soon start their preparation for the upcoming preliminary examinations before commencing the Year 12 Engineering Studies course in term 4 2022. I am looking forward to continuing with their engineering journey into 2023.
Year 12 Engineering Studies students started in term 4 2021 with the Civil Engineering module. In this module students learnt about what civil engineers do and included solving engineering problems, such as analysing bridge structures and friction problems. This year students have learnt about personal and public transport systems, aeronautical engineering and telecommunications engineering. Throughout the preliminary course and HSC course students have applied their knowledge and understanding of engineering principles through various engineering reports as part of their assessment. I am confident that all students have the necessary knowledge and skills required to prepare for the upcoming HSC examinations. I will miss these students and wish them all the success in their futures.
Stage 6 Food Technology
Food Technology continues to be a popular subject choice by our senior students. In Year 11 we have two classes who have almost completed the Preliminary Course. During the year they have learnt about nutrition, food quality and food availability and selection. Each week they participate in practical lessons to help their understanding of the topics being delivered. Although they have found the content challenging, they now have a better understanding of food. Assessment work included students making Eggs Benedict (even the hollandaise sauce) and Chicken Caesar Salad to demonstrate the functional properties of food.
Year 12 Hospitality
Students have been making a range of entree, mains and desserts in the commercial kitchens as they work towards competency in a number of units under their Event 5 - “What’s on the Menu?” Today students made Lime and Coconut Puddings.
For the upcoming practical assessment for this event students are required to individually prepare and present each of the following recipes:
Entrée – Potato and cheese croquettes on a bed of rocket w/cherry tomato jam
Main – Steamed ginger and shallot fish w/Asian greens
Dessert – Poached pear w/icecream
Each student uses a standard recipe card provided to them which they are required to produce a workflow for and follow during the assessment.
Year 12 Industrial Technology – Timber
Congratulations to Year 12 for completing their schooling in what has turned out to be another eventful and challenging year.
The main component of the Higher School Certificate course in Timber Products and Furniture Technologies is for students to research, design and produce a timber project of their choice, together with an accompanying folio that documents its production. It takes a great deal of determination, persistence and a high level of time management skills to be able to plan and construct a project to the standard required. This year’s cohort produced a variety of projects that showcased their proficiency, skills and knowledge of woodworking.
We wish all our students well in their upcoming HSC exams and future endeavours.
Mr Prior
Year 12 Design and Technology
Year 12 Design and Technology have submitted their Major Design Projects and accompanying folios for HSC marking. A high level of dedication, focus and time is required to develop and manufacture a quality project. This year’s cohort produced a wide variety of projects, from board games designed for neurodiverse players, to meal kits with 100% biodegradable packaging. The range of projects showcased the diversity of our class. I wish Year 12 all the best for their final HSC examinations and life beyond.
Mrs Black
Year 7 Passion Projects
This year saw the TAS faculty offer two Passion Projects for Year 7, incorporating our passion for food and textiles.
Food for the Body, Mind and Soul enables students to develop a deeper understanding of how foods can influence their body, mind and soul to perform at their peak. Students selected an area of interest and then researched what foods would be beneficial. Experimenting with a variety of recipes enables students to develop the skills needed to modify recipes to create dishes that provide more health benefits. The highlight of the project is learning how to make Chocolate Mousse using just dark chocolate, eliminating the need for cream and eggs which contribute to our cholesterol issues. Dark chocolate supports the body’s immune system along with helping keep your bones and teeth healthy and contributing to better sleep quality.
Dreamy Designs is designed to support student creativity and to develop their textile and design skills by utilising tools of the trade such as the sewing machine, overlocker and commercial patterns. Students have worked as part of a design team and apply the design process in a creative manner to produce a number of design projects.
