Food Science

Excellent programs produce excellent students

  • 2008 Vocational Education Training Award, ACT
  • 2008 Royal Canberra Show,
    1st place Open catergory sponge Stephen Tarlinton,
    1st place bread Adam McAlister
    2nd place scones Christopher Hayes
    1st place decorated cake Jonathon Naef
    2nd place decorated cake Sam Pearson
    3rd place decorated cake Gianmarco Senatore
    2nd place sponge cake Christopher Bucknell
  • 2007: ACT Training Initiative Award
  • 2007: Gold Medal and First Place International ranking, International Culinary Federation Secondary Schools' Competition, World Championships in Taipei, Taiwan.
  • 2006: Gold Medal & 2nd place International ranking, International Culinary Federation Secondary Schools' Competition, World Championships.

The subject Food Science and Hospitality was unheard of in an all boys school 15 years ago. Today, it has become one of the most popular electives with the school.

Why you may ask? It is because it is an active hands on class, which raises the individuals self-esteem and is challenging. It provides for a broad range of teaching styles, which provides for their emotional and social needs. Young boys are treated as adults; we nurture their development and have expectations of them, which are parallel to industry in the later years.

Hospitality Year 11/12

In Years 11 and 12 Hospitality is offered as a 'V' course. The course is aimed at
students who:

  • wish to continue and study hospitality courses in specialised institutions
    specifically designed for hospitality; including private colleges and TAFE
    institutions. Students are able to apply for recognition of prior learning for the
    subjects undertaken at school.
  • for tertiary students who wish to use the knowledge gained to obtain casual
    employment during their years of study.
  • Students who successfully complete the course over the two years will gain
    appropriate certificates.

Year 12 Topics/Competencies Covered
(Cetificate II Hospitality Operations)

  • Prepare foods according to dietary and cultural needs
  • Develop menus to meet special dietary and cultural needs
  • Provide a link between kitchen and service areas
  • Provide food and beverage service
  • Prepare and serve non-alcoholic beverages
  • Develop and update food and beverage service.

Year 11 Topics/Competencies Covered
(Cert I Hospitality Operations)

  • Work with colleagues and customers
  • Work in a socially diverse environment
  • Use basic methods of cookery
  • Clean and maintain kitchen premises
  • Receive and store kitchen supplies
  • Present food
  • Develop and update hospitality industry knowledge
  • Organise and prepare food
  • Follow health, safety and security procedures
  • Follow workplace hygiene procedures.

Within the hospitality industry there are very high standard of professionalism
required. These areas include:
_ Outstanding personal appearance and hygiene
_ Clear communication skills
_ Social interaction
_ Teamwork

Useful Hospitality Internet Resources:

www.chefsnetwork.com.au

www.austculinary.com.au

http://www.cit.act.edu.au/tourism

http://www.acthm.edu.au

Hospitality Staff

Paula Moeller:  Paula is the Food Science Coordinator at St Edmund's College Canberra.  She has 13 years teaching and hospitality industry experience in Australia, the United Kingdom and Turkey, and holds a Bachelor Degree in Education, a Certificate II in Hospitality, a Certificate IV as a Workplace Assessor, an Accor Academie (Front of House Operations) and a TESOL Certificate from St George's College London.

Dean Parkes: Dean has 19 years experience as a chef and trainer in the Hospitality Industry and holds a Certificate IV in Commercial Cookery, Diploma in Hospitality, and Bachelor of Vocational Education and Training.  Previously a Culinary Skills lecturer at Canberra Institute of Technology, Dean is currently teaching Food Technology and Certificate I & II in Hospitality at St Edmunds College Canberra. In 2007, Dean received an Initiative in Training Award at the 2007 ACT Training Excellence Awards.

In 2006 and 2007, Dean Parkes and Paula Moeller led the St Edmund's College Food Technology and Hospitality entries in the Secondary Schools Culinary competition held by the Australian Culinary Federation.  Their students achieved first place in the 2006 and 2007 Australian finals and second place in the 2006 international finals held in Queensland.  The 2007 international finals held in Taiwan, their students excelled winning first place.

Dean and Paula have also been successful in publishing a Food Technology and Hospitality Kitchen Work Book. The book has been sold in all states in Australia to Universities, TAFE Colleges and Secondary Schools. Thank you to Bindaree Publishing.

CONTACT

Food Science and Hospitality Co-ordinator
Ms Paula Moeller Tel: 6239 0630
Email: pmoeller@stedmunds.act.edu.au

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