Students across all year levels are diving into exciting hands-on projects in Food and Textiles: blending creativity, sustainability, and practical skills.
Our young designers in Years 5 and 6 are exploring weaving techniques to design and create their own unique wall hangings. Using a mix of natural and repurposed materials, they have experimented with colour, texture, and pattern, developing fine motor skills while expressing their creativity. These pieces reflect personal inspiration, making each project unique.
Year 7 students are designing and constructing tote bags with a sustainability message. Most are learning the parts of a machine and putting those skills into practice as they create functional, reusable bags while promoting eco-conscious living. The project encourages them to think critically about waste reduction and inspiring designs that advocate for positive environmental change.
Year 8 students are tackling the challenge of researching, marketing and branding eggs - from cooking with eggs, understanding the farming of them and finally creating advertising campaigns; they develop skills in product promotion and consumer appeal. This project integrates creativity with business insight, helping students understand branding principles while making an everyday product stand out for teen consumption.
Students in Years 9 and 10 are delving into textile manipulation, experimenting with different dyeing techniques such as tie-dye, shibori, stamping and spray painting. After crafting their custom fabrics, they apply their designs to create stylish bags, pencil cases or zipped ruffle pouches, blending artistic expression with functional design.
Our first class of Fashion students are taking their creativity to the next level by developing their own collections. They research trends of a current branding, sketch designs, and will soon bring their ideas to life through fabric selection and garment construction. This project hones their ability to curate cohesive collections and refine their unique design aesthetic.
Hospitality students are gaining hands-on industry experience by planning and executing in-house dining events. Additionally, they are tasked with creating nutritious and appealing menu items suitable for childcare settings, considering dietary needs and presentation. This project enhances their culinary skills while teaching them about meal planning for different audiences. Watch out Boarding – you are our next assessment!
These projects not only foster creativity but also equip students with valuable real-world skills, preparing them for future careers in design, business, and hospitality.
Emily Alley
Year 12 Care Teacher
4-10 Food and Textiles
Senior Fashion
Senior Hospitality
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