The Committee of Management have been busy planning professional development opportunities for 2021. Information will be updated as details are finalised, please bear with us as we are organise events with the continuously changing COVID-19 related restrictions.
If you are keen to get involved in helping organise any of the below events please get in touch with the Committee of Management. We have a few additional events relating to textiles and STEM we are hoping to offer as well.
18th of February
SACE Stage 2 Food & Hospitality, Child Studies and Material Solutions Workshop
EDC 4 Milner Street Hindmarsh 5:30-7:30 pm
You are invited to join us for an evening of help and advice to assist in teaching Stage 2 Home Economics based subjects. We will hear from representatives from SACE as well as a variety of experienced Stage 2 teachers from the areas of Food & Hospitality, Child Studies and Material Solutions (Textiles). It will be a great opportunity to network and reflect with other Senior School Home Economics teachers.
World Home Economics Day Celebrations and Networking
Lot.100, 68 Chambers Rd, Hay Valley, Adelaide Hills 10:30 am start
Celebrate World Home Economics Day at Lot.100 in the Adelaide Hills enjoying beautiful local produce. The event will start with presentation of awards on the grounds including Resek, King and Amy O’Malley Trust and the HEIA(SA) Award of Excellence. The day will also include a networking activity and opportunity to create an assessment task, as well as a delicious three course lunch.
Lunch included in registration. Drinks purchased at own cost on the day.
In the interest of sustainability, please bring along your own pen and name badge.
An informative, creative, dessert class with Paul Herbig, TAFE SA Principal Lecturer and past Australian Baking team member.
This day will showcase some fantastic presentation ideas, along with a focus on some amazing plated desserts using all the tricks and tips on having your students saying, ‘Wow, that’s amazing, how did you do that?’
Some of the techniques and ingredients we will be using include:
Different types of chocolate used in desserts and chocolate decoration and garnishes