Specialist Technology: Gifted and Talented; Make the hall a space we are proud of- Part 1

We have begun our Gifted and Talented Specialist Technology learning this week.

We have a big job... fix the hall..make it a space we can be proud of..

 we have some nice things in our hall.. but not enough of them..

first we have to visit the hall and check it our.. are the curtains ok?

lots of staples, bits of paper, screens that are not used....do we keep them or take them down?

student work..does it stay or go?

wires going from one side of the room to another...do we leave them?

we wrote down our findings and went back to class..

Staples- take the staples out

Signage- get permission to take the signs off

           - take off the least important ones

Displays-get permission to take off the displays

           - take off the old displays

           -create new displays

Broken windows fixings-get permission to fix them

Display boards-decorate -take them off

                     -covering -ask others for inspiration

                -create removable ones

 we wrote down the issues  and then worked in groups to come up with possible solutions

we did this on google docs so we could share our findings with everyone

we worked out who the stakeholders for the hall were

we have to consider all the needs of these people and what they would want from the space

then we wrote emails to Mr Naidoo inviting him to meet with us.. we had to learn how to write a formal email

Dear Mr Naidoo, Principal of Robertson Road School

Room 30 would like to ask you if you could meet us at 12:00pm Friday the 4th of August at the tech room. This meeting will be about the hall.

Yours sincerely

Tau , J.T. and Azriel.

Hopefully he can meet with us and we can ask him what his priorities are

we had to work together, with people we had never worked with before and think about things that would make our hall a beautiful space and something to be proud of..

we are going to be busy!

Specialist technology: Cultural Cooking- Sapasui/Samoa

This term we are visiting the Pacific Islands and learning to cook cultural foods.

This week it is sapasui with a learning focus on Samoa.

We are using higher order thinking skills to understand more about this country, traditional foods of Samoa, why Samoan recipes have evolved over time and why they are very adaptable.

Most island foods are adaptable and our students have been learning why. We have had many discussions this week about the origin of ingredients in chop suey and how/why those ingredients have been embraced by Samoan people.  We have also discussed why these foods/dishes are now used in all the islands.

Many of our students have their own slightly different ways of making these recipes.. different proteins, some have veggies others don't, most cut their noodles and some don't... great discussion points and lots of options when we make this recipe next week..

Here is how a Samoan chop suey can be made..

prepare your protein- beef

chicken..

all week Mrs Woof has been making sapasui.. 

but we are lucky enough to also have Mrs Silga show us how she makes it

processing garlic.. you can use cheating garlic too

soak the noodles /vermicelli

some people use warm water, some use cold..

all preparation is complete.. onions, garlic, ginger are chopped and protein is sliced

cook your protein

stir it so it doesn't stick

keep stiring when you need to

when it is cooked..

add the onion, garlic and ginger

stir it..

taste and add more garlic or ginger if needed..

noodles are soft now

add the soy..

until you are happy with the colour

stir it...

cut the noodles.. 

add vegetables...

add the noodles

stir

add water

leave to cook

plate up

and taste...

Thanks Mrs Siliga for showing us how it is done!

Specialist Technology: Year 8 Pizza

This week Year 8's have been continuing to learn about the specific processes that relate to bread and applying these skills to another outcome.. pizzas...

dissolve the yeast in warm water

mix the wet and dry ingredients and knead the dough

leave to rise (proving)

roll out and add sauce

sprinkle grated cheese- tasty and mozzarella

not too much sauce or cheese- don't be greedy

add your toppings

whatever you wish as long as it is pre cooked meats or will cook in the oven in 10 mins

now cook in the hot oven to kill the yeast, cook the dough and toppings

all done..

cut

and enjoy...

Specialist Technology: Year 7 Scones

We are not sure how to pronounce them but Year 7 have been making scones this week to finish off the term

They have been applying their skills of weighing and measuring and processing ingredients

first weigh and measure

rub in fat and flour

measure and add milk

mix to a dough

roll out

portion by cutting

bake

eat and enjoy..