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Curriculum 2018
Careers
CAREERS RECRUITMENT
SBHS Old Boys Ma Keil (2001) and Joe Findley (2005) of the Southland District Council’s Water and Waste Department, visited the school on Thursday 7 June 2018. Ma and Joe, along with Geo Gray from Downer
Ltd, addressed
a group of Year 12 students
to discuss employment and development opportuni es within the Three
Matt
Joe
Waters sector. The sector is experiencing signi cant growth and has a focus on recrui ng enthusias c young people – one of the priori es that the local sector leaders have iden ed.
Both Ma and Joe come through a similar form of engineering appren ceship/ cadetship programme and have progressed their careers through con nued extramural study, funded by their employers. The bene ts of working within the sector
were highlighted, including the countless possibili es for progressing through the leadership ranks of local organisa ons.
Both Ma and Joe thought it was great
to be back at Southland Boys, reminiscing about their school years and addressing the Boys.
Catering & Hospitality
PAUL KRANTZCKE INTERNATIONAL SCHOOLS’ CULINARY CHALLENGE
The 2018 Paul Krantzcke Interna onal Schools’ Culinary Challenge was presented by the Australian Culinary Federa on
in Queensland, and hosted by TAFE Queensland Southport Campus Hospitality Hub on the Gold Coast.
On Friday 28 September, two students from Southland Boys’ High School,
Edward Langlands and Kapila Tohiariki, accompanied by teacher, Sco Buchanan, competed against six other regions,
namely Australia, Fiji Islands, Taiwan, Noumèa, Tahi and Japan, in a hot cookery compe on. Each team of two compe tors prepared, cooked and displayed four servings of one main dish within one
hour from start to nish. The dish, (from categories; modern, classical or original), saw all compe tors using the same main
DEFENCE FORCE VISIT
course dish ingredients. The teams could not receive any coaching from their teachers during the nal cook-o . Edward and Kapila received a Silver medal for their dish of poached chicken breast, chicken mushroom fennel sausage, ginger sweet potato cream, chicken crackling and an apple thyme jus.
This event was originally started back in 1998 as the Kids in the Kitchen event
by Chef Paul Krantzcke and in 2005 it became known as the Secondary Schools’ Culinary Challenge. This is the h me the event was held on the Gold Coast. New Zealand has hosted the event once since its incep on in 2005.
Background informa on:
The Australian Culinary Federa on Queensland is a not for pro t organisa on and invites Senior Hospitality students
from the Asia Paci c region to enter
this pres gious compe on. Now in its 14th year, the ISSCC will enable young students to engage in cultural exchanges whilst expanding their professional and personal development in the eld of Hospitality studies. This engagement with neighbouring countries will also contribute to enhancing their prospects as young chefs of the future.
There were approximately 27 people par cipa ng (13 teachers/admin and 14 high school students) in the 2018 event.
On Friday 6th April, we had a visit from the New Zealand Defence Force Seasprite helicopter and No. 6 Squadron. Even in the pouring rain it was an impressive sight to see the helicopter landing on our eld. Many students also had the opportunity to talk to the crew and NZ Defence Force
Recruiter, Senior Sergeant Jacob Bingley.