1 April 2021

Newsletter Articles

Principal’s Report

Well we finally got things underway for 2021 but not without its challenges. The aftermath of Covid last year still masking its presence felt with a weeks forced lockdown. Nevertheless, true to the spirit of the staff, students and the Western Australian people we quickly confronted the issue with discipline and unity, resulting in a bright start in week 2.

As is the way at the start of a new year with a new mix of students, we had to overcome some teething problems. Getting the right groupings of students to enable them to maximise their potential for learning can be a little tricky. Things are settling down well in this department and students seem happy with their class groups overall.

Some changes to the curriculum have been introduced this year (P Units) and it is hoped that this will provide some valuable flexibility to the programs with more targeted outcomes for English, Maths, Physical Education and Art. Other curriculum areas such as Cooking, Manufacturing, Retail, Workshop and Cadets are well established and are again engaging the students in valuable and meaningful learning outcomes.

We have introduced a Life Skills Program being run on a Fridays. This is being run as a whole school activity with teachers combining their expertise to address topics of values education such as social skills and human rights. In addressing Career Enterprise, HASS and STEM we are trialling a different approach. These areas will be targeted across learning areas of English, Maths and Life Skills in term 2 with a review of this programs effectiveness prior to Semester 2.

A big thankyou to parents/caregivers for their support in attending the IEP’s and your support in general looking forward to a successful, productive and safe 2021.

Cran Collis
Principal

Dates to Remember

English

Kristin Lucas

In English this term we have been looking at Respect. The students are working on demonstrating how they show respect for Self, Others, Learning, Environment and Property. They have been working diligently having discussions and brainstorming as a class, taking notes and creating a booklet in their chosen medium of pictures on paper, MSWord or MS PowerPoint. So far the booklets are looking fantastic.

Cooking

Kristin Lucas/Lorna Craggs/Charm Guest

In cooking we are working on learning the procedures in the kitchen including hygiene practices such as tying up long hair and having clean hands. We are also learning about personal safety in the kitchen. Today we have made nachos, brownies, butter chicken, burritos and potato bake. Part of our lessons are shopping for ingredients, learning about ‘shopping at home’ by checking what ingredients we already have and shopping for the best value at the store.

STEM (Fun Fridays)

Kristin Lucas, Julie Higham and Laura Tolomei

We have been learning about working cooperatively. We have built towers out of marshmallows and toothpicks, bridges made out of straw that need to hold at least one can of beans and Lego challenges. The students have come up with some amazing creations! We are working up to doing projects with our Lego Spike Prime where student engage in playful learning activities which encourage critical thinking and problem solving skills as well as exploring text-based coding.

Last week we caught the bus to the Mandurah Foreshore to participate in a team Photo Adventure Quest. The theme of the day was cooperation. Students in groups were given 10 photo challenges ranging from organizing themselves into height order without talking to planking like a pirate. The challenge was to be as creative as possible while practicing being a cooperative team member. Despite the day being hot and humid everyone joined in enthusiastically and had a good time. We had lunch on the foreshore then headed back to school on the school bus. We will be voting for the best photos a winning team will be chosen from the vote

Maths

Julie Higham

I cannot believe how many mathematical whizzes we have in our school! We have been learning about percentages. We have calculated GST, income tax, discounted prices, credit card payments and compared the interest charged on small loans from payday lenders. Pretty amazing stuff eh? Some of us have been learning about time, both telling the time and durations of time, and how to use and read calendars – both paper and digital. Other students have been practising their money and number skills. I am incredibly proud of our mathematically minded students.

Creating Manufacturing

Trish Bradford/ Lorna Craggs/Tess Wyllie

Welcome to Creative Manufacturing 2021

Term 1 may have kicked off with a wee hiccup, but I am happy to say the students have come back with wonderful creative ideas, ready to learn new skills, gain knowledge, and display their wonderful abilities.

The students have embraced the program and have come up with brilliant ideas of items we can make to donate to various charities. At the moment we are working alongside Marsupial Care, Halo and The Foster Share Shed

The students and staff have been making bird perches and wooden toys created from nature for the birds at Just Joeys and Marsupial Care, wooden dolls house, fidget toys and weighted snakes for The Foster Share shed and upcycled jeans that have been made into bags with beautiful handmade tie dyed, flower brooches for Halo.

It has been so lovely to see the students enjoy what they are doing and knowing they are helping others in our community. I’m so proud of you all.

Retail

Meagan Green/ Peter McClay/Nat Harris/Jacquie Willcocks/Charm Guest

This year we have 10 students who are working towards Certificate I Retail, aided by our experienced team Pete McClay, Natalie Harris, Charm Guest and Jacquie Willcocks.

They have started enthusiastically this term, learning about safety in the retail industry which has been put into practice with our weekly Sausage Sizzle and is available for purchase by students and staff from JTC ESC, TAFE and John Tonkin College. This enables our students to experience first-hand the necessity of organisation and communication in the retail industry and involves shopping for ingredients, setting up, cooking, customer service, and cleaning up.

Our class learning will also incorporate a makeshift shop which we have set up in an adjacent room, enabling skills such as scanning, stocking shelves, money handling, stock take and customer service to be practised during the year.

Construction

Mark Barritt/Peter McClay/Penny Madigan

Students have had a good start to the Construction Skills Set with an emphasis on teamwork and an introduction to Occupational Health and Safety Requirements. Students have started to use basic materials and hand skills whilst practising their bricklaying skills in preparation for their basic construction project later in the course.

Students have been learning how to safely set up and use the cement mixer to mix mortar and to use hand tools such as a brickies trowel and spirit level. Students have also learnt to safely use the pallet trolley to move pallets.

Workshop

Mark Barritt/Laura Tolomei/Jacquie Willcocks/Nat Harris/Sheri Henderson

In workshop this term, students have chosen and begun to construct their major project. They are learning to use the tools and machines in the work shop safely including use of PPE.

They are also looking at and discussing how design features influence how we choose and design products.

Emergency Cadet Program

Peter McClay/Sharan Hegney/Julie Higham

We have had an incredibly busy start to the year. Year 11 students made their pledge to the Cadet Corps and have been learning about boating safety skills, tying knots and learning about first aid and looking at all our new equipment. We have also been practising calling Triple 000 and what information we need to give to the operator.

Year 12 students have been practising their vhf radio skills and using the phonetic alphabet. They have been identifying and following directions using a compass and have learned about bushfire emergency plans and natural disasters such as floods.

Workplace Learning

Marg Bowman

The first group of student commenced their placements in Week 5. Students have been working well in various locations in the community: Coles Pinjarra: Woolworths Greenfields; Ranger Red Zoo; Vinnies Halls Head; INTELIFE; Eden Vale Tea Rooms and our long time host employer Hot Klobba are again giving a student some work experience.

Feedback from our fantastic and supportive employers has been wonderful.

Our school is very privileged to have these local businesses support our workplace learning program; many of whom have done so for over 10 years. Work experience is part of most schools’ curriculum and we rely heavily on the kindness of store managers/business owners to take on our students without reward.

We would like to remind parents/carers that should your student be unable to attend the workplace (or school), please phone as early as possible so that we are aware of any absences. Some students are supported in the workplace, and by having early notification we can redeploy our staff accordingly. You have employer details on the paperwork sent home when the placement was confirmed. If you need another copy, please let our office know – phone 9583 7333. As many parents/carers drop off and collect the student from the workplace, your promptness at both ends of the day is appreciated. If you are unable to collect at the nominated time, can you please phone school so that we can let our support staff know you will be late.

Thank you to all parents/carers and students for being organised for the work day and representing our school so well within the community.

Art

Laura Tolomei/Jacquie Willcocks/Charm Guest/Lorna Craggs

In Art this term we have been looking at how landscape artists give paintings the perception of depth to their artwork by using colour, size and overlapping. We have been using colour mixing techniques to paint with a single colour and used black and white to create shades and tints. We have experimented with placing larger objects at the front of the painting and smaller ones at the back.

Health & Phys Ed

Chris Wilton

Term 1 has seen our students learning the different dimensions of Health, including physical, emotional and social health. They have been identifying areas of strength, where improvement is needed plus strategies to help them in their overall health and wellbeing. In addition, some of our students have been engaging in protective behaviours education. Cricket has been the major focus in Physical Education which culminated with JTCESC being represented in the Kalability Cricket Carnival by two teams. Our students were exceptional on the day, displaying sportsmanship, character and resilience throughout the entire carnival. To top off an outstanding day, both teams were undefeated and crowned champions for Division 1 and Division 3.

Transition

Jocelyn Carosin

IEP and Transition Meetings

Thank you to all those parents and caregivers who met with me and your child’s teacher over the past month. The meetings allowed for us to discuss your child’s strengths, skills, interests, and support needs. My role as the Transition Officer is to help you and your child in planning and developing strategies to include in their Individual Transition Plan (ITP) in preparation of your child achieving the skills they will need to become independent young adults within the community post school life.

I will be arranging a student/parent appointment at Centrelink to help you submit your child’s Disability Support Pension paperwork. Should you have any questions, please do not hesitate to contact me.

Breakfast Club

Cheese and bacon puff photos here

Meagan Green

A variety of healthy food is available to all our students 4 days a week (Monday, Tuesday, Wednesday and Friday). Delicious food we have had this term – fresh fruit, pasta, rice dishes, slices, yoghurts, smoothies and all-time favourite toasties.

Here’s a delicious recipe we made this term. Very easy and tastes great.

Cheese and Bacon Puffs

Ingredients

½ cup milk
2 cups grated cheese
3 bacon rashers, chopped
2 medium onions, finely chopped
1 cup SR flour
1 teaspoon French mustard
310g canned corn **optional**
½ cup spring onions, sliced
1 egg
Pinch of salt and pepper

Method

Heat oven to 180c

Combine cheese, bacon, onions, spring onions, corn and flour in a large bowl.

Add egg, milk and mustard and mix well.

Drop rounded tablespoons of mixture onto oven trays lined with baking paper.

Bake for approximately 20 minutes.

Other News

Super Circus

We had Demi and Clinton from Super Circus come along this term, a morning of fun, energy and learning circus skills. Students were entertained and actively involved in performing hula hooping, spinning plates, juggling and the diabolo. A fantastic hour of fun and learning skills.

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