TC Technology

Technology Terms

2009-04-09T10:14:00.003+12:00

These are the main terms that are used during our technology projects. They are displayed in all of our class rooms so that our students have the same message and use the same words, whatever Technology area they are working in.

Technology Terms

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Level 1 Catering and Hospitality - Caravan of Skills

2009-03-18T20:19:00.002+13:00

On Monday 16th March, 5 students from the level 1 Catering and Hospitality class got chosen to go to the Caravan of Skills Live Show Demonstration held at Howick College.

There were only 3 schools including us. A Top New Zealand Chef named Martin Harrap showed us how to present a meal in a formal way, and also how to cook a Salmon the right way. There was also a lady from Sky City named Gina Harrap (Martin’s Wife) who showed us how to formally set a table. It looked really nice and sophisticated.

Shalom decided on the spot to enter one of the table setting competitions.
This will be held in the month of April. He will need lots of practise from here onwards so good luck to him.

One girl from another school was picked to go up and demonstrate how to cook an omelette in front of every one. After she had finish making it Chef Martin asked if anyone wanted the omelette, Shalom was the first person to put his hand up and got to taste it.

We had a fun and an awesome day at the Caravan of Skills. We learned about what it would be like in the real world of Hospitality and that if you work hard you will achieve what you set out to do. “You have to start from the bottom and strive for the top to be the Best.” (Chef-Martin)

We would like to thank Mr Ishi Bashi for taking us to the event and Mrs Heka for the opportunity and organisation to attend the event.

We look forward to future ventures like these.

Sara Messine
Destiny Pelasio-Natua

Level 2 Catering and Hospitality First Assessment

2009-03-18T20:15:00.002+13:00

Seven weeks into term one our Catering class had their first practical assessment. We had been learning about proper hygiene practices, storage, preparation and cooking.
We had to apply all that we had learnt into this practical. Recipes were handed out on Tuesday in which the class had to analyse and Wednesday was preparation day for cooking on Thursday.

Each group had to decided from the recipe which ingredients were needed to be prepared on preparation day and which ones were to be made on the actual cooking day. The dish that we had to prepare was Vietnamese beef stir fry with soft noodles.

Overall the class found the practical easy and manage to finish within time. The time frame set for us was an hour and within this hour we had to clean and present the dish 5 minutes prior to the bell going. Furthermore we had to make sure that the temperature in which we served the dish at was correct. Towards the end the student’s easy perception of the dish was faulted by the mistakes found by two taste testers and the teacher. A couple of groups did not soak their noodles long enough to soften before serving, some had over cooked their meat which was dry and tough and some groups vegetables were too big and chunky for the overral presentation of the dish.

Despite all the little flaws the overall practical went well and the food samplers were happy with the result of some of the groups.

We look forward to our next practical assessment which will be Thai Scented burgers with wedges and tomato relish.

William Misilei

Thai Beef or Lamb with Stir Fry Noodles

Ingredients

Water
125 gr. Vermicelli (cellophane noodles)
250 gr. Beef or lamb strips
1T olive oil
1/2 red pepper
1 courgette
1 spring onion
1/2 t ginger paste
1/2 t garlic past
1/4 t chilli paste
2T Thai fish sauce
2T oyster sauce
1T sugar
1/4 t dry coriander

Equipment

Colander
Large bowl
Fry pan or wok
Chopping board
Sharp knife
Wooden spoon
Measuring spoons
Enamel plate
Plate
Tongs
Slotted spoon
Serving plate

Method
Soak noodles in a bowl of cold water until soft, then drain
Cut red pepper and courgette into strips. Slice spring onion diagonally and leave aside
Heat oil in a wok or fry pan
Add the strips of lamb or beef and brown quickly. Set aside.
Add another teaspoon of oil to the wok and add vegetables, ginger, garlic, chilli and coriander. Stir fry for 2 – 3 minutes
Mix in fish sauce. Oyster sauce and sugar
Return browned meat to the frying pan along with the drained noodles and stir fry until heated through
Serve immediately

Senior Technology Classes.

2008-09-09T12:42:00.006+12:00

Here are the senior classes for Furniture Making, Automotive Engineering and Graphics working hard at their projects.
The Furniture Course students are posing with their almost complete items of wood furniture. The Automotive students are working hard on 2 engines. The Graphics students are well into the model making section of their projects.

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Tamaki College Level 3 Graphics Logo Designs from Sam

2008-08-27T21:36:00.002+12:00

As part of working on the Level 3 Graphics course, Sam had to work with a client and produce a range of Graphic Products for them. One of those things was a new company logo. Sam drew some concept sketches out by hand and then developed them on the computer using Adobe Illustrator.
These slides show some of his computer work.

Sam\'s Logos

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Tamaki College Level 3 Graphics Logo Designs from William

2008-08-27T21:29:00.001+12:00

As part of working on the Level 3 Graphics course, William had to work with a client and produce a range of Graphic Products for them. One of those things was a new company logo. William drew some concept sketches out by hand and then developed them on the computer using Adobe Illustrator.
These slides show some of his computer work.

William\'s Logos

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Tamaki College Level 3 Graphics Logo Designs from Semisi

2008-08-27T21:26:00.001+12:00

As part of working on the Level 3 Graphics course, Semisi had to work with a client and produce a range of Graphic Products for them. One of those things was a new company logo. Semisi drew some concept sketches out by hand and then developed them on the computer using Adobe Illustrator.
These slides show some of his computer work.

Semisi\'s Logos

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Tamaki College Level 3 Graphics Logo Designs from Havea

2008-08-27T16:24:00.001+12:00

As part of working on the Level 3 Graphics course, Havea had to work with a client and produce a range of Graphic Products for them. One of those things was a new company logo. Havea drew some concept sketches out by hand and then developed them on the computer using Adobe Illustrator.
These slides show some of his computer work.

Havea Logos

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Tamaki College Level 3 Graphics Logo Designs from John

2008-08-27T16:22:00.001+12:00

As part of working on the Level 3 Graphics course, John had to work with a client and produce a range of Graphic Products for them. One of those things was a new company logo. John drew some concept sketches out by hand and then developed them on the computer using Adobe Illustrator.
These slides show some of his computer work.

John Logos

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Tamaki College Level 3 Graphics Logo Designs from Fran

2008-08-27T16:19:00.001+12:00

As part of working on the Level 3 Graphics course, Fran had to work with a client and produce a range of Graphic Products for them. One of those things was a new company logo. Fran drew some concept sketches out by hand and then developed them on the computer using Adobe Illustrator.
These slides show some of her computer work.

Fran Logos

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Tamaki College Level 3 Graphics Logo Designs from Catherine

2008-08-27T15:35:00.010+12:00

As part of working on the Level 3 Graphics course, Catherine had to work with a client and produce a range of Graphic Products for them. One of those things was a new company logo. Catherine drew some concept sketches out by hand and then developed them on the computer using Adobe Illustrator.
These slides show some of her computer work.

Catherine Logos

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Year 13 Catering and Hospitality host a Book Launch

2008-08-23T11:12:00.000+12:00

Last night Miss Koloni's Year 13 Catering and Hospitality class hosted a book launch at Tamaki College. They were working on an assessment where they had to prepare and serve finger food to a group of people at a function. Two teams were busy from 5pm preparing food and the service started at 7pm. All evening, the groups were busy preparing and serving delicious finger food to over 100 guests. Everyone went away very impressed by all the work that went into it all.