September 11, 2025

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Visual Arts, Design and Technologies

Team Kilbreda Triumphs at Teen Chef 2025

Last month, five talented Year 11 Food Studies students proudly represented Kilbreda College at the SEGAP Teen Chef competition, hosted by Our Lady of the Sacred Heart College in Bentleigh. The event brought together aspiring young chefs, in a spirited culinary showdown judged by esteemed members of the Australian Culinary Federation.

Team Kilbreda embraced the challenge with creativity and flair, preparing a sophisticated two-course meal that wowed the judges: a Rotolo di Spinach for the main course and a zesty Citrus Tart for dessert. Their attention to detail, teamwork and culinary skill earned them a Gold medal – and with the highest score of the day, they were crowned overall winners!

Congratulations to our outstanding team members: Maya Hemphill, Phoenix Carroll, Chloe Thomas, Isla Morgan and Grace Lamb. Their dedication and passion for food were evident in every dish they plated.

We are thrilled to announce that Team Kilbreda will advance to the Regional Competition in 2026, where they will once again showcase their talents on a larger stage.

Well done, chefs – we’re incredibly proud of you!

Christine Vaughan

Teacher: VCE Food Studies

Visual Arts Week

Student Reflection

Monday – Art

As part of Kilbreda’s Visual Arts Week, our first activity took place on Monday 25 August when students were invited to take part in a collaborative art activity celebrating this year’s theme: ‘Hospitality’. Each student created a unique artwork on a small wooden board, using a variety of mediums such as fine liner, posca paints, acrylic paints and oil pastels. Many students reflected on the people, places and moments that make them feel at home within our community.

Tuesday – Visual Communication and Design

On Tuesday 26 August, students took part in a creative and heartfelt activity of gratitude scratch art cards. Using vibrant scratch art paper, students designed unique and colourful artworks for the front of their cards. Inside, they wrote a personal message of gratitude to someone special in their lives.

This activity not only showed artistic expression but also encouraged kindness and appreciation within our community. It beautifully reflected this year’s Kilbreda value of Hospitality, reminding us of the importance of welcoming others with warmth and gratitude.

Wednesday – Media

On Wednesday 27 August, students explored their creativity in a Media design activity using Canva. They designed personalised cards, choosing from a range of styles and messages to create something truly special. Students had the option to keep their card as a personal keepsake or donate it to the Community Action Group, who will send the cards to children at the Royal Children’s Hospital, writing messages that will bring joy to the children’s day. This activity was a wonderful way to combine digital design skills with an act of kindness, spreading joy and positivity beyond our school community.

Alyssa Willetts and Chelsea Sheppard

Year 12: Visual Arts Leaders

Visual Communication and Design

Unit 2 – Area of Study 1 (Design, Place and Time)

How does design reflect and respond to the time and place in which it is made?

In this area of study, students examined the relationships between design, place and time, and learned about the influence of context when designing environments in which to live, work and play.

They engaged with the Discover and Define phases of the VCD design process to identify environmental design problems specific to a location of choice which was in this case, the Kilbreda College Canteen and lunch area. They initially used research methods to establish influential contextual factors such as economic, technological, cultural, environmental and social influences.

After reframing an environmental design problem in the form of a brief, students gathered inspiration from both contemporary sources and historical design movements and traditions as they engaged with the Develop phase of the VCD design process.

They applied divergent thinking strategies and an iterative process to brainstorm design ideas inspired by contextual factors and selected historical design styles through schematic drawings and ideation sketches while experimenting with design elements and principles.

Finally, they represented their individual design solutions as paraline and perspective drawings, plans and elevations.

Sue Radford

Teacher: Visual Communication and Design

Year 12 Food Studies Excursion: Exploring Sustainable Food Practices

Student Reflection

Last week, our Unit 4 Food Studies class embarked on an exciting excursion to explore sustainable food production and ethical food practices.

Our first stop was Ratio Cocoa Roasters in Brunswick, a bean-to-bar chocolate shop. Ratio handles every step of the chocolate-making process – from sourcing cocoa beans to crafting the final product. Each chocolate bar is made using beans from a single region, allowing for unique flavour profiles influenced by the cocoa’s origin, much like wine or coffee. Their artisanal approach avoids preservatives and additives, focusing on small-batch production and traditional techniques. We participated in a guided tasting session, sampling a variety of chocolates and even trying a raw cocoa bean!

Next, we visited the Queen Victoria Market for a self-guided tour. Students explored a wide range of food vendors, investigating themes such as sustainability, food ethics, food citizenship and organic produce. Many of the products available were Australian-grown, and it was insightful to speak directly with vendors about where and how they source their ingredients.

Our final stop was Grill’d at Melbourne Central, where students were encouraged to try a plant-based burger. We had the opportunity to speak with the restaurant manager, who shared information about Grill’d’s environmentally-friendly initiatives, including their innovative practice of converting used cooking oil into biodiesel.

This engaging and informative excursion provided valuable insights that will support students us in our final Unit 4 assessment. The variety of sustainable products, technologies and practices we encountered sparked inspiration and deepened our understanding of ethical food production.

Augustina Malic

Year 12: Design and Technologies Leader