Renmark High School eNewsletter

LEARNING AREAS

Independent Reading

In years 8-12 English students are expected to read at the beginning of each lesson for 10 minutes. At Renmark High School we understand that reading is important and that it is a powerful skill to have. Reading is a transferrable skill and is used in every aspect of our life. To improve the speed and accuracy of reading, practise needs to occur, in this way reading stamina is built. It is an expectation that your child brings all of their learning materials to class including their independent reading novel. This book can come from our school library or from home.

To build reading stamina we encourage that reading takes place in and out of the classroom. I encourage you to have a conversation with your child about what they are reading. You could ask them questions such as;

What is happening in the current book you are reading?
Are you enjoying it?
Have you read any other books by this author?
Can you make some predictions about what might happen next?
Is this book challenging you?
Are there any words you don’t understand?

As in all aspects of life, taking an interest in what your child is reading, modelling reading at home, taking a trip to the library or local bookshop will reinforce the importance of life-long reading.

Biljana Elliott - Literacy and Global Perspectives Leader

From the Music Room

Creating Compositions

Over the past three weeks, our Year 8 Music students have begun to play with beats, rhythms, and sounds with the goal of creating their own composition. Using a variety of skills learnt in their Music class, students had to create a composition consisting of: body percussion, percussion instrument, and at least one everyday object. This resulted in our students experimenting with a variety of rhythms and pitches to produce the right composition. They then graphically notated their composition, using images and symbols to represent the sound, sound length, and tone. The work the students have produced clearly shows their approach to learning music, and how they have incorporated a variety of new musical knowledge into something they can play themselves and with their fellow peers. Have a look at some of the examples of student work; do you think you’d be able to play some of these compositions yourself?

Alistair Ward - Music teacher

Agriculture News

During Week 3, a group of senior Agriculture students attended a community forum at the Renmark Council Chambers. The forum aimed to inform the community about practical applications of artificial intelligence (AI). Students were able to hear from a range of experts who discussed both career and local industry opportunities associated with the use and development of AI. A big focus for the session was how AI and sensors can be used to collect large quantities of data and turn it into useful information that can inform and improve practices within our local region.

“The session was really good because we learnt about current and future technologies and how it can provide new opportunities for young people within our region” Jamie D, Year 11 Agriculture Student

Jess Farrelly - Science Coordinator

Agriculture students probe into a Local Business

The year 11 Agricultural class recently visited a local business to look at the installation of moisture probes. The purpose was to understand how moisture probes work including the capturing and reading of data that these probes generate. Students were able to look at how different irrigation systems i.e drip and sprinkler irrigation, work for different soils and crop production systems. They were also able to analyse the overall efficiency of the different irrigation systems. Students will be working on a moisture probe assignment and will be able to apply knowledge gained during their visit. This will have a positive impact on the quality of their work. On behalf of the Renmark High Agricultural students we thank Atwal family for letting us visit their property and Mr. Sam Atwal for sharing his valuable knowledge with the students.

Raj Singh - Agriculture Teacher

Stage 1 Metal Tech

Mr Mat Gove our new Tech Studies teacher was busy with the Stage 1 metal class where they were designing and engineering their own metal scroll signs.

YEAR 9 WOODWORK

Over the past five weeks, the year 9 students have been working on making a tissue box holder. This has involved the initial creation of the product on Inventor and then a projection onto Orthogonal Drawings. These drawings have aided the students when accurately marking out their timber joints, and machining their material. The machining process has involved a demonstration of the correct use of each tool and machine within the workshop, while also reminding students on the safety practices in the space. Currently students are fixing the sides of their box together with glue and various clamps. Once dry, the students utilise an orbital sander to ensure their sides are smooth. The base of the student’s tissue box holder would require students to router out a section for it to be placed. The weeks that follow will involve students machining their lid with the CNC router and applying an overall finish to their product.

Mat Gove - Tech Teacher

Mmmmm.......What's Cooking?

The Year 11 Food and Hospitality class have been learning about Street Foods. The task involved designing, preparing and presenting a street food dish providing an opportunity to experience authentic food of new and diverse cultures. Students engaged well with this task. They investigated street foods from various cultures/countries, authentic ingredients and flavours used. On Thursday of week 5 they had an opportunity to prepare and present their planned dishes. The final products were impressive and some of the popular dishes included Pav Bhaji , Arancini balls, Steamed Pork Buns, Kasespatzle, Yiros, Tacos and Kimchi Fried Rice.

The Year 12 Food and Hospitality class has also been involved in learning about Safe Food Handling practices. They have done this through investigating high risk foods and gaining knowledge about safe handling of these foods during preparation and storage. The assessment for this task included designing, preparing and presenting a signature dish using two high risk ingredients. Students engaged extremely well with this task and produced dishes they identified with. Examples include Pork Pot-stickers with Spicy Peanut Salad, Penne Alla Vecchia Bettola, Chicken Enchiladas with fresh Tomato Salsa and Teriyaki Chicken Sushi.