Commencing in 2010, Southern Cross Catholic Vocational College (SCCVC) is a ground breaking Senior Secondary College. As part of the Catholic Education Office, Sydney, SCCVC is committed to provision of an engaging and innovative HSC, with a deep and sustained commitment to high quality vocational learning and training. This commitment was recognised in the College winning the 2013 Australian Training Award for the ‘School Pathways to VET’ category. SCCVC is a ‘Workplace of Learning’. Through Southern Cross Vocational Enterprises, students and staff collaborate in a range of ‘real life’ learning experiences, providing quality goods and services to clients and visitors. Our Business, Industry and community partnerships deepen and extend these opportunities, and underpins SCCVC as a place where personalised learning is paramount. Southern Cross is committed to the success of young adults: that they become the best people they can; they undertake the best learning, on campus and elsewhere, they are capable of; so that they graduate as the most skilful and employable people they can be.
NSW Business Chamber- Old School/New School Forum
This month, our College Principal and Student Leaders Grace Faulkner, Jasper Dryden and Emily McGrath attended the NSW Business Chambers old school/new school forum.
If the next generation is to be ready for study and work, responsibility must be shared by government, educators, parents, students and industry. This is one of the findings of the report released today by the NSW Business Chamber entitled, Old School/New School.
Illawarra Business Chamber Executive Director, Chris Lamont, said it was vital the school curriculum is redesigned and delivers education outcomes that ensure students are prepared for work or further study. A quality education should allow graduates from the school system to contribute from day one on the job.
The NSW Business Chamber is calling on education authorities to build enterprise skills into the school curriculum and start measuring them from Year 9 on. The Report outlines what a ‘New School’ system would look like:
Responsibility is shared by Government, educators, parents, students and industry.
Innovative ways of teaching and learning, as well as tried and tested approaches are implemented Australia-wide.
Evidence informed practice is supported and educators have the knowledge they need to succeed.
Teachers are celebrated for their success, attracting the best and brightest.
Schools harness technology to facilitate a richer learning experience for students.
Education is inclusive and all students have the opportunity to learn and succeed.
Schools promote educational pathways that help realise the potential of all young people.
“Many employers advise that far too many young people they interview don’t have basic literacy and numeracy skills to start work when they finish year 12,” said Chris Lamont.
The Report notes the importance of supporting teachers and a revamped High School Certificate that provides greater access and recognition for achievement in vocational pathways as well as tertiary studies.
“A quality education is more important than ever. Reforms to the education system must ensure quality education outcomes in literacy and numeracy and enterprise skills to improve employability or there is a risk the next generation will face an even greater struggle in securing employment,” said Chris Lamont (visit the link here)
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Hear our students speak about learning in the 21st Century:
“College offers best of both worlds”
The Independent Education Union (IEU) visited SCCVC recently and discovered Vocational Education at its best!
“Southern Cross Catholic Vocational College in Burwood is a unique cross between a school and a TAFE college. The college was founded in 2010 on the site of the former Christian Brothers College Burwood, which catered for boys from Years 7-10.
In 2010 the Rudd government was offering funding for schools to set up trade training centres”
Schools in the Sydney diocese had the ground breaking idea of applying for funding en masse. The successful bid resulted in an $11 million federal grant to set up a unique trade centre catering for senior students seeking an applied learning pathway.
Read more here
On the 31st Of August Pru Car the Shadow Minister for Skills and Shadow Assistant Minister for Education and Jodi McKay Shadow Minister for Transport, Shadow Minister for Roads, Maritime and Freight and member for Strathfield visited SCCVC in celebration of National Skills week. Ms Car and Ms McKay toured our College, both impressed with the facilities and the job readiness programs offered by SCCVC. Click here to read the full report:
Congratulations to Jonathan Lee who won the Gold Medal in Hospitality for the recent World Skills competition held at our College.
The Inner Western Region competition ran on Friday, August 31st as part of the WorldSkills Australia program, which aims to build a skills culture by celebrating excellence in trade skills and inspiring young people to consider a skill-based career.
The event coincided with National Skills Week, which celebrates the diversity and benefits of Vocational Education and Training.
Jonathan now moves into the zone/region competition against state. independent and other Catholic Schools Students.
Staff and students welcomed Karen Andrews MP, Assistant Minister for Vocational Education and Skills, to view the facilities here at SCCVC. Yr 12 Student Leaders Caterina Davis and Tom Nguyen played tour guides, whilst Yr 11 Photography student Koby Francalanza captured the visit on film (pictured with Ms Andrews, Principal Patrick O’Reilly, and Ms Chris Shakya, Head of Vocational Education, Sydney Catholic Schools).
Michael Krawec, SCS IW Regional Director, and Michael Morris, SCCVC Partnerships Manager, joined the tour, where Ms Andrews showed great interest in the students taking part in Photography (Yr 11 student Simon Lufor) and in the Automotive Workshop.
Competing schools nominated two students to compete as a team and were required to replicate the dish that the demonstrating chef prepares within a ninety minute time frame. Two identical portions of that dish were produced by each team with one dish presented to judging chefs for scoring and one dish for public presentation.
The team that achieved the highest score for their dish in each kitchen as determined by the judging chefs were then be declared the winning team of the culinary challenge