Representatives from BFNC, CFNC, Cobram Lions, the Masonic Lodge, Barooga Botanical Gardens, U3A and Cobram Community House attended alongside college staff.
Attendees discussed a simple question: How can we get more young people involved in their community, while also bringing more of the community into our school?
The conversation generated plenty of ideas, from students volunteering at the Barooga Botanical Gardens, Lions events and community meals, to helping in local football club canteens and catering footy teas.
The conversation also looked at what the community can bring back into the school — ideas included volunteers sharing gardening and nursery expertise and retirees assisting with reading programs.
Other ideas included tradespeople speaking with students about career pathways, sporting clubs working with the college to reinforce attendance and accountability, and community members becoming more involved in school activities.
The lunch also provided a fantastic opportunity to showcase the talents of the college’s VET Cookery students, who prepared and served a brilliant four-course, sit-down meal under the guidance of Chef Antonio.
Mushroom cappuccino, spaghetti bolognese and fried banana were just some of the highlights of the menu.
Years 9 and 10 career teacher Carly Marriott said the lunch was about creating genuine, two-way relationships between the school and its community.
“We want our students to have more touchpoints within their community and understand that being part of a community means contributing to it,” she said.
“At the same time, there are so many people in our community with skills, experience and time that could make a real difference in the lives of our students.”
The ideas generated at the lunch will help shape the College’s 2027 Volunteer Program which aims to make it easier for community members to become involved at the school and for students to volunteer throughout the Cobram-Barooga community.
The college thanked Sporties Barooga for its ongoing support, allowing students to gain genuine hospitality experience in an industry-standard environment.
Congratulations were also given to Chef Antonio and students Lila Whitaker and Charlotte Cameron for delivering such an impressive meal for the occasion.
