After more than 12 months of work, year 12 students at St John's College were able to show off their major works on Friday.
The school opened its doors on Friday night to parents and friends to display the projects from the art, industrial technology, and design and technology students. Meanwhile, the year 11 and 12 hospitality students - including some from Macquarie Anglican Grammar School - prepared a dinner for 60 parents and staff.
Creative arts coordinator Kirk Watts said the art students had spent a term planning their work and refining their concept, before spending three terms making their pieces.
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"It's really nice to see how excited they get when they finally go up on the wall," Mr Watts said.
He said one of the interesting things about this year's batch of work was the variety. The artworks touched on topics from personal journeys to civilisations through history.
About 400 people were expected to see the art on display at the school.
Industrial technology teacher Shannon Isbester was also impressed by the major works created by his students.
While there were only four students who created stunning woodworking pieces, Mr Isbester said they had "put their heart and soul" into the work.
He said a lot of the students had used the workshop before and after school as well as during lunch times to finish the pieces. They had also utilised materials from family to make them extra special.
While technically the student took a year to make the items, Mr Isbester said the work had really started in year 7 when they were first learning the industrial skills.
The Design and Technology students were solving problems with their work, from looking after chickens to making swipe keys for students to sign on to an electronic roll.
Mr Isbester said the major works and their portfolios could all be used by the students in their resumes.
Jacob Coggan and Harper Green were among the hospitality students preparing a three course feast for Friday night's event.
Jacob said he wasn't worried about feeding 60 people.
Harper said the year 12 students were making the entrees of pork belly bites, duck spring rolls and bruschetta, as well as the desserts which had been prepared in advance.