The Hostel Manager, Sue Mills, ensures that the Hostel is the boys’ home away from home.
Sue and the staff develop a close relationship with each and every boy. The school’s values of Compassion, Honesty, Perseverance, Respect, Responsibility and Service are the cornerstone stone on which hostel life is based. The boys develop a sense of belonging and are encouraged to look after each other, and are empowered to be independent and responsible young men. Staff/student relationships are mutually respectful.
Coldstream Hostel provides an environment that assists the boys’ personal development. The boys will be expected to maintain standards of behaviour that reflects the expectations of the school. Staff are expected to be sensitive and supportive in relation to the needs of the boys.
Compulsory prep is held for one and a quarter hours each evening, Monday to Thursday. This is overseen by teaching staff, including the curriculum areas of Literacy, Mathematics, Science, Social Sciences, Art and Health and Physical well-being.
Coldstream Hostel is an integral part of the Southland Boys’ High School community where staff provide a caring, sensitive and supportive environment which encourages the personal development of our boarders to become 21st century men.
Coldstream Hostel is heated throughout and can accommodate up to 100 boarders.
Juniors live in dormitory style accommodation while Senior's accommodation varies. Prefects have the privilege of single/double rooms and there are rooms available to accommodate from 2 – 10 boys. Coldstream Hostel has:
- 9 dormitories that can sleep 9 - 10 people
- 3 dormitories that can sleep 4 - 6 people
- 8 single rooms
- 2 double rooms
- Sick bay with 2 beds
The Hostel Dining Room, better known as the “Stag and Boar Cafe”, is managed by two highly qualified chefs with extensive industry experience.
Our head chef, Theo, has a passion for food and knows exactly what it takes to satisfy young men’s appetites. The food is absolutely amazing, nutritionally balanced and the menus are designed to meet the needs and likes of teenage boys.
The menu is based on the advice of a dietitian with input from both hostel management, chef and boarders. The menu is on a five week rotation, and all dietary requirements are catered for. During Terms 2 and 3 boarders enjoy a cooked breakfast and hot meals for lunch and dinner.