Although residential colleges offer a lot more than just accommodation, we want to ensure you’re comfortable in your new home. UC is conveniently located on its own island of land right next to the University of Melbourne campus. Set amidst spacious landscaped gardens and courtyards, our student rooms are renowned for being large in size, with big windows, natural light, high ceilings and garden views.
Student Rooms
Our first year rooms are fully furnished with a double bed (a small amount of rooms are still singles), desk, chair, wardrobe and shelves. Rooms are heated and there is unlimited wifi available in all UC buildings. Air conditioning is not generally necessary during the semester, but fans can be borrowed should cooling be required.
Also located in each heritage wing are shared unisex bathrooms, coin operated laundry facilities and kitchenettes with basic facilities such as a fridge, kettle and microwave. There are several toilets and showers in each bathroom, which are shared by approximately seven students.
As part of our recent expansion project, 190 new student rooms are also now available for 2020. They all feature double beds and ensuite bathrooms as standard, with some loft rooms offering an additional mezzanine level to be used as a lounge area or for storage.
Bed linen packs can be hired at the College or you can supply your own. The students’ rooms are vacuumed and given a light clean weekly, all of the common areas are cleaned several times a day. Students are responsible for washing and drying their own clothes and bed linen.
More senior students are able to submit preferences for their favourite rooms – such as those with bathrooms, air-conditioning, balconies etc. There are also bigger apartments on site that are generally reserved for graduate students and feature their own separate bathroom and living space.
In your first year at college you are randomly allocated a room (although we do our best to accommodate special requests pertaining to medical conditions etc). Therefore first year students could be in a new wing or a heritage wing; but the earlier you apply, the better chance you have of securing an ensuite room.
Please note: Most students are required to move out during the mid-semester break, however there are areas in their rooms and on site where belongings can be stored. Be sure to read our college packing list for hints on what to bring to college and what to leave behind!
Student Meals
The Syme Dining Hall is the heart of the College and conversing whilst eating together is a big part of UC life. All meals are prepared for students during semester, with breakfast, lunch and dinner available in the dining hall daily. Menus are varied and are freshly prepared by our own catering staff, with hot lunches and dinners including several meat options and one vegetarian option as standard. Gluten free, vegan and other special dietary requirements can also be catered for.
If you have lectures, classes or other commitments and won’t make it back to college during the allotted meal times, you are able to take a packed lunch with you in the morning or order a late dinner, which can be re-heated in one of the college kitchenettes if required.
Twice a week we hold more formal, community dinners called ‘high table’. Students wear academic gowns and are served a three course meal. This is a great opportunity for any announcements and to hear from guest speakers and academic visitors. The high tables are also themed – so throughout the year our O-Week leaders, highest academic performers, winning sports teams and other groups of students are invited to sit on the high table as a thanks for their participation in college life.
Other formal dinners also take place throughout the year, including Commencement and Valedictory Dinner (to mark the beginning and end of the official study calendar), a scholarships dinner, careers dinner and more.
Additionally, we have a student sustainability committee and food representative who value your feedback and suggestions. Our students are also responsible for maintaining and harvesting our vegetable garden, where all of the fresh food produced is utilised in the kitchen menu.
Serving times for meals are as follows:
Breakfast: 7.30am – 9.30am
A variety of toasts, cereals, yogurt, fruit and muesli is available seven days a week. A hot breakfast buffet is also served three times a week, and includes bacon, eggs, hashbrowns, mushrooms and more. The toast, cereal and coffee/tea is available in the kitchen all day, should you get a little peckish and want an afternoon study snack!
Lunch: 12.00pm – 1.30pm
Every lunchtime you can choose between a variety of hot meals or lighter options from our fresh salad and sandwich bar. Fruit is also available.
Dinner: 6.00pm – 7.30pm (on weekdays – 7.00pm on weekends)
Dinner also includes a choice of at least two hot meals, seven days a week, followed by dessert for anyone with a sweet tooth.
Brunch takes place on Sundays between 11.30am – 1.00pm.
A SAMPLE MENU AT UC
| Tuesday | Sunday |
| Breakfast | Breakfast |
| Hot buffet Fresh scrambled eggs, bacon, baked beans and mushrooms. Continental A selection of fresh fruit, a variety of breads and crumpets, selection of cereals, yoghurt and fresh fruit juices |
A selection of fresh fruit, a variety of breads and crumpets, selection of cereals, yoghurt and fresh fruit juices |
| Lunch | Brunch |
| Main Beef lasagna Vegetable Lasagne (V) Salads Rocket, Pear and Parmesan Salad (V) Potato Salad (V) Sandwich bar A daily selection of breads and rolls with assorted gourmet fillings (V available) Fruit Fresh seasonal fruit platters (V) |
Mains Home made pancakes, crsipy bacon, poached eggs, mushrooms and tomatoes Tempura fish fillets with French fries and tartar sauce Tempura vegetables (v) Salads Tossed garden salad and Greek salad (V) Sandwich bar A daily selection of breads and rolls with assorted gourmet fillings (V selections) Fruit Fresh seasonal fruit platters (V) |
| High Table Dinner | Dinner |
| Soup Cream of Asparagus Soup (V) Mains Cajun Chicken with steamed potatoes, baton carrots and baby beans Middle Eastern lamb tagine with steamed potatoes, baton carrots and baby beans Cajun vegetables in Filo pastry with steamed potatoes, baton carrots and baby beans Dessert Chocolate Mousse |
Soup French onion soup (v) Main course Grilled paprika chicken breast with parsley potatoes, green beans and pumpkin Beef Cannelloni with parsley potatoes, green beans and pumpkin Cheese and spinach Cannelloni with parsley potatoes, green beans and pumpkin (V) Dessert Panna Cotta Mocca |