Design Technologies


Acting Head of Department – Kerry Smith




Year 8

Food Specialisation

This unit (one term) actively engages students in creating design solutions in the context of food and the skills required.

Year 8 Design Technologies - Food Specialisation Year Level Plan 


Year 9 and 10

Food Specialisation

Through the practical nature of these subjects, students engage in critical and creative thinking using critical thinking to solve complex problems with a focus on both food and fibre contexts.

Food Specialisation offers discreet units that examine food and skills related to food preparation, cookery and presentation.

Year 9 Design Technologies - Food & Fibre, Food Specialisation Year Level Plan

Year 10 Design Technologies - Food & Fibre, Food Specialisation Year Level Plan



Year 11 and 12

In the senior school students can select from these Applied Subjects:

  • Fashion
  • Hospitality Practices
  • Early Childhood Studies


This course will challenge students to use their imagination to create, innovate and express themselves and their ideas, to design and produce design solutions in a range of fashion contexts.

Fashion has a practical focus where students learn through doing as they engage in a design process.


Three core topics are studied:

  • Navigating the Hospitality Industry
  • Working Effectively with Others
  • Hospitality in Practice

These core topics cover the concepts, ideas, the associated knowledge, understanding and skills fundamental to the hospitality industry and are delivered through three electives which represent key employment areas within the food and beverage sector, enabling students to develop a solid understanding of the sector:

  • Kitchen Operations
  • Beverage Operations and Service
  • Food and Beverage Service

The subject enables students to develop skills in food and beverage production and service. They work as individuals and as part of teams to plan and implement at least one event in a hospitality context by midway through the course (end of Unit 2) and again by the end of the course (end of Unit 4). Events provide opportunities for students to participate in and produce food and beverage products and perform service for customers in real-world hospitality contexts. As well, students examine and evaluate industry practices from the food and beverage sector.

Students develop awareness of industry workplace culture and practices and develop the skills, processes and attitudes desirable for future employment in the sector. They have opportunities to develop personal attributes that contribute to employability, including the abilities to communicate, connect and work with others, plan, organise, solve problems, and navigate the world of work.


This course involves learning about core concepts and ideas related to the fundamentals of early childhood and practices in early childhood learning. Students will be given opportunities to interact with children aged from birth to 5 years; this allows them to appreciate that children are unique individuals. 

Last reviewed 13 July 2021
Last updated 13 July 2021