In Design Technologies, students investigate and make judgments on how the principles of food safety, preparation, presentation and sensory perceptions influence the creation of food solutions. They critically analyse factors - social, ethical that impact on designed solutions for global preferred futures and apply design thinking as they develop a specialised food product, service for a challenging client.
Students acquire the processes and production skills via various medium such assign:
- Generating design ideas for products, and environments - safe, hygienic spaces to produce food
- Investigating production technologies which improve productivity in a food and fibre context
- Develop, modify and communicate design ideas by applying design thinking, creativity and innovation in a food context
- Work flexibly to effectively and safely test, select, justify and use appropriate technologies and processes to make designed solutions in a food and fibre context
- Investigating the principles of food safety, preparation and the impact of individual preferences on food products
- Generating design ideas for products (food items), and environments (safe, hygienic spaces to produce food)
- Selecting and using appropriate technologies skilfully and safely to produce high-quality food products
- Evaluating ideas, processes and solutions against comprehensive criteria for success including client needs
- Collaborating and working individually throughout the process
- Managing and developing production plans
Head of Department - Kerry Smith
Design Technologies/Food and Fibre Subjects Offered
Year Level
| Subjects Offered
|
Year 8
| Food Specialisation
This unit (one term) actively engages students in creating design solutions in the context of food and the skills required. |
Years 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. |
Years 11 and 12
| In the senior school, students can select from these Applied Subjects:- Early Childhood Studies (Applied)
- Certificate III in Hospitality (VET)
- Food and Nutrition (General Subject - Offered in 2024)
|
Early Childhood Studies (Applied)
Early Childhood Studies focuses on learning about children aged from birth to five years. A cornerstone of the subject is the significance of play to a child's development. Play involves opportunities in which children explore, imagine, investigate and engage in purposeful and meaningful experiences to make sense of their world. Students explore play-based learning activities from two perspectives: they use theories about early childhood learning and devise play-based learning activities responsive to children's needs.
A course of study involves learning about core concepts and ideas related to the fundamentals of early childhood, and practices in early childhood learning. Core topics are embedded in electives that influence the development of children, such as play and creativity, literacy and numeracy skills, being in a safe place, health and physical wellbeing and indoor and outdoor learning environments. Throughout the course of study, students make decisions and solve problems and work individually and with others.
Students examine the interrelatedness of core concepts and ideas of the fundamentals and practices of early childhood learning. They plan, justify and evaluate play-based learning activities responsive to the needs of children as well as evaluating contexts in early childhood learning. This enables students to develop understanding of the multifaceted, diverse and significant nature of early childhood learning.
Certificate III in Hospitality (VET)
This qualification will provide you with the essential skills and knowledge to join the hospitality industry in an entry-level position. This course offers you the chance to discover the various exciting career pathways in hospitality — from a front office receptionist in a five-star hotel, to a banquet attendant serving a function for 1,000 people, to preparing the latest on-trend cocktails.
- Students will be taken out of class for a full day to complete this qualification.
- All training will be provided at school in the industrial kitchens.
According to the Australian Government's Job Outlook service, experienced waiters, café workers and other hospitality workers are in high demand. Strong future growth is predicted in these areas with over 200,000 job openings expected over the next five years. In this course you will learn how to:
- Work effectively in the hospitality industry
- Study the lost art of real customer service
- Discover how to coach others in job skills
- Boost your cultural awareness
Successful completion of this course will enable you to enter the workforce as a hospitality professional. You will also be well placed to continue on with further studies in this area.
Food and Nutrition (Offered in 2024)
Food and Nutrition is the study of food in the context of food science, nutrition and food technologies. It involves learning about the food system and the fundamentals of food science practices. Students will interact in food experimentation, macro and micro nutrients and the ongoing development of the food industry with consumer input.
Students explore the chemical and functional properties of nutrients to create food solutions that maintain the beneficial nutritive values. This knowledge is fundamental for continued development of a safe and sustainable food system that can produce high quality, nutritious solutions with an extended shelf life. The food system includes the sectors of production, processing, distribution, consumption, research and development.
Waste management, sustainability and food protection are overarching principles that have an impact on all sectors of the food system. Students will actively engage in a food and nutrition problem-solving process to create food solutions that contribute positively to preferred personal, social, ethical, economic, environmental, legal, sustainable and technological futures.