A course outline:
By the end of Year 10 students explain how people working in design and technologies occupations consider factors that impact on design decisions and the technologies used to produce products, services and environments. They identify the changes necessary to designed solutions to realise preferred futures they have described. When producing designed solutions for identified needs or opportunities students evaluate the features of technologies and their appropriateness for purpose for one or more of the technologies contexts.
Students create designed solutions for one or more of the technologies contexts based on a critical evaluation of needs or opportunities. They establish detailed criteria for success, including sustainability considerations, and use these to evaluate their ideas and designed solutions and processes. They create and connect design ideas and processes of increasing complexity and justify decisions. Students communicate and document projects, including marketing for a range of audiences. They independently and collaboratively apply sequenced production and management plans when producing designed solutions, making adjustments to plans when necessary. They select and use appropriate technologies skilfully and safely to produce high quality designed solutions suitable for the intended purpose.
Topics Included:
This is an Introduction for students who are interested in the area of food and nutrition. Students investigate key concepts of healthy eating using the Australia guidelines (AGHE), diet deficiencies for adolescents, food groups and nutritional recommendations to develop their own strategies for developing balanced diets. Students investigate and promote current campaigns and complete a variety of practical challenges. Students are encouraged to explore future pathways in the fields of Nutrition and Dietetics.
Assessment:
Students will be assessed in line with the Australian Curriculum Achievement Standards for Design and Technology, with emphasis on strands: Technologies and Society, Food Specialisation and Creating Design Solutions.
Length of course: Semester
A course outline:
By the end of Year 10 students explain how people working in design and technologies occupations consider factors that impact on design decisions and the technologies used to produce products, services and environments. They identify the changes necessary to designed solutions to realise preferred futures they have described. When producing designed solutions for identified needs or opportunities students evaluate the features of technologies and their appropriateness for purpose for one or more of the technologies contexts.
Students create designed solutions for one or more of the technologies contexts based on a critical evaluation of needs or opportunities. They establish detailed criteria for success, including sustainability considerations, and use these to evaluate their ideas and designed solutions and processes. They create and connect design ideas and processes of increasing complexity and justify decisions. Students communicate and document projects, including marketing for a range of audiences. They independently and collaboratively apply sequenced production and management plans when producing designed solutions, making adjustments to plans when necessary. They select and use appropriate technologies skilfully and safely to produce high quality designed solutions suitable for the intended purpose.
Topics Included:
This is an Introduction for students who are interested in the area of food and nutrition. Students investigate key concepts of healthy eating using the Australia guidelines (AGHE), diet deficiencies for adolescents, food groups and nutritional recommendations to develop their own strategies for developing balanced diets. Students investigate and promote current campaigns and complete a variety of practical challenges. Students are encouraged to explore future pathways in the fields of Nutrition and Dietetics.
Assessment:
Students will be assessed in line with the Australian Curriculum Achievement Standards for Design and Technology, with emphasis on strands: Technologies and Society, Food Specialisation and Creating Design Solutions.
Subject Costs:
$30 for specialty ingredients.