Alternative Subject Name: Teen Chef Challenges Subject Code: 9FTEA Length of course: Semester
Course Description:
Students are working towards being able to 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 course involves students to explore and investigate the key role technologies have in the design and production of food. Students will develop their understanding of kitchen safety, hygiene, technology, food preparation, presentation along with the development of collaborative learning through group work. By sourcing local ingredients students will use technology to create preserved fruits and vegetables, producing products such as jams, sauces and chutneys. Through this, students will analyse food labelling, additives and packaging requirements, develop business enterprise skills and design food products for possible mass production. Students will use the process of design and are supported and encouraged to use various technologies including the Thermomix.
Assessment:
Students will be assessed in line with the Australian Curriculum Achievement Standards for Design and Technology, with emphasis on food and fibre production, food specialisation and materials and technologies specialisation.
Subject costs:
School fees cover basic ingredients. If students wish to use alternate ingredients, they will need to supply their own
Subject Code: 9FTEA
Length of course: Semester
Course Description:
Students are working towards being able to 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 course involves students to explore and investigate the key role technologies have in the design and production of food. Students will develop their understanding of kitchen safety, hygiene, technology, food preparation, presentation along with the development of collaborative learning through group work. By sourcing local ingredients students will use technology to create preserved fruits and vegetables, producing products such as jams, sauces and chutneys. Through this, students will analyse food labelling, additives and packaging requirements, develop business enterprise skills and design food products for possible mass production. Students will use the process of design and are supported and encouraged to use various technologies including the Thermomix.
Assessment:
Students will be assessed in line with the Australian Curriculum Achievement Standards for Design and Technology, with emphasis on food and fibre production, food specialisation and materials and technologies specialisation.
Subject costs:
School fees cover basic ingredients. If students wish to use alternate ingredients, they will need to supply their own