Alternative Subject Name: Teen Food and Fashion Design Subject Code: 9HFTEB Length of course: Semester
Course Description:
Students are working to be 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 is an introduction to the Food and Fibre components of Technologies; this course is spilt into 2 terms. In Fibre Technology, each student has the opportunity to develop construction techniques and to produce textile items within design parameters. Students will investigate fabric properties and construction process and develop skills in the safe use of Bernina machines to create 2 design projects. In Food Technologies students will further develop their understanding of kitchen safety, hygiene, technology, food preparation, presentation along with the development of collaborative learning through group work. Students examine cultural influences on Australian cuisine and how food choices have changed in our community. Students investigate a range of cultural foods and modern service trends involving ‘Food trucks’. The design process underpins all practical applications in this subject.
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. Equipment and some materials and patterns are provided. If students wish to use alternate patterns and materials, they will need to supply their own.
Subject Code: 9HFTEB
Length of course: Semester
Course Description:
Students are working to be 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 is an introduction to the Food and Fibre components of Technologies; this course is spilt into 2 terms. In Fibre Technology, each student has the opportunity to develop construction techniques and to produce textile items within design parameters. Students will investigate fabric properties and construction process and develop skills in the safe use of Bernina machines to create 2 design projects. In Food Technologies students will further develop their understanding of kitchen safety, hygiene, technology, food preparation, presentation along with the development of collaborative learning through group work. Students examine cultural influences on Australian cuisine and how food choices have changed in our community. Students investigate a range of cultural foods and modern service trends involving ‘Food trucks’. The design process underpins all practical applications in this subject.
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. Equipment and some materials and patterns are provided. If students wish to use alternate patterns and materials, they will need to supply their own.