2013 Year 10 Course Information Booklet.pdf - Immanuel College

Prerequisite:
None
Leads to:
Stage 1 and 2 Material Products—Fashion Design
Assessment:
Students will be required to complete at least one self‐
directed Design Cycle Project a�er comple�ng a Skills
and Applica�ons Inves�ga�on.
Stage 1 Material Products Performance Standards are
used to assess the following course structure:
�� Skills and Applica�on: 20% (Inves�ga�ng, Plan‐
ning, Producing and Evalua�ng)
�� Folio: 30% (Inves�ga�ng, Planning, Evalua�ng)
�� Product: 50% (Producing)
Descrip�on:
Fashion Design
Department: Technology
Length: Half year subject
Coordinator: Lynda Allwright
Students inves�gate the world of fashion, their own
style and needs in order to design a garment unique to
them. They analyse their figure type and learn tech‐
niques to enhance their figure shape.
Fashion illustra�on will be the basis for communica�ng
and developing design ideas. Basic construc�on tech‐
niques are inves�gated and developed in the process of
redesigning and construc�ng a basic skill garment.
Students are directed to design their own garment,
modify a commercial pa�ern and construct an ou�it
that addresses a need iden�fied in their design brief.
Students will gain a stronger sense of confidence in us‐
ing equipment and are encouraged to be fashion de‐
signers by crea�ng garments of their own design.
Whilst no prior experience in sewing is required, it is
expected that students have a genuine interest in both
Fashion Design and Tex�le Construc�on, as risk taking
and problem solving are integral to this subject.
Prerequisite:
None
Leads to:
Stage 1 Food and Hospitality, Nutri�on and Early Child‐
hood Studies; students who achieve an A in this subject
have the opportunity to study Stage 2 Food and Hospi‐
tality the next year
Assessment:
This is a SACE Stage One subject worth 10 Credits.
Students will be required to complete 4 assessment
tasks:
�� Two prac�cal ac�vi�es 60%
�� One group ac�vity 20%
�� One inves�ga�on 20%
Descrip�on:
Food with Flair
Department: Technology
Length: Half year subject
Coordinator: Lynda Allwright
The aim of the program is to develop cooking skills
while inves�ga�ng contemporary issues. The develop‐
ment of skills will assist students wishing to con�nue
with Food and Hospitality in Year 11 and 12.
The course has been divided into four units:
�� Home Made Pasta
�� Coffee Making using a Commercial Coffee Ma‐
chine.
�� Signature Cup Cakes.
�� Product Development – Developing a product
suitable to sell in the College Café
Students will par�cipate in prac�cal ac�vi�es each week
to develop their skills. An assignment will be completed
at the end of each unit. Each assignment will be based
on a contemporary issue linked to the prac�cal skills
being developed.
The assignments will cover the requirements listed in
the 2013 SACE Food and Hospitality Subject Outline.
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