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Core Subjects
Technology
Course Description
This unit covers two areas of study – Materials and Systems. Students investigate the materials and
processes used to design and construct a variety of projects for example; using timber to construct a
box that will hold items of their choice.
The Systems element involves electrical mechanisms and circuits. Students also learn to identify
electronic components, soldering and use related tools.
Practical Tasks
• Materials
• Design and construct a timber storage unit to hold chosen items, which will sit on a flat surface and
is decorated with pyrography.
Systems
• Construct a working small electric vehicle, that is personalised with an individual design to be raced
against other students.
Assessment Tasks
• Produce a range of practical projects – using wood, plastic and some electrical components.
• Safety in the workshop assignment.
• Workbook and evaluation/risk assessment.
Materials (Textiles)
Course Description
Students develop their fibre and fabric knowledge and skills, to design and produce a range of
small products. They develop hand sewing skills and sewing machine construction techniques
to create their products. An understanding of the design process and the design elements is
fostered.
Course Content
• Safety in the technology classroom
• Fibre and fabric properties and characteristics
• Construction skills development-hand and sewing machine
• Weaving/felting knowledge and skills
• The design plan
• Assignment
• Benefits of recycling materials.
Assessment
• Workbook
• Critter
• Fabric construction item
• Recycled product
Home Economics
Course Description
During this unit students learn about the safe and hygenic handling and storage of food and the appropriate
use of tools and equipment. They develop food preparation skills and prepare a range of products
both savoury and sweet. These recipes cover traditional cooking methods but are also updated
to reflect contempory eating trends.. Students use a food model such as the Healthy Diet Pryramid to
make judgements about food selection.
Assessments Tasks
1. Healthy Eating Patterns
Using the Australian Guide to Healthy Eating Model students.
2. Students complete a written and practical assessment comparing microwave and
traditional baking methods.
3. Students will receive a grade for their level of practical achievement throughout the
unit.
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