3a/3b - Churchlands Senior High School

ENGLISH AS AN ADDITIONAL LANGUAGE/DIALECT3A/3BPRE-REQUISITEStudents wishing to study 3AB must have an A grade pass in 2AB in Year 11 achieving a score of 75%or higher. The course is designed to cater for the top 6% of candidates and is a rigorous, demandingcourse of study.Course of Study OutcomesThe English as an Additional Language or Dialect course is designed to facilitate the achievement offour outcomes. Outcomes are statements of what students should know, understand, value and be ableto do as a result of the syllabus content taught. These statements are elaborated across a range ofaspects and describe a number of essential skills students studying the EALD course need to achievein order to be successful in upper school studies and future EALD units.Course ContentThe course content focuses on the use of language in different contexts, (Australian society Past &Present and Language and Empowerment) situations and for different purposes, and it teaches thestudents how to use language effectively to communicate in a range of academic and socialcircumstances. It provides the students with opportunities to become critical thinkers and readers,proficient communicators and competent writers within the contexts of the course. These contexts aredetermined by the Curriculum Council and selected by the teacher to meet the students’ interests andneeds. The course is intended to expand the students’ personal and academic growth..AssessmentThe students will complete a range of interesting and engaging tasks; both written andoral, in all four outcomes, there will be two exams as part of the assessment in year 12as well as an Oral Exam which will make up 25% of the total mark.FOOD SCIENCE ANDTECHNOLOGY 2A/2BSUGGESTED PRE-REQUISITESThere are no pre-requisitesCOURSE CONTENT In 2A students examine foods role in society and food processing techniquesand handling practices to manage food properties Students will examine and evaluate particular foods,food habits and trends. They will design food products and examine systems used in large scale foodservice.2B focuses on the “undercover story of food”. Students look at the molecular structure of food and theimportance of microbial actions. Food products are examined in terms of quality, safety and nutritionalvalue. The properties of food and their performance are examined in relation to food handling practicesand processing techniques in food systems. Students consider trends associated with food innovation.AssessmentThis includes an examination in this subject as well theoretical and practical assessments.CAREER POSSIBILITIESThis course provides valuable background for students wishing to enter such fields as36