Home Economics - Bowral High School - Striving for the best

Home Economics - Technology

All practical lessons and food preparation form a major part of the course. All students who undertake Food Technology must wear acceptable leather footwear.

Students

Course

Information

Years 7 - 8 Mandatory

Home Economics

Products

Food Design

The rapid rate of technological change highlights the need for innovative thinking and effective communication skills. An understanding of design processes enables people to solve real problems and create ideas. In technology, year 7 and 8 students solve problems by using the design process. In Home Economics the three design projects studied are based on the following ‘areas of study’ and ‘specific technologies’

This unit is an introduction to using textile equipment. Students learn to thread and use the sewing machine & create an environmentally friendly carry (shoulder) bag. The design process involves students creating original fabric decoration ideas and applying to the bag by means of painting, printing and/or attaching other embellishments.

In this course students learn about safety in the kitchen, healthy eating and some basic food preparation techniques. The main design brief focuses on students creating their own pasta dish, selecting which ingredients they want to use to create their sauce and the type of pasta or noodles they want to include. The idea is to encourage students to experiment with ingredients and look for a healthy snack alternative in the pantry at home…creating from what is available.

Year 8 Electives

Food Technology

Textile Technology

Year 8 students select interest electives to study for one semester. These include Food Technology. This course provides studetns with basic food preparation skills while preparing a variety of popular dishes eg. chicken satay, hamburgers, tacos and muffins. These food selections are introduced through the healthy diet pyramid... a popular food guide to assist people to make wise food choices.

Students produce a leaflet designed to explain the pyramid to the general public.

Students develop their textile skills by using commercial patterns to produce pyjama pants. An understanding of fibres and weaves is important to understand the properties of fabrics and the types of materials suitable to create these. A wall hanging inspired by Aboriginal design ideas fruther develop ideas for the appliqued or painted design. Students record their ideas in a design portfolio.

Year 9 and 10 elective

Food Technology

Food Selection and Health

Food in Australia

Food for Special Occasions

Food for Special Needs

Food Sevice & Catering

Food Trends and Product development

Food technology may be studied as a 100 hour elective in either year 9 or year 10.

As a 200 hour elective in years 9 and 10.

Students learn about food preparation and processing and the importance of safety and hygiene practices, nutition and healthy food choices and the impact on individuals and communities are also studied.

Year 9 focus areas studied during the year include:

This unit examines the role of food and its nutritional components in the body and explore the nutritional needs of individuals and groups including stages of the life cycle, health status and lifestyle choices.

Students will plan and prepare foods which reflect national food guides and meet specific food needs.

This unit examines the history of food in Australia, beginning with traditionl bush foods prepared by Aborigines, the influence of early European settlers together with continuing immigration from a variety of cultures and the effects of contemporary Australian cuisine.

This unit explores a range of special occasions including social, cultural, religious, historical and family. Students will plan and prepare food suitable for these occasions demonstrating food handling and presentation skills.

Year 10 focus areas studied during the year include:

Students will explore a range of special food needs eg. athletes, vegetarians, diabetes etc and the means to satisfy these. Students will plan and prepare meals to meet these specific needs.

This unit examines food service and catering ventures and their operatiosn across a variety of settings and investigate employment opportunities. Students will plan and prepare appealing foods appropriate for catering smalland large scale functions.

This unit examines the reasons for developing food products and secplores the processes involved. Students will examine historical and current food trends and explore the factors that influence their appeal.

Students will plan and prepare foods which reflect appealing food that in comtemporary food trends. Students will plan, produce and evaluate a food product.

Year 9 & 10 elective

Information & Software Technology

Digital Media

Multimedia

Database Design

Internet & Website development

Software development and Programming

Robotics and Automated systems

Information and Software Technology may be studied as a 100 hour elective in either year 9 or 10.

As a 200 hour elective in years 9 & 10.

Year 9 options studied during the year include:

This option allows students to develop skills in the design and production of a digital media product eg. desktop publishing magazine, audio sequences, animation sequences.

Students develop skills in authoring software such as Hyperstudio and Macromedia Software.

Data is entered and manipulated through searches, sorts and reports generated.

Year 10 options studied during the year include:

Students explore Dreamweaver and create their own website. Students study the historical development of the internet.

This unit involves students undertaking a range of activities that will lead them to modifying and writing their own code when developing software products.

This unit provides the possibility to design, produce and evaluate a range of products based around automated control.

Senior Courses

Food Technology	2 units for each Preliminary and HSC
Course Description	Students will develop knowledge and understanding about the production, processing and consumption of food, the nature of food and human nutrition and an appreciation of the importance of food to health and its impact on society. Skills will be developed in researching, analysing and communicating food issues, food preparation, and the design, implementation and evaluation of solutions to food situations.
Main Topics Covered	Preliminary Course: Food Availability and Selection (30%) Food Quality (40%) Nutrition (30%) HSC Course The Australian Food Industry (15%) Food Manufacture (30%) Food Product Development (30%) Options: - Contemporary Food Issues in Nutrition (25%) OR - Contemporary Food Issues in the Marketplace (25%)
Assessment	HSC course
Hospitality	2 units for each of Preliminary and HSC
Course Description	This course is for students who wish towork in the hospitality industry, either as a long term career or in part time or temporary hospitality positions. The course is based on Units of Competency which have been drawn up by the hospitality industry to describe the competencies, skills and knowledge needed by workers in this industry. This course incorporates five core unitys plus a range of units from various functional areas. These are presented as two elective strands Food and Beverage Service, Kitchen Operations.
Main Topics Covered	- In the Core of the course students concentrate on developing the skills to work effectively in a hospitality environment including Hospitality industry awareness, communicating with customers and staff , working safely and hygienically and operation equipment. - The elective strand of the course builds on these skills. Students will be able to develop further competencies in a variety of fucntional areas: Food and Beverage Service and Kitchen Operations. Students atempt a combination of Units of Competency from two functional areas.
Assessment	This is a competency based course. This means that studetns work to develop the competencies, skills and knowledge described in each Unit of Competency. To be assess as competent a student must demonstrate to a qualified assessor that they can effectively carry out the various tasks and combinations of tasks listed to the standard required in the appropriate industry. There is no mark awarded in competency based assessment. Students are assessed as either 'competent' or 'not yet competent' Students will be progressively assessed as 'competent' or 'not yet competent' in individual Units of Competency. When a student achieves a Unit of Competency it is signed off by the assessor in a Student Log Book. Competency based assessment determines the vocational qualification that a student will receive. External Assessment- HSC Examination The Higher School Certificate examination for Hospitality Operations (240 indicative hours) will involve a writen examination made up of multiple choice items, short answers and extended response items. The questions will be drawn from Units of Competency and HSC Requirements and Advice shown in the syllabus. The examination is independent of the competency based assessment undertaken during the course and has no impact on the eligibility of a student to receive AQF qualifications.