Faculties - Faculty Structure

Faculty Structure:

This faculty offers the following subject areas:

Year 7 & 8 TECHNOLOGY

Technology is a compulsory course during Yrs7-8. Lessons involve students developing their research, design, production and evaluation skills. The areas of study include Products, Built Environment and Information and Communication. In each area students will produce a design folio that reveals the work they have done for their design brief. Technologies that students may work with are Model making, Computers, Food, Textiles and Mixed materials, Media, Graphics and Timber.

Year 9 & 10 FOOD TECHNOLOGY

Food Technology is an elective course. Students undertake practical design projects within focus areas. These areas include Food Selection and Health, Nutrition and Consumption, Food Preparation and Processing, Food for special needs and Food Trends in Australia. Students are actively involved in developing their management and practical cookery skills.

WOOD TECHNOLOGY

Wood Technology students undertake a range of practical projects using wood. Design briefs display research and skills development of each student.

GRAPHICS TECHNOLOGY

Students gain experience in engineering and mechanical drawing, graphic art and architectural drawing. Computer aided drawing CAD is used & developed.

Year 11 & 12 HOSPITALITY

Hospitality is a Vocational Educational course. It is has competency based assessments. Students are required to wear full chefs uniform and also complete 70 hrs of work placement over the 2 yr course.

Units of work are :

  • Develop and Update Hospitality industry knowledge
  • Follow workplace hygiene procedures
  • Follow health safety and security procedures
  • Work with colleagues and customers
  • Work in a socially diverse environment
  • Clean premises
  • Receive and store stock
  • Communicate on the telephone
  • Organise and prepare food
  • Present food
  • Basic methods of cookery
  • Prepare sandwiches, appetisers and salads ,vegetables eggs and farinaceous.
  • Implement food safety procedures. If students meet all elements of all competencies they will receive Certificate 2 Hospitality.

In all units of work there is a strong focus on meeting occupational health and safety standards.