Home Economics
2026 - Term 2
We are delighted to welcome Pre-Service teacher, Charlotte Brown from Edith Cowan University, who is completing her final Professional Experience in Home Economics and Design and Technology. We wish her all the best as she works in our Learning Area over the next eight weeks.
All students who participate in cooking lessons in Home Economics commenced the term by making ANZAC Biscuits to commemorate this significant event. ANZAC Biscuits are deeply rooted in Australian and New Zealand military history and symbolise remembrance, resilience, and the "ANZAC Spirit”.
The Year 8’s in Fabulous Fabrics have completed their major project, a cushion cover they designed based on their research into the Noongar seasons. The students in Fabulous Foods are establishing skills in the kitchen to be safe and hygienic, understanding how to read a recipe and learning how to accurately measure ingredients. They are developing their cooking skills and confidence in the kitchen by making delicious meals such as Pizza, French Toast, Sausage Rolls and Chocolate Chip Cookies.
The Year 9’s in Food for the Future have now completed their major assessment for the semester, a Stir Fry Design Brief. Students collaborated in small groups to investigate different types of stir-fries, then designed and cooked their masterpieces in class. Students had to work within certain parameters such as budget, ingredient selection and time management. The assessment concluded with a validation test, covering questions such as nutrition, sensory analysis and sustainability.
The students in Year 9 Fabric Creations have made Tote Bags. The task involved surveying students' and teachers’ needs for a reusable bag to transport additional items for sports and academics to and from school. The target market needs were identified, properties of fabrics, durability and sustainability issues within the textile industry were researched and from their investigation, these gorgeous bags have been made! The Year 10’s in Fashon and Fabric sewing these amazing Drawstring Bags and expressed their creativity with embroidery and embellishments.
In World of Food, the Year 10’s have now finished their major assessment which was an Indian Banquet Design Brief. Students collaborated in groups to investigate the different types of curries and accompaniments. They then designed and prepared their own meal whilst meeting the constraints of ingredient selection, budget, and time management. To conclude the Design Brief, students had a validation test to check their understanding.
In Certificate II Hospitality, the Year 11’s have just begun their barista training and are exploring the world of coffee where they will prepare and serve espresso beverages. The Year 12’s have prepared and served a variety of soups much to the delight of their customers, particularly as the weather is getting a little cooler.
In Food Science and Technology, the Year 11s have studied nutrition and the effects food choices can have on their bodies, and the Year 12s have conducted research into nutrition-related diseases and then used an ‘ancient grain’ or ‘super veg’ to prepare a healthy dish.
We wish all students in Years 10 to 12 all the best with their upcoming exams and look forward to seeing you back in class soon!
Taryn Smith, Home Economics – Teacher in Charge