Technology News
Design Technology and Food Studies
During the months of April and May in both Design Technology and Food Studies we saw all levels of students developing greater confidence with their skills and knowledge. It was an industrious time for all. Students extended their skills to design, plan and produce their own products. They also completed Research and Production CATs. This month’s Newsletter mainly focuses on the Year 9 Electives.
Currently Design Technology has a display in the Foyer. Items are from the Year 8 students who produced Automata items from wood. Phone docking stations and items from the Year 8 Elective Retro Metal are also featured. Cardboard Models of Beach Houses, which focused on sustainability, can be viewed as well. All items show the persistence and excellence of students’ work.
Design Technology
Year 9 Metal products:
Students have been working with steel and galvanised sheet metal. This semester they have learnt how to bend mild steel rod and bar to create a sculpture, some students had the opportunity to weld it together. Galvanised iron has been cut, folded and pop-riveted to create a box shaped product. For a lot of students this is a new material to design and work with, so there has been a lot of interest in the techniques learnt.
Year 9 Furniture Frenzy:
Students were required to include two curves in their designs. The students used mainly carpentry joins rather than nails and screws. The laser cutter enhanced their designs with graphics.
Silversmithing and Casting:
The Silversmithing students have engaged in producing simple brass and copper designs for a brooch or necklace pendant. Following on from the copper, students have further developed skills in casting pewter in a silicone mould.
Electronics and Programming: Students used the Arduino System to build a variety of electric circuits. They also made Electronic Talking Greeting Cards for Mother’s Day.
Ms Melissa Royale
Design Technology Domain Leader
Food Studies
Year 9 Multicultural Munching:
Students have experienced Australian, Asian and European Cuisines. A range of recipes were made; from Anzac Biscuits, San Choy Bow, Tandoori Chicken to European Pasta Dishes, French Apple Tarts and Gingerbread People. Taste palates have been extended as have the student’s food preparation skills. They designed and produced a Fried Rice for a CAT and displayed influences from Mexico, Thailand, and China. They complimented their cooking by researching a cuisine of their choice (CAT).
Student reflections:
“Some of my favourite dishes were the Meat Pies for the Australian Cuisine, Risotto for the Italian Cuisine and Singapore Noodles for the Asian Cuisine.” Amy
“My Favourite dish we created were the Souvlaki Wraps. It was by far the best dish and delightful to eat.” Jenna
“We looked at French, Italian, German, Asian, American, Australian and English cuisines. I loved the Italian Bacon and Leek Risotto and the Asian Sweet and Sour Meatballs. Overall I loved Multi-Cultural Munching.” Maddy
Year 9 Body Shop:
The focus of this unit was to understand the basic nutrients and how our bodies utilise them. Students have cooked Healthy Low Fat Cakes and Biscuits; Carrot Cake and Hummingbird Muffins. Also Wholesome Meals; Low Fat Lasagne, Healthy Pizza and Sausage Rolls (See Photos). Students designed, planned and prepared their own Gourmet Hamburger and a Fruit Smoothie. Student’s chose a Dietary Disease; such as Bowel Cancer, Obesity or Anaemia for a Research CAT.
Student reflections:
“In the kitchen we made healthy foods and in the theory we worked on CATs. It was fun.” Kai
“This Semester we have focused on using healthy and delicious recipes instead of un-healthy ones. We designed Gourmet Burgers and nutritious Smoothies which followed “The Australian Guide to Healthy Eating”. Maisie
“Through the “Body Shop” cooking classes I have learnt to cook many tasty and healthy recipes. This class has expanded my knowledge on healthy eating. The best thing I cooked was the Burger. “ Kitana
Mrs Jill Bailes
Food Technology Teacher