Year 10 Technology Electives

ELECTIVES 

Students can choose a MAXIMUM of two electives from this Learning Area. 

APPLIED PRODUCT DESIGN  

The Year 10 Applied Product Design-3D module enables students to gain hands-on experience in constructing furniture, exploring interior design, and conducting material studies, with a particular focus on natural and resistant materials. Through researching and developing their own designs, students will work with a diverse range of materials and learn skillful, safe working practices. By examining modern furnishings and artifacts and investigating natural materials, students will gain an appreciation for producing functional and aesthetically pleasing objects that align with the user's needs and character. 

Additionally, students will learn to incorporate sustainability principles and a range of computer-aided design and manufacturing (CAD CAM) technologies, including laser cutting and 3D printing, to explore the design thinking process. 

Assessment:                      

This subject uses the following methods of assessment: 

• Design Folio 
• Practical work 
• Research Investigation into an Australian Designer 
• Exam 

Pathway:                             

It is strongly recommended that students considering undertaking Product Design & Technology Units 1 & 2 select this subject. 

This course can also transition to Certificate 2 VET Studies leading to the Vocational Major Course in Year 11 & 12.

Additional Financial Contribution: $60

Media and materials for take-home product.

DIGITAL TECHNOLOGIES (Semester-Based)

One semester of Digital Technologies study must be completed in either Year 9 or 10.

Course Description:

This course will allow students to use and become confident in using a range of software programs and technologies. The software chosen will vary depending on the interests and skills of the students. They will develop an understanding of the skills required to solve problems using ICT. In solving problems, students will study and select ethical data sources, safe AI ethical prompting using valid research, and design to produce various outcomes. Students will explore ethical research methods, including the use of any AI assistants to keep control and use of data. 

Assessment:

• A range of computer-based projects

Pathway:

Prepares students for professional and vocational careers in industrial settings, data research, collection, project management, and education. Using critical thinking in a digital world for self-advocacy.

Financial Contribution: additional payments may be incurred for excursions

FOOD STUDIES

Course Description:    

The Food Studies course has been designed for students interested in furthering their studies in areas of food, nutrition, health and human development. This course explores the influences on food choices of such things as cultural diversity and dietary needs.  The course covers key concepts such as the nutritional components of food and strategies which will enable us to make healthy food choices.  The links between nutrition, development and health and food are also explored.  These understandings will be underpinned with a variety of food preparation activities. 

Assessment:           

This subject uses the following methods of assessment:            

• Practical Cooking  

• Design Briefs 

• Research Assignments 

• Semester Examinations 

Pathway:                             

It is strongly recommended that students considering undertaking Food Studies Units 1 & 2 and Health and Human Development Units 1 & 2 select this subject. 

Additional Financial Contribution: $80

Ingredients and take-home products.

HOSPITALITY  

Course Description:        

This unit is designed for students with a passion for food and a desire to be innovative with a range of ingredients. They will work individually and in teams to research and design new food products. The unit will focus on the Hospitality Industry standards for the principles of cooking and developing their understanding of methods of cooking and functional properties of food. Units include – safe and hygienic food handling to prevent food poisoning, meal planning, food for special occasions and entertaining, functions of natural components, savoury and sweet baking and decorating. 

Assessment:                      

This subject uses the following methods of assessment: 

• Design Briefs 

• Practical Cooking 

• Research Assignments 

• Semester Examinations 

Pathway:                             

It is strongly recommended that students considering undertaking Food Studies Units 1 & 2 and Health and Human Development Units 1 & 2 select this subject.

This course can also transition to Cert 2 VET Studies leading tom Vocational Major Studies in Year 11&12.

Additional Financial Contribution: $80

Ingredients and take-home products.