Technological and Applied Studies (TAS)
Technological and applied studies enables people to manage, interpret, shape and alter their environment to improve their quality of life at home, school, in work places and in the broader community. Technology education integrates both procedural and conceptual knowledge and develops skills in enterprise and initiative.
Subjects studied in TAS include:
TAS Course Outlines
Year 7- Students working with timber in year 7 begin with a skills project to prepare them for the set task, which is to design and construct a thumb piano. A portfolio documenting the research, tools and processes is part of the assessment process.
Year 8- Students working in Silver Jewellery begin with two projects: a”wedder ring” and a twisted wire ring. The skills gained prepare the students to design and make a sterling silver pendant. A portfolio documenting the research, tools and processes is part of the assessment process.
Stage 5 (Year 9 and Year 10)
The study of Food Technology provides students with a broad knowledge and understanding of nutritional considerations and consumption patterns, food properties, processing and preparation. It addresses the importance of hygiene and safe working practices and legislation in the production of food. It also provides students with a context through which to explore the richness, pleasure and variety food adds to life.
Currently our Year 10 students are undertaking a unit called “Service with a Smile”. They are developing an understanding of the Food Service and Catering industry and developing their skills by undertaking practical lessons in the Commercial Kitchen and preparing food suitable for catered events.
Food Technology Year 9
Industrial Technology - Timber
The aim of Industrial Technology is to develop knowledge, understanding, skills and values related to a range of technologies through the safe interaction with materials, tools and processes in the planning, development and construction of quality practical projects. The syllabus aims to develop in students an understanding of the interrelationships between technology, the individual, society and the environment, and to develop their ability to think creatively to devise solutions to practical problems.
In year 9 students construct a deck chair in semester 1 and a footstool in semester 2. In year 10 the students design and construct a table of their choice. Woodturning projects are carried out in conjunction over the two years.
Stage 6 (Year 11 and Year 12)
Design and Technology
Design and Technology is designed to develop students’ confidence, competence and responsibility in designing, producing and evaluating to meet both needs and opportunities, and to understand the factors that contribute to successful design and production.
In the Preliminary course students are given a minimum of three minor design projects. Each project places emphasis on the development of different skills and knowledge in designing and producing.
The HSC course includes the development and realisation of the major design project as well as a case study of an innovation. The comprehensive study of design and the processes of designing and producing that were studied in the Preliminary course are synthesised and applied.
Students will develop an understanding about food systems and skills that enable students to make informed decisions and carry out responsible actions. Students will also develop an appreciation of the importance of food to the wellbeing of the individual and to the social and economic future of Australia.
In the Preliminary course student cover the topics of Food Availability and Selection including the influences of food availability & factors affecting availability of food around the world. Food Quality investigates why safe food preparation is essential. Students look at the functional properties of food, understanding why we cook the ways in which food is prepared. Nutrition is investigated students identify the Food nutrients & diets for optimum nutrition.
The HSC Course: Includes looking at The Australian Food Industry the sectors, policy & legislation. Food Manufacture exploring the production, processing, preservation, packaging, storage & distribution of food. Food Product Development including the steps in food production development, reasons for development for new foods in the marketplace as well as developing a new product. Contemporary Nutrition Issues including Diet & health in Australia and the influences on differing groups and nutrition status.
Industrial Technology- Timber Products and Furniture Technologies
Industrial Technology at Stage 6 is designed to develop in students a knowledge and understanding of the selected industry and its related technologies with an emphasis on design, management and production through practical applications.
In year 11 a number of Minor Projects are designed and made with the intention of exposing the students to a number of different drawing and construction processes, as well as joints, finishes and materials. Associated theory, a portfolio for each project and an Industry Study of an individual business are also mandated.
In year 12 the students design and construct their own Major Project and document the process in a portfolio. An all-encompassing Industry Study completes the BOS requirements.
Textiles and Design
Preliminary Course this course explores a variety of areas and includes Design, Properties and Performance of Textiles and Australian Textile, Clothing, Footwear and Allied Industries as well as an industry overview of past, present & future textiles fashions.
Students will undertake TWO preliminary textile projects as part of the Preliminary Course.
Preliminary Project 1
Drawn from the area of study of *Design, this project focuses on the generation and communication of ideas, design modification, manipulative skills, evaluation of ideas and the project, and management of time and resources.
Preliminary Project 2
Drawn from the area of study of *Properties and Performance of Textiles, this project focuses on an analysis of fabric, yarn and fibre properties, experimental procedures, product design, fabric choice, manipulative and management skills, communication methods and the recording of information.
In the Preliminary Course, students will also undertake practical applications related to content being addressed. Examples of these may include experimental work, development of manufacturing skills, graphical, communication and sketching skills.
Qualification: certificate ii in kitchen operations (SIT20312)
This course provides students with the opportunity to obtain national vocational qualifications for employment in the hospitality industry. Students will be able to develop generic hospitality skills in customer service, communication, environmentally sustainable work practices, hygiene and safety as well as basic skills in commercial cookery.
Throughout Preliminary and HSC year the students undertake a variety of competency units, which can contribute to the attainment of the HSC an ATAR and TAFE qualification.Students are required to participate in practical lessons and mandatory work placement in an Industry setting; these are undertaken in the schools Commercial Kitchen facilities and through local industry providers.