The subject motivates young people and engages them in a range of learning experiences that are transferable to family and home, constructive leisure activities, community contribution and the world of work.
Junior Secondary
Food and Fibre Studies
Students consider the economic, environmental and social impacts of technological change and how the choice and use of technologies contributes to a sustainable future. They apply design processes to investigate, plan, produce and evaluate designed solutions- Food and Textile areas of study.
Line 7 Elective (Years 7 - 8)
Subject for student who love to cook and/or want to learn. Students work in teams to prepare a variety of foods using many different cooking techniques. The design process is applied to a whole-class catered event at the end of semester.
Food Specialisations (Year 9)
Students consider the economic, environmental and social impacts of technological change and how the choice and use of technologies contributes to a sustainable future. They apply design processes to investigate, plan, produce and evaluate designed solutions with a focus on nutritional principles and properties of food.
Senior Secondary
Students have the option of VET pathways:
SIT10222 Certificate I in Hospitality
SIT20322 Certificate II in Hospitality
Allows students to gain knowledge and skills associated with food handling, preparation and service. It is designed for people seeking a career pathway into the Hospitality industry. Students are required to complete associated service duties within the school community.
