In our Technologies Home Economics Learning Area we teach students practical skills for daily living. We focusing on the area of nutrition and our students consider health risks and medical concerns associated with poor nutrition and unhealthy eating habits. Students are actively engaged in food choices; preparation; learning how to plan and prepare tasty nutritious meals; developing healthy long term eating habits. Our students develop skills of sharing, cooperation, cleaning, food selection, budgeting, measuring and organisation. Literacy and numeracy, personal and social capabilities and creative and critical thinking all are embedded in course work.
In Years 7-8 students complete a short ten-week taster course that involves practical and food theory lessons. Topics include: safety and hygiene; nutrition in food; Healthy Diet Pyramid; measuring; nutrients; sustainability and packaging of foods. Students plan a meal and follow through to preparation and presentation.
In Year 9-10 students can choose to select a semester long course which further hones skills and expands on the complexity and knowledge in the lower years. Year 9 Topics include: nutrition; nutrition value adding; adapting recipes; factors affecting food choices; healthy diet models; sensory properties of food, food sustainability and food availability. Year 10 topics include: food habits; food celebrations; menu types; food presentation; cutting techniques; food preservation; vegetarian foods; adolescent eating factors; health issues relating to food; food trends.
In Year 11-12 we offer a Certificate II in Hospitality, providing a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafe and coffee shops. Students prepare catering for events, refine their Barista skills; hone their food handling, safety and presentation skills in preparation for either the workforce or further study.