Home Economics

Home Economics Coordinator

Michelle Bohne

OVERVIEW

The Design & Technologies Department encompasses the subjects of Home Economics, Hospitality, Food for Living and Early Childhood. Students can be involved in individual and group oriented tasks, designed to teach and extend a range of practical skills and interpersonal relationships. These subjects encourage students to consider complex social issues.

YEAR 7

Food for Living In our modern kitchen, students have the opportunity to cook a variety of snacks, meals and sweet treats.  They learn important cooking techniques which can be incorporated into many recipes they may use throughout life.  Their knowledge of nutrition is developed, concentrating on the need for a healthy diet by selecting foods that are low in fat, sugar and salt. Students are challenged to improve their diet and eating habits to ensure a long and healthy life.

YEAR 8

Food for Living In our modern kitchen, students have the opportunity to cook a variety of simple snacks, meals and desserts. They learn important cooking techniques which can be incorporated into many recipes they may use throughout life. Their knowledge of nutrition is developed, concentrating on the need for a healthy diet by selecting foods from the five food groups. Students are challenged to improve their diet and eating habits to ensure a long and healthy life.

YEAR 9

Food for Living Plus Practical food preparation is the main focus for our Year 9 students with a minor section on basic sewing skills. The practical emphasis of the course and the visible results encourage in students a sense of achievement and fulfilment. In the foods area, which will take up the majority of the year, students develop skills and knowledge in the practical aspects of food preparation with basic cookery skills and nutrition being the focus. The food items are related to everyday living and also have a catering perspective. The sewing aspect will look at basic clothing repairs through the construction of simple items suitable as gifts.

YEAR 10

Semester 1 (Term 1 or Term 2) Introductory units: Early Childhood Studies Creativity and the young child is the focus where students will examine the benefits of engaging in creative self-expression to nurture a young child’s self-esteem. Language and social development will be examined through storytelling and visual art activities. Fine motor skills and creative ideas will be experienced with practical hands on craft activities.

Home Economics Health and Well-Being Semester One Home Economics has two focus points (i) the influence of food on the well-being of the individual and the family and (ii) a simple sewing exercise suitable for the home. Students will research, analyse and evaluate data in relation to food for individual nutritional requirements and participate in practical cooking experiences. They will also be given the opportunity to create a textiles item that will fit into their home.

Hospitality Australia’s Food Identity Australian foods are the focus of Hospitality in Semester One; students will select, prepare, present and evaluate a variety of foods relevant to our culture. Selection of menu items suitable for a themed restaurant will require research and planning. Preparation of foods will develop practical cookery skills with a focus on safety and hygiene. Then the presentation of dishes will be a whole new experience of garnishing and decorating food to make it more appealing to the customer.

Semester 2: Early Childhood Studies Conception, pregnancy, birth and early childhood development are the focus topics where students will have the opportunity to research and experience the beginning of a child’s life. The topic of conception is where we start our journey, then we work through the nine months of pregnancy to examine the growth and development of the unborn child. After reviewing the birth process students will then look at the newborn in relation to social, physical, language, intellectual, creative and emotional development with an opportunity to take home a simulator baby to experience life with a newborn.

Home Economics Food, Textiles and Family Environments  Semester Two is an introduction to Senior Home Economics and has three areas of focus: (i) food and nutrition, (ii) textiles and fashion and (iii) families. Students will have the opportunity to research, analyse and evaluate data in relation to food suitable for families as well as participating in practical cooking experiences. They will also be given the opportunity to create a fashionable textiles item for themselves or an item suitable as a gift.

Hospitality Catering Basics and Entertainment Cookery Catering for the Hospitality Industry is the theme in Semester Two; students will further develop their knowledge and understanding of food and food handling. This unit will provide the student with basic catering work practices and skills and it will introduce them to the features of the catering and commercial industry relevant to Senior Hospitality. Menu planning is the focus where a wide variety of foods will be prepared, presented and evaluated.

Home Economics – OP

Home Economics brings together theoretical understandings and practical applications related to three areas of study: (i) nutrition and food, (ii) textiles and fashion and (iii) individuals, families and communities.

Home Economics includes the practices of empowerment, management, social enquiry and technology.

The Course of Study is designed to develop in students the ability to:

  • think critically and creatively to design and create solutions to practical challenges.
  • manage human and non-human resources.
  • work collaboratively to address issues of personal and social significance such as food selection models and diets; the effect of food choices on health; conflict resolution in families; future living spaces; body image and fashion choices.The primary focus of the Certificate III in Early Childhood Education and Care course is to promote the well-being of young children and a greater awareness of the importance of optimum childcare practices in the wider community. The certificate course encourages students to develop an awareness and understanding of the development of young children, and to use this understanding to perform a role that facilitates, supports and enhances child development. To achieve this, students are exposed to a range of both theoretical and practical learning. While the theoretical learning is significant in itself, the major importance is to provide a framework for students’ observations of, and interactions with, young children. There is a strong focus on the practical application of theoretical learning.
  • Hospitality – Non-OP Hospitality is a two year course of study delivered in two parts: (i) SIT10212 Certificate I in Hospitality and (ii) Hospitality Subject Area Specification (SAS). Throughout the two years the course is designed to develop students’ ability to select, prepare, present and serve foods using management and decision making processes. Students will have the opportunity to research the variety of occupational fields within the Hospitality industry. They will also be encouraged to evaluate their personal suitability for employment in food-related occupations.
  • Certificate III in Early Childhood Education and Care – Non-OP The Certificate III in Children’s Services, CHC30113, is a two year course of study for students in Years 11 and 12. A study of early childhood provides students with the knowledge, understanding and practical skills which may be invaluable to them in future life roles, and provides students with a variety of thinking, operational and workplace skills.