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HOME ECONOMICS
 
Home Economics
across the year levels addresses Standard Outcomes 4, 5 and 6
from the Learning Areas of Design and Technology and Health
and Physical Education under the South Australian Curriculum,
Standards and Accountability Framework.
The Essential
Learning's and the Key Competencies are introduced to the
students and developed as an integral part of the curriculum
in both the foods and textiles areas.
Home Economics
is constructivist in its approach to learning, student
centered, with hands on experience and uses assessment methods
that are teacher initiated, discussed with the students and
include peer assessment, oral presentations, assignment work,
and practical activities.
The focus for
these year levels is to develop strong interpersonal skills,
respect for self and others, the use of safe and hygienic work
practices, development of practical skills, literacy and
numeracy skills, and the application of The Australian Dietary
Guidelines and the Food Groups to their dietary decisions.
YEAR 8
- core curriculum, 1 Term of study. Topics include:
- An
introduction to the textiles area, parts and use of the
sewing machine, design and construction techniques, use of a
variety of equipment, and the construction and completion of
an article.
An
introduction to the food and nutrition area, "Getting
Started", identification of equipment, weighing and
measuring, recipe analysis, writing and rewriting, the
development of practical skills based on the application of
the Food Groups to dietary requirements.
YEAR 9
- 1 Semester of study.
Chef's
Basic. The course extends skills and knowledge in
food preparation, presentation and management acquired
in year 8. Examples of topics covered include food
preparation from the 5 food groups with a multicultural
focus, simple meal planning, cake making and simple cake
decoration as part of a technology focus.
Textile
Construction. The course extends skills
practiced in year 8 Textiles. Students will be
introduced to simple clothing construction processes and
design and decorative techniques. Basic commercial
patterns will be used.
YEAR 10
-
choice subject for 1 Semester of: -
Child
Studies
- Topics covered
are child development 0-5 years, nutritional requirements
during pregnancy and early childhood, childhood diseases,
baby sitting and the legal requirements, and a variety of
associated practical activities as they relate to each
topic.
Food
and Catering. The course will focus on the
development of skills related to reading and
interpreting recipes, food preparation techniques, and a
variety of methods of cookery.
Fashion and Design. The course incorporates
factors affecting clothing design and the impact of
fashion on the individual and the community. The
application of the design process will be complimented
with the Fashion CAD computer program.
 
YEAR 11
– choice subject of 1or 2 Semesters that includes VET and SACE
accreditation for: -
Food and
Hospitality
- Topics covered include the common core VET introductory
modules in Certificate 1 Hospitality
operations, which provide students with a general overview of
the
Hospitality/Tourism industry as well as SACE accreditation.
Each unit focuses on a different aspect of the Hospitality
industry and includes career pathways, desirable attributes
of employees, occupational health and safety awareness,
interpersonal skills plus essential knowledge and
understanding required for industry entry. Integrated with
these, students organise, plan and manage catering
activities that simulate industry experiences.
YEAR 12
-
choice subject of 2 semesters of: -
1. Child
Studies offers opportunities for students to develop
knowledge and skills related to continuing educational and
vocational opportunities together with, personal interests. The focus of the 2 Unit course is
on students developing independent learning skills through
research tasks, practical activities in groups and
individually. Students will critically examine attitudes and
values about parenting and develop an understanding of the
growth and development of children, conception to 6 years
inclusive. Through a variety of research assignments, and
practical activities students will be required to access
Child Care Centers, Junior Primary Schools, Kindergartens,
and other child care facilities to further extend their
knowledge and experience.
Examples of
topics covered are – Antenatal Development, Physical and
Emotional Health, The Importance of Play, Children with
Special Needs and Parenting Strategies.
 
2. Food and
Hospitality focuses on the impact this area has had on the
Australian society. This course provides opportunities for
students to develop their knowledge and skills as consumers
or as future employees in the Hospitality Industry.
Examples of
topics covered are - Food Selection, Preparation, and
Presentation, Trends in the Industry, The Nature and Scope
of the Industry, and Planning and Operating a Catering
Enterprise.
3.
Nutrition Examples of topics covered are: The
Fundamentals of Human Nutrition, Diet, Lifestyle and Health,
Food Selection and Dietary Evaluation, Food, Nutrition and
the Consumer.
 
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