Home Economics

The food courses are valuable subjects as they teach students practical skills for daily living. This is achieved by following components of the Australian National Curriculum and focusing on the area of nutrition. Students will learn about health risks and medical concerns associated with poor nutrition and unhealthy eating habits. This will be achieved by students learning about: food choices; food preparation; learning how to plan and prepare tasty nutritious meals; developing healthy long term eating habits.

How the Community Benefits:

Food classes prepare students to live as individuals or within a community environment by teaching the skills of: sharing; cooperation; being responsible in cooking; cleaning; food selection and organisation.

Important Course Points:

In Practical Lessons:

  • Closed in shoes to be worn at all times;
  • Long hair past the shoulder to be tied back;
  • No rings or bangles to be worn where they can be removed;
  • Bring a container.

All lessons:

  • Bring a pen/pencil to every lesson;
  • Use of a diary can be helpful.

Middle School Courses:

Year 7

This is a short eight week course that involves all students in a range of practical food and theory lessons. This is a highly anticipated course that students enjoy. Students are required to design a nutritious breakfast which is applied to a practical task.

Topics include: Safety and hygiene; equipment usage; measuring; recipe parts; Healthy Diet Pyramid; breakfasts and food sustainability. Numeracy and literacy are incorporated into lessons and assessments.

Assessments: Written 50%; Practical application 50%

Year 8

This is a short eight week course that involves all students in further development in practical and food theory lessons. Students are required to design a lunch which is applied to a practical task.

Topics include: Safety and hygiene; nutrition in food; Healthy Diet Pyramid; measuring; nutrients; sustainability and packaging of foods; lunches.

Numeracy and literacy are incorporated into lessons and assessments.

Assessment: Written 50%; Practical application 50%

Year 9

This is a semester course that is selected by students. It involves the students in practical and food theory lessons. Numeracy and literacy are incorporated into lessons.

Unit 1: Topics include: Nutrition; nutrition value adding; adapting recipes; factors affecting food choices; healthy diet models; sensory properties of food.

Unit 2: Topics include: Food sustainability and food availability.

Assessment: Written 50%; Practical application 50%

Year 10

This is a semester course that is selected by students. It involves the students in practical and food theory lessons. Design is also an important area which is incorporated into practical lessons.

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. Numeracy and literacy are incorporated into lessons.

Assessment: Written 50%; Practical application 50%

Senior School Courses Year 11 and 12

Senior School provision in this area is currently under review and the college is upgrade the facilities to provide a commercial level kitchen and cafe area. This will enable us to offer industry VET courses in catering, business and hospitality to further add relevance and currency  to our students opportunities.