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Design Technologies

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YEAR 8

Industrial Technology and Design

Junior Food Nutrition and Design

In Year 8 Design Technologies students will use critical 21st century skills as they create designed solutions by investigating and selecting a range of technologies, materials, systems, components, tools and equipment. They will consider the ways characteristics and properties of technologies can be combined to design and produce sustainable designed solutions to problems for individuals and community. Students will also consider, society and ethics, economic, environmental and social sustainability factors. Students use creativity, innovation and enterprise skills with increasing independence and collaboration. They will spend one semester in Industrial Technology and Design (ITD) and Junior Food Nutrition and Design (JFD).
 

YEAR 9

Design

Students explore and develop potential solutions to a variety of design challenges, using a range of drawing and prototyping skills and technology to explore, develop and present their designs.  This subject is the beginning of a university or similar pathway.
 

Engineering

Students will be exposed to the context of engineering principles and systems as well as the context of materials and technologies specialisation. Students will integrate mechanics, electronics and CAD in the design and manufacture of products.  This subject is the beginning of a university or technical trade pathway.
 

Industrial Technology and Design

Students will be exposed to a diverse range of problems, skills, tools and materials. This will provide the basic building blocks for further years to expand on these processes. Students will establish technical knowledge, develop reasonable proficiency in hand and machine skills, create an awareness of quality design and create a safe and productive working environment.
 

Junior Food Nutrition and Design

Students will study food and fibre production of foods and material specializations to identify and produce solutions of relevance to individuals, regional and global communities.  Investigate and make judgments on ethical and sustainable production, marketing of food and fibre, healthy eating, food safety preservation, preparation, presentation and sensory perceptions influencing healthy eating.
 

YEAR 10

Introduction to Trades

This subject is designed to give students an introduction to, and pathways toward, trade areas within furnishing, engineering, automotive and construction. Students will work in the workshop manufacturing a range of products in both wood and metal. They will learn basic technical knowledge, develop reasonable proficiency in hand and machine skills, learn an awareness of manufacturing quality products and how to create a safe and productive working environment.  Students are required to complete theory units related to the practical tasks undertaken in the workshop.
 

Design

In Design, students explore and develop potential solutions to a variety of design challenges.  They will use a range of drawing and prototyping skills and technology to explore, develop and present their designs.  This subject is the beginning of a university or similar pathway.
 

Engineering

This subject is based in the context of engineering principles and systems as well as the context of materials and technologies specialisation.  Students will integrate mechanics, electronics and computer aided design (CAD) in the design and manufacture of products. This subject is the beginning of a university or technical trade pathway.
 

Introduction to Hospitality Practices

This will be a whole year subject where students will learn basic skills related to planning, production, nutritional value and presentation of foods.  Participation in practical lessons is an integral part of this course.  Semester 1 concentrates on the development of skills and knowledge.  Semester 2 applies this knowledge to new products and events.
 

Introduction to Early Childhood Studies

Students will be introduced to the Early Childhood Sector  - including regulations and   approved frameworks used to ensure quality care for under 5s.  Students will study the basics of child development, play and nutrition.  A variety of hands on activities will be experienced to enhance the understanding of concepts and content regarding Early Childhood.

 

YEAR 11 AND 12

Design - General Senior Subject 

Design focuses on the application of design thinking to envisage creative products, services and environments in response to human needs, wants and opportunities. Designing is a complex and sophisticated form of problem-solving that uses divergent and convergent thinking strategies that can be practised and improved. Designers are separated from the constraints of production processes to allow them to appreciate and exploit new innovative ideas.  Students learn how design has influenced the economic, social and cultural environment in which they live. They understand the agency of humans in conceiving and imagining possible futures through design. Collaboration, teamwork and communication are crucial skills needed to work in design teams and liaise with stakeholders. They learn the value of creativity and build resilience as they experience iterative design processes, where the best ideas may be the result of trial and error and a willingness to take risks and experiment with alternatives.
 

Food & Nutrition - General Senior Subject

Food & Nutrition is the study of food in the context of food science, nutrition and food technologies, considering overarching concepts of waste management, sustainability and food protection. Students explore the chemical and functional properties of nutrients to create food solutions that maintain the beneficial nutritive values.  This knowledge is fundamental for continued development of a safe and sustainable food system that can produce high quality, nutritious solutions with an extended shelf life.   Student studies of the food system include the sectors of production, processing, distribution, consumption, research and development. They actively engage in a food and nutrition problem-solving process to create food solutions that contribute positively to preferred personal, social, ethical, economic, environmental, legal, sustainable and technological futures.
 

Building & Construction Skills - Applied Senior Subject

Building and Construction Skills focuses on the underpinning industry practices and construction processes required to create, maintain and repair the built environment.  Students learn to meet customer expectations of quality at a specific price and time. In addition, they understand industry practices; interpret specifications, including information and drawings; safely demonstrate fundamental construction skills and apply skills and procedures with hand/power tools and equipment; communicate using oral, written and graphical modes; organise, calculate and plan construction processes; and evaluate the structures they create using predefined specifications.  Students develop transferable skills by engaging in construction tasks that relate to business and industry, and that promote adaptable, competent, self-motivated and safe individuals who can work with colleagues to solve problems and complete practical work.
 

Engineering Skills -  Applied Senior Subject

Engineering Skills focuses on the underpinning industry practices and production processes required to create, maintain and repair predominantly metal products in the engineering manufacturing industry.  Students understand industry practices, interpret specifications, including technical information and drawings, demonstrate and apply safe and practical production processes with hand/power tools and machinery, communicate using oral, written and graphical modes, organise, calculate and plan production processes and evaluate the products they create using predefined specifications. 
 

Furnishing Skills -  Applied Senior Subject

Furnishing Skills focuses on the underpinning industry practices and production processes required to manufacture furnishing products with high aesthetic qualities.   Students understand industry practices; interpret specifications, including technical information and drawings; demonstrate and apply safe practical production processes with hand/power tools and machinery; communicate using oral, written and graphical modes; organise, calculate and plan production processes; and evaluate the products they create using predefined specifications. 
 

Industrial Graphics Skills - Applied Senior Subject

Industrial Graphics Skills focuses on the underpinning industry practices and production processes required to produce the technical drawings used in a variety of industries, including building and construction, engineering, furnishing, design and architecture.  Students understand industry practices, interpret technical information and drawings, demonstrate and apply safe practical modelling procedures with tools and materials, communicate using oral and written modes, organise and produce technical drawings and evaluate drawings using specifications.
 

Hospitality Practices - Applied Senior Subject

Hospitality Practices develops knowledge, understanding and skills about the hospitality industry and emphasises the food and beverage sector, which includes food and beverage production and service.
 
Students develop an understanding of hospitality and the structure, scope and operation of related activities in the food and beverage sector and examine and evaluate industry practices from the food and beverage sector.  Students develop skills in food and beverage production and service. They work as individuals and as part of teams to plan and implement events in a hospitality context. Events provide opportunities for students to participate in and produce food and beverage products and perform service for customers in real-world hospitality contexts.
 

Early Childhood Studies - Applied Senior Subject

Early Childhood Studies focuses on learning about children aged from birth to five years.  Students explore play-based learning activities from two perspectives: they use theories about early childhood learning and devise play-based learning activities responsive to children’s needs.  Students examine the interrelatedness of core concepts and ideas of the fundamentals and practices of early childhood learning. They plan, justify and evaluate play-based learning activities responsive to the needs of children as well as evaluating contexts in early childhood learning. This enables students to develop understanding of the multifaceted, diverse and significant nature of early childhood learning.
 

Certificate II in Hospitality

Gain real world skills and knowledge in hospitality that make you highly employable.  A Certificate II qualification in Hospitality will provide you solid pathways in a high demand field.
 
 
If you require any further details, please contact:
Glen Lindh, Head of Department (Design Technologies)
on 3714 2333 or glind13@eq.edu.au
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Last reviewed 10 June 2020
Last updated 10 June 2020