In Year 8 Design Technologies students will have the opportunity to create designed solutions at in the following technologies contexts: Engineering principles and systems, Food and fibre production, Food specialisations and Materials and technologies specialisations. Students will design and produce products, services and environments. They will investigate and select from a range of technologies − materials, systems, components, tools and equipment.
Students will also consider the ways characteristics and properties of technologies can be combined to design and produce sustainable designed solutions to problems for individuals and the community, considering society and ethics, and economic, environmental and social sustainability factors. Students use creativity, innovation and enterprise skills with increasing independence and collaboration.
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.
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
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.
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.
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.
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.
Food Science and Design
This subject has a strong focus on the science of food. Student will create design solutions using a range of 21st century skills, to ready themselves for being active global citizens.
YEAR 11 AND 12
Design - General Senior Subject
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
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.
Engineering Skills - Applied Senior Subject
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
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
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
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.
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.
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.
Early Childhood Studies - Applied Senior Subject
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
Certificate II in Electro-Technology (QCE credit points - 4) - VET
The Certificate II in Electrotechnology (Career Start) teaches students skills such as workplace safety, problem-solving, workshop practices and hand skills. this course provides students with a base knowledge, job ready skills and may lead to an Australian Apprenticeship. Roles in this industry are responsible for the installation, servicing, repair and maintenance of electrical and electronic equipment for industrial, commercial and domestic purposes.
This course is currently offered on site to year 11 and 12 students every Thursday and delivered by a trainer from TAFE Queensland Skillstech, Acacia Ridge. This course is free to students who are eligible to access VETis (Vocational Education in Schools) funding.
Certificate III in Engineering-Technology - VET
The Certificate III Engineering Technology provides practical skills and knowledge to carry out technical support functions in mechanical engineering, research, design, manufacture operations and maintenance.
This program is offered one day per week at school for one semester, if sufficient numbers, students can attend the Site Skills, Brisbane.
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