Technological and Applied Studies Faculty

Below is a brief description of the courses we offer.
Course: Textiles and Design 2 Unit

What will I be doing in this course?
Practical experience with textiles forms an essential part of this course. The course is designed to enable students to understand and appreciate the nature and significance of textiles and to develop confidence and competence in the selection, design, manufacture and application of textile items.  
Preliminary Course:
·         Design (40%)
·         Properties and Performance of Textiles (50%)
·         The Australian Textiles, Clothing, Footwear and Allied Industry(10%)
HSC Course:
·         Design (20%)
·         Properties and Performance of Textiles (20%)
·         The Australian Textile Clothing, Footwear and Allied Industries (10%)
·         Major Textile Project (50%)

Major Textiles Project
Students will undertake a Major Textiles Project worth 50 percent of the HSC mark.  The project focus is selected from ONE of the following areas:
·      apparel
·      furnishings
·      costume
·     textile arts
·     non-apparel

The selected focus area allows students to explore in detail one area of interest through a creative textile design process that integrates the areas of Design.  Properties and Performance of Textiles and the Australian Textile, Clothing, Footwear and Allied Industries..

The Major Textiles Project has TWO components:

(a) supporting documentation;
·     design inspiration;
·     visual design concept development;
·     project manufacture specification;
·     investigation, experimentation and evaluation

(b) textile item/s

Guidelines for the Major Textiles Project

The Major Textiles Project:
·      may consist of one or more related items within the selected focus area;
·      must be individually produced by the candidate. Group projects are not permitted;
·      must be certified on the appropriate form, provided by the Board of Studies, as the original work of the candidate and identifiable only through the candidate and centre numbers;
·      must be completed by the student and certified by the supervising teacher as the student's own work;
·      must include supporting documentation;
·      must conform to the following packaging specifications. The overall volume of the packaging container, which includes both the supporting documentation and the item/s must not exceed 0.2m³. Examples of package sizes that equal the maximum volume are 1m x1m x 0.2 and 1.2m x 0.5m x 0.33m.  Note that the maximum length of any side must not exceed 1.2m.

What should I be able to do at the end of the course?
Students will develop:
·         Knowledge and understanding of the functional and aesthetic requirements of textiles for a range of applications;
·         Practical skills in design and manipulation of textiles through the use of appropriate technologies;
·         The ability to apply knowledge and understanding of the properties and performance of textiles to the development and manufacture of textile items;
·         Skills in experimentation with fibres, yarns, fabrics and decorative techniques;
·         Knowledge and understanding of Australian Textiles, Clothing, footwear and Allied Industries;
·         An appreciation of the significance of textiles in society.

How will this course help me in the future?
The skills and knowledge acquired will be useful for a career in the fashion industry, theatrical design, the textile industry, teaching, fibre and fabric research, craft work in textiles, interior design, advertising, marketing, commercial fabric buying and creative textile works.

 Course: Community and Family Studies  2 Unit
Students selecting this subject will be equipped to better participate effectively in a society that is characterised by rapid social, economic, technological, legal, political and environmental change. This course is very popular because it is so relevant to life and living today. It is an ideal course if you wish to pursue a career in teaching, psychology, counselling, nursing etc.

What will I be doing in this course?
Preliminary Modules:   
·       Resource Management.
·       Individuals and Groups
·       Families and Communities

HSC Modules:
·       Research Methodology
·       Groups in Context
·       Parenting and Caring

Option modules    
·       Family and Societal Interactions
·       Social Impact of Technology
·       Individuals and Work

What should I be able to do at the end of this course?
Community and Family Studies aims to develop in each student an ability to manage resources and take action to support the needs of individuals, groups and families in Australian society.

Special Assessment requirement for this subject.
Students will carry out research in the form of an Independent Research Project which is internally examined and forms 25% of the HSC assessment mark.

How will this course help me in the future?
The course would have vocational applications in career paths such as Business Management, Human Resource Management, Teaching, Social Work,  Child Care worker, Nursing, Counselling and Marketing.

Course: Design and Technology 2 Unit
 What will I be doing in this course?
Preliminary:
·         Designing and constructing solutions to a number of practical design problems.
·         Examining a number of issues related to the design and production process, including innovation, management, communication, experiments and tests, evaluation and social/ environmental aspects.

HSC:
·         Designing and producing a major design project.
·         Communicating solutions to practical problems.
·         Demonstrating a variety of research techniques.
·         Efficiently managing time.
·         Documenting the design process with a computer generated folio.

What should I be able to do at the end of the course?
Demonstrate:
·         knowledge and understanding about design theory and process;
·         knowledge, understanding and appreciation of the interrelationship of design, society and the environment;
·         creativity and an understanding of innovation and entrepreneurial activity in a range of contexts;
·         skills in the application of design processes to design, produce and evaluate quality design projects that satisfy identified needs and opportunities;
·         knowledge and understanding about current and emerging technologies in a variety of settings.

Assessment:
Project and folio externally examined for the HSC

How will this course help me in the future?
Provides pathways to employment and further education in a variety of design courses or vocations, as well as employment in various trades.

Past student projects can be viewed in the photo gallery!

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Course: Engineering Studies 2 Unit

What will I be doing in this course?
Engineering Studies is directed towards the application and advancement of skills associated with mathematics, science and technology and is integrated with business and management. It will provide students with skills, knowledge and understanding associated with a study of engineering, its practices and associated methodologies. The subject promotes environmental economic and global-awareness, problems–solving ability, engagement with information technology, self-directed learning, communication, management and skills in working as a team.

What should I be able to do at the end of the course?
Students will develop:
·         Understanding of the scope of engineering and the role of the engineer;
·         Knowledge and understanding of engineering principles and an appreciation of the responsibilities of  engineers in society
·         Communication skills appropriate to engineering practices;
·         Knowledge and understanding of developments in technology and an appreciation of their influence on people and engineering practice.
·         Management and problem solving skills in engineering context;
·         Skills in the application of engineering methodology.

How will this course help me in the future?
Students who undertake engineering studies will have the opportunity to follow a number of pathways. These include tertiary, vocational education and training, and the world of work. For those following a pathway of further study, the insight and experience associated with a study of engineering will be beneficial in their presumed knowledge of the area of study. Those going into the world of work will benefit from understanding what engineers do, as the work of engineers affects us all.

Course: Exploring Early Childhood
This subject is available as either:
·         1 unit 1 year
·         2 unit 2 year

What will I be doing in this course?
Exploring Early Childhood aims to provide students with an overview of children’s experiences in the early childhood years. It explores child growth and development from conception through to preschool years. It involves practical experiences to enable students to develop confidence in observing understanding and relating to young children.

Course structure:
Core strands: Child Growth and Development, Pregnancy and childbirth and Promoting Positive Behaviour

Options Modules Play and the developing child, Child Safety, Food and Nutrition, Young children with Special Needs, Children’s Services, Working with young children, Young children and media.

What students will be able to do at the end of this course?
Students will have an understanding of:
·         The importance of growth, development, learning and play during the early childhood years.
·         The role of family and community in growth and development.
·         Providing safe and challenging environments for children to allow development.
·         The diversity of cultures within Australia and the ways in which this influences child rearing.

How will this course help me in the future:
Students completing this course should develop an understanding of the importance of the early childhood years. It will provide them with knowledge and skills to contribute positively to their future lives and as a basis for further education in the workplace, TAFE or Universities. Suitable Careers in Child Care may include: Teaching, Pre school K-6, Social work, Nursing, Counsellor.

Course: Food Technology 2 Unit
 What will I be doing in this course?
Food Technology is an interesting course which focuses on many aspects of the food industry. It provides students with a broad knowledge of issues in food technology including: food handling and safety, availability of food, diet and health. The structure of the Australian food industry is outlined including technologies in production and processing, food marketing and the development of food products. This course enables students to develop practical skills and appreciate the contribution of Food Technology to society.

Course Structure:
Preliminary:
Core Strands:
Food Availability and Selection.
Food Quality.
Nutrition.

HSC:
Core Strands:   
Food Manufacture
Australian Food Industry
Food Product Development.

Option Strands:
Contemporary Food Issues: Nutrition
or
Contemporary Food Issues: Marketplace.

What should I be able to do at the end of the course?
Students will have skills in:
·         Making responsible decisions regarding food choices.
·         Researching and analysing information.
·         Food Preparation.
·         Experimenting, communicating, evaluating and managing resources.

How will this course help me in the future?
This course will provide students with the knowledge, skills and attitudes to contribute positively to their own pathways to employment, further education in the workplace, TAFE and University.

Career Options could include:
Dietetics, Food Technology, Teaching, Nutritionist.

Course: General Construction 2 Unit
 What will I be doing in this course?
Develop knowledge, skills and attitudes relevant and recognised in the construction industry; with workshop task and work placement activities.

Some aspects covered are:
·         Workplace structure and organisation
·         Communication
·         Occupational Health and Safety
·         Reading plans and calculating quantities
·         Plan and organise work

What should I be able to do at the end of the course?
·         Attain advanced standing for further vocational education and training.
·         Demonstrate knowledge and a range of skills advantageous for further vocational options.
·         Demonstrate an understanding of the structure and organisation of the construction industry
·         Apply Work Cover certificate (visit and work at construction sites).
·         Use logbook as evidence of qualifications achieved with specific competencies eg Manual Handling of Materials.

Assessment Requirements:
Work Cover certificate. - 35 hours Work Placement per year.

How will this course help me in the future?
Students will have gained accreditation and competencies which may lead to further TAFE and industry training.

Course: VET Hospitality 2 Unit -- Multi-Skilling
What will I be doing in this course?
The hospitality Industry contributes significantly to the Australian economy and employs a large number of people. This course is designed to provide students with appropriate learning opportunities that will enable them to acquire a range of technical, personal and interpersonal skills to work in the industry.

The Hospitality course is competency based. It is a 2Unit, 240 hour course.
The Multi-Skilling Strand combines Core units, Commercial Cookery units and Food and Beverage units of study.

The Hospitality VET course also provides an optional HSC examination, which allows results from the Hospitality (240 indicative hours) course to contribute to the calculation of the Australian Tertiary Admission Rank (ATAR).

WORK PLACEMENT IS COMPULSORY. Students must complete 70 hours of work placement.
Students who fail to complete 70 hours of work placement (2 x 35 hour sessions) will be ineligible for the award of Certificate II in Hospitality, unless they complete missed hours.

UNITS of STUDY

HOURS

UNIT CODE

COMPULSORY UNITS

 

 

Develop and Update Industry Knowledge

20

SITHIND001A

Work with Colleagues and Customers

10

SITXCOM001A

Work in a Socially Diverse Environment

10

SITXCOM002A

Participate in an Environmentally Sustainable Industry

15

SITXENV001A

Follow Health, Safety and Security procedures

15

SITXOHS001A

Follow workplace Hygiene Procedures

10

SITXOHS002A

 

 

 

COMMERCIAL COOKERY UNITS

 

 

Organise and Prepare Food

20

SITHCC001A

 

 

 

FOOD AND BEVERAGE UNITS

 

 

Clean Premise and Equipment

10

SITHACS006A

Serve Food and Beverages to Customers

30

SITHFAB003A

Prepare and Serve Non Alcoholic Beverages

15

SITHFAB010A

Implement Food Safety Procedures

15

SITXSFA001A

 

 

 

SELECTED UNITS FROM ELECTIVE POOL

 

 

Source and Present Information

10

SITADMIN002A

Communicate on the Telephone

5

SITXCOM004A

Prepare Sandwiches

15

SITHCC007A

Prepare and Serve Espresso Coffee

15

SITHFAB012A

Apply Hospitality Skills in the Workplace (Holistic unit)

30

SITIND002A

TOTAL HOURS

240+

 

Why study Hospitality?
Hospitality focuses on providing customer service. Skills learned can be transferred across a range of industries.
Workplaces for which Hospitality competencies are required include cafes, catering organisations and resorts.

Working in the hospitality industry involves:

Samples of occupations students can aim for in the hospitality industry:

Course Description:

This course is based on units of competency, which have been developed by the hospitality industry to describe the competencies, skills and knowledge required by workers in the industry.  The course incorporates core units of competency plus units from various functional areas such as: kitchen attending, commercial cookery, commercial catering, food and beverage, front office, housekeeping and sales/office operations.  An optional HSC Examination is able to be undertaken in Year 12 that can contribute to the ATAR (Australian Tertiary Admissions Rank) for university entrance.

 

HSC Course Requirements regarding Work Placement:
Students must complete a minimum of 70n hours of mandatory work placement.

 

Recognition of Prior Learning:

If you have already completed all or part of a similar vocational course elsewhere, such as at TAFE, your previous studies and results will be recognised.  You will not have to repeat that training and assessment.  Additionally if through previous work or life experiences you have already developed high level skills in this course area, these may also be able to be recognised.  Your teacher or VET Coordinator can provide more details of the recognition process.

 

Course costs:

The following items/costs are required for this course:

                            Preliminary                       HSC

Food Costs:                $90                               $90

Uniform Purchase:    $65-$75

 

Course requirements:

Full chef's uniform (white jacket, white buttons, checked pants, chef's hat, waist apron, neckerchief) - ordered through the school.

Fully enclosed black leather shoes (flat, non-slip) - provided by the student

Fully equipped chef's tool kit - provided by the school

 

Refunds:

Students who exit the course before completion may be eligible for a partial refund of fees.  The amount of the refund will be pro-rata, dependent upon the time the student has been enrolled in the course.

 

Course Structure: Hospitality (240 indicative hours)

This course has been revised by the Board of Studies to comply with the new Hospitality Training Package (SIT07).

 

Food and Beverage - Multi-Skilling Stream

Term

Theme for Learning

Competency Code

 Title  

Hours
1 Work Ready SITXOHS001A Follow Health Safety and Security Procedures SITHCCC001A
Organise and
Prepare Food
20 hours

15
    SITXOHS002A Follow workplace Hygiene Procedures

10
2   SITXFSA001A Implement Food Safety Procedures

15
    SITXCOM004A Communicate on the Telephone

5
  WORK PLACEMENT  

WORK PLACEMENT

35
    SITHCCC007A Prepare Sandwiches

15
3 Working Together SITXCOM001A Work with Colleagues and Customers

10
    SITXCOM002A Work in a Socially Diverse Environment

10
    SITXDNV001A Participate in an environmentally sustainable industry

 15
4 Keeping it Clean SITHACS006A Clean Premises and Equipment SITHFAB010A
Prepare and
serve non
alcoholic
beverages
15 hours

10
    SITHFAB012A Prepare and Serve Espresso Coffee

15
  WORK PLACEMENT  

WORK PLACEMENT

                     35
5   SITHIND002A Apply Hospitality Skills in the Workplace

30
6 Working in Industry SITADMIN002A Source and Present Information

 10
    SITHIND001A Develop and Update Industry Knowledge

20
7 Customer Service SITHFAB003A Serve Food and Beverage to Customers

30
       

20 + 15
       

Total indicative hours
240
 

 

 

    

 

Depending on competencies achieved, full or part qualifications from the Hospitality Training Package are available.


The qualifications available in the Hospitality Curriculum Framework are:

For more information on possible outcomes please visit the NSW Board of Studies website: http://www.boardofstudies.nsw.edu.au

A school-based traineeship is available in this course, for more information: http://www.sbatinnsw.info/


How will this course help me in the future?
This course may lead to a variety of career opportunities across a range of industries. Workplaces for which Hospitality employment is available are hotels, clubs, restaurants, community food service organisations, catering organisations, resorts as well as other sections of the tourism industry.