Technology Studies
DT011 UNIT 1: SUSTAINABLE PRODUCT REDEVELOPMENT
Rationale: This unit focuses on the analysis, modification and improvement of a product design with consideration of the materials used and issues of sustainability. Students will be required to consider materials from a sustainable viewpoint and re-design an existing product to be produced and evaluated.
Areas of Study
- Sustainable Redevelopment of a Product
- Producing and Evaluating a Redeveloped Product
Outcomes
The student should be able to:
- Design and plan the redevelopment of a product with the intention of developing a different product with consideration of sustainability issues.
- Select and apply materials, tools, equipment and processes to make a redeveloped product and compare this with the original product.
Assessment: S or N based on the demonstrated achievement of the outcomes specified for the Unit.
DT022 UNIT 2: COLLABORATIVE DESIGN
Rationale: This unit focuses on students working in teams to design and develop a product range based on a theme. Students will focus on factors such as human needs and wants, function and purpose and context for product design, aesthetics, materials and sustainability; and the impact of these factors as a design solution.
Areas of Study
- Designing Within a Team
- Producing and Evaluating Within a Team
Outcomes
The student should be able to:
- Design and plan a product or range of products collaboratively in response to a design brief.
- Justify, manage and use appropriate production processes to make a product safely and evaluate individually and as a member of a team, the processes and materials used and the suitability of a product or components of a group product/s against the design brief.
Assessment: S or N based on the demonstrated achievement of the outcomes specified for the unit.
DT011 UNIT 1: SUSTAINABLE PRODUCT REDEVELOPMENT
Rationale: This unit focuses on the analysis, modification and improvement of a product design with consideration of the materials used and issues of sustainability. Students will be required to consider materials from a sustainable viewpoint and re-design an existing product to be produced and evaluated.
Areas of Study
- Sustainable Redevelopment of a Product
- Producing and Evaluating a Redeveloped Product
Outcomes
The student should be able to:
- Design and plan the redevelopment of a product with the intention of developing a different product with consideration of sustainability issues.
- Select and apply materials, tools, equipment and processes to make a redeveloped product and compare this with the original product.
Assessment: S or N based on the demonstrated achievement of the outcomes specified for the Unit.
DT022 UNIT 2: COLLABORATIVE DESIGN
Rationale: This unit focuses on students working in teams to design and develop a product range based on a theme. Students will focus on factors such as human needs and wants, function and purpose and context for product design, aesthetics, materials and sustainability; and the impact of these factors as a design solution.
Areas of Study
- Designing Within a Team
- Producing and Evaluating Within a Team
Outcomes
The student should be able to:
- Design and plan a product or range of products collaboratively in response to a design brief.
- Justify, manage and use appropriate production processes to make a product safely and evaluate individually and as a member of a team, the processes and materials used and the suitability of a product or components of a group product/s against the design brief.
Assessment: S or N based on the demonstrated achievement of the outcomes specified for the unit.
* students enrolled in VCAL will complete Unit 1 in Year 11 and Unit 2 in Year 12.
FY011 UNIT 1: FOOD ORIGINS
Rationale: This unit focuses on food from historical and cultural perspectives. Students explore the development of key world cuisines and the various factors which shaped them; including the sourcing of foods from hunter-gatherer communities through to todays globalised food production. Focus then moves closer to home as students examine indigenous Australian foods and cultures; followed by the changes which we have seen since European settlement.
Areas of Study
- Food Around the World
- Food in Australia
Outcomes
The student should be able to:
- Identify and explain major factors in the development of a globalised food supply, and demonstrate adaptations of selected food from earlier cuisines through practical activities.
- Describe patterns of change in Australia’s food industries and cultures, and use foods indigenous to Australia and those introduced through migration in the preparation of food products.
FY022 UNIT 2: FOOD MAKERS
Rationale: Unit two looks at how food is produced and used in contemporary Australia; encompassing primary production, processing and manufacturing, retail and marketing, and end users (both food service industries and domestic/home use). Student capabilities are extended through a range of activities that challenge them to be innovative in the design and adaptation of recipes. Factors which influence food choice and ability to effectively produce quality meals are covered, as well as nutrition.
Areas of Study
- Food Industries
- Food in the Home
Outcomes
The student should be able to:
- Describe Australia’s major food industries, analyse relationships between food suppliers and consumers, discuss measures in place to ensure a safe food supply and design a brief and a food product that demonstrates the application of commercial principles.
- Compare and evaluate similar foods prepared in different settings, explain the influences on effective food provision and preparation in the home, and design and create a food product that illustrates potential adaptation in a commercial context.
Assessment for Units 1 & 2: S or N based on the demonstrated achievement of the outcomes specified for the unit.
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