Technology Studies
DT033 UNIT 3: APPLYING THE PRODUCT DESIGN PROCESS
Rationale: This unit focuses on utilising the product design process and influencing factors to design and develop a product that meets the needs of an enduser/s. Students will examine product design and development in detail, for both one-off products and various manufacturing processes in industrial settings.
Areas of Study
- Designing for end-user/s
- Product Development in Industry
- Designing for Others
Outcomes
The student should be able to:
- Investigate and define a design problem, and
discuss how the design process leads to product design development. - Explain and analyse influences on the design, development and manufacture of products within industrial settings.
- Document the product design process used to meet the needs of an end-user/s and commence production of the designed product.
DT034 UNIT 4: PRODUCT DEVELOPMENT AND EVALUATION
Rationale: This unit focuses on the manufacturing of a product and the evaluations made at various points of the product design process. Students will compare, analyse and evaluate commercial products in terms of the product design factors, to help judge the success of a product and meeting end-user needs. The environmental, economic and social impact of products are also analysed and evaluated.
Areas of Study
- Product Analysis and Comparison
- Product Manufacture
- Product Evaluation
Outcomes
The student should be able to:
- Compare, analyse and evaluate similar commercial products, taking into account a range of factors and using appropriate techniques.
- Apply a range of production skills and processes safely to make the product designed in Unit 3 and manage time and resources effectively and efficiently.
- Evaluate the finished product through testing and feedback against criteria, create end-user instructions or care labels and recommend improvements to future products.
Assessment for Units 3 & 4: S or N based on the demonstrated achievement of the outcomes specified for the unit.
DT033 UNIT 3: APPLYING THE PRODUCT DESIGN PROCESS
Rationale: This unit focuses on utilising the product design process and influencing factors to design and develop a product that meets the needs of an enduser/s. Students will examine product design and development in detail, for both one-off products and various manufacturing processes in industrial settings.
Areas of Study
- Designing for end-user/s
- Product Development in Industry
- Designing for Others
Outcomes
The student should be able to:
- Investigate and define a design problem, and discuss how the design process leads to product design development.
- Explain and analyse influences on the design, development and manufacture of products
within industrial settings. - Document the product design process used to meet the needs of an end-user/s and commence production of the designed product.
DT034 UNIT 4: PRODUCT DEVELOPMENT AND EVALUATION
Rationale: This unit focuses on the manufacturing of a product and the evaluations made at various points of the product design process. Students will compare, analyse and evaluate commercial products in terms of the product design factors, to help judge the success of a product and meeting end-user/s needs. The environmental, economic and social impact of products are also analysed and evaluated.
Areas of Study
- Product Analysis and Comparison
- Product Manufacture
- Product Evaluation
Outcomes
The student should be able to:
- Compare, analyse and evaluate similar commercial products, taking into account a range of factors and using appropriate techniques.
- Apply a range of production skills and processes safely to make the product designed in Unit 3 and manage time and resources effectively and efficiently.
- Evaluate the finished product through testing and feedback against criteria, create end-user/s’ instructions or care labels and recommend improvements to future products.
Assessment for Units 3 & 4: S or N based on the demonstrated achievement of the outcomes specified for the unit.
FY033 UNIT 3: FOOD IN DAILY LIFE
Rationale: This unit initially covers how foods meet our physiological needs; how it nourishes and sometimes harms us. Influences on healthy food choice such as accessibility, beliefs, culture and marketing are covered in greater detail. The chemical changes which food undergo when processing and cooking allow students to make more informed decisions and thereby produce higher quality food products.
Areas of Study
1. The Science of Food
2. Food Choice, Health and Wellbeing
Outcomes
- The student should be able to: Explain the processes of eating and digesting food and absorption of macronutrients, explain causes and effects of food allergies, food intolerances and food contamination, analyse food selection models, and apply principles of nutrition and food science in the creation of food products.
- Explain and analyse factors affecting food access and choice, analyse the influences that shape an individual’s food values, beliefs and behaviours, and apply practical skills to create a range of healthy meals for children and families.
FY034 UNIT 4 – FOOD ISSUES, CHALLENGES AND THE FUTURE
Rationale: In this unit students examine debates about global and Australian food systems; including farming, environment and sustainability. Issues of food security, accessibility and wastage are also covered. The second half of this semester considers the information available to consumers, and how it can be misrepresented at times by marketers and engineers of fad diets. Students make evidence based decisions to allow more discerning food choices.
Areas of Study
1. Environment and Ethics
2. Navigating Food Information
Outcomes
The student should be able to:
- Explain a range of food systems issues, respond to a selected debate with analysis of problems and proposals for future solutions, apply questions of sustainability and ethics to the selected food issue and develop and create a food repertoire that reflects personal food values and goals.
- Explain a variety of food information contexts, analyse the formation of food beliefs, evaluate a selected food trend, fad or diet and create food products that meet the Australian Dietary Guidelines.
Assessment for Units 3 & 4 S or N based on the demonstrated achievement of the outcomes specified for the unit
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