Home Economics

Years 7 and 8 Students, Home Economics typically covers foundational topics designed to develop students practical life skills, knowledge about food and nutrition and understanding of family and consumer sciences.

Year 9 and 10 Students learn about food and its role in relation to the individual, family and workplace. Students undertake a variety of practical experiences which develop a broad knowledge of food properties, food processing, food and the law, catering, and food and nutrition. Students prepare and present food enabling them to select and use appropriate ingredients, methods and equipment. Students will complete an Espresso Coffee Course as part of their study.

Year 11 and 12 Students will develop knowledge and understanding about the production, processing and consumption of food, the nature of food and human nutrition and an appreciation of the importance of food to health and its impact on society.

Our staff

Ms Carole Smith (HT) (VET Coordinator)

Ms Belinda Ellis

Ms Melody Jasmin

Ms Elyse Vella

Katherine Mateos

Student in Kitchen
Home Economics practical
Barista training
Textiles and Design lesson
Home Economics practical

Courses

Stage 4

Subjects on offer

Technology (mandatory)

Subject requirements:

  • practical equipment (see list below)
  • full set of writing equipment
  • textbooks (supplied within the faculty)

Stage 5

Subjects on offer

Food Technology

Textiles Technology

Subject requirements

  • practical equipment (see list below)
  • full set of writing equipment
  • textbooks (supplied within the faculty)
  • Textiles lessons - pins, coloured thread, fabric as directed

Stage 6

Subjects on offer

Community & Family Studies

Food Technology

Hospitality

Textiles & Design

Subject requirements

  • practical equipment (see list below)
  • full set of writing equipment
  • textbooks (supplied within the faculty)
  • Hospitality - full hospitality uniform, toolbox (both supplied by the school)
  • Textiles lessons - pins, coloured thread, fabric as directed

Resources

Equipment for Food Technology practical lessons:

  • white apron
  • 2 x tea towels
  • dishcloth
  • food container
  • leather shoes

Annual faculty events
Hospitality work placement - 70 hours (Stage 6)
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