Birrong Girls High School

Ad Astra - To the stars

Telephone02 9644 5057

Emailbirronggir-h.school@det.nsw.edu.au

Technological and applied studies

Technological and applied studies (TAS) is mandatory for all students in Year 7 and 8. Students can also select from a range of elective TAS subjects.

In TAS, students develop knowledge, understanding and skills through a design and production process using a range of tools, materials and techniques in theory and practical lessons.

The continuum of technology learning is:

  • mandated from Kindergarten to Year 8 through Science and Technology K-6 and Technology Mandatory Years 7-8 syllabuses
  • based on students becoming increasingly sophisticated in their ability to apply knowledge, skills and understanding to design and produce solutions
  • optional for student specialisation in high school through a range of syllabuses addressing particular technologies and aspects of design.

Available courses include:

  • Technology Mandatory Years 7-8
  • Agricultural Technology Years 7-10
  • Design and Technology Years 7-10
  • Food Technology Years 7-10
  • Graphics Technology Years 7-10
  • Industrial Technology Years 7-10
  • Information and Software Technology Years 7-10
  • Textiles Technology Years 7-10
  • Agriculture Stage 6
  • Design and Technology Stage 6
  • Engineering Studies Stage 6
  • Food Technology Stage 6
  • Industrial Technology Stage 6
  • Information Processes and Technology Stage 6
  • Software Design and Development Stage 6
  • Textiles and Design Stage 6.

Technological and Applied Studies Faculty (TAS)

The TAS faculty offers a  range of courses in the area of Textiles & Design, Technology, Community and Family Studies, Exploring Early Childhood, Hospitality and Food Technology. The courses offered are outlined below. Individual and group practical design projects are undertaken in all courses and students are provided with the opportunity to explore a variety of materials and technologies and develop their creativity. Teachers in the TAS faculty have high expectations and aim to guide students to lead a rewarding and successful life. Across all TAS subjects, students are required to design, produce and evaluate quality solutions that respond to identified needs and opportunities.

Years 7 and 8 (Stage 4 ) (Technology (Mandatory)

Technology (Mandatory) in years 7 & 8 is compulsory for all students. At this stage students are given a taste of a range of technologies and develop 6 projects over the two years.  This is achieved by rotating context areas, meaning they are studying a new technology every 13 weeks. They explore a range of materials and use a variety of tools, techniques and equipment to transform these materials.

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For each design project, students will develop a design portfolio, journal or diary that provides ongoing evidence of the decisions made, modifications undertaken and evaluation, throughout the design process.

Year 7 and 8  have a dedicated Computing Skills lesson each fortnight where the focus is on developing skills in word processing, spreadsheets, power point, publisher and databases. These essential skills can be applied across the curriculum and is seen as an essential foundation for all students as they progress towards the HSC.

Year 7 classes get involved in Promotional Design: Information/ Food Technologies .Mixed Media Technologies: Jewellery Design, Built Environment: Textiles. Students develop skills in decorating fabric such as patchwork, appliqué, fantasy, embroidery and ink jet iron on transfer printing. They will use these skills to design and construct a unique cushion for one part of their environment. They must make decisions on the shape, size, fabric and techniques of the cushion design. They must consider the functional and aesthetic requirements and elements and principles of design.

Year 8 classes get involved in Accessories Design: Textiles Technologies, Information Communication , Food Technologies: Nutrition.

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Years 9 and 10 (Stage 5) Electives -  200 hour courses
Food Technology 200 hour course

This is an elective course offered in Years 9 and 10. Throughout this course students undertake practical design projects within focus areas. It is an in-depth course dealing with contemporary, nutritional and food industry issues.

Students undertake study in the following units of work: Food in Australia, Food Selection and Health, Food Trends, Food for Special Occasions, Food Product Development and Food Service and Catering.

Students are given the opportunity to develop exceptional food preparation skills and a comprehensive understanding of how the food industry operates. Practical activities are an integral part of the course and students often cater for special occasions such as Presentation Evenings and Year 10 Graduation Ceremonies.

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Students apply their skills learnt in food preparation and presentation.

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Textiles Technology 200 hour course
This is an elective course offered in Years 9 and 10. Practical project work and hands on practical experimentation form a major part of the course providing students with the opportunity of developing skills in the manipulation and use of textile materials, equipment and techniques. ICT skills are incorporated into activities.

Areas of study include Fashion Designers, Elements and Principles of Design, Properties and Performance of textiles, Textile Arts in different cultures, Creative Construction Techniques, Dyeing and Printing and Theatre Arts. Examples of products include skirts, shirts, jackets, creative corsets for a costume and wall hangings.

Students document their work in a design portfolio, showing the design development and testing and evaluating of their ideas.

 

Year 10 Textiles Technology attended an excursion to view the Theatre Costume Showcase at Ultimo TAFE. They were able to view an exhibition of costumes that featured garments inspired by Shakespeare, fairytales and the Ballet – just to name a few.

 


In Years 11 and 12 students are given the opportunity to select from 5 elective subjects and hence they may choose to specialise in any of the following areas; Textiles and Design, Community and Family Studies, Exploring Early Childhood, Food Technology and Hospitality (VET) .  

Years 11 - 12 (Stage 6) 

Food Technology

This course provides practical and theoretical components. Practical experiences enhance learning in the areas of food availability and selection, food quality, nutrition, the Australian food industry, food manufacture and food product development.

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Excursion to Brassierie Bread to enhance learning of food manufacture and food product development. Students learn the process of food manufacture  in a commercial environment from making to baking to the customer.

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Assessment work and learning new skills in the workplace while attending excursions.

Textiles and Design

The Preliminary course involves the study of design, communication techniques, manufacturing methods, fibres, yarns, fabrics and the Australian Textile Clothing, Footwear and Allied Industries. Practical experiences, experimenting and product manufacturing are integrated throughout the content areas and includes the completion of two preliminary textile projects. These projects develop each student's creative abilities and skills in designing, manipulating, experimenting and selecting appropriate fabrics for end use.

The HSC course builds upon the Preliminary course and involves the study of fabric colouration and decoration, historical design development, cultural factors that influence design and designers, contemporary designers, end-use applications of textiles, innovations and emerging technologies, appropriate textile technology and environmental sustainability, current issues and the marketplace.

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These projects develop each student's creative abilities and skills in designing, manipulating, experimenting and selecting appropriate fabrics for end use.

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Exploring Early Childhood

Our society is increasingly recognising children's experiences in the early childhood years as the foundation for future growth, development and learning.

This course explores issues within an early childhood context and considers these in relation to the students themselves, their family and the community.

The study of this course will enable students to develop an awareness and understanding of the growth, development and learning of young children

and the importance of the early childhood years. They become aware of the value of play in the lives of children, and consider means of providing safe and challenging environments.

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They consider the role of family and community in the growth, development and learning of young children and understand and appreciate the diversity of cultures within Australia and the ways in which this influences children and families become aware of the work opportunities available in the area of children's services.

Community and Family Studies

Community and Family Studies is designed to develop in each student an understanding of the diverse nature and interdependence of families and communities, within Australian society. The course enables students to plan and manage resources effectively in order to address contemporary issues facing families and communities.

Students are required to complete an Independent Research Project as part of the HSC internal assessment. The focus of the Independent Research Project should be related to the course content of one or more of the following areas: individuals, groups, families, communities, resource management.

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Hospitality

This curriculum framework includes courses which are accredited for

the HSC and provides students with the opportunity to obtain nationally

recognised vocational qualifications. This is known as dual accreditation.

 

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Hands on experience to cater for functions and events.

Students who undertake the Kitchen Operations and Cookery stream and are assessed as competent in the core and electives units of competency will be eligible for a SIT20312 Certificate II in Kitchen Operations.

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Excursions to learn about the hospitality industry and elements of the food service industry. Visits from industry professionals to provide real life experiences.

There are eight Employability Skills: communication, teamwork, problem solving, initiative and enterprise, planning and organising, self-management, learning and technology.

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Student participate work experience to gain further skills and knowledge in industry

A course enjoyed by students as it provides a range of skills which can be utilised to gain part time or permanent employment within the hospitality industry.