Technologies

In Year 7 our focus is based around digital communications, image creation and frame-by-frame and multi-frame animations. Students learn how networks operate and the components that are required to operate them efficiently and effectively. Adobe Fireworks is used to develop a multi-layered landscape image and Adobe Animate CC is used to create multi-frame animations. The students develop a web-based portfolio using Adobe Muse throughout the course to present their work to friends, family and their teacher.

In Year 8 our focus is based around networking principles, data transmission and colour representation. Students learn about wireless and wired networks, communication protocols, vector and bitmap graphics, ASCII code and binary colour by undertaking a combination of theoretical and practical lessons. Adobe Animate, Adobe Fireworks, Adobe Photoshop, Wacom graphics tablets and Cameras are used extensively in this course to help students understand the methods of data transfer and how text and colour is represented in images and video. Students learn how to create digital animations, create and edit vector and bitmap images while exploring the underlying concepts of this course.

In Year 9 our focus is based around data and compression. Students learn about binary numbers, basic photo, audio and video compression by undertaking a combination of theoretical and practical lessons. Adobe Fireworks, Adobe Photoshop and Canon DSLR cameras are used extensively in this course to help students understand the transfer of data and how compression works in the real world. Students learn how to edit digital photography and manipulate data to create stunning work while using the minimum amount of storage space as possible.

In our year 10 program we begin to look more deeply at the way we design and interact with digital user interfaces as well as the way algorithms are used in programming. Students also use some in class, and online resources to begin to learn how to code in the HTML and CSS markup languages. This knowledge is then used by the students to create a basic, functional web page for the minor group, and a major real estate site with multiple linked pages and CSS templates to really extend their learning in the Major course. Stop motion animation is also used in this programme to provide choices and offer multiple ways for students to achieve the outcomes that have been outlines in the Australian Curriculum.

For our Senior School courses please download our Senior School Course Handbook.

http://k10outline.scsa.wa.edu.au/home/p-10-curriculum/curriculum-browser/technologies/digital-technologies2

Students focus on the basic skills necessary to move forward in this subject. This includes basic knife skills, measuring of ingredients and the preparation of simple healthy meals and snacks. They also learn basic safety and hygiene proficiencies necessary for safe food preparation.

Students work individually and collaboratively in the practical environment. They utilise the same skills to complete textile products, which demonstrate their understandings of key concepts and technical expertise.

Students in Year 8 at Cape Naturaliste College now have the opportunity to work in the textiles area of this subject as well as the regular foods component of the course. Students complete an iPad bag and a decorative drawstring bag. Food preparation in Year 8 investigates healthy breakfasts, simple lunches and dinners and they have the opportunity to create a breakfast and a simple lunch of their own choice. Students also look at sweet treats and learn some basic cake decorating techniques.

Students in Year 9 Home Economics develop their skills further in both foods and textiles. The textile projects involve sewing a multi-purpose shopping bag and a decorative mat for their gift hamper at the end of the year. The students prepare many different recipes over the year, which can all be suitably adapted for use at home in the future including simple lunches and dinners and some sweet treats. The year culminates with students investigating foods for gifts and preparing food for their individual gift hamper.

Year 10 students investigate food from other countries and cultures and prepare dishes from Asia and Europe, culminating in both an Asian and Italian shared meal. They will design and sew a multi-purpose zipped bag in textiles. In second semester students research the social aspects of food and the formal menu. The preparation of dishes from each of the courses of the menu are included culminating in a High Tea served to invited guests and preparing a two-course dinner focusing on the cooking of protein. In the textiles component the students learn the basics of using a commercial pattern to make unisex boxer shorts.

The Food Science and Technology General course provides opportunities for students to explore and develop food-related interests and skills. Food impacts on every aspect of daily life and is essential for maintaining overall health and wellbeing. Students organise, implement and manage production processes in a range of food environments and understand systems that regulate food availability, safety and quality. Knowledge of the sensory, physical, chemical and functional properties of food is applied in practical situations. Students investigate the food supply chain and value-adding techniques applied to food to meet consumer and producer requirements. Principles of dietary planning, adapting recipes, and processing techniques, are considered for specific nutritional needs of demographic groups. Occupational safety and health requirements, safe food handling practices, and a variety of processing techniques, are implemented to produce safe, quality food products. This course may enhance employability and career opportunities in areas that include nutrition, health, food and beverage manufacturing, food processing, community services, hospitality and retail.

This course at Cape Naturaliste College runs for four periods per week, two of which are theory based and two that are practical where the students prepare recipes reflecting their knowledge and skills.