Technology Studies

VCE Design and Technology 3 & 4
This study has a range of focus areas, all are based on developing student knowledge of materials and production processes.  Students will design and make products to solve a problem for a client or end user.
Unit 3 – Product Development

This course focuses on product development, evaluation and marketing. The study involves a range of materials (metal, wood, glass and plastic) which will be used in the course of the study to design, investigate and produce a product with an extensive evaluation report outlining the final effectiveness of the product.

 

Areas of Study

· Product development in industry

· Students will learn to about aesthetic appeal and product function

· Effective marketing of a product

· Product comparison

Unit 4 – Product Evaluation and Marketing

This study has a range of focus areas, all are based on developing student knowledge of materials and production processes.  Students will design and make products and solve problems.

 

Areas of Study

· Product development in industry

· Students will learn to about aesthetic appeal and product function

· Effective marketing of a product

· Product comparison

Preparation Subjects
VCE Design and Technology Units 1 & 2
Special Conditions: Students may elect to specialise in either the Wood or Metal focus of the course.

 

Associated cost: Project materials – estimated average cost of project materials is $180 depending on materials used.

 

For further advice: Jamie Astall

VCE Food Studies 3 & 4
Unit 3 – Food in Daily Life

In this unit students will explore the process of eating, explain causes and effects of food allergies and contamination and apply principles of nutrition and food science to the preparation of food. Students also investigate influences on the food we eat including psychological factors, media, technology, advertising and food behaviors and beliefs.

 

Areas of Study

· The science of food and physiology of eating

· Sensory appreciation of food

· Culinary skills in food preparation and processing

· Food choice, health and wellbeing

· Food allergies, intolerances and management

· Safe and hygienic food practices

Unit 4 – Food issues, challenges and futures

Students will focus upon a range of food system issues and respond to problems and proposals for future solutions. Students also demonstrate food knowledge and skills through the management and preparation of a diverse and healthy food repertoire through practical activities.

 

Areas of Study

· Environment, ethics and equality

· Food system debates and issues

· Food decisions and behaviours

· Culinary skills in food preparation and processing

· Navigating food information

· Food fads, trends and diets

 

 

Associated cost: approximately $70 per unit / semester ($140 full year)

 

For further advice: Holly Ingram, Shane Domaille