TECHNOLOGIES Year 7 • TECHNOLOGIES
Year 8 • TECHNOLOGIES
OVERVIEW
OVERVIEW
DESIGN AND TECHNOLOGY
DIGITAL TECHNOLOGY
DIGITAL TECHNOLOGY
FOOD STUDIES
This is an introductory design-based curriculum that focusses on critical and creative thinking through the lens of product design. At the core of this unit of study, students implement the design process to develop a viable solution to a specified need or problem. Students are encouraged to undertake focused research, generate a range of design concepts before producing their solution. A reflective evaluation is used to conclude the process. In this unit of study students also employ a range of traditional and digital techniques to produce their final products. Students are introduced to the safe use of basic hand tools and simple plant machinery.
Students are introduced to the impact of cyber security and information privacy, learning the importance of keeping our information safe.
Students investigate how people communicate using digital systems. They explore how different technologies allow for efficient transferring of ideas and how different systems connect together. Students evaluate how different systems are secured against cyber threats. Students create a digital solution to a real-world problem using a range of technologies.
Food and You provides a framework for students to understand and value the importance of good nutrition for health and wellbeing.
Students explore the systems in a functioning robot. They write block-based code to control the robots, learning how to respond to inputs from sensors. Students understand and employ a range of coding concepts such as variables, loops, binary selection and functions. They use robotic systems to solve simple problems and understand the impact that robotic systems are having on society. Students present their findings in a website format they design, incorporating images, text and video.
Students study food as an essential need for the function of the human body and its relationship with good health, focusing on the role of fruit and vegetables, a range of nutrients and the importance of breakfast in the diet. Students also learn about the importance of safety and hygiene in the kitchen environment and preparing food for social occasions. Students develop their practical cooking skills to make functional and healthy food products that can be recreated at home. They will also consider constraints, hygiene, specification and sustainability issues that inform decisions about preparing and cooking healthy meals. They will work through designing, making and presenting a dish using seasonal vegetables. During the unit, they will also make a range of other recipes that further develop their cooking skills and knowledge and use of ingredients. ASSESSMENT Assessment and reporting are based on a variety of tasks including research assignments, analysis and application, food preparation skills.
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