Students design, make and appraise practical solutions that respond to opportunities, problems, needs or enterprising ideas. Using technology involves selecting and applying practical skills, techniques, tools and materials to create design solutions. It is based on the design process in which students are given design challenges and encouraged to think creatively about a range of practical solutions.
Students will study an introductory course in year 7 and 8, in which students sample a few of the different types of technology offered as electives from year 9 onwards at BHS. These are wood based design, metal-based design, graphic design with computers and designing with electronics.
Years 7/8
- General Art
- Applied Technology
- Media/Photography
- Digital Technology
Years 9/10
- Media Production
- Computer Technology
- VET Building and Construction (Yr 10)
- VET Hospitality (Yr 10)
- Computer Aided Design
- Robotic Technology
- Publishing: Yearbook
- Photography
- Food Technology
FOOD TECHNOLOGY
This subject will introduce and develop both practical and design skills across the Applied and Food Technology subjects. Students will complete a number of practical workshop based projects, whilst learning how to safely use tools and basic machinery. Students will investigate the habits and patterns surrounding the cooking and serving of food. They will have opportunity to practice a cooking methods, producing a couple of meals.
Yr 7/8 - Food Technology
Students will investigate the habits and patterns surrounding the cooking and serving of food. They will have the opportunity to practise a broad range of cooking methods, producing breakfasts, lunches, dinners and snacks.
Yr 9/10 - Food Technology
- Bakehouse - Students develop their baking skills through learning a range of baking techniques involved in the production of breads, cakes, pastries and biscuits. They will develop an understanding of the role of ingredients and equipment in different cooking processes and will have the opportunity through a series of design briefs to create their own baked products.
- Farm to Fork - Students will investigate food related issues associated with the sustainable production of food from the farm to the fork, including organic produce, kitchen gardens, sustainability of food and product development and design. Students will design an enterprise showcasing products using sustainable food production methods. They will also develop practical cooking skills each week.
Yr 10 - VET Hospitality
This competency based vocational skills course is designed for students who are hoping to find employment within the Hospitality Industry. Students will be exposed to, and develop skills required to work in the hospitality industry. This introductory qualification equips students with the knowledge and skills for initial work, community involvement and further learning as they work towards a Certificate I in Hospitality.
Students study an introductory course in year 7 and 8. This focusses on developing basic skills through practical application. In years 9 and 10 students are offered elective subjects, allowing them to diversify their interests.
Attitudes and Values We Promote
- Appreciate the place of creativity, innovation and enterprise in the design process.
- Develop a commitment to occupational health, hygiene and safety.
- Develop a commitment to responsible selection and use of technology.
- Appreciate ethical and moral considerations relevant to design solutions.
- Relevance to industry.
- Strong work ethics in the classroom.
- Punctual arrival to class.
- Respect for one another.