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.

Technology and Applied Studies (TAS) is mandatory in Year 7 and Year 8.

There are four electives in Years 9 - 12 to choose from as well as two Vocational Education Training (VET) courses available in Years 11 - 12.

Years 7 - 8

Students work through a design process to:

• Develop and realise ideas
• Manage resources and processes
• Evaluate technology and design including social and environmental consequences

Year 7 Topics

Year 8 Topics

Years 9 - 10

Food Technology

Elective 200-hour course

• Importance of food in ensuring the well being of all Australians
• Food skills
• Food properties, processing, preparation, nutrition and consumption
• Food choices
• Technological, cultural, economic, social and environmental factors

Textiles Technology

Elective 200-hour course

• Creativity, explore functionality and aesthetic aspects of textiles
• Produce textile items
• The work of textile designers
• Historical, cultural and contemporary aspects of design
• Properties and performance of a range of textile items
• Justify the selection of textile materials for specific end uses

Design and Technology

Elective 200-hour course

• Innovation and creativity through planning and development of design projects related to life's needs and situations
• Experiment with tools, materials and techniques to manage and develop design projects
• Impact of design on society and the environment

Information and software technology

Elective 200-hour course

• Analysing, designing, developing and evaluating information and software technology solutions

Years 11 - 12

Food technology

• Production, processing and consumption of food
• Nature of food
• Nutrition
• Importance of food to health
• Impact on society
• Food issues
• Food preparation
• Solutions to food situations

Textiles and Design

• Study of design
• Contemporary designers
• Emerging and sustainable technologies
• Manufacturing methods
• Fibres, yarns and fabrics
• The Australian textile industry
• Major textile project for HSC

Design and Technology

• Design theory and processes
• Interrelationship between design, society and the environment
• Innovation and entrepreneurial activity
• Evaluate design projects
• Current and emerging technologies
• Major design project for HSC

Information Processes and Technology

• Key concepts of data information systems
• Interactive nature of effective information based systems
• Social and ethical issues associated with information technology
• Communication, personal and team skills
• School based project

Vocational Education Training (VET)

Hospitality

240 hour course

• Competency based course
• Course involves compulsory core competencies plus a range from the functional area of commercial cookery
• Developing skills to work effectively in a hospitality environment
• Mandatory work placement
• Optional HSC exam