NBSC Mackellar Girls Campus

The girls' campus of the Northern Beaches Secondary College

Telephone02 9949 2083


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
  • Design and Technology Years 7-10
  • Food Technology Years 7-10
  • Information and Software Technology Years 7-10
  • Textiles Technology Years 7-10
  • Design and Technology Stage 6
  • Engineering Studies Stage 6
  • Food Technology Stage 6
  • Industrial Technology - Multimedia Stage 6
  • Information Processes and Technology Stage 6
  • Software Design and Development Stage 6
  • Textiles and Design Stage 6.

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

Agriculture and Food Technologies

Digital Technologies

Engineered Systems

Year 8

Material Technologies - Textiles

Agriculture and Food Technologies

Material Technologies - Timber/Plastics

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)


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