Included in the technology and applied studies faculty are:
- technology (mandatory) - Years 7 to 8
- textiles and design - Years 9 to 12
- food technology - Years 9 to 12.
TAS education at Hornsby Girls High School from Year 7 to Year 12 enables students to learn vital life skills and develop a deep understanding and knowledge of technology and design processes.
TAS subjects enable students to learn how to manage, interpret, shape and alter their environment to improve their quality of life at home, school, in workplaces and in the broader community. The rapid rate of technological change in an increasingly knowledge-based society highlights the need for flexible technological capability, innovative thinking, and effective communication skills. Vital life skills such as teamwork, communication, time management, and organisational skills underpin all technology and applied studies design projects.
Year 7 and 8 technology (mandatory) – new syllabus implementation 2019
The technology (mandatory) Years 7 and 8 curriculum is a rich and complex subject that provides students with the opportunity to become technologically literate individuals capable of developing solutions to problems and contribute to shaping preferred futures.
Through the study of technology, students develop the capacity for action and a critical appreciation of the processes through which technologies evolve and how they contribute to society.
Knowledge and understanding of technological content is developed through experiential learning. Through the production of innovative solutions to contextually relevant problems, students are provided with opportunities to:
- use a variety of thinking strategies
- embrace new ideas
- value risk-taking, and
- learn through trial and error.
The practical nature of technology engages students in design and production activities using a range of technologies. These authentic learning experiences provide students with a sense of satisfaction and are the foundation for life-long learning.
Students apply knowledge and understanding to design and produce solutions to identified needs and opportunities.
What will the students study?
- digital technologies
- agriculture and food technologies
- engineered systems
- material technologies.
Students will work through design projects in each of the above areas.
Design projects involve the design, production, and evaluation of quality solutions that are functional and meet identified needs or opportunities. Students will develop design portfolios documenting evidence of the application of a design process and the specific technologies used in production.
Productive, purposeful and intentional thinking is at the centre of effective learning in technology.
Students are provided with opportunities to apply thinking skills, develop an understanding of the processes they can use as they encounter problems, unfamiliar information and new ideas in:
- computational thinking
- design thinking
- systems thinking
- critical and creative thinking.
Elective TAS Subjects
Year 9 and 10 textiles technology
The aim of the Textiles Technology course is to develop confidence and proficiency in the design, production, and evaluation of textile items. Students learn about the properties and performance of textiles, textile design and the role of textiles in society. Practical project work forms an essential part of the course providing students with the opportunity to develop skills in the manipulation and use of textile materials, equipment and techniques. Students also document their project work, showing the development and evaluation of their design ideas.
Senior textiles and design
The Stage 6 textiles and design course consist of the following areas of study: design, properties and performance of textiles and the Australian textile, clothing, footwear, and allied Industries. In Year 12 students also undertake a major textiles project.
In Year 11 students experiment with and apply the elements of design to a variety of textile applications. Designs are analysed in relation to functional and aesthetic requirements Graphical communication techniques such as objective, fashion, and production drawing are applied in the documentation of practical projects. Students also develop practical textile skills as they practice and apply manufacturing techniques in the construction of textile items. Fabric, yarn and fibre structures, properties and end-use applications are investigated and explored through experimentation.
The status of the textile industry is examined within the global context and issues such as technological changes, environmental sustainability, and Occupational Health and Safety legislation are investigated. Students also study methods of quality assurance in the marketplace and the factors contributing to the value of textiles. There are two preliminary textile projects in Year 11, both consisting of practical work and supporting documentation.
In Year 12, students experiment with fabric colouration and decoration methods. Historical design development is investigated through the study of apparel. One culture is explored with a focus on the factors influencing its textile design. Investigation of one contemporary designer is undertaken and trends in society that influence designers are examined. Innovations and emerging technologies in fibre, yarn, fabric, machinery, decorative techniques, and finishing techniques are identified. Fabrics are analysed in relation to the end-use applications. Current issues in the textiles industry are investigated and debated. Students also study environmental sustainability and aspects of marketing.
In Year 12, students undertake a major textiles project which consists of a textile item and supporting documentation. The project is selected from one of the following areas – apparel, furnishings, costume, textile arts or non-apparel.
Year 9 and 10 food technology
Students in Year 9 and 10 can elect to study food technology for 1 or 2 years. During both courses, students study Core topics and various Focus Areas.
The food technology course is divided between theoretical study and practical based learning. The core topics include food processing and processing and nutrition and consumption. Students learn about kitchen safety and hygiene practices, food preservation and presentation, and food nutrition.
The Focus areas include Food in Australia, Food for Special Needs, Food for Special Occasions, Food Trends, Food Equity, Food Product Development, and many other areas.
Through practical learning, students develop lifelong skills and knowledge in food preparation and processing and kitchen safety and hygiene. Students design, produce and evaluate a range of different foods for specific purposes.
Students can also elect accelerated food technology which enables the students to complete their HSC exam in Year 11. They study the preliminary course in Year 10.
Senior food technology
Students who elect to study food technology in their senior years are provided with opportunities to develop skills relating to food that are relevant and transferable to other settings. Such skills include the ability to research, analyse and communicate. Students also develop the capability and competence to experiment with and prepare food as well as design, implement and evaluate solutions to a range of food situations.
In Year 11 students are provided with a broad knowledge of food technology. They examine factors that influence food availability and selection and current food consumption patterns in Australia are investigated. Food handling is addressed, with emphasis on ensuring safety and managing the sensory characteristics and functional properties of food to produce a quality product. The role of nutrition in contributing to the health of the individual and the social and economic future of Australia is explored.
In Year 12, the structure of the Australian food industry is outlined, and the operations of one organisation investigated. Production and processing practices are examined and their impact evaluated. The activities and processes that support food product development are identified and applied in the development of a food product. Contemporary food issues related to nutrition or the market place are raised, investigated and debated.
Texstyle is an exhibition of HSC textiles and design major projects that have been selected for their unique design features and quality workmanship.