Middle School – Home Economics

The central focus of Home Economics is the wellbeing of individuals and families in their everyday living. Home Economics education takes an action-oriented, empowerment approach that enables students to build capacity for critical and creative approaches to decision-making and problem-solving related to fundamental needs and practical concerns of individuals and families, both locally and globally. In an ever-changing and ever-challenging environment that puts centre stage issues such as food security, emotional health, sustainability, consumer excesses and a widening poverty gap, one of Home Economics education’s unique strengths is that it prepares students to respond to a range of real-life challenges. Its other unique strength is its practical orientation, which for many students provides opportunities for concrete achievements and increased self-esteem.

The curriculum draws on the Health and Physical Education and Technology learning areas. Middle School students will develop their proficiency in a range of skills related to food and wellbeing and textiles and design.

Year 7

Class activities may include:

  • Learning basic sewing skills while making a puppet.
  • Introduction to the Kitchen, daily food practices, health and safety. Learning to make products such as scones, muffins, fritters and a berry parfait.

Year 8

Class activities may include:

  • Developing sewing proficiencies while making a pencil case with a zip.
  • Continuing food skills in relation to health, safety and wellbeing. Learning to make products such as kebabs, salads, Spaghetti Bolognaise and a Pear and Rhubarb Crumble with custard.

Year 9 (Elective Subject)

Class activities may include:

  • Designing, sewing and evaluating boxer shorts with a logo and care instructions.
  • Continuing food skills with a focus on evaluating and adapting food for health. Making products such as Yiros, Green Thai Chicken Curry, Chocolate and Vanilla Cupcakes and Nachos.

Students consolidate their skills, knowledge and understanding in a variety of settings and through various learning tasks and assessment types. These include:

  • Practical sessions involving organisation and time management, team collaboration, efficiency, quality and suitability of presentation and final products
  • Assignments involving problem-solving, planning, researching and evaluating.
  • Book work including recording and organising their learning

Year 10 – Food and Hospitality