TMT (Technologies and Materials Specialisations)
Students should have opportunities to design and produce products, services and environments. Students investigate and select from a range of technologies − tools, equipment, processes, materials, systems and components. They consider how the characteristics and properties of technologies can be combined to design and produce sustainable designed solutions to problems for individuals and the community, considering ethical, economic, environmental and social sustainability factors. Students use innovation and enterprise skills with increasing independence and collaboration. They respond to feedback from others and evaluate design processes and designed solutions for preferred futures
TFF (Technology - Food and Fibre Specialisations)
Students develop plans to manage food and fibre production, including the safe and responsible use of ingredients and equipment, while applying management plans to successfully complete design tasks. Students establish safety procedures that minimise risk to manage projects with safety and efficiency in mind when making designed solutions. More specifically, TFF is based on the wellbeing of individuals within the broader structure of family and community. Students develop an understanding of the importance of healthy eating and living, while exploring a range of culinary and textile skills. They are empowered to think critically and creatively to solve contemporary problems.
Hospitality Practices
The Hospitality Practices syllabus emphasises the food and beverage sector, which includes food and beverage production and service. The subject includes the study of industry practices and production processes through real-world related application in the hospitality industry context. Production processes combine the production skills and procedures required to implement hospitality events. Students engage in applied learning to recognise, apply and demonstrate knowledge and skills in units that meet local needs, available resources and teacher expertise. Through both individual and collaborative learning experiences, students learn to perform production and service skills, and meet customer expectations of quality in event contexts. Applied learning hospitality tasks supports student development of transferable 21st century, literacy and numeracy skills relevant to the hospitality industry and future employment opportunities. Students learn to recognise and apply industry practices; interpret briefs and specifications; demonstrate and apply safe practical production processes; communicate using oral, written and spoken modes; develop personal attributes that contribute to employability; and organise, plan, evaluate and adapt production processes for the events they implement. The majority of learning is done through hospitality tasks that relate to industry and that promote adaptable, competent, self-motivated and safe individuals who can work with colleagues to solve problems and complete practical work.
Certificate I in Construction CPC10120 RTO Provider No. 31193
The Certificate I qualification is a two-year practical course that requires students to become competent in skills necessary for entry into several building and construction trades.
Certificate II in Engineering Pathways MEM20422 RTO Provider No. 31193
This is a two-year practical course that requires students to become competent in skills necessary for entry into several engineering trades.