The Children, Family and the Community General course focuses on factors that influence human development and the wellbeing of individuals, families and communities.

Students develop an understanding of the social, cultural, environmental, economic, political and technological factors which have an impact on the ability of individuals and families to lead healthy lives. They recognise how promoting inclusion and diversity among individuals, families and groups in society contributes to the creation of safe, cohesive and sustainable communities.

They demonstrate initiative when advocating for others about issues of inequity and injustice. Students understand that beliefs, values and ethics influence decisions made by individuals, families, and communities.

This course caters for students seeking career pathways in areas, such as education, nursing, community services, childcare and health.

The Year 12 syllabus is divided into two units which are delivered as a pair. The notional time for the pair of units is 110 class contact hours.

Unit 3 :Building on relationships: students investigate the principles of development and how these relate to the domains and theories of development. They examine the diverse and dynamic nature of families in Australia. They recognise and acknowledge cultural diversity, and inequity and injustice issues.

Unit 4 : My place in the community: students examine the effect on an individual’s development and wellbeing in a society characterised by rapid change. They explore contemporary Australian issues or trends relating to families and communities at the state and national level and are introduced to a range of advocacy types. Students examine developmental theories and their influence on cognitive development.

Assessments:

Investigation: 25%
Production: 50%
Response: 10%
Externally Set Task: 15%

Prerequisite: There are no prerequisites however previous success in Year 11 Science Technology (General) is advantageous.

Pathway: This course enables students to connect with further education, training and employment pathways and enhances employability and career opportunities in areas that include nutrition, health, food and beverage manufacturing, food processing, community services, hospitality, and retail.

The Food Science and Technology General course provides opportunities for students to explore and develop food-related interests and skills. Knowledge of the principles of dietary planning, adapting recipes, and processing techniques, are applied to specific nutritional needs of demographic groups. Occupational safety and health requirements, safe food handling practices, and a variety of processing techniques, are implemented to produce safe, quality food products.

Syllabus: The Year 12 syllabus is divided into two units which are delivered as a pair. The notional time for the pair of units is 110 class contact hours.

Unit 3 – Food Science

This unit explores the societal, lifestyle and economic issues that influence food choice and investigate a range of diet-related health conditions that affect individuals and families.

Using scientific methods, students examine the functional properties that determine the performance of food (food experimenting) and apply these in the planning and preparation of food products and processing systems.

Students develop their expertise with technology and communication skills to implement strategies to design food products and processing systems. Students follow occupational safety and health requirements, implement safe food handling practices and use a variety of foods and processing techniques to produce safe, quality food products.

Unit 4 – The Undercover Story

Students investigate food processing techniques and the principles of food preservation. Students investigate the food supply chain and value-adding techniques applied to food to meet consumer and producer requirements including the nutritional wellbeing of individuals that arise from lifestyle and cultural traditions. They implement principles of dietary planning and adapt recipes and processing techniques when considering specific nutritional needs of demographic groups.

Students apply the technology process to address a product proposal and produce a preserved food product. They justify the equipment, resources and processing techniques used, and evaluate sensory properties. Students show the use of the preserved food product in another food product.

Assessments:

Investigation: 30%
Production: 40%
Response: 15%
Externally Set Task: 15%

Prerequisites: There are no prerequisites however previous success in Year 11 Science Technology (General) is advantageous.

Pathway: This course enables students to connect with further education, training and employment pathways and enhances employability and career opportunities in areas that include nutrition, health, food and beverage manufacturing, food processing, community services, hospitality, and retail.

The Certificate II in Hospitality is an excellent introduction into the hospitality industry; students also gain a national qualification where they will learn practical and operational skills to enable them to work in various hospitality settings including restaurants, clubs, pubs cafes and coffee shops. After completing this qualification students can progress to a wide range of qualifications in the hospitality or service industry or gain employment.

This certificate provides a pathway to working in various hospitality settings such as restaurants, hotels, clubs and catering operations.

The course is both practical and theory based with an emphasis on working effectively with others, food hygiene and safety and preparation of dishes. Course participants will engage in a range of hospitality work activities and work under supervisions to complete tasks.

Prerequisite: Successful completion of the Year 11 course.

Course Fee: A student choosing to complete this qualification at Prendiville Catholic College will be charged a subject levy which absorbs the delivery costs of completing the qualification from the RTO (Registered Training Organisation). An approximate levy of $550 per student will be incurred.