Coming Events:
- Open Evening - August 8
- The next step in progress towards the gym beginning has happened with the completion of the geotech report.
- The Science lab up-grade has begun completion Sept 2013
The Technology Department offers 'taster' courses in different aspects of Technology to Year 9 students. These are 11 week blocks where the students have 3 periods per week to experience and learn different skills. In Year 10 students may then choose some or all of these subjects to study further.
In Year 9 Basic Graphics skills taught include: freehand sketching using shape, form and tone. 2D orthographic drawing. Some 3D pictorial drawing techniques eg isometric and perspective.
Year 10 Graphics is an extension of these skills taught in greater depth and involving an increased degree of difficulty. the use of design processes is introduced in project work.
In both Year 9 & 10 Materials Technology the technological process is based on a design task chosen to answer a particular need which is identified, researched and a solution developed for it. Outcomes are evaluated by students. A range of materials and projects are used. For example the Year 10 students make a toy with a mechanism.
At Years 11-13 Graphics and Materials Technology are offered for NCEA. Please follow the links for further information on these courses.
Food Technology is offered as an option in years 9 and 10 and may be followed further to NCEA level 3.
Unit standards to be offered in conjunction with the projects offered
US No Level Credits
18672 Health and Safety 2 1
2216 Recognise and confirm job specifications 1 2
2217 Selecting safety equipment 1 2
18917 Use basic hand joints in furniture making. 1 3
18918 Apply techniques to construct furniture carcase. 1 6
12941 Complete sketches and working drawing. 2 3
2199 Use hand tool in furniture making 2 4
9788 Set and operate band saw. 2 2
Total available credits: 23
Note: (No work experience components)
Note: Unit standards workbooks will be issued as required to students and assessed when completed.
Most of the unit standards have a practical element, which needs to be finished before the unit standard can be signed off. This will be done at different stages throughout the year.
The first major project is a storage cabinet, which requires carcase construction techniques.
The second project is a bentwood mirror frame.
All standards are internally assessed
Level 2
Unit standards to be offered in conjunction with the projects offered
US No Level Credits
12941 Complete sketches and working drawings. 2 3
12927 Use basic hand tools. 2 4
12930 Selecting protective equipment 2 1
12929 Operation of the bench and drop saw. 2 2
9788 Set and operate band saw. 2 2
12928 Use portable electric tools for elementary construction. 2 3
12932 Construct wooden garden furniture. 2 8
Total available credits 23
Note (No work experience components)
Note: Unit standards workbooks will be issued as required to students and assessed when completed.
Most of the unit standards have a practical element, which needs to be finished before the unit standard can be signed off. This will be done at different stages throughout the year.
Outdoor garden furniture will be the first project.
The second project will be an item of furniture, which is the result of a negotiated brief.
All standards are internally assessed.
Level 3
Unit Standards to be offered in conjunction with the projects.
National Certificate on Carpentry Theory.
US No Level Credits
12997 Demonstrate knowledge of safe work practices on construction sites. 3 3
12998 Demonstrate knowledge of carpentry hand tools 3 4
13000 Demonstrate knowledge of portable power tools used of construction sites.
13001 Demonstrate knowledge of building calculations 3 2
13002 Demonstrate knowledge of timber used in construction 3 2
12935 Use elementary construction skills to erect a spaced residential deck. 2 8
14996 Construct working drawings for use in furniture making. 3 5
14998 Construct isometric and oblique drawings for use in furniture making 3 3
7534 Produce product components using computer aided machining 3 6
90813 Develop a conceptual design to address a client issue in technology. 3 6
Programme Summary
The year will start with the deck construction project followed by the furniture design and manufacture task undertaken in association with Taylor Made Furniture. (See the separate brief)
As well as the theory workbooks, the practical application of the unit standards will be assessed throughout the year as work progresses.
Students will be expected to undertake most but not all of the standards on offer given the number of credits available.
The eight Level 2 Credits relating to the deck construction are compulsory.
All standards are internally assessed.
| Internal Assessment | 90041Produce a mock up and model | 3 credits |
|---|---|---|
| External Assessment |
90037 Produce freehand sketches that show design features
|
3 credits |
| External Assessment | 90038 Construct and use geometric shapes and solids to communicate design ideas | 2 credits |
| Internal Assessment | 90042 Apply a design process and design principles to identified needs and opportunities | 4 credits |
| External Assessment | 90037 Produce freehand sketches that show design features | 3 credits |
| External Assessment | 90039 Produce instrumental working drawings | 3 credits |
| External Assessment | 90040 Produce pictorial drawings using instrumewnts to render these | 4 credits |
| Internal Assessment | 90044 Present design ideas that show design features and functions | 3 credits |
| External Assessment | 90037 Produce freehand sketches that show design features | 3 credits |
| External Assessment | 90039 Produce instrumental working drawings | 3 credits |
| External Assessment | 90040 Produce pictorial drawings using instrumewnts to render these | 4 credits |
Food technology is taught as an option in Years 9 & 10 and may be chosen as a subject at NCEA levels 1-3
ENTRY PREREQUISITES
Previous food technology experience an advantage, especially the Year
Ten option.
A willingness to aim for excellence is very important.
COURSE COMPONENTS
1. Skills in hygiene, safety and kitchen technique.
2. Methods of food preparation.
3. Design.
4. Consumer skills.
5. Related crafts.
| A S NUMBER | TITLE | ASSESSMENT | CREDITS |
| A S 1.2. | Use a Plan of Action to Develop a Technological Solution to an Address a Given Brief. | Internal | 6 |
| A S 1.4. | Develop a Conceptual Product Design and Outline Means for its Ongoing Production. | Internal | 6 |
| A S 1.5. | Demonstrate Understanding of Technological Knowledge. | External | 4 |
| A S 1.6. | Present a Technological Solution that Addresses the Requirements of a Brief. | External | 4 |
TOTAL CREDITS AVAILABLE 20
ASSESSMENTS
1. Practical work, student and teacher evaluation.
2. Related studies, assignments and presentations.
3. Experiments and investigations.
4. Year 11 Food Technology is internally and externally assessed for N C E AStandards Level One. Achievement Standards are linked to the whole year’s work which is subject to external moderation by N Z Q A. There is no external examination
Uniform to be advised
$40.00 towards materials provided by Department.
Students will be required to provide some perishable goods.
WHERE DOES THIS SUBJECT LEAD?
NCEA Level Two Achievement Standards in Year 12.
University study in consumer and applied sciences, food technology
and teaching. Many careers in the hospitality and catering industry.
Polytechnics or armed services. Apprenticeships .
Students can find out more about this course by asking Mrs Pamela Fowler.
ENTRY PREREQUISITES
NCEA Level One or at Mrs Fowler’s discretion.
COURSE COMPONENTS
1. Students will learn skills and techniques enabling them to relate
food processes into practical solutions.
2. Research investigations and production design.
| A S NUMBER | TITLE | ASSESSMENT | CREDITS |
| A S 2.2. | Develop and Implement a One Off Solution (Event Management). | Internal | 6 |
| A S 2.6. | Demonstrate Knowledge and Understanding of Biotechnological Processes. | External | 3 |
| A S 2.7. | Demonstrate Skills and Capabilities that Support the Use of Food in Technological Practice. | Internal | 3 |
TOTAL CREDITS AVAILABLE 12
ASSESSMENTS
1. Internally moderated standards.
2. Externally moderated standards.
Students can find out more about this course by asking Mrs Pamela Fowler.
ENTRY PREREQUISITE
Level Two NCEA credits in Food Technology. Students should discuss their situation with Mrs Fowler before choosing options. This means a formal interview.
COURSE COMPONENTS
1. Principles and knowledge from the physical, biological and social sciences.
2. Developing briefs working with stakeholders.
3. Research and investigative work with emphasis on self motivation at an advanced level of excellence.
| AS NUMBER | TITLE | ASSESSMENT | CREDITS |
|---|---|---|---|
| A S 3.1. | Develop a Conceptual Design to Address a Client Issue in Materials Technology. | Internal | 6 |
| A S 3.3. | Develop a Proposal for a Production Process for a Client. | Internal | 6 |
| A S 3.5. | Characterise a Production Process and its Interaction with Stakeholders. | External | 3 |
TOTAL CREDITS AVAILABLE 15
ASSESSMENTS
1. Comprises both internal and external moderation according to
the final choices of Achievement Standards made by teacher and
student.
