VCAA Study Designs
Product Design Technology
Metal & Wood Units 1-4
This study provides opportunities for students to undertake production activities often related to industrial and commercial practices in the wood or metal area.
Students will develop practical skills and produce a design folio which may be used for assisting entry into design related tertiary courses. The student will work as a designer and will ultimately produce products for a client. Factors that influence the work of designers will be covered including environmental impact and sustainability.
Unit 1: Sustainable product redevelopment (2018-2023)
This unit focuses on the analysis, modification and improvement of a product design with consideration of sustainability.
Unit 2: Collaborative design (2018-2023)
In this unit students work in teams to design and develop an item in a product range or contribute to the design, planning and production of a group product. They focus on factors including end-user/s’ needs and wants; function, purpose and context for product design; aesthetics; materials and sustainability; and the impact of these factors on a design solution.
Unit 3: Applying the Product design process (2018-2023)
Students work through the design process with a client to produce an end product. Factors influencing design, environmental considerations and research will be covered. Different manufacturing settings and processes will be included. Folio work will begin and will be completed in Unit 4.
Unit 4: Product development and Evaluation (2018-2023)
Whilst continually working on practical work with a client, the student will develop skills in evaluation, comparison and suitability of textile products. Students will evaluate their own practical work, skills and products and will make judgements about possible improvements. A major folio will be completed.
Students will develop practical skills and produce a design folio which may be used for assisting entry into design related tertiary courses. The student will work as a designer and will ultimately produce products for a client. Factors that influence the work of designers will be covered including environmental impact and sustainability.
Unit 1: Sustainable product redevelopment (2018-2023)
This unit focuses on the analysis, modification and improvement of a product design with consideration of sustainability.
Unit 2: Collaborative design (2018-2023)
In this unit students work in teams to design and develop an item in a product range or contribute to the design, planning and production of a group product. They focus on factors including end-user/s’ needs and wants; function, purpose and context for product design; aesthetics; materials and sustainability; and the impact of these factors on a design solution.
Unit 3: Applying the Product design process (2018-2023)
Students work through the design process with a client to produce an end product. Factors influencing design, environmental considerations and research will be covered. Different manufacturing settings and processes will be included. Folio work will begin and will be completed in Unit 4.
Unit 4: Product development and Evaluation (2018-2023)
Whilst continually working on practical work with a client, the student will develop skills in evaluation, comparison and suitability of textile products. Students will evaluate their own practical work, skills and products and will make judgements about possible improvements. A major folio will be completed.
Food Studies
VCE Food Studies takes an interdisciplinary approach to the exploration of food, with an emphasis on extending food knowledge and skills and building individual pathways to health and wellbeing through the application of practical food skills. VCE Food Studies provides a framework for informed and confident food selection and food preparation within today’s complex architecture of influences and choices.
YEAR 11 - Unit 1: Food Origins (2023-2027)
Focuses on food from historical and cultural perspectives.
• Investigate global origins and roles of food throughout time
• Historically how food has been sourced – hunter gatherer, rural based agriculture to urban living
• Indigenous food prior to settlement and the culture and cuisine of today
• Influence of technology on food patterns
Students complete topical and contemporary practical tasks to enhance, demonstrate and share learning with others.
YEAR 11 - Unit 2: Food makers (2023-2027)
Investigate food systems in Australia
• Commercial food production
• Economy of Australian food industries
• Comparisons of commercial food products with made from ‘scratch’ foods
• Home food preparation challenges and changes including technology
• Small scale food producers and entrepreneurial opportunities in food
YEAR 12 - Unit 3: Food in daily life (2023-2027)
Investigates the many roles and everyday influences of food
• Explore the science of food
• Physical needs and how it nourishes and harms our bodies
• Digestion of food within the body
• Functional properties of food, changes in food for growing, preparing and cooking
• Research the role of the Australian Guide to Healthy Eating
• Multitude of influences on food choice
• Food values and behaviours within a social environment
• Investigate current food trends and the impact of social media
YEAR 12 - Unit 4: Food issues, challenges and futures (2023-2027)
Examine debates about Global and Australian food systems
• Feeding the world population and the effect on the environment
• Ethical farming practices
• Development and application of technologies
• Challenges to food security and food safety
• Management and use of food waste
• Food labelling
• Investigation and exploration of becoming an informed food consumer
Secondary Indicators
• Attendance & Classroom participation
• Maintenance of class notes/handouts
• Homework completion
YEAR 11 - Unit 1: Food Origins (2023-2027)
Focuses on food from historical and cultural perspectives.
• Investigate global origins and roles of food throughout time
• Historically how food has been sourced – hunter gatherer, rural based agriculture to urban living
• Indigenous food prior to settlement and the culture and cuisine of today
• Influence of technology on food patterns
Students complete topical and contemporary practical tasks to enhance, demonstrate and share learning with others.
YEAR 11 - Unit 2: Food makers (2023-2027)
Investigate food systems in Australia
• Commercial food production
• Economy of Australian food industries
• Comparisons of commercial food products with made from ‘scratch’ foods
• Home food preparation challenges and changes including technology
• Small scale food producers and entrepreneurial opportunities in food
YEAR 12 - Unit 3: Food in daily life (2023-2027)
Investigates the many roles and everyday influences of food
• Explore the science of food
• Physical needs and how it nourishes and harms our bodies
• Digestion of food within the body
• Functional properties of food, changes in food for growing, preparing and cooking
• Research the role of the Australian Guide to Healthy Eating
• Multitude of influences on food choice
• Food values and behaviours within a social environment
• Investigate current food trends and the impact of social media
YEAR 12 - Unit 4: Food issues, challenges and futures (2023-2027)
Examine debates about Global and Australian food systems
• Feeding the world population and the effect on the environment
• Ethical farming practices
• Development and application of technologies
• Challenges to food security and food safety
• Management and use of food waste
• Food labelling
• Investigation and exploration of becoming an informed food consumer
Secondary Indicators
• Attendance & Classroom participation
• Maintenance of class notes/handouts
• Homework completion
