At Cape Naturaliste College Home Economics is a vibrant, busy, dynamic and popular subject. Our aim is to provide students with valuable life skills they can use daily and for future employment. Home Economics forms part of the Technology and Enterprise subject area.

Our overall mission is to encourage sustainability and good budgeting to enable students to gain transferable skills whereby they can adapt recipes at home, be creative in both foods and textiles, and maintain a happy and healthy lifestyle.

All year 7 students participate in a short introductory foods course, which allows them to develop the initial skills necessary for all classes.  If students choose to continue studying this subject they will progress their skill level each year.

Classes are based on practical activities, which complement their learning in the theory lessons. Practical classes encourage skill development and application of the processes and techniques involved in food and textile production. This will enable them to become independent young adults beyond school.

Year 7 Home Economics

Students focus on the basic skills necessary to move forward in this subject. This includes basic knife skills, measuring of ingredients and the preparation of simple healthy meals and snacks. They also learn basic safety and hygiene proficiencies necessary for safe food preparation. 

Students work individually and collaboratively in the practical environment. They utilise the same skills to complete textile products, which demonstrate their understandings of key concepts and technical expertise.

Year 8 Home Economics

Students in Year 8 at Cape Naturaliste College now have the opportunity to work in the textiles area of this subject as well as the regular foods component of the course. Students complete an iPad bag and a decorative drawstring bag. Food preparation in Year 8 investigates healthy breakfasts, simple lunches and dinners and they have the opportunity to create a breakfast and a simple lunch of their own choice. Students also look at sweet treats and learn some basic cake decorating techniques. 

Year 9 Home Economics

Students in Year 9 Home Economics develop their skills further in both foods and textiles. The textile projects involve sewing a multi-purpose shopping bag and a decorative mat for their gift hamper at the end of the year. The students prepare many different recipes over the year, which can all be suitably adapted for use at home in the future including simple lunches and dinners and some sweet treats. The year culminates with students investigating foods for gifts and preparing food for their individual gift hamper.

Year 10 Home Economics

Year 10 students investigate food from other countries and cultures and prepare dishes from Asia and Europe, culminating in both an Asian and Italian shared banquet. In second semester the students research the formal menu and prepare dishes from each of the courses of the menu.  All students study many food celebrations from other countries and prepare a two-course dinner focusing on the cooking of protein.  In the textiles component the students prepare a log cabin pencil case and their sustainable project investigates recycling and producing an up-cycled textile item utilising a pre-loved item from a second hand sore or from home.

Senior School – Year 11 and 12 Food Science and Technology – General

The Food Science and Technology General course provides opportunities for students to explore and develop food-related interests and skills. Food impacts on every aspect of daily life and is essential for maintaining overall health and wellbeing. Students organise, implement and manage production processes in a range of food environments and understand systems that regulate food availability, safety and quality. Knowledge of the sensory, physical, chemical and functional properties of food is applied in practical situations. Students investigate the food supply chain and value-adding techniques applied to food to meet consumer and producer requirements. Principles of dietary planning, adapting recipes, and processing techniques, are considered for 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. This course may enhance employability and career opportunities in areas that include nutrition, health, food and beverage manufacturing, food processing, community services, hospitality and retail.

This course at Cape Naturaliste College runs for four periods per week, two of which are theory based and two that are practical where the students prepare recipes reflecting their knowledge and skills.