Cape Naturaliste College

Technologies

At Cape Naturaliste College, students explore three key contexts within the Technology learning area: Design and Technology, Food Science and Technology, and Digital Technology. Through these disciplines, they develop knowledge, understanding, and skills in designing, developing, and applying technologies that can enrich and transform societies, as well as our natural, managed, and constructed environments. Students manage projects both independently and collaboratively, from conception to completion. They apply design and systems thinking, alongside structured processes, to investigate ideas, generate and refine concepts, plan, produce, and evaluate innovative solutions. This approach fosters their ability to create innovative products, services, and environments across a range of real-world applications.

Design and Technology

Design and Technology in the Western Australian curriculum focuses on developing students’ problem-solving skills, creativity, and practical abilities through hands-on learning. It encourages students to apply design thinking and technological knowledge to create innovative solutions for real-world challenges. The curriculum covers areas such as engineering principles, materials, fostering an understanding of how products, systems, and environments are designed and developed. Through project-based learning, students gain skills in critical thinking, collaboration, and resourcefulness, preparing them for future careers in design, engineering, and technology-related fields.

In Year 7, students participate in an introductory Design and Technology course that develops foundational skills. Through a series of small projects, they explore different materials and manufacturing techniques, enhancing their practical abilities and design thinking. Students engage with timber from the Southwest region to create a personalised bag tag, using introductory AutoCAD skills to develop their design. This hands-on approach aligns with curriculum outcomes by fostering problem-solving, technical proficiency, and an understanding of materials and sustainability. By engaging in project-based learning, students build confidence in using tools, applying safe work practices, and developing creative solutions to design challenges.

In Year 8, students build upon their foundational skills in Design and Technology by further developing their proficiency in both hand and machine tools. They expand their knowledge of materials and explore their properties through a range of practical projects. Students are introduced to advanced technologies such as AutoCAD and laser cutting, integrating these digital design tools with traditional machinery, including the metal lathe, to enhance precision and creativity in their work. Through the creation of projects such as wooden boxes, key ring trinkets, and candle holders, students apply problem-solving strategies, refine their technical skills, and develop an understanding of sustainable material use. This course fosters innovation, critical thinking, and safe work practices, preparing students for more complex design challenges in future years.

In Year 9, students continue to develop their knowledge and skills in both design theory and practical applications, building on their understanding of materials, tools, and processes in alignment with the Western Australian Curriculum. They engage in more complex projects that encourage creativity, problem-solving, and critical thinking. A key highlight of the course is the introduction to MIG welding and the Magna Bender, providing students with hands-on experience in metal fabrication. The CO₂ drag car project is particularly popular, allowing students to apply design principles, precision manufacturing techniques, and engineering concepts as they design, construct, and race their vehicles. Additional projects, including a tiled trivet, a toolbox with a tray insert, and a resin-lidded box further enhance students’ technical proficiency and understanding of material properties. By integrating emerging technologies with traditional methods, this course fosters innovation, independence, and an appreciation for sustainable design practices.

In Year 10, students refine their skills and knowledge in Design and Technology, preparing them for the demands of an evolving technological workforce. The course integrates modern manufacturing technologies, including CNC machinery and CAD software, with traditional craftsmanship. Students work with a variety of materials such as metal, timber, and acrylic, gaining a deeper understanding of material properties, sustainability, and precision manufacturing. Projects such as a wooden cabinet, a metal-framed mirror, a metal flower, an aluminium wallet, and a passive speaker for mobile phones allow students to apply design principles, problem-solving strategies, and advanced fabrication techniques. This hands-on, project-based approach fosters creativity, critical thinking, and technical proficiency, equipping students with the skills needed for future pathways in engineering, manufacturing, and design-related industries.

For our Senior School courses please download our Senior School Course Handbook.

Digital Technologies

Digital Technologies course empowers students to develop problem-solving skills and creativity through hands-on experiences with robotics, programming, and game development. Students explore digital design, data analysis, and logical thinking, gaining essential skills for the modern world. Through engaging projects, they learn to code, design interactive solutions, and understand how digital systems work. This subject encourages innovation and critical thinking, preparing students for future opportunities in technology-driven fields.

In Year 7 Digital Technologies, students explore how data is represented in digital systems, including binary numbers, text encoding, and image creation. They develop skills in digital design, using image editing tools to manipulate and create visuals. Through block-based programming, students learn fundamental coding concepts such as sequences, loops, and conditionals. These topics build a strong foundation for future learning in digital systems and programming.

In Year 8, students build on their programming knowledge by engaging with physical computing and hardware, such as micro:bits. They learn how to incorporate real-world inputs, like sensors and buttons, to create interactive solutions. The course also introduces networking concepts, helping students understand how computers and devices communicate within different types of networks. Through hands-on projects, students develop a deeper understanding of both software and hardware in digital systems.

In Year 9 Digital Technologies, students deepen their programming skills by developing autonomous robots that solve real-world problems. They explore advanced coding concepts and algorithmic thinking to create responsive and efficient robotic solutions. The course also introduces basic app design and prototyping, allowing students to design user-friendly digital interfaces. Additionally, students investigate the role of AI in digital solutions and gain foundational web design skills. This hands-on approach encourages innovation and problem-solving while preparing students for emerging technologies.

In Year 10 Digital Technologies, students explore digital security, encryption, and privacy, gaining an understanding of how data is protected in the digital world. They learn about cryptographic techniques, secure communication, and the ethical implications of data privacy. The course also develops skills in spreadsheet software for data analysis and visualisation, helping students interpret and manage information effectively. Additionally, students refine their web development skills, creating interactive and well-structured websites. Through hands-on projects, they build a strong foundation in digital literacy, problem-solving, and cybersecurity awareness.

For our Senior School courses please download our Senior School Course Handbook.

Home Economics

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.

In the theoretical component of the course, students acquire knowledge about nutrition principles, the importance of planning balanced meals and snacks, and the essential safety and hygiene practices required for safe food preparation. As part of their learning, they create a safety poster to reinforce key hygiene and safety guidelines. Additionally, students develop an understanding of how to make informed food choices and the role of nutrition in promoting overall health and well-being.

In the practical aspect of the course, students hone foundational skills such as knife techniques, ingredient measurement, and the preparation of nutritious meals and snacks. They engage in both independent and collaborative work, applying their knowledge to create and evaluate a variety of recipes, including tacos, healthy hamburgers, apple crumble, and healthy muffins, while adhering to specified parameters for assessment.

Students in Year 8 at Cape Naturaliste College now have the opportunity to work in the textiles area of this subject, in addition to the regular foods component of the course. As part of the textiles unit, students will complete an apron, which is designed to help them develop essential sewing skills and techniques. This project is a key part of the curriculum and provides hands-on experience with basic garment construction.

In the foods component, Year 8 students explore healthy breakfasts, simple lunches, and dinners. They will have the opportunity to create a breakfast and a simple lunch of their own choice. Additionally, students will explore foods from various cuisines and learn the fundamentals of food nutrition.

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 students investigate food from other countries and cultures and prepare dishes from Asia and Europe, culminating in both an Asian and Italian shared meal. They will design and sew a multi-purpose zipped bag in textiles. In second semester students research the social aspects of food and the formal menu. The preparation of dishes from each of the courses of the menu are included culminating in a High Tea served to invited guests and preparing a two-course dinner focusing on the cooking of protein. In the textiles component the students learn the basics of using a commercial pattern to make unisex boxer shorts.

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.

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