LYNEHAM HIGH SCHOOL COURSE OUTLINE Semester

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1 COURSE OUTLINE Semester 2 Course Title: 8 COMPUTING Teacher: Kulvinder CHOPRA address: Kulvinder.Chopra@ed.act.edu.au 121S2 This course enables students to develop their skills in Computing and introduces them to the concepts covered senior Information Technology subjects. This includes an extension of topics taught in year 7 such as Microsoft Excel. Students will also be introduced to web design, games programming, flash animation and some basics in using and creating databases. Navigates confidently using the Windows operating system Confidently uses a word processing application Confidently uses a spreadsheet application Makes simple animations Makes simple web pages Makes simple computer games No materials are essential but a USB drive would be helpful for transferring projects between home and school during development. All assessment tasks, including assignments are designed and expected to be completed in class time. However, if students are absent from class they are expected to catch up on uncompleted work in their own time. Students should be proactive in consulting the teacher about their progress and completion of the required work. Class Work Class exercises and quizzes Computing systems presentation Computing Project 1 Computing Project 2 Week Week 16

This includes an extension of topics taught in year 7 such as Microsoft Excel.

2 COURSE OUTLINE Semester 2 Course Title: 8 INDUSTRIAL TECHNOLOGY II Teacher: David FULLER address: David.Fuller@ed.act.edu.au 126S2 This course is a practical subject, Initial projects will be constructed as a class exercise to introduce students to workshop techniques, processes and procedures. Students will then design and construct a project of their own choice. Technical drawing skills are seen as essential and are a unit within the course. Adheres to OH&S policies and procedures Constructs a range of projects from wood and metal to a high standard Gains an understanding of the design process Satisfactorily completes pictorial and orthographic drawings Develops a knowledge of materials and their application Students are expected to wear appropriate attire for practical lessons. Shoes must be covered, long hair must be tied back or covered and students should supply their own apron. The apron must be worn for the duration of the lesson. Students will require a display folder and a USB storage device The majority of work can only be completed at school. Students are expected to complete home work sheets relating to their projects and assignments at home. Practical Projects Design Unit Technical drawing Assignments 60

Students will then design and construct a project of their own choice. Technical drawing skills are seen as essential and are a unit within the course.

3 COURSE OUTLINE Semester 2 Course Title: 8 INDUSTRIAL TECHNOLOGY II Teacher: David FULLER address: David.Fuller@ed.act.edu.au 623S2 This course is a practical subject, Initial projects will be constructed as a class exercise to introduce students to workshop techniques, processes and procedures. Students will then design and construct a project of their own choice. Technical drawing skills are seen as essential and are a unit within the course. Adheres to OH&S policies and procedures Constructs a range of projects from wood and metal to a high standard Gains an understanding of the design process Satisfactorily completes pictorial and orthographic drawings Develops a knowledge of materials and their application Students are expected to wear appropriate attire for practical lessons. Shoes must be covered, long hair must be tied back or covered and students should supply their own apron. The apron must be worn for the duration of the lesson. Students will require a display folder and a USB storage device The majority of work can only be completed at school. Students are expected to complete home work sheets relating to their projects and assignments at home. Practical Projects Design Folio Technical drawing Assignments 60

4 COURSE OUTLINE Semester 2 Course Title: 8 INTRODUCTORY ELECTRONICS Teacher: Chris LORRIMER address: Christopher.Lorrimer@ed.act.edu.au 421S2 The course is based on an introduction to electronics as outlined in "Short Circuits" workbook No. 1. The coursework is practically based with students constructing circuits on 'breadboards'. Theory is seen as an important part of the electronics course and provides a foundation for reading diagrams and problem solving. Maintains work, health and safety guidelines Develop abilitity to read circuit diagrams and select components Develop ability to locate and repair faults in circuits Builds functioning circuits on breadboards Develop ability to solder and assemble functioning circuits on Vero board Students require a small plastic tool box or fishing tackle box and a 9 volt battery; a small pair of needle nose pliers and wire side cutters. A small multimeter would be advantageous. Students also need a display folder with plastic sleeves. All other electronic components, breadboard and instruction manual supplied by school. Homework will be given occasionally to reinforce learning or as research tool to support the completion of practical projects. Electronic circuit exercises In class practical and theory test Term 3 In class practical project Term 3 Homework and research tasks In class practical project Term 4 Week 5 Week 8 Week 16 40

Theory is seen as an important part of the electronics course and provides a foundation for reading diagrams and problem solving.

5 COURSE OUTLINE Semester 2 Course Title: 8 FOOD TECHNOLOGY <SN> II Teacher: Cathy WYATT address: Cathy.Wyatt@ed.act.edu.au 624S2 Food Technology is an elective course providing students with a broad knowledge and understanding of food properties, preparation and nutritional considerations for assisting in making good food choices. Students will develop practical skills in preparing and presenting food that will enable them to select and use appropriate ingredients, methods and equipment. Students will also understand and apply principles of the Design, Make and Appraise process in a range of contexts. Demonstrates Workplace Health and Safety within the appropriate environment with assistance Understands subject specific literacy and numeracy for Food Technology in accordance with their ILP Uses and applies appropriate techniques and equipment to produce food products with assistance Understands the concepts of basic nutrition and the Asian food culture Demonstrates basic understanding of the different jobs within the kitchen team Designs, makes and appraises a meal with assistance Students are required: to wear covered shoes, safe clothing, long hair tied back and an apron during practical lessons. They also require an A4 display folder for their recipe portfolio and a notebook for theory lessons. Inappropriate or unsafe behaviour may lead to suspension from practical lessons. Students are expected to complete for homework any task not finished at school. Some time will be allocated for research tasks but students are expected to also work on these tasks at home. Students are encouraged and expected to develop their practical food production skills at home. Practicals - including compliance to workplace health and safety Asian inspired meal Literacy task (recipe and reflection portfolio) Ethical Cooking assessment Week 50

food choices. Students will develop practical skills in preparing and presenting food that will enable them to select and use appropriate ingredients, methods and equipment.

6 COURSE OUTLINE Semester 2 Course Title: 8 FOOD TECHNOLOGY II Teacher: Cathy WYATT address: Cathy.Wyatt@ed.act.edu.au 624S2 Food Technology is an elective course providing students with a broad knowledge and understanding of food properties, preparation and nutritional considerations for assisting in making good food choices. Students will develop practical skills in preparing and presenting food that will enable them to select and use appropriate ingredients, methods and equipment. Students will also understand and apply principles of the Design, Make and Appraise process in a range of contexts. Demonstrates Workplace Health and Safety within the appropriate environment Understands subject specific literacy and numeracy for Food Technology Uses and applies appropriate techniques and equipment to produce food products Understands the concepts of basic nutrition and the Asian food culture Demonstrates understanding of the different jobs within the kitchen team Designs, makes and appraises a meal Students are required: to wear covered shoes, safe clothing, long hair tied back and an apron during practical lessons. They also require an A4 display folder for their recipe portfolio and a notebook for theory lessons. Inappropriate or unsafe behaviour may lead to suspension from practical lessons. Students are expected to complete for homework any task not finished at school. Some time will be allocated for research tasks but students are expected to also work on these tasks at home. Students are encouraged and expected to develop their practical food production skills at home. Practicals - including compliance to workplace health and safety Asian inspired meal Literacy task (recipe and reflection portfolio) Ethical Cooking assessment Week 50

10. To differentiate among a variety of produce, herbs, and spices. [NS: CA 10.1, 10.4, 10.5, 12.1-12.3, 13.1-13.3]

10. To differentiate among a variety of produce, herbs, and spices. [NS: CA 10.1, 10.4, 10.5, 12.1-12.3, 13.1-13.3] Course Expectations for Culinary Arts I Teacher: Chef de Cuisine Instructor: Ruben Munoz Jr. : B- 116 (702) 799-5766 ext. 4031 rmunozjr@interact.ccsd.net COURSE DESCRIPTION: This course is offered to students