The main two areas of study are:
Food: Students are introduced to issues related to safety and hygiene in the food area. Fundamental food preparation techniques are used during practical lessons to design, plan and produce quality healthy herb-garden based food.
Textiles: Students will have the opportunity to use appropriate techniques and sewing machine equipment to create a textile item. They will learn compare and evaluate similar textile products, draw patterns, concepts and design as well as an appreciation of textiles and its uses.
ASSESSMENT
Assessment in each area is based on the Design Cycle using IB Criteria:
Assessment Types include:
Assessment tasks, practical work and analysis of work completed.
CARE • COMMITMENT • CO-OPERATION • RESPECT
