Fashion and Food Technology
Fashion Technology is available as a half year option at Year 9 and a full year subject from years 10-13.
Junior Fashion Technology looks at increasing knowledge of skills such as appliqué, reverse appliqué, gathering, zip insertion and fabric selection to create a wearable garment. The students are then given the opportunity to apply these skills in a problem solving context such as a storage device, design challenge or even creating a toy for the local day care!
Junior Fashion also includes: photo shoots; fashion shows; exhibition of works around the school; entering regional and national competitions.
In Senior Fashion Technology students are given the opportunity to create a garment using skills appropriate to their level, this project also gives them the opportunity to show independence and accuracy while economizing time and effort. Senior Fashion also focuses on critical context technology where students are given a design brief with a real situation to create final outcomes. These include Cosplay, Wearable Arts and Eco-Fashion. The projects also incorporate Design and Visual Communication using fashion illustration to portray ideas, such as freehand sketching, the design principles and design exploration.
Senior Fashion Also includes: exhibitions at the local art gallery - The Dowse; entering regional and national competitions; fashion shows; working with local Designers; visits to tertiary training institutions - Massey University School of Design, Fashion Tech NZ, Bowerman school of Design; and project management.
Food Technology starts in Year 9 with a half year course focusing on basic practical food preparation, time management and cooking skills. Year 10 Food Technology extends to a one year course where a wider range of dishes/recipes are introduced and more individual choice is possible. Year 11 Practical Foods is a level one practical food and nutrition course where the main focus is on raising the individual skill level to that needed for preparing and cooking food for real customers and acts as an introduction to working in a kitchen environment. Year 12 is a Level Two Hospitality course designed to give students specific industry training which will be advantageous for a Hospitality career. Here students work individually and more independently in time sensitive situations to prepare and present food to an industry based standard. Year 13 currently is a strongly research based achievement standards based Food and Nutrition course requiring sound investigative skills with some practical work.