Year 10 Electives | Technologies.



Digital | Big Ideas in Computer Technology


3D Graphics

  • How are 3D effects achieved?
  • Considerations like illumination and camera angle are explored

Generative Art

How would you like to teach a computer to draw? In this subject, you will be shown how to use computer programming to achieve this.

State of the art technologies

Students conduct a research project and present their findings on a current technology. Topics may include:

  • Robotics and their uses in industry
  • Artificial Intelligence in computer games
  • Self-driving cars
  • Computer games in education
  • Robots as they appear in science fiction literature

3D Printing

Students have the opportunity to design and print a physical object in plastic!


(Sending messages only your friends can read.) Students are taught the principles of Cryptography. They create codes and decode messages encrypted using standard methods.

Individual Project

Students are given the opportunity to develop an interest by building a product in negotiation with the teacher. In previous years, students implemented a login screen to an “image liking” page, simple computer games and animated 3D models.



Design & Technology | Textiles


This unit of work extends your skill set further and focusses on designing for and working with comfortable and versatile stretch/knitted materials.  This course provides you with the knowledge and skills necessary to become a discerning, discriminating and independent thinker and understand the place of design and technology in society.  You will broaden your range of resources for inspiration and develop more varied ideas to make informed choices about the suitability of ideas for particular purposes and circumstances.  You will further develop critical awareness of design and technology from the perspectives of both consumer and designer. The highly regarded Wool4School Design competition gives you an opportunity to pitch your design skills against your peers across Australia.  It involves designing for an authentic design brief which changes every year.  Throughout the design process and after production, you will evaluate your work and record all steps and stages in a folio.

Material choice is your responsibility. The assessment items include a folio of work practices, research and production skills as well as a major finished item.  An examination will be held at the end of semester.

Students will:

  • investigate aspects of design
  • explore the suitability of materials associated with production techniques
  • examine factors that relate to the product’s form, appearance and feel
  • develop skills using the sewing machine, overlocker and patterns to make a product



  • You will take on the role of the fashion designer, and each student’s design folio consists of creative presentation of research and a range of ideas as a response to a specific fashion scenario
  • Your design brief directs the development of creative design options
  • You will develop a practical understanding of the product development process and use a commercial pattern as a starting point for shape and fit
  • You will focus on stretch materials and explore processes and decorative techniques using dyes and print in order to produce an original fashion garment



    • A record of the design process/folio of work practices
    • Finished textiles item/garment
    • Examination
    • Research task

    Students studying Year 10 Design Technology may have the opportunity to assist with designing and producing costumes for the annual Creative Arts event.

    Frequently Asked Questions

    “I did not study Design Technology at Year 9, can I still choose this in Year 10?” There are no pre-requisites for this subject at Year 10.

    Career Pathways


    This year in Design Technology at Year 10 we took an interest in stretch materials and specific wools. We created patterns, mock-ups and shop quality designs. If you love to be hands on and very creative than I highly recommend Design Technology for you. I have had an outstanding time these past 2 Terms as I have enjoyed pattern making, designing garments and producing a high-end quality piece. This is a superior course for creative, hard working and talented students who have an interest in the fashion industry.  Stephanie Cooper



    Food Technology | The Menu


    This semester length unit offered at Year 10 focuses on Menu Planning and Food in a variety of contexts – nutritional requirements, special events and entertaining. The elective consists of six periods per fortnight, with at least three periods involving food production. It is recommended that students considering VET Hospitality and/or VCE Food Studies undertake this unit.


    Students investigate influences on the development of menus including social, cultural and seasonal factors. Students also investigate ingredients and the techniques used in the production of menu items. A restaurant visit is included in this unit.


    Students design a range of food items based on design brief situations taking into account dietary, festive and entertaining elements based on menu planning


    Students produce their designs using a range of techniques. They work in small groups to prepare a range of menu items according to the time of day and the occasion.


    A practical and theoretical examination is held for this unit of work at the completion of the course. Students also evaluate production work in a written format and orally, focusing on skill development and time management.

    Future Career Opportunities that could stem from undertaking Food Technology could include: Home Economist/Teacher, Dietitian, Environmental Health Officer, Food Critic, Nutritionist, Food Technologist as well as many other career opportunities.

    Skills developed in Food Technology provide students with excellent decision making skills and the ability to work through problems with clarity and sound understanding. The study of Home Economics provides:

    • an academic discipline in the areas of research
    • an arena for everyday living for individuals, families and communities
    • as a curriculum area facilitating students to develop and discover how to use resources and making sound decisions

    (adapted from: Creating Home Economics Future: The Next 100 Years. Pendergast D etal, 2012)



    Food Studies *Unit 1 & 2

    ELECTIVE | FOOD STUDIES (*Unit 1 & 2) *VCE

    The Food Studies course allows for the exploration of food from a range of different fields and allows for individual pathways to health and wellbeing with a greater application of practical food skills.

    Food is looked at from the past, present and future in relation to eating patterns, Australian and global foods as well as the role of food in society.   Practical work is core to this new course and it allows students to work on independent food interests as well as discovering new foods and their uses.

    The Food Studies course:

    • broadens the scope of food education and the exploration of food
    • allows for many more transferable skills to industry and further training
    • allows for more contemporary focus on food that impacts on our lives
    • complements other VCE subjects such as HHD, Psychology and Chemistry

    *Unit 1: Food Origins

    What will you discover?

    This unit focuses on food from an historical and cultural perspective. It allows students to discover how food has evolved over time across all areas of the world.

    AREA OF STUDY 1: Food Around the World

    In this area of study students will explore the origins and cultural roles of food from early civilization through to today and beyond. Different cultures, cuisines and social influences will be explored, including production experiences to encapsulate the essence of where food has come from.

    Examples of food themes covered in this area of study may include:

    • hunter-gather food system
    • patterns of global spread of food
    • growth of trade in food commodities such as grains, coffee, chocolate, spices and sugar
    • effects of industrialisation

     AREA OF STUDY 2: Food In Australia

    In this area of study students will focus on the history and culture of food in Australia. Food productions will be drawn from exploring indigenous and non-indigenous foods as well as what foods Australian’s are consuming today. Migration and the development of a very strong food culture in Australia will also be a key focus point for both the theoretical as well as the practical components of the study.

    Examples of food themes covered in this area of study may include:

    • food production and consumption among indigenous Australians prior to European settlement
    • patterns of migration and the influence of this on the taste and consumption of food
    • trends in food practices including emerging food movements and changing social behaviours relating to food
    • what is Australia’s own distinctive cuisine?

    *Unit 2: Food Makers

    What will you discover?

    The focus of this unit is about having an understanding of our food system and how we use food in our home and as we gather with people to share a meal. This unit allows students to be creative in meal planning and creative in using a range of ingredients, tools and equipment to produce food with individual flair.

    Area of Study 1: Food Industries

    The focus for this area of study is on commercial food production in Australia, encompassing primary production and food processing. There is an inquiry approach to this area of study that allows for students to investigate the characteristics of food and how they challenge current and future opportunities.

    Examples of food themes covered in this area of study may include:

    • economic trends, issues and influences in Australian food industry
    • agricultural and horticultural industries and their influence on food production and exports markets
    • consumer demand on food supply and the role of media, activism and consumer rights organisations
    • governance and regulation in relation to maintaining and setting food standards

     Area of Study 2: Food in the Home

    In this area of study students will have the opportunity to explore food production focusing on domestic and small scale food production. Recipe adaptation and working on dietary requirements will form part of the production aspect of the study. Students will propose and test ideas applying food skills to entrepreneurial projects that potentially may move their products from domestic or small scale setting to a more commercial context.

    Examples of food themes covered in this area of study may include:

    • sensory, physiological, economic and social considerations in the comparison of meals and dishes
    • consideration of resources for meal planning including budgeting, sustainability and equipment use
    • adaptation of recipes to suit individuals, households and other groups based on dietary needs, culture, medical issues, intolerances and allergies.