In Years 7 and 8, students further develop their ability to maintain personal health and wellbeing and contribute to community decision-making. They develop knowledge, understanding and skills to make healthy, informed food choices and to explore the contextual factors that influence eating habits and food choices. They investigate design and technology professions and the contributions that each makes to society locally, regionally and globally through creativity, innovation and enterprise, such as the role of nutritionists, food technologists and textile designers.
They consider the ways characteristics and properties of technologies can be combined to design and produce sustainable designed solutions to problems for individuals and the community, considering society and ethics, and economic, environmental and social sustainability factors.
Through home economics connections, students may use a range of technologies including a variety of graphical representation techniques to communicate, generate and clarify ideas through sketching, modelling and technical drawing, for example, drawing and annotating concept sketches and producing patterns.
With greater autonomy, students identify the sequences and steps involved in design tasks. They develop plans to manage design tasks, including safe and responsible use of materials and tools, and apply management plans to successfully complete design tasks. Students respond to feedback from others and evaluate design processes used and designed solutions for preferred futures. They evaluate the advantages and disadvantages of design ideas and technologies.
By the end of Year 8, students will have had the opportunity to create designed solutions at least once in Design and Technologies for the food specialisations technologies context. This may occur through integrated learning as illustrated in the food and wellbeing connection. Students establish safety procedures that minimise risk and manage a project with safety and efficiency in mind when making designed solutions, including when designing solutions for healthy eating. They develop knowledge, understanding and skills to make healthy, informed food choices and to explore the contextual factors that influence eating habits and food choices.