Sacred Heart College, Napier .::. Technology

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Technology
Kaua e rangiruatia te hapai o te hoe:
e kore to tatou waka e u ki uta.
Our state of the art food technology and textiles classrooms allow for exciting opportunities at Sacred Heart College. Technology is intervention by design: the use of practical and intellectual resources to develop products and systems (technological outcomes) that expand human possibilities by addressing needs and realising opportunities. Adaptation and innovation are at the heart of technological practice. Quality outcomes result from thinking and practices that are informed, critical, and creative.

Technology makes enterprising use of its own particular knowledge and skills, together with those of other disciplines. Graphics and other forms of visual representation offer important tools for exploration and communication.

Technology is never static. It is influenced by and in turn impacts on the cultural, ethical, environmental, political, and economic conditions of the day.

Food Technology
Junior
Two curriculum areas covered. Part 1: Health - covers Healthy Eating and the importance of this for healthy lifestyles and well-being. Part 2: Technology - uses the Technology process to develop solutions creating various food products.
Year 11
Standards are offered from the Home Economics and Health Domain. The topics covered are applied nutrition, adolescent eating, food hygiene and food labelling. Students develop a range of practical skills and a sound understanding of nutrition. The course is aimed at developing competency in food selection and preparation and maximising well-being.
Year 12
A course based on Home Economics and the National Certificate in Hospitality (HSI). This includes Unit Standards and Achievement Standards in food safety, food production, applied nutrition and hospitality. This is a hands-on course and has close links with the local community. Students also have the opportunity to gain their Food Workers Certificate.

Hospitality
Year 13
Hospitality Unit Standards are offered in a variety of culinary, service and nutritional areas that are credited towards the National Certificate of Hospitality. A hands-on course with interaction with the community. Level 3 Home and Life Science credits towards University Entrance are also offered as required. Barista qualifications also included.

Soft Materials Textiles
Junior
Students develop understanding of the process of problem solving to produce a technological solution to a given working brief. Students select stakeholders and are required to develop a finished solution. This involves developing skills in producing garments, fashion items or accessories and working with various mediums in textiles.
Year 11
Students use technology Achievement Standards and some Unit Standards to work through the technological process to create solutions using soft materials. This involves developing skills in producing either garments, fashion items or accessories and working with various mediums in textiles.
Year 12
A practical technology course developing understanding of fashion drawing using the technological process, fabric decoration and garments for various occasions. Students study various technology Achievement Standards and some Unit Standards to work through the technological process to create solutions using soft materials.
Year 13
A course designed around the specific needs of the individual student. This course will be based on a series of units in the technology learning area leading to credits relevant to the garment, apparel and fashion industry.