Food and Textile Technology T/A/M/V

Food for Life 

This is a course that can be studied in Year 11 or Year 12 as either a minor course (1 year) or as a major course (2 years).

This course has been developed for students with an interest in food, health and well-being and is largely a practical course.

Its focus is on the development of knowledge and practical skills, which will assist young people in establishing a healthy relationship with food throughout their life.

Units included in this course provide a balance between theoretical understandings and practical capabilities.

The course recognises the importance of a practical approach to solving everyday life problems and provides students with the opportunity to develop management skills involved in the selection and manipulation of resources.

Units will provide students with the skills, attitudes and understandings fundamental to effective, ethical functioning in a wide range of life roles and choices.

Unit descriptions – two units will make up this course in 2019

Nutrition for Life

Students study nutrition and related menu planning for the different stages of the life cycle.  There is an emphasis on health-related issues for teenagers.

Practical experiences will be used to emphasise the theoretical components.

Independent Living

This unit helps students prepare for independent living and looks at consumer rights, management and budgeting.

Students will plan and prepare a range of dishes, working within budgetary and time constraints.

Two different Units will be offered in 2020

Food First

This unit investigates the reasons we eat food with particular emphasis on food for social and festive occasions.

Students will prepare food for celebrations and will be involved in critically evaluating food preparation methods.

 Food and Culture in Australia

During this unit students will look at the development of, and influences on Australian cuisine, from the use of bush foods to international cuisines.

Students will plan and organise social activities that illustrate cultural variances and prepare a range of foods from different cultures.


This course provides students with opportunities that promote an appreciation and understanding of industry workplace culture and practices as well as engaging them in examining and evaluating the impact of social, cultural and environmental issues from a hospitality perspective.

Through the theoretical and practical components of this course students are provided with opportunities to develop skills, concepts, processes and attitudes necessary for effective participation in a demanding, dynamic commercial industry environment.

The industry offers full and part-time employment opportunities that encompass flexible working hours making it particularly attractive to young people as a second job. Hospitality has been identified as a national skills shortage area.

This course provides students with the knowledge, skills and attitudes which will equip them to make informed decisions on seeking careers in Hospitality and helps them work in the Hospitality Industry.

This is a ‘hands-on’ course where students gain competencies leading to Vocational Certificates I and II in Hospitality. Students will be expected to work in the school canteen while studying hospitality.

This is a nationally recognised vocational course with competency standards from the Hospitality Training Package. It is intended that students studying this course are able to achieve a Certificate I in Hospitality, or Certificate II in Hospitality or a Statement of Attainment for competencies attained.

As this is Vocational Course students will need to provide to the College their USI (Unique Student Identifier) to be awarded competencies and receive the certificate for the course.  To obtain their USI students need to use the USI link

Further USI information can be found at

St Francis Xavier College, Registered Training Organisation, National Code 88024

This course aims to provide the student with appropriate skills, knowledge and attitudes to:

  • make an informed decision on seeking a career in the Hospitality Industry
  • gain employment skills to move directly into a career in Hospitality
  • do further courses in Hospitality at CIT
  • work part time while still studying

Structured Workplace Assessment

Students need to complete a minimum of 39 hours in an Industry Placement to obtain credit

for 0.5 of a standard unit.

Structured Workplace Learning is the workplace component of a nationally recognised industry specific VET in Schools program. It provides supervised learning activities contributing to an assessment of competence, and achievement of outcomes. It is highly recommended for students to complete at least one placement in an industry setting. These work placements can be organised to suit the needs of individual students during term time, holidays or on an ongoing basis as a Australian School Based Apprenticeship (ASBA).

Certificate 1 Hospitality

Qualification: SIT10216 Certificate I in Hospitality (Release 1)

See –

To achieve this qualification, 6 units of competency must be completed:

  • 3 core units
  • 3 elective units.
  • 1 Elective A
  • 2 Elective B

Students will complete the following competencies:

BSBWOR203 Work effectively with others (Release 2) (core)

SITXCCS001 Provide customer information and assistance (Release 1) (core)

SITHFAB004 Prepare and serve non-alcoholic beverages (Release 1) (elective)

SITXWHS001 Participate in safe work practices (Release 1) (core)

SITXFSA001 Use hygienic practices for food safety (Release 1) (elective)

SITHIND002 Source and use information on the hospitality industry (Release 1) (elective)

SITXINV002 Maintain the quality of perishable items (Release 2) (elective)

SITHCCC001 Use food preparation equipment (Release 1) (elective)

Hospitality Essentials and Hospitality Service Procedures A/V/M

Participation in these units should enable students to:

·         Integrate the use of hygiene procedures and food safety
·         Use health, safety and security procedures in daily work activities
·         Understand functions of food preparation equipment
·         Prepare simple dishes within commercial time constraints
·         Access information and update knowledge on the hospitality industry
·         Apply simple workplace calculations in daily activities

·         Prepare and serve non-alcoholic drinks in an appropriate manner

·         Store perishable foods correctly

In this course students will study competencies relating to workplace skills and basic food preparation including several of the core competencies for all Hospitality certificates. Safe and hygienic work practices are discussed and applied through practical experiences. Students learn about the commercial kitchen and learn and refine industry related skills when working in the kitchen. They will also learn to present food to a standard suitable to serve to customers.

Students will also have the opportunity to extend their teamwork and communication skills. In the kitchen, there will be an emphasis on appropriate food storage and the production of non-alcoholic drinks. They learn how to work with others and cater for the individual needs of customers. To assist them to learn front of house service skills students will be involved in the running of some basic cafés and workplace activities in the canteen.

Certificate II Hospitality

The Certificate II students operate a cafe within the school community, which includes both table service and takeaway opportunities throughout the year. These operations incorporate both food preparation and food service sections of the course. There is also a night restaurant and other functions run at school by the Hospitality students, which are compulsory for students to participate in, as well as a variety of other optional food service opportunities for students to be involved in.

Qualification: SIT20316 Certificate II in Hospitality (Release 2)

See –

To achieve this qualification, 12 units of competency must be completed:

  • 6 core units
  • 6 elective units.

Students will complete the following competencies:

BSBWOR203 Work effectively with others (Release 2) (core)

SITXCCS001 Provide customer information and assistance (Release 1) (elective)

SITHFAB004 – Prepare and serve non-alcoholic beverages (Release 1) (elective)

SITXCCS001 Participate in safe work practices (Release 1) (core)

SITXFSA001 Use hygienic practices for food safety (Release 1) (elective)

SITHIND002 Source and use information on the hospitality industry (Release 1) (core)

SITXINV002 – Maintain the quality of perishable items (Release 2) (elective)

SITHFAB007 Serve food and beverage (Release 1) (elective)

SITHFAB005 Prepare and serve espresso coffee (Release 1) (elective)

SITXCCS003 Interact with customers (Release 1) (core)

SITXCOM002 Show social and cultural sensitivity (Release 1) (core)

SIRXSLS002 Follow point-of-sale procedures (Release 1) (elective)

SITHIND003 Use hospitality skills effectively (Release 1) (core)

SITHCCC001 – Use food preparation equipment (Release 1) (elective)

*Responsible Service of Alcohol and Bar Service Courses

If there are enough student expressions of interest, SFX organises external delivery of Responsible Service of Alcohol and the Bar Service courses. Associated costs are to be paid by the student.

Café Service Operations A/M/V and Leadership in Café Training A/M/V

Participation in these units should enable students to:

·         Prepare and present a variety of menu items in a commercial kitchen
·         Provide effective hospitality service to customers
·         Prepare and serve non-alcoholic beverages, including expresso coffee, using appropriate equipment
·         Plan, organise and implement food and beverage service procedures
·         Interact with customers to provide service and assistance
·         Communicate with customers and colleagues from diverse backgrounds
·         Process payments for products and services and reconcile takings

Throughout this course the emphasis is practical activities relating to café and catering experiences. These experiences are an integral part of the course and allow the students to showcase the skills they have learned throughout their Hospitality course.

Textiles and Fashion (A/T/M)

Course Information

Bring your creativity in to the limelight as a fashion designer, your job is to design and produce your own garments and products.

This is a course that can be studied in Year 11 or Year 12 as either a minor course (1 year) or as a major course (2 years).  The units are non-sequential.

“Fashion is very important. It is life-enhancing and, like everything that gives pleasure, it is worth doing well.” Vivienne Westwood

This course is would be good for students that may be interested in further study or careers of Fashion Design, Design related courses or industry and business-related arenas.  It also provides students with an opportunity to develop skills and enhance their creativity in relation to a variety of leisure activities that can pursued throughout their lives.

Fashion and Textiles is a broad and evolving area of study that reflects the important and varied roles that textiles play in industry and broader society. Textiles fulfil essential roles, among them the provision of protection, comfort and social meaning within a cultural context. Textile products are used in a wide range of manufacturing industry sectors such as automotive, furnishing, construction, hygiene and medical supplies and increasingly in technological applications. This field is a multidisciplinary study that draws on concepts and skills underpinning design, technology, markets, culture, environmental sustainability, ethical issues and relevant skills for employment in the textiles and fashion industries.

This course promotes students’ knowledge and understanding of textiles and fashion from the chemical or natural raw materials to the finished product. Student learning is scaffolded to utilise the design process and develop creative, innovative and resourceful responses. Students will develop skills in the generation and communication of design ideas in response to a design need or brief. They will learn problem solving, project management; analysis and evaluation skills based on sound design theory as well as develop appropriate technical skills.

This course provides students with the skills and knowledge to become discerning consumers in a global marketplace. They will develop confidence to pursue a variety of study options, lifelong leisure activities or employment that may include a career in the Textiles Clothing and Footwear Industry.

Students will have the opportunity to develop and refine literacy and numeracy skills though study of Fashion Design and Textiles. This includes exposure to the specialised language and terminology within this field. Written, oral, visual and multimedia communications, including ICT applications, are integral to successful study in this course. They will explore a range of views and issues that are central to the Fashion and Textile industry sectors.

Specialised literacy skills are extended through reading and interpretation of commercial patterns and supplementary written instructions. Quantitative measurement, analysis of numerical data and application of this to pattern manipulation and drafting will develop students’ skill, understanding and application of numeracy.

This course provides skills and knowledge and a pathway for participation for all students whether their interest is as a practitioner in the textile or fashion field, a recreational participant or a consumer.

Units included in this course provide a balance between theoretical understandings and practical capabilities.


Course Framework goals focus on the essential skills and knowledge that students should know and be able to do as a result of studying this course. They are the intended student outcomes. This course is based on the Fashion and Textiles 2012 Course Framework and should enable students to demonstrate:

effective application and adaption of written, oral, visual and graphical communication modes

understanding of the performance and application of materials through experimentation and manipulation

application of quality standards

the design process and present appropriate solutions to a design brief

WHS policy and procedures

understanding of economic, cultural, societal and environmental factors underpinning Textiles and Design

analysis, synthesis and evaluation skills

creative use of textiles as a medium

awareness of options for training and career pathways

independent management skills in a variety of contexts

Students will study 2 of the Units in 2019 and 2 other Units in 2020.

  • Design Applications
  • Working with Textiles
  • Textiles for Interiors
  • Design for Performance — Costumes & Sets
  • Recycle and Reuse
  • Fashion, Textiles and Society
  • Fashion Industry
  • Fashion Design and Illustration
  • Marketing a Designer Label
  • Designing for Clients

Some extra things it may include

Drawing workshops- studio faro or Whitehouse

Excursions – musicals, op shopping, fashion and textiles exhibitions

Students will get to exhibit their work at the annual Elective showcase evening at the College.

I don’t do Fashion, I am FashionCOCO CHANEL