YEAR 8 LAUREL SCIENCE

THE ARTS

VISUAL ARTS VISUAL COMMUNICATION – YEAR 8

ELECTIVE SUBJECT – ONE SEMESTER

Learning Focus:

Year 8 Visual Communication is a foundation course which can lead into higher level art, technology and design course options.

In Year 8 Visual Communication students will explore new ways of presenting information visually. They will learn the conventions used in technical drawing for the environmental and industrial design field along with the purpose of these drawing methods. They will engage a range of methods, media, materials, equipment, and technologies to create two- and three-dimensional representations. Students will learn the importance of the elements and principles of design to effectively communicate a message and use the ‘design process’ as a means to experiment with imaginative and innovative ways of generating ideas. An investigation of a selected designer and associated career allows students to explore different historical, social, and cultural contexts of design.

Victorian Curriculum Strands:

Design Practices

● Use observational technical, pictorial drawing systems and digital drawing methods to create a range of communications

Respond and Interpret

● Identify and describe the purpose, intended audience and context in a range of visualcommunications from different historical, social and cultural contexts

Classwork Researching Type

● Students will be introduced to the Anatomy of Type and complete in class short exercise on how to manipulate type manually and digitally

Present and Perform

● Communication Design & the Design Process ● Develop and present visual communications for different purpose(s), audience and in response to specific need

Assessment:

A range of assessment procedures is used, including:

● Practical design activities ● Annotated design folio

TECHNOLOGY

FOOD TECHNOLOGY – YEAR 8

ELECTIVE SUBJECT – ONE SEMESTER

Learning Focus:

The study of Food Technology at this year level aims to provide students with basic knowledge and skills necessary to use a range of materials, equipment and processes to produce food products. The unit contributes to student awareness and understanding of health-related issues, nutrition and their link to food. Students will learn to work safely and hygienically when preparing recipes. Students will work through the design process to create and produce a muffin.

Victorian Curriculum Strands: Creating Designed Solutions

Investigating and Generating:

• Research and design safety • Food safety in the kitchen • Criteria for evaluation • Make critical decisions about production

Production:

• Students safely, efficiently and hygienically produce food products using a range of techniques, equipment, tools and ingredients, taking into consideration quality and aestheticfactors.

Evaluating

• Students evaluate design ideas and productions

Planning and managing

• Students use processes to coordinate production of designedsolutions

Assessment:

Assessment tasks include:

• Production – use of equipment and utensils to produce selected food products • Topic test –Safety test • Research and analytical skills – Family recipe assignment • Design activity – Muffin Challenge