Gleeson College Curriculum Guide 2026 - Senior Years | 21 Year 10 Subjects Welcome Learning at Gleeson College Gleeson Staff Contacts Senior Learning Pathways Year 10 Overview Subjects Year 11 Overview Subjects Year 12 Overview Subjects FASHION & ACCESSORY DESIGN LEARNING AREA: Technologies LENGTH: Semester PREREQUISITES: Previous Textiles study LEADS TO: Stage 1 Material Solutions: Fashion Design LEARNING SUMMARY: Students expand on the basics of fibre and clothing production, and industry trends. They work through the design process to plan, create, and evaluate garments and accessories using sewing machines, overlockers, laser cutters, and jeweller’s tools. A focus on individual style allows students to choose from various patterns while developing practical skills such as inserting zips, pockets, and interfacing. They create garments and multiple fashion accessories, such as bags, pouches, or jewellery, using a variety of materials. Students also explore the Australian fashion industry, employment, and designers. Students are required to bring a basic sewing kit and are to purchase materials for their major textiles project. ASSESSMENT: Practical (60%) Design Folio (40%) FOOD & HOSPITALITY: GENERAL LEARNING AREA: Technologies LENGTH: Semester LEADS TO: Any Stage 1 Food & Hospitality subject LEARNING SUMMARY: Students develop practical skills relevant to home by preparing a variety of dishes, from everyday meals to event-style catering. Students compile and document recipes or create cost-effective meal plans through a focus on recipe development, food photography, or budgeting. They practise modern plating techniques by exploring presentation skills such as garnishing and saucing. Students design menus, prepare dishes, and serve meals while catering for a school function to meet a real-world brief. They investigate global cuisines and reflect on their influence on Australian food culture. ASSESSMENT: Practical (50%) Group (25%) Investigation (25%) LEARNING SUMMARY: Students explore the powerful relationship between food, health, and wellbeing, investigating how everyday choices impact the body and mind. They apply their understanding of the Australian Dietary Guidelines to plan and prepare healthy, purposeful meals. In the kitchen, students sharpen their practical skills while creating recipes that meet a specific health brief. They explore the future of food by examining emerging trends and comparing them with innovations in functional foods. Students examine the concept of “food as medicine” through an exploration of superfoods. A focus on protein introduces macro and micronutrient knowledge, while students also cater to allergies, intolerances, and dietary needs. ASSESSMENT: Practical (75%) Investigation (25%) FOOD & HOSPITALITY: HEALTH LEARNING AREA: Technologies LENGTH: Semester LEADS TO: Any Stage 1 Food & Hospitality subject