Seaton High has two fully equipped teaching kitchens, enabling Foods classes to engage in meaningful practical lessons. Through practical application, students' skills are extended and developed with each year of study.
The Textile classroom is equipped with a variety of technologies, from standard sewing machines to digital embroidery and embellishing machines and overlockers. Students are given every opportunity to explore the many facets of working with fabric, embellishments and technology. Textile students also have access to a laser cutter and 3D Printer to further develop their creativity if desired.
Home Economics can be studied in a variety of ways at Seaton from 8-12 (Stage 2).
All students study one compulsory term in Foods.
Students can choose to study a semester of Home Economics, consisting of:
- One Term of Foods, that builds upon the practical skills and techniques introduced at Year 8.
- One Term of Textiles, that introduces a variety of sewing techniques and technologies.
Students can choose to study
- One Semester of Foods, to further expand their food preparation, presentation and service skills.
- One Semester of Textiles, to further develop their skills in working with technology and fabrics.
Stage 1 Courses.
Food & Hospitality A&B (Both one semester in length.)
-Build upon the skills and knowledge of previous years, as well as prepares students for study at Stage 2.
It is recommended that students successfully complete at least one semester of Food & Hospitality at Stage 1, to study at Stage 2.
Food For Living (one semester)
-A semester course designed to give students a Food Experience and further develop their practical food skills and abilities.
Creating with Fabric (one semester)
-A semester course designed to allow students to further explore their interest in Clothing and Textiles.
Food For Living and Creating with Fabric, do not lead into Stage 2.
Food & Hospitality
Students can choose to study a full year of SACE Stage 2 Food & Hospitality.
(It is recommended that they have successfully completed at least one semester of Food & Hospitality at Stage 1).