Classroom activity mostly student-centred. Product produced shows self management skills, budgetary skills and healthy food choices. Assessment based on the achievement objectives of the Health and Physical Education curriculum and the Key Area of Learning Food and Nutrition. Students and teacher negotiate the brief in response to an authentic need or opportunity. Use knowledge and skills from a range of technological areas and other knowledge bases.
Students work on a range of projects and often develop solutions in groups or teams.
Students and teacher work out the materials required. Input and expertise can be sought from within and outside the school. A focus on both intellectual and practical skills. Classroom activity mostly student centred. Teaching and learning focused on the processes involved.