Kogarah High School logo

Kogarah High School

Kogarah High School

Learn, Achieve, Celebrate

Telephone02 9587 5815


Technological and applied studies

Technological and applied studies (TAS) is mandatory for all students in Year 7 and 8. Students can also select from a range of elective TAS subjects.

In TAS, students develop knowledge, understanding and skills through a design and production process using a range of tools, materials and techniques in theory and practical lessons.

The continuum of technology learning is:

  • mandated from Kindergarten to Year 8 through Science and Technology K-6 and Technology Mandatory Years 7-8 syllabuses
  • based on students becoming increasingly sophisticated in their ability to apply knowledge, skills and understanding to design and produce solutions
  • optional for student specialisation in high school through a range of syllabuses addressing particular technologies and aspects of design.

Available courses include:

  • Technology Mandatory Years 7-8
  • Agricultural Technology Years 7-10
  • Design and Technology Years 7-10
  • Food Technology Years 7-10
  • Graphics Technology Years 7-10
  • Industrial Technology Years 7-10
  • Information and Software Technology Years 7-10
  • Textiles Technology Years 7-10
  • Agriculture Stage 6
  • Design and Technology Stage 6
  • Engineering Studies Stage 6
  • Food Technology Stage 6
  • Industrial Technology Stage 6
  • Information Processes and Technology Stage 6
  • Software Design and Development Stage 6
  • Textiles and Design Stage 6.

The TAS Faculty of Kogarah High School strives to provide opportunity for all students to acquire essential knowledge, understanding, skills, values and attitudes in this subject area. Many students achieve at the highest level in both the School Certificate and Higher School Certificate examinations. Teachers in the TAS Faculty have high expectations of students, and aim to guide them to successful pathways in their studies and their careers.

Faculty aims/objectives:

  • work collaboratively with others to achieve individual and collective goals
  • possess the knowledge and skills necessary to maintain a safe and healthy lifestyle
  • be productive, creative and confident in the use of technology and understand the impact of technology on society
  • understand the work environment and be equipped with the knowledge, understanding and skills to evaluate potential career options and pathways

Student requirements

  • Pens (blue/black, red)
  • Pencil & eraser
  • Ruler
  • Diary

Curriculum links

Faculty structure

This faculty offers the following subject areas:

Year 7 & 8 Technology

Technology is a compulsory course during Years 7-8. Lessons involve students developing their research, design, production and evaluation skills. The areas of study include Products, Built Environment and Information and Communication. In each area students will produce a design folio that reveals the work they have done for their design brief. Technologies that students may work with are Model making, Computers, Food, Textiles and Mixed materials, Media, Graphics and Timber.

Year 9 & 10 Food Technology

Food Technology is an elective course. Students undertake practical design projects within focus areas. These areas include Food Selection and Health, Nutrition and Consumption, Food Preparation and Processing, Food for special needs and Food Trends in Australia. Students are actively involved in developing their management and practical cookery skills.

Wood technology

Wood Technology students undertake a range of practical projects using wood. Design briefs display research and skills development of each student.

Graphics technology

Students gain experience in engineering and mechanical drawing, graphic art and architectural drawing. Computer aided drawing CAD is used & developed.

Year 11 & 12 hospitality

Hospitality is a Vocational Educational course. It is has competency based assessments. Students are required to wear full chefs uniform and also complete 70 hrs of work placement over the 2 yr course.

Units of work are

  • Develop and Update Hospitality industry knowledge
  • Follow workplace hygiene procedures
  • Follow health safety and security procedures
  • Work with colleagues and customers
  • Work in a socially diverse environment
  • Clean premises
  • Receive and store stock
  • Communicate on the telephone
  • Organise and prepare food
  • Present food
  • Basic methods of cookery
  • Prepare sandwiches, appetisers and salads ,vegetables eggs and farinaceous.
  • Implement food safety procedures. If students meet all elements of all competencies they will receive Certificate 2 Hospitality.

In all units of work there is a strong focus on meeting occupational health and safety standards.