Singleton High School

Respect . Responsibility . Pride . Excellence

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Home Economics

... no other academic discipline incorporates in its curriculum as many pertinent life skills that will help students succeed independent of their chosen career paths ...

Home Economics encompasses a broad range of subjects which engage students in practical experiences which they will be able to transfer to study, work and training in later life. Learning in Home Economics involves both practical and theory components, tudents participate in a number of extracurricular activities working with members of the wider school community and representing Singleton High. 


  • explore and develop a deeper knowledge of food nutrition and it's role in healthy lifestyles
  • encouraging practical application of knowledge and problem-solving tasks
  • share experiences, materials, tools and equipment with others
  • a positive attitude towards consumers' rights, responsibilities and protection    
  • develop higher orderskills in organization and resource management


  • industry standard commercial ktichens
  • industry standard cooking equipment


  • International Women’s Day
  • Singleton Art Show Prize
  • St Catherine’s Debutant Ball
  • Tocal Field Days Bake or Burn Competition
  • Hunter Valley Food Fight
  • Singleton Show Celebration cakes

Our Team

  • Karen Shaw HEAD TEACHER
  • Lisa Collier
  • Daniel Mead Y12 YEAR ADVISER
  • Laura Winter Y10 YEAR ADVISER

Y7 & Y8 Technology Mandatory

Technology Mandatory is a rich and complex subject that provides students with opportunities to become technologically literate individuals capable of developing creative solutions to identified problems and situations.

The practical nature of Technology Mandatory engages students in design and production activities as they develop safe practices and refine skills working with varied materials and production technologies.

These authentic learning experiences provide students with a sense of satisfaction and are the foundation for life-long learning.

Technology Mandatory covers four subjects:

  • Agriculture and Food Technologies
  • Digital Technology
  • Engineering Technology
  • Materials Technology

Y9 & Y10 Food Technology/Hospitality

The study of Food Technology provides students with a broad knowledge and understanding of food properties, processing, preparation and their interrelationships, nutritional considerations and consumption patterns.

It addresses the importance of hygiene and safe working practices and legislation in the production of food. It also provides students with a context through which to explore the richness, pleasure and variety food adds to life.

In Year 9 students study:

  • Food Selection & Health
  • Food for Special Occasions
  • Food in Australia

In Year 10 students study:

Food Product Development

Food Service and catering

Food Trends

Y9 & Y10 Child Studies

Child Studies explores the broad range of social, environmental, genetic and cultural factors that influence pre-natal development and a child’s sense of wellbeing and belonging between 0 and 8 years of age.

Child Studies will assist students to understand the significant impact of the child’s environment and the role that the child and others can take in the active construction of this environment.

They will have the opportunity to reflect and think critically on the value of the cultural context and influence of ancestral and traditional practices. They will learn to identify, create and evaluate solutions to enhance child wellbeing.

In Year 9 students study:

  • Planning for Parenthood
  • Conception to Birth
  • Newborn Care
  • Growth and Development

In Year 10 students study:

  • Childhood Health & Safety
  • Play and the developing Child
  • Childhood Nutrition
  • Children and Culture (inc. Aboriginal culture)

Y9 & Y10 Textile Technology

A study of Textiles Technology provides students with broad knowledge of the properties, performance and uses of textiles in which fabrics, colouration, yarns and fibres are explored. Project Work that includes investigation and experimentation will enable students to discriminate in their choices of textiles for particular uses.

Students will document and communicate their design ideas and experiences and make use of contemporary technology in their project work.

Completion of projects is integral to developing skills and confidence in the manipulation and use of a range of textile materials, equipment and techniques.

There are three areas of study:

  • Design Principles
  • Properties and Performance of Textiles
  • Textiles and Society    

Y11 & Y12 Food Technology

Food Technology Stage 6 aims to develop an understanding about food systems and skills that enable students to make informed decisions and carry out responsible actions. Students will also develop an appreciation of the importance of food to the wellbeing of the individual and to the social and economic future of Australia

In Year 11 students study:

Food Availability and Selection

  • Influences on food availability
  • Factors affecting food selection

Food Quality

  • Safe storage of food
  • Safe preparation and presentation of food
  • Sensory characteristics of food
  • Functional properties of food


  • Food nutrients
  • Diets for optimum nutrition

In Year 12 students study:

The Australian Food Industry

  • Sectors of the AFI
  • Aspects of the AFI
  • Policy and legislation

Food Manufacture

  • Production and processing of food
  • Preservation
  • Packaging, storage and distribution

Food Product Development

  • Factors which impact on food product development
  • Reasons for and types of food product development
  • Steps in food product development
  • Marketing plans

Contemporary Nutrition Issues

  • Diet and health in Australia
  • Influences on nutritional status    

Y11 & Y12 Textiles & Design

This syllabus investigates the science and technology of textiles through a study of properties and performance, allowing students to make informed consumer choices in the textiles area.

In Y11 students study:

Design Basics                                                 

  • Elements and principles of design
  • Types of design
  • Communication techniques
  • Manufacturing methods
  • Preliminary Textile Project 1 focuses on the generation and communication of ideas, design modification, manipulative skills, evaluation of ideas and the project, and management of time and resources

Properties and Performance of Textiles        

  • Fabric, yarn and fibre structure
  • Types, classification and identification of abrics, yarns and fibres
  • Fabric, yarn and fibre properties
  • Preliminary Textile Project 2 focuses on an analysis of fabric, yarn and fibre properties, experimental procedures, product design, fabric choice, manipulative and management skills, communication methods and the recording of information

Australian Textile, Clothing, Footwear and Allied Industries

  • Industry overview: past, present, future
  • Quality and value of textiles                                                        

In Year 12 students study:

Design Context

  • Fabric colouration and decoration
  • Historical design development
  • Cultural factors that influence design and designers
  • Contemporary designers

Properties and Performance of Textiles

  • End-use applications
  • Innovations and emerging textile technologies

Australian Textile, Clothing, Footwear and Allied Industries

  • Appropriate textile technology and environmental sustainability
  • Current issues
  • Marketplace

Major Textiles Project                            

Students select one focus area to develop a project, with supporting documentation and textile item/s:

  • apparel
  • furnishings
  • costume
  • textile arts
  • non-apparel
  • Students will demonstrate the development of manipulative, graphical, communication, research, decision-making, management and manufacturing skills.

Y11 & Y12 Exploring Early Childhood

Our society acknowledges childhood as a unique and intense period for growth, development and learning. When members of society are provided with knowledge about childhood development they will then be able to support and encourage this development when interacting with children.

The Exploring Early Childhood course aims to achieve this by giving students an overview of development and related issues within an early childhood context. It provides the opportunity to consider a range of issues in relation to the individual student, their family and the community. As well as reflecting on the personal relevance of childhood issues, students are encouraged to consider the implications for future interactions with children, be these as a parent, friend, carer or educator.

The core studies are compulsory. There are three parts to the core:

Part A: Pregnancy and Childbirth 15 hrs

Part B: Child Growth and Development 20 hrs

Part C: Promoting Positive Behaviour 10 hrs

y11 & Y12 VET Hospitality

Food & Beverage / Commercial Cookery

The hospitality industry is one of the largest in Australia, predominately made up of small to medium businesses that provide a range of accommodation, food and beverage services. The inter-related nature of hospitality means that many businesses operate across sectors within the industry and across complementary industries such as tourism, travel and events.

Food & Beverage Students will study front of house positions and Commercial Cookery Students will study back of house position. Student work together on school based functions to provide food and service for a number of events in the local community.