New Subject Offerings 2017

I invite all parents at the College to take time to explore the College's new Course Information website which details the elective courses available for all students in 2017.

The website can be found here: https://my.scotch.wa.edu.au/courseinformation

This site is designed for families to be able to gain an insight into the College's academic offerings in 2017.

New Courses

Within the College's 2020 vision is the objective to develop a culture of innovation and creativity that is integrated into the College's teaching and learning priorities. With this in mind our strategy includes the development of a world class STEM programme from Years K-12 that encourages Scientific inquiry, Technological innovation, Engineering ingenuity and Mathematical rigour.

Our first step is an elective offering to our Year 9 students in 2017, which is described here:

In partnership with Curtin University this elective aims to develop the skills of leadership, collaboration and creativity. Based in the exciting setting of STEM challenges you will explore and create possible solutions to authentic, real world problems. A team of specialist teachers, focusing on inquiry-led teaching, will guide students through hands-on challenges and activities. This course introduces students to the various disciplines within engineering and applied science including a focus on robotic programming (drones). Upon completion, students will be exposed to a wide range of exciting STEM career opportunities.

We aim to extend this offering into Year 10 in 2018.

Additionally, the success of the Middle School Food Design programme, coupled with the launch of a Year 12 Food Technologies Course in 2016 has led to the creation of a food design course for Year 9 students.

We also aim to extend this offering into Years 10 and 11 in 2018.

This elective is described here:

Food Design is an exciting and creative area of study that provides students with a broad knowledge and understanding of the relationship between food properties, processing and preparation, including nutritional considerations and food consumption patterns. Students will develop food-specific skills, which can then be applied in a range of contexts enabling students to produce quality food products. The course also provides students with a context to explore the richness, pleasure and variety food adds to life and how it contributes to both vocational and general life experiences. Students will investigate and prepare appropriate food for a multicultural Australia.

I encourage all families to visit our new course information website as it offers an exciting and challenging array of options that boys may enjoy exploring to see the possibilities that lie ahead, even if they may be a few years away yet!

Mr Peter Allen

Director of Teaching and Learning