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Bachelor of Education (Design and Technology Education) (Home Economics)

Degree Level Undergraduate

Australian students

Campus
Mawson Lakes

Duration
4 year(s) full-time

Program Code
LBDT

Study as
Full-time or part-time

Fees
Commonwealth Supported arrow-small-right

Entry Requirements
Selection Rank (Internal): 70.30 (for 2014)
View full entry requirements

Prerequisites
None

Assumed Knowledge
None

  • Entry requirements

    Admission criteria

    The admission criteria have been grouped to assist you to easily find the information most relevant to your circumstances. However, you may fit into more than one and the university will consider applicants against each of the relevant criteria.

    Certain conditions apply. For more information refer to Appendix 4 of the University's Selection and Entry policy.

    To be eligible for selection, applicants are required to have:

      Completed the South Australian Certificate of Education (SACE); and

    • completed 200 credits of subjects;
    • achieved a grade of C* or better in the Personal Learning Plan, 20 credits of literacy, 10 credits of numeracy and the Research Project at Stage 2;
    • achieved a grade C- or better in an additional 60 credits at Stage 2;
    • obtained a competitive ATAR.

      * For Stage 2 subjects a grade of C- or better is required

    OR:

    • completed the equivalent secondary education qualifications as required for University entry under SACE and fulfilled any prerequisite requirements;
    • completed the International Baccalaureate Diploma, obtaining a minimum score of 24 points and fulfilled any prerequisite requirements;
    • completed or partly completed a recognised higher education program at a recognised higher education institution and fulfilled any prerequisite requirements;
    • completed at least four Open Universities Australia (OUA) courses at the appropriate level and fulfilled any prerequisite requirements;
    • completed an award from TAFE or from another registered training organisation at AQF Certificate IV level or above and fulfilled any prerequisite requirements;
    • qualified for Special Entry and fulfilled any prerequisite requirements;
    • completed the University Foundation Studies program.

    Essential requirements for admission

    Prerequisites

    None

    Assumed Knowledge

    None
    View full entry requirements Hide full entry requirements

Continuing students only. Prospective students please refer to our new Bachelor of Education (Secondary Food and Textiles Technologies) (LBSY).

Quick links

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Aim

The program aims to develop skilled, committed and flexible Design and Technology Education (Home Economics) professionals who have the knowledge and pedagogical skills to promote effective and inclusive learning in secondary and middle school education settings.

Content & Structure

This program requires the completion of 144 units of study over four years full-time or equivalent part-time. Students may choose to specialise in either Design Technology Education or Home Economics Education options. Opportunity is also provided for study across both specialisations if desired. Students will be expected to study across a range of educational settings including TAFE SA: Adelaide and Regency campuses (credit for these courses will be granted by UniSA ), University of South Australia: School of Education, Magill and Mawson Lakes campus, School of Art, Architecture and Design (City West Campus) and School of Health Sciences (City east Campus)

Throughout the program students will undertake school placement practicums in Middle School and Secondary settings. Applicants need to ensure they can fulfil the full-time commitment required during the placements.

What courses you'll study

Course name Area and cat no. Units Reference  
FIRST YEAR
First Semester (Study Period 1, 2 or 3)
An Introduction to Design and Technology EDUC 2031 4.5
Professional Experience 1: Introduction to Educators' Practices EDUC 1081 4.5
Language and Multiliteracies EDUC 1063 4.5
Approaches to Learning EDUC 4157 4.5
Second Semester (Study Period 4, 5 or 6)
Food and Society FOSC 3010 4.5
Children's Development: Conception to 3 years EDUC 1041 4.5
Free Elective 4.5 Note(s): 11
TAFE Course 1 - (Hospitality - Commercial Cookery 1) 4.5 Note(s): 4,5,6
SECOND YEAR
First Semester (Study Period 1, 2 or 3)
Workplace Knowledge and Safety EDUC 2052 4.5
Elective 1 4.5 Note(s): 3
TAFE Course 2 - (Hospitality - Commercial Cookery 2) 4.5 Note(s): 4,5,7
TAFE Course 3 - (Fashion Design 1) 4.5 Note(s): 4,5,8
Second Semester (Study Period 4, 5 or 6)
Teaching and Learning in Design and Technology Education EDUC 2051 4.5
Inclusive Approaches to Diverse Student Needs EDUC 4196 4.5
Reflective Practice 2 EDUC 4043 4.5
Creative Thinking Methods GRAP 2019 4.5
THIRD YEAR
First Semester (Study Period 1, 2 or 3)
Approaches to Child and Community Studies EDUC 3056 4.5
Reflective Practice 3 EDUC 4055 9
Second Semester (Study Period 4)
Contesting Curriculum EDUC 4158 4.5
Second Semester (Study Period 4, 5 or 6)
Educators' Work EDUC 4197 4.5
Elective 2 4.5 Note(s): 3
TAFE Course 4 - (Hospitality - Commercial Cookery 3) 4.5 Note(s): 4,5,9
TAFE Course 5 - (Fashion Design 2) 4.5 Note(s): 4,5,10
FOURTH YEAR
First Semester (Study Period 1, 2 or 3)
Education, Change and Society EDUC 4169 4.5
Rethinking the Middle Years EDUC 4198 4.5
Elective 3 4.5 Note(s): 3
and
Social and Emotional Development in Early Childhood EDUC 1016 4.5
or
Education Honours A EDUC 4203 9
Second Semester (Study Period 4, 5 or 6)
Elective 4 4.5 Note(s): 3
Elective 5 4.5 Note(s): 3
Professional Applications and Reflection 4 (Primary, Middle) EDUC 4056 9 Note(s): 11
or
Education Honours B EDUC 4204 9
  • Majors, Sub-majors & Minors minus-thick plus-thick

    Majors, sub-majors/minors

  • Rules & notes minus-thick plus-thick

    Rules

    1. The degree may be awarded with Honours for meritorious performance. Students will be selected in accordance with University policy. Honours students will enrol in EDUC 4203 Education Honours A (including 20 days of Professional Experience) in place of EDUC 1016 Social and Emotional Development in Early Childhood and Elective 3, and EDUC 4204 Education Honours B in place of EDUC 4056 Professional Applications and Reflection 4 (Primary, Middle) - in Fourth Year.

    Notes

    1. Students enrol in the TAFE courses concurrently. Students should apply for external credit on completion of each TAFE course.

    2. Students will be granted 22.5 units of credit on the successful completion of the five TAFE courses. TAFE fees apply.

    3. Electives may be selected from minors within any relevant undergraduate course (see Majors/sub-majors/minors link above) or TAFE courses currently offered in the LBDT program in consultation with the Program Director. Health and Physical Education courses are not offered as electives in the LBDT program.

    4. The TAFE courses for the Home Economics strand are as follows: First Year - TAFE Course 1 Hospitality (Commercial Cookery 1); Second Year - TAFE Course 2 Hospitality (Commercial Cookery 2), TAFE Course 3 (Fashion Design 1); Third Year - TAFE Course 4 Hospitality (Commercial Cookery 3), TAFE Course 5 (Fashion Design 2).

    5. The following existing units of Competence and Performance Criteria 2 are to be studied through the relevant Institute of TAFE SA (see Notes 7, 8, 9 and 10). Students will be granted credit if they have already completed these units or their equivalent in these or other relevant Design and Technology areas.

    6. TAFE Course 1 Hospitality (Commercial Cookery 1) comprises WEBK (SITXCOM001A): Work with colleagues and customers, WEBL (SITXCOM002A): Work in socially diverse environments, WEMG (SITXOHS001A): Follow health, safety and security procedures, WEBS (SITHIND001A): Develop and update hospitality industry knowledge, WEAH (SITHCCC008A): Prepare stocks, sauces and soups , WEAF (SITHCCC006A): Prepare appetisers and salads, WEDW (SITHCCC0001A): Organise and prepare food.

    7. TAFE Course 2 Hospitality (Commercial Cookery 2) comprises WEAB ( SITHCCC002A): Present food, WEBZ (SITXOHS002A): Follow workplace hygiene procedures, WEAC ( SITHCCC003A): Receive and store kitchen supplies, WEAD ( SITHCCC004A): Clean and maintain kitchen premises, WEAK ( SITHCCC009A): Prepare vegetables, eggs and farinaceous dishes , WEAE (SITHCCC005A): Use basic methods of cookery.   

    8. TAFE Course 3 Fashion Design 1 comprises LMTCL2001B: Use a sewing machine, LMTFD2001B: Design and produce a simple garment, LMTCL2004B: Sew components, LMTCL2010B: Modify patterns to create basic styles, LMTGN2009B: Operate computing technology in a TCF workplace.

    9. TAFE Course 4 Hospitality (Commercial Cookery 3) comprises WEBB (SITHCCC027A): Prepare, cook and serve food for food service, WEAR (SITHCCC014A): Prepare pastries, cakes and yeast goods.   

    10. TAFE Course 5 Fashion Design 2 comprises LMTGN2002B: Apply quality standards, LMTGN2001B: Follow defined OHS policies and procedures, LMTCL2003B: Identify fibres and fabrics, LMTFD2005B: Identify design process for fashion design, LMTCL2011B: Draw and interpret a basic sketch.

    11. All students complete at least one Free Elective as part of their undergraduate program of study. See undergraduate elective courses.

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Bachelor of Education (Design and Technology Education)

Contact us

Australian students

Phone: +61 8 8302 2376
Enquiry: unisa.edu.au/enquiry

International students

Phone: +61 8 9627 4854
Enquiry: unisa.edu.au/enquiry

For further information please visit unisa.edu.au/study
Information correct at the time of publication. CRICOS provider number 00121B.
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