Bachelor of Education (Design and Technology Education) (Home Economics)
Degree Level Undergraduate
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You're considered an Australian student if you are any of the following:
Degree Level Undergraduate
Degree info for Australian students
Campus
Mawson Lakes
Duration
4 year(s) full-time
Entry Requirements
Selection Rank (Internal): 70.30 (for 2015)
View full entry requirements
Prerequisites
None
Assumed Knowledge
None
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
* For Stage 2 subjects a grade of C- or better is required
OR:
To apply for the next intake, please see the Bachelor of Education (Secondary Food and Textiles Technologies).
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.
Course name | Area and cat no. | Units | Reference | |
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Course name FIRST YEAR |
Reference |
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Course name First Semester (Study Period 1, 2 or 3) |
Reference |
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Course name |
Area and cat no. EDUC 2031 |
Units 4.5 |
Reference |
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Course name |
Area and cat no. EDUC 1081 |
Units 4.5 |
Reference |
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Course name |
Area and cat no. EDUC 1063 |
Units 4.5 |
Reference |
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Course name |
Area and cat no. EDUC 4157 |
Units 4.5 |
Reference |
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Course name Second Semester (Study Period 4, 5 or 6) |
Reference |
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Course name |
Area and cat no. FOSC 3010 |
Units 4.5 |
Reference |
|
Course name |
Area and cat no. EDUC 1041 |
Units 4.5 |
Reference |
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Course name
Free Elective
|
Units 4.5 |
Reference
Note(s): 11
|
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Course name
TAFE Course 1 - (Hospitality - Commercial Cookery 1)
|
Units 4.5 |
Reference
Note(s): 4,5,6
|
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Course name SECOND YEAR |
Reference |
|||
Course name First Semester (Study Period 1, 2 or 3) |
Reference |
|||
Course name |
Area and cat no. EDUC 2052 |
Units 4.5 |
Reference |
|
Course name
Elective 1
|
Units 4.5 |
Reference
Note(s): 3
|
||
Course name
TAFE Course 2 - (Hospitality - Commercial Cookery 2)
|
Units 4.5 |
Reference
Note(s): 4,5,7
|
||
Course name
TAFE Course 3 - (Fashion Design 1)
|
Units 4.5 |
Reference
Note(s): 4,5,8
|
||
Course name Second Semester (Study Period 4, 5 or 6) |
Reference |
|||
Course name |
Area and cat no. EDUC 2051 |
Units 4.5 |
Reference |
|
Course name |
Area and cat no. EDUC 4196 |
Units 4.5 |
Reference |
|
Course name |
Area and cat no. EDUC 4043 |
Units 4.5 |
Reference |
|
Course name |
Area and cat no. GRAP 2019 |
Units 4.5 |
Reference |
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Course name THIRD YEAR |
Reference |
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Course name First Semester (Study Period 1, 2 or 3) |
Reference |
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Course name |
Area and cat no. EDUC 3056 |
Units 4.5 |
Reference |
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Course name |
Area and cat no. EDUC 4055 |
Units 9 |
Reference |
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Course name Second Semester (Study Period 4) |
Reference |
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Course name |
Area and cat no. EDUC 4158 |
Units 4.5 |
Reference |
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Course name Second Semester (Study Period 4, 5 or 6) |
Reference |
|||
Course name |
Area and cat no. EDUC 4197 |
Units 4.5 |
Reference |
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Course name
Elective 2
|
Units 4.5 |
Reference
Note(s): 3
|
||
Course name
TAFE Course 4 - (Hospitality - Commercial Cookery 3)
|
Units 4.5 |
Reference
Note(s): 4,5,9
|
||
Course name
TAFE Course 5 - (Fashion Design 2)
|
Units 4.5 |
Reference
Note(s): 4,5,10
|
||
Course name FOURTH YEAR |
Reference |
|||
Course name First Semester (Study Period 1, 2 or 3) |
Reference |
|||
Course name |
Area and cat no. EDUC 4169 |
Units 4.5 |
Reference |
|
Course name |
Area and cat no. EDUC 4198 |
Units 4.5 |
Reference |
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Course name
Elective 3
|
Units 4.5 |
Reference
Note(s): 3
|
||
Course name
and
|
Reference |
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Course name |
Area and cat no. EDUC 1016 |
Units 4.5 |
Reference |
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Course name
or
|
Reference |
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Course name |
Area and cat no. EDUC 4203 |
Units 9 |
Reference |
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Course name Second Semester (Study Period 4, 5 or 6) |
Reference |
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Course name
Elective 4
|
Units 4.5 |
Reference
Note(s): 3
|
||
Course name
Elective 5
|
Units 4.5 |
Reference
Note(s): 3
|
||
Course name |
Area and cat no. EDUC 4056 |
Units 9 |
Reference
Note(s): 11
|
|
Course name
or
|
Reference |
|||
Course name |
Area and cat no. EDUC 4204 |
Units 9 |
Reference |
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.
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.
Australian students
Phone: +61 8 8302 2376
Enquiry: unisa.edu.au/enquiry
International students
Phone: +61 8 9627 4854
Enquiry: unisa.edu.au/enquiry
Duration
Duration is approximate and based on a full-time study load.
Fees
Commonwealth supported students are charged a portion of the cost of their higher education through a student contribution.
Entry Requirements
The rules that specify the level of attainment required to qualify for consideration for admission to university. For example selection rank is your ATAR plus any adjustment factors. (e.g. Bonus Points)
Prerequisites
A prerequisite is a required course/subject that you have successfully completed before you can enrol into this program.
Assumed knowledge
Assumed knowledge, while not essential, is where you have a minimum level of understanding in the relevant course area.