TASK:

Conduct an inquiry into an issue of wellbeing related to either

the food or fashion industry. Using this research, design a
product that promotes awareness of the issue and/or is a viable
in product or initiative in working towards a solution. All
elements of research and designing need to be documented in a
process journal.
John Paul College
For this assessment, the PRODUCT does not necessarily need to Semester 2, 2017
be a food or textiles item. Negotiate with your teacher to settle
on a suitable product. See below for some ideas.
DIMENSION 1:
Knowledge & Understanding
PRODUCT IDEAS DIMENSION 2:
Recipe Book Reasoning and Communicating
Recipe Video / Blog Process
Garden
Textiles Item DIMENSION 3:
Textiles Project Blog / Instruction / Video Practical Performance
Merchandise
Advertisement
Pamphlet
Others
RESEARCH ASSESSEMENT &
PERFORMANCES & PRODUCTS
Process Journal & Product

CONDITIONS HUMAN ECOLOGY

Time Allowed: 6 Weeks class and own time; there is an expectation that a significant
proportion of the practical task will be done in class. 60 minute practical examination.

Genre: Process Journal and Product YEAR 9

Length: Product and a detailed research journal and process journal

Resources: Own and school resources

A MILE IN MY SHOES
Authenticity: Responses must be your own work and not the reproduction of others
intellectual property. Referencing conventions must be adhered to.

Teacher Assistance: Teacher assistance available. Progress checks must be adhered to.

RELEVANT HABITS OF MIND

STUDENT NAME:
__________________________
COMMON CURRICULUM ELEMENTS
Recognising letters, words and other symbols; Interpreting the meaning of words or other symbols ;
Interpreting the meaning of pictures/illustrations; Using correct spelling, punctuation, grammar;
TEACHER: Ms Sciacca
Using vocabulary appropriate to a context; Recording / noting data; Setting out / presenting /
arranging / displaying; Comparing, contrasting; Reaching a conclusion which is consistent with a YEAR: 9
given set of assumptions; Analysing; Judging/evaluating; Creating/composing/devising;
Justifying; Searching and locating items/information
DUE DATE:_________________
THE CHALLENGE
Changemakers are people who see and empathise with the needs of others and in
doing so recognise the need for change. To bring about this change, changemakers
work towards designing, building and producing viable solutions that address those
needs and contribute to the community. All changes, no matter how big or small, have
the ability to affect the lives of others.

You have been issued the challenge to be a

changemaker in the food or fashion industry. You
are to conduct an inquiry into an issue of
wellbeing related to either the food or fashion
industry. Using this research, design a product
that promotes awareness of the issue and/or is a
viable product or initiative in working towards a
solution. All elements of research and designing
need to be documented in a process journal.

For this assessment, the PRODUCT does not

necessarily need to be a food or textiles item.
Negotiate with your teacher to settle on a
suitable product.

THE COMPONENTS OF THE TASK

Using a process journal, plan a product suitable for the task. The journal should
evidence thorough planning, management and reflection throughout the design
process. At the end of the process, you need to evaluate and reflect on the
end product, outcomes and processes.

Design and produce a product. The product is to be something that promotes awareness
or serves as a solution. There are many products and initiatives that could be created, you
are not limited to a food item or textiles item.
 Use the steps below to assist you complete the task. Ensure you keep on track and do not leave things
to the last minute. This task involves documenting the evolution of your thinking, it is not solely
focused on the end product.

TASK DESCRIPTION DUE DATE

STEP 1: CLARIFY THE TASK
Clarify the task In your own words, explain what the task requires you to do. Make sure to
identify your selected issue of wellbeing and whether you will be exploring the food or fashion
industry.
List and briefly explain all the constraints that need to be considered to complete the design
challenge and how they can be addressed

STEP 2: INVESTIGATE YOUR CHOSEN ISSUE OF WELLBEING

Investigate your chosen issue and its links to either the food or fashion industry
.
Annotate these investigations, relating back to the challenge and ideas for possible products /
solutions.

STEP 3: SUMMARISE CHALLENGES AND OPPORTUNITIES RELATED TO YOUR ISSUE

Summarise your finding from your inquiry above. Identify the key challenges related to your
issue and some opportunities for change that already exist / have been promoted.

STEP 4: REACH A DECISION ABOUT YOUR PRODUCT

Brainstorm ideas for the product you may wish to design and produce. Annotate these taking
into account their effectiveness in raising awareness / working towards a solution in addition to
other constraints (see Step 1)
Reach a decision about your final product. Justify its appropriateness for the challenge.

STEP 5: PLANNING THE PRODUCT

Plan your product. Include a detailed sketch / mindmap / plan of your design and then
annotate this to provide details about the skills and techniques you intend to use as well as the
resources you will need.

STEP 6: CONSTRUCTION & MANAGEMENT

Construct and embellish your product.
Maintain a management log - Ensure that you include:
o Reflections on your progress, trials and task management.
o All planning and any changes to your design.
o Evidence and annotated photographs - trials, samples, etc. that you have conducted
(You will need to complete an entry into your journal AT LEAST WEEKLY)

STEP 7: EVALUATION AND REFLECTION (minimum of 250 words)

Evaluate and reflect on the design process you undertook, taking into consideration the
planning, preparation and production phases of the practical product and your management on
time and resources. If you were to complete this project again what improvements could be
made? Why?
Evaluate and reflect on the final product. Consider the quality of the product, the desired result,
the resources used, and any adjustments and modifications that may have been required. If you
were to complete this project again what improvements could be made? Why?
 JOHN PAUL COLLEGE
HUMAN ECOLOGY Year 9
Term 4, 2017
DIMENSION 1: Knowledge and Understanding
DIMENSION 2: Reasoning and Communicating Process
DIMENSION 3: Practical Performance

UNIT: A Mile In My Shoes

Process Journal and Practical Product: 6 weeks, in-class/own time, school
and own resources, teacher assistance, product and process journal.

Dimension A B C D E
The student work has The student work has The student work The student work The student work
the following the following has the following has the following has the following
characteristics: characteristics: characteristics: characteristics: characteristics:
thorough detailed explanation explanation simple identification
K&U explanation and and application of and application explanation of of aspects of
application of relevant key of key key concepts. key concepts.
relevant key concepts. concepts.
concepts.
The student work has The student work has The student work The student work The student work
the following the following has the following has the following has the following
characteristics: characteristics: characteristics: characteristics: characteristics:

synthesis and synthesis and synthesis and synthesis and superficial

RCP discerning and detailed evaluation evaluation of simple evaluation
detailed evaluation of evidence, evidence, evaluation of and solutions
of evidence, justification of justified evidence with
justification of valid supported solutions solutions simple
and supported solutions
solutions
The student work has The student work has The student work The student work The student work
the following the following has the following has the following has the following
characteristics: characteristics: characteristics: characteristics: characteristics:
refined variety of refined practical practical skills elements of elements of
practical skills and a skills and a quality and a product practical skills practical skills
quality product that product for the for the and a product and an
enhances the intended purpose intended unresolved
intended purpose purpose product
thorough planning, detailed planning, appropriate elements of superficial
PP effective and efficient planning, planning, elements of
efficient management, and management management planning,
management and logical reflection and reflection. and reflection. management
perceptive or reflection.
reflection.

Dimension 1: Dimension 2: Dimension 3:

COMMENTS
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TEACHER SIGNATURE:_________________________ DATE:_____________