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Food Technology and Nutrition

 

The study of Food Technology and Nutrition can lead to careers in Food Technology, Food Product Design, Dietetics, Nutrition, Sports Science, Chef, Catering, and Food Styling. The importance of nutrition on our health and wellbeing is well-recognised. Students will investigate current trends in food product design, nutritional issues and the importance of eating well.

  

Year 10 Food Technology and Nutrition (10FTN)

Students study the topics below. Much of the theory and practical work is carried out in collaboration with others. These topics are assessed through tests and assignments.

  • Investigate the foods and flavours of other countries
  • Understand the process of food product development by designing a unique ice cream flavour
  • Design and make a high energy snack bar for a given client
  • Nutrition in everyday life and for sport and performance
  • Learn about the properties of herbs, spices and flavourings and how these are used to create and enhance ingredients by designing a gourmet burger
  • Investigate Fair Traded food products and the growing importance of food sustainability

  

Year 11 Food Technology and Nutrition (11FTN)

The Year 11 Food Technology and Nutrition course develops food preparations, knife skills, and presentation skills through practical application and focuses on adolescent nutritional needs. 

Students study the topics below:

  • Time management, planning and decision making in a fast-paced kitchen environment
  • Practical food preparation and presentation
  • Recipe adaptation and preparation of new food products
  • Safe and hygienic food practices in home/industry
  • Nutritional needs for adolescence
  • Preparation of food for the hospitality industry
  • Knife skills

The curriculum offers:

  • Implement basic procedures to process a specified product
  • Demonstrate knowledge of an individual’s nutritional needs
  • Demonstrate understanding of how materials enable technological products to function
  • Demonstrate understanding of how cultural practices influence eating patterns in New Zealand

The Unit Standards offered are:

  • 21059  Demonstrate knowledge of knife care, use, storage and handling for the hospitality industry  (2 credits)
  • 15892  Demonstrate knowledge of terminology used for food and recipe in commercial cookery  (5 credits)

At Level 2 students are offered two different pathways – Food Technology and Nutrition or Hospitality. 

Food Technology and Nutrition is a University approved subject and Achievement Standards are taught.  This subject is suitable for students intending to continue tertiary study when they complete their schooling.

Hospitality introduces students to the needs and demands of working in the Hospitality Industry.  Unit Standards are taught.  Hospitality equips students with knowledge, skills and confidence in the selection, preparation and service of food to standards required by the Hospitality Industry.

 

Year 12 Food Technology and Nutrition (12FTN)

Students are offered Achievement Standards for NCEA Level Two. All are internally assessed. Students study the topics below

  • The design process as it applies to food products
  • Investigation of topical nutritional issues
  • Develop skill in technological enquiry and practice in the food related area
  • Gain a deeper understanding of human nutrition both for everyday life and in specialised areas such as sport and for those with specific dietary needs
  • Investigate the increasing importance of producing and using food sustainably

 The Achievement Standards offered at Level Two are:

  • 91299  (Home Economics 2.1) Analyse issues related to the provision of food for people with specific food needs  (5 credits)
  • 91301  (Home Economics 2.3) Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand  (5 credits)
  • 91302  (Home Economics 2.4) Evaluate sustainable food related practices  (5 credits)
  • 91351  (Tech 2.6) Implement advanced procedures to process a specified product  (4 credits)

 

 

Year 12 Hospitality (12HOS)

Students are offered Unit Standards for NCEA Level Two.  All are internally assessed with a focus on practical work.

Students study the topics below:

  • Food safety and hygiene requirements in Hospitality and the Food Industry,
  • Beginning practical skills of food preparation and presentation including commercial cookery methods and their application,
  • Developing knowledge of food hygiene procedures and practices in a commercial kitchen,
  • Basic knowledge and understanding of culinary products and cookery terms.

The standards offered:

  • 20666  Demonstrate basic knowledge of contamination hazards & control methods used in a food business  (2 credits)
  • 167      Practise food safety methods in a food business under supervision  (4 credits)
  • 13285  Handle and maintain knives for service  (2 credits)
  • 13283  Prepare and present salads for service  (2 credits)
  • 13276  Prepare and cook food by grilling  (2 credits)
  • 13281  Prepare and present basic sandwiches for service  (2 credits)
  • 13279  Cook food by microwaving  (2 credits)
  • 13280  Prepare fruit and vegetable cuts  (2 credits)

   

 

Year 13 Food Technology and Nutrition (13FTN)

Students are offered Achievement Standards for NCEA Level Three.  All are internally assessed. Students study the topics below

  • The design process as it applies to food products
  • Maintaining effective food safety practices while working with food
  • Investigation of topical nutritional issues
  • Develop skill in technological enquiry and practice in the food related area
  • Gain a deeper understanding of human nutrition both for everyday life and in specialised areas such as sport and for those with specific dietary needs
  • Investigate the increasing importance of producing and using food sustainably

 The Achievement Standards offered at Level Three are:

  • 91466  (Home Economics 3.1)  Investigate a nutritional issue affecting the well-being of New Zealand society  (5 credits)
  • 91467  (Home Economics 3.2)  Implement an action plan to address a nutritional issue affecting the well-being of New Zealand society  (5 credits)
  • 91469  (Home Economics 3.4)  Investigate the influence of multinational food corporations on eating patterns in New Zealand  (5 credits)
  • 91643  (Tech 3.6) Implement complex procedures to process a specified product  (6 credits)

 

Year 13 Hospitality (13HOS)

Students are offered Unit Standards for NCEA Level Three.  All are internally assessed.

Students study the topics below:

  • The needs, demands, knowledge and skills required when working in the hospitality industry,
  • Practical skills of food preparation and presentation including commercial cookery methods and their application to develop culinary skills,
  • Knowledge of food hygiene procedures and practices in a commercial kitchen,
  • Knowledge of coffee production and espresso beverages,
  • Understanding and knowledge of culinary products and terms,
  • Knowledge of basic nutrition in commercial catering.

The standards offered:

  • 18497  Demonstrate knowledge of culinary products, terms, and food preparation methods  (8 credits)
  • 13343  Demonstrate knowledge of nutrition in commercial catering  (5 credits)
  • 168      Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment  (4 credits)
  • 17284  Demonstrate knowledge of coffee origin and production  (3 credits)
  • 17288  Prepare and present espresso beverages for service (Optional - off site unit/s for practical Barista skills offered)  (5 credits)

    

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