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Year 9 & 10
He Kai Kei Aku Ringa: provide the food you need from your own hands.
KAUPAPA:
Each Year 9 Class runs for a 1/3 of the school year while each Year 10 class runs for 1/2 of the year.
Each class is capped at 24 students
Practical hands-on cooking is the focus of both programmes
course content
course content
This is a hands-on course which requires effective team work
Three periods a week for a third of the year.
Once routines, team work and kitchen systems are established by preparing simple dishes then the focus is on more nutritionally complete dishes.
Safe knife work and the preparation of whole foods is a key focus.
Nutrition theory work backs up the practical tasks. This is, almost exclusively, completed on a student device.
COSTS:
Ingredient Cost: $50
course content
course content
Year 10 Food picks up where Year 9 Food stopped.
Three periods a week for half of the school year.
Further demands are put on effective teamwork as the aim is to work towards preparing more balanced complete meals.
Some more precise knife work is introduced in the aim that students start to feel more comfortable and competent using a chef knife.
As with Year 9, all theory work is conducted on line and tends to concentrate on nutrition knowledge linked to the dishes made
Using the range of cooking techniques on offer is explored: frying, baking, roasting and steaming.
COSTS:
Ingredient Cost: $100
FUTURE STUDIES / CAREER OPTIONS:
Cheffing, Barista, Tertiary Study from Polytechnic Cookery to University Food Science.
PATHWAYS @ JMC:
Year 7 & 8 Food
Year 9 Food
Year 10 Food
NCEA: Year 11 Food
NCEA: Year 12 Food
NCEA: Year 13 Food
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