NCEA Level 3 Food Technology

Aim:

The aim is for students to enhance their technological skills through the process of investigating, challenging and designing nutritional options. Through the processes of selecting, preparing, cooking, and serving food, students develop their creativity and experience a sense of accomplishment.

Course Content:

In the context of food technology students will undertake an effective development of an innovative food product to suit the needs of a group of people with special dietary needs. Students will also use processing procedures to create a specified product.

Assessment:

A variety of assessment tasks are set over the year, these will include written work and a vast amount of practical cooking.

Qualification gained

Full course completion — 20 credits in NCEA Level 3 Technology

This subject has links with

Physical Education, Biology, Health, Technology

Prior knowledge required

Level 2 Food Technology is highly recommended. Entry without Level 2 Food Technology will be in consultation with HoD, Year level Dean and Teacher of Food Technology.

Next Step

Tertiary education in Food Science, Culinary Arts and Hospitality.

Achievement Standard

91612 4 Credits External Demonstrate understanding of how technological modelling supports technological development and implementation

91643 6 Credits Internal Implement complex procedures to process a specified product

91608 4 Credits Internal Undertake brief development to address and issue with a determined context

91611 6 Credits Internal Develop a prototype for purpose in the broadest sense

Course contribution: $90 indicative amount, may be subject to change.

Ingredients.