Year 13 Hospitality

Week 8 Term 2, Tuesday 2nd June

Carry on with your online learning at The Learning Place let me know if I can help with anything.

Achievement standard group please see the Google Slide below

Achievement Standard 91469 Investigate the influence of multinational food corporations on eating patterns in New Zealand

Watch this video to get your instructions for this week

Week 5 Term 2, 2020 online learning

Week starting Monday 11th May

Miss Cameron online for Google meet: Tuesday 1.15pm and Friday 12.15pm

Carry on with your online learning at The Learning Place let me know if I can help with anything.

Vegan Debate group your final copy is due this Friday 3pm

New Achievement standard starting next week AS91469: Investigate the influence of multinational food corporations on eating patterns in New Zealand

This assessment activity requires you to write a report in which you investigate the practices used by multinational food corporations (i.e McDonalds, KFC, Pizza Hut etc) to influence eating patterns in New Zealand and the possible consequences of these for the well-being of New Zealand society.

You will be assessed on the depth and comprehensiveness of your investigation in your final report.

You may gather information as a class, in a small group, or individually, but you will create your report or presentation individually.

Prerequisite activity

Choose a multinational corporation to use as the focus for this assessment.

Research the practices used by this multinational food corporation to influence eating patterns in New Zealand.

Your investigation should focus on finding evidence that shows: how the multinational food corporation influences New Zealanders’ attitudes, values and beliefs about food; how this in turn is affecting eating patterns; and the possible consequences of this for well-being.

Your investigation may include research from overseas, however in your analysis you will need to establish clear links between the practices investigated and eating patterns in New Zealand.


What to eat?

Week 4 Term 2, 2020 online learning

Week starting Monday 4th May

Miss Cameron online for Google meet: Tuesday 1.15pm and Friday 12.15pm

Carry on with your online learning at The Learning Place let me know if I can help with anything. Vegan Debate group you have 2 weeks to hand in your final copy

Watch this video to get your instructions for the week

Week 2 Term 2, 2020 online learning

Week starting Monday 20th April

Miss Cameron online for Google meet: Tuesday 12.15 - 1.15pm and Friday 11.15 -12.15pm

Carry on with your online learning at The Learning Place let me know if I can help with anything. Vegan Debate group I need your draft assignments emailed to me this week please.

Work during the lockdown period

My Achievement Standard group (Evan, Porscha, Ankit, Te Mahara, Tara and Ashanti) your draft copy of your Vegan Debate was due Thursday. Don’t panic just email it to me whenever you can and I will get back to you with feedback so you can do your final. I AM NOT SETTING A DEADLINE DATE AT THE MOMENT for this final hand in so relax and take your time.

Cafe services group just continue on with your online course as per usual

Contact me anytime at nicolac@taipa.school.nz with any questions and I will get back to you as soon as possible.

Remember to take photos or videos (make a tiktok, instagram photo, facebook post, whatever you like) of yourself cooking during this time. Contribute to our Food Tech Padlet weekly as well.

Ngā mihi nui

Friday 20th March P3 and 4

Create- Today we are learning how to make Pork Gyoza, Deep Fried Wontons and Wonton Soup

Pork dumpling

Tuesday 17th P1 and Thursday 19th P1

-AS group please continue with your Vegan Debate work. Miss Cameron will come check in with you that you are on track and assist in any way.

-Cafe services group. Please continue with your online work.


Friday 13th March P3 and 4

Create- Today we are learning how to make Potato Gnocci with Sage Butter

Friday 6th March P3 and 4

Create- Today we are learning how to make fresh pasta and carbonara sauce

Today we are going to have a go at making fresh pasta. We have 2 pasta machines we can have a go at using or just use a rolling pin and cut our pasta by hand. Instead of using pancetta we are going to use bacon as it is cheaper and still tasty. Our sauce does not use cream but the traditional method of egg yolk, bacon fat and water from the pasta create a silky, creamy sauce. Take a look at this video on how to make pasta before we get started.

Thursday 5th March P1

-AS group please continue with your Vegan Debate work. Have a look at these weblinks below

-Cafe services group please continue on with your online learning.

Meat consumption, health, and the environmentMeat consumption is rising annually as human populations grow and affluence increases. Godfray et al. review this trend, which has major negative consequences for land and water use and environmental change. Although meat is a concentrated source of nutrients for low-income families, it also enhances the risks of chronic ill health, such as from colorectal cancer and cardiovascular disease. Changing meat consumption habits is a challenge that requires identifying the complex social factors associated with meat eating and developing policies for effective interventions. Science , this issue p. [eaam5324][1] ### BACKGROUND The global average per capita consumption of meat and the total amount of meat consumed are rising (see the figure), driven by increasing average individual incomes and by population growth. Growth rates vary across different regions, with consumption in high-income countries static or declining and in middle-income countries moderately to strongly increasing, whereas in low-income countries, meat consumption is on average low and stable. There has been a particularly marked increase in the global consumption of chicken and pork. The consumption of different types of meat and meat products has substantial effects on people’s health, and livestock production can have major negative effects on the environment. ### ADVANCES Meat is a good source of energy and some essential nutrients—including protein and micronutrients such as iron, zinc, and vitamin B12—although it is possible to obtain a sufficient intake of these nutrients without eating meat if a wide variety of other foods is available and consumed. In high-income Western countries, large prospective studies and meta-analyses generally show that total mortality rates are modestly higher in participants who have high intakes of red and processed meat. The strongest evidence of a specific adverse effect is the increased risk of colorectal cancer with high intakes of processed meat. Meat produces more emissions per unit of energy compared with that of plant-based foods because energy is lost at each trophic level. Within types of meat, ruminant production usually leads to more emissions than that of nonruminant mammals, and poultry production usually leads to less emissions than that of mammals. Meat production is the single most important source of methane, which has a relatively high warming potential but a low half-life in the environment compared with that of CO2. Careful management of grassland systems can contribute to carbon storage, but the net benefits are likely to be relatively modest. Agriculture uses more freshwater than any other human activity, with nearly a third required for livestock, so meat production in water-stressed areas is a major competitor with other uses of water, including that required to maintain natural ecosystems. Meat production can be an important source of nitrogen, phosphorus, and other pollutants and affects biodiversity—in particular, through land conversion to pasture and arable feed crops. ### OUTLOOK Governments act to shape food systems for economic purposes and to protect health from contaminated food. But there is less agreement over the degree to which the state should use health, environmental, or animal welfare considerations to control the supply of meat through interventions that affect the production, sale, processing, and distribution of meat and meat products or the price to the consumer. If we are to shape consumer demand, more evidence is needed about the effectiveness of different interventions to influence food selection. This may include interventions that affect either the conscious, reflective decision-making systems or nonconscious, automatic processes. Potential interventions within the rational choice paradigm include labeling schemes (based on health or environmental criteria) and certification programs (based on welfare or environmental considerations) or fiscal interventions (such as so-called fat taxes). Alternatively, the largely automatic responses to environmental cues that affect purchase and consumption behaviors can be manipulated by changes to the food environment, in retail and food consumption settings. History suggests that change in dietary behaviors in response to interventions is slow. But social norms can and do change, and this process can be aided by the coordinated efforts of civil society, health organizations, and government. However, successful interventions to improve health and environmental objectives are likely to require a good understanding of the impact of meat consumption on these outcomes, as well as a license from society for governments and other bodies to implement a suite of interventions to stimulate change. ![Figure][2]</img> Total consumption of meat (in million metric tons) in different regions and (inset) globally. [Data are from [www.fao.org/faostat/en/?#data][3].] Both the global average per capita consumption of meat and the total amount of meat consumed are rising, driven by increasing average individual incomes and by population growth. The consumption of different types of meat and meat products has substantial effects on people’s health, and livestock production can have major negative effects on the environment. Here, we explore the evidence base for these assertions and the options policy-makers have should they wish to intervene to affect population meat consumption. We highlight where more research is required and the great importance of integrating insights from the natural and social sciences. [1]: /lookup/doi/10.1126/science.aam5324 [2]: pending:yes [3]: http://www.fao.org/faostat/en/?#data

Tuesday 3rd March P1

-AS group please continue with your Vegan Debate work. Miss Cameron will come check in with you that you are on track and assist in any way.

-Cafe services group. Please check your emails and you should have an email from The Learning Place on how to log in and begin your online course.


Friday 14th February P3 and 4 Ok lets get cooking!

Today you will be making your own pizza, you will need to start with making your pizza dough, (your pizza sauce is in the fridge ready from yesterday) and prep your toppings.

-Use this recipe from Annabel Langbein to make your pizza dough. Write it in your book.

-Assemble your Pizza, roll or press your dough out to your desired thickness and place on your toppings starting with pizza sauce. Try to use the cheese sparingly, traditional pizzas do not have much cheese and we want to make our pizzas as healthy as possible. What vege/meat combinations will you use?

Share and reflect: Fill in this form after you have made and tasted your food product

Pizza sauce

Pizza Sauce Recipe

Thursday 13th February P1

Today we need to get our pizza sauce made ready for Friday as we will get our practical time cut short due to the senior leadership hui. Please start with making your pizza sauce (your recipe is below), let it cool and then put in a labelled container supplied by Miss Cameron.

When you have finished Miss Cameron is going to come around and finalise your course outline for the year. If you are choosing to do Achievement Standards Miss will show you what's available and we will select together.

Pizza sauce

Pizza Sauce Recipe

Pizza sauce brought at the supermarket would range between about $2.80 - $3.60 approx. This sauce costs about 75cents if you already have the dried herbs in your pantry or use some from your garden (or the neighbours or our school garden!)

And it tastes soooo much better than store brought!!

Tuesday 11th February P1 (Theory)

Today we are going to go over the following:

  • Class routines and expectations
  • Mise en place
  • Course outline ( you will have the choice of the proposed course outline where you will achieve 20 Unit Standard credits for the year or Miss Cameron will create your own course with Achievement Standards for the year)

- Go to Socrative (class name is Cameron1752) and Miss Cameron will launch this quiz on our class routines/mise en place/and some questions on foods beginning with a. Everything you need to answer these questions is on this page of Miss Camerons Food Tech Vocabulary Site and in the 'routines' and 'mise en place' buttons at the top of this page.

Proposed course outline: (20 Credits total)

Go to this google form and fill in what you would like to do for this year. Remember if you want to pass your NCEA year with Merit or Excellence Miss Cameron with make up an individual course for you with Achievement Standards rather than the Unit Standards proposed above