Food

Year 7: This programme focuses on Food Technology through personal creativity and the design process. In this programme students become aware of nutrients in foods using food pyramids along with personal hygiene and food safety around the kitchen.

Focus Points: Practical cooking, Food Safety, Personal Hygiene, Using Local Foods, Holistic Wellbeing.

Technology Design Project: Design and create a frozen treat to meet set Health Criteria.

Year 8: This programme focuses on further developing the creative design processes of food technology.

Students are focused on gaining enhanced awareness of nutrients in foods that form a well-balanced and healthy diet and become aware of cause and effects on health due to deficiencies of nutrients etc.

Focus Points:

Nutritional knowledge verses creative snacking e.g creating awareness of recommended daily intakes through use of the National Nutritional Guidelines for daily calcium intake for youth to improve bone density. This is of particular concern because of New Zealand’s poor health statistics in this area.

Studying and preparing healthy options for cooking fast foods with reference to holistic well-being – a priority of hau ora for young adolescents.

Technology Design Project: Design and create a healthy snack treat to meet set criteria.

Year 9: Food Technology Design and Create with a Bio-Technology Focus

a) Entrepreneurial activities relating to food. This course engages students in the study and practise of creative food design and marketing principles to create foods and legal packaging that has the potential for use on our Island. This is relevant as Waiheke is a major tourist destination that has a strong focus on innovation around food. Course work includes food safety measures for a commercial kitchen, learning to understand and use the National Nutritional Guidelines, food pyramids and the recommended daily intake of nutrients for youth.

b) Secondary School Hamburger Competition.

Course work focuses on creating uniquely flavoured hamburgers using a majority of local food products. There is the potential to represent Waiheke High School at the Auckland Regional Secondary Schools Competition.

Year 10: There are two main areas of study in this course

a) A project that embraces foods and flavours from around the world. Students study cultural differences and sensitivities. Students cook a variety of dishes of their chosen country, learn about the condiments, drinks etc of its food culture and then create a portfolio around the country of their choice as if they were going to live there. They also become aware of energy processes in foods through learning about the various starches of the nations of the world. This unit of work culminates in a multi-cultural guest dinner when students invite parents to join us for a meal.

b) The development of culinary skills, food handling, nutrition, an understanding of vegetarianism and food safety awareness for commercial premises that is taught through practical and theory classes. This leads into two Service IQ Level 1 NCEA Unit Standards: Finger Foods and Demonstrate knowledge of roles and jobs in the Hospitalty Industry .