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Teacher in Charge: Ms Michelle Knott
mknott@wdsg.school.nz
Course description:
This course involves the application of the technology process in the development of food products to meet the requirements of student-developed briefs. The course requires considerable independent research and planning, along with interaction and on-going communication with real clients/stakeholders. Students will also develop skills and knowledge of product development and sensory evaluation techniques. Food trends and influences will guide the design and production of the products. Students will present their research and development as a portfolio alongside the manufacture of their products.
Course of study:
Implement advanced procedures to process a specified product.
Undertake brief development to address an issue.
Undertake effective development to make and trial a prototype.
Assessment:
Practical aspects and a written portfolio of the student’s evidence of completing the technological process both contribute to the assessments.
Internal and External – up to 18 credits at NCEA Level 2.
Costs:
Practical foods: approx. $70 per term.
Entry criteria:
Year 11 Food Technology is an advantage, but not essential.
Future pathways:
This course is recommended for Level 3 Food Technology.
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