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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 a student-developed context, and the resolution of issues surrounding the context. The course requires independent research and planning, along with interaction and communication with real clients/stakeholders. Students at this level are required to consider the environmental impact of food wastage along with sustainable choices. Students will also develop skills and knowledge of product development, sensory evaluation techniques, and project management skills. Food trends and influences will guide the design and production of their products. Students will present their research and development as a portfolio alongside the manufacture of their products.
Course of study:
Implement complex procedures to process a specified product.
Undertake a brief to address an issue within a determined context.
Develop a prototype considering fitness for purpose in the broadest sense.
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 20 credits at NCEA Level 3.
Costs:
Practical foods: approx. $70 per term.
Entry criteria:
Levels 1 & 2 Food Technology an advantage, but not essential.
Future pathways:
Level 3 Food Technology Achievement Standards are accredited under Technology as a recognised University Entrance subject. Learning for senior students opens pathways that can lead to technology-related careers. Students may access workplace learning opportunities in a range of industries to move on to further specialised tertiary study.
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