Level 1 Technology - Food
Course Description
Teacher in Charge: Miss M. Wheeley.
This course covers basic food handling and safety, nutritional needs of specific target groups, food terminology, food promotion and packaging. Students will participate in practical food preparation twice a week depending on the nature of the product. Students will cook a range of recipes from baking to cooking meals to eat. Students are expected to complete work outside of class time to achieve the course.
It is an achievement standard base course although students do have unit standards available to them.
Course Overview
Term 1
Develop knowledge of the terminology used for food and recipes in commercial cookery.
Term 2
Demonstrate understanding of hauora in a health-related context (nutrition) through the application of a model of health
Term 3
Demonstrate understanding of factors that influence hauora
Term 4
Demonstrate understanding of decision-making in a health-related situation
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
This course is eligible for subject endorsement.
External
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
NZQA Info
Home Economics 1.1 - Demonstrate knowledge of an individual's nutritional needs
NZQA Info
Home Economics 1.4 - Demonstrate knowledge of practices and strategies to address food handling issues
NZQA Info
Home Economics 1.6 - Demonstrate understanding of how packaging information influences an individual's food choices and well-being
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this information may vary