Level 1 Technology - Food
Teacher in Charge: Ms R. Weston
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 once or twice a week depending on the nature of the product. Students are expected to complete work outside of class time to achieve the course.
Note that alternative Unit Standard Hospitality Standard Institute courses and credits are also available.
Develop knowledge of the terminology used for food and recipes in commercial cookery.
Identify practices and strategies to address food handling issues.
Create a food plan to meet an individual's nutritional needs.
Understand how packaging information influences individual's food choices and the impact of these on well-being.
This course is eligible for subject endorsement.
Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.
this information may vary