Level 2 Technology - Food
Course Description
Teacher in Charge: Miss M. Wheeley.
This course covers food safety and handling, knife skills, developing practical cookery skills, nutritional needs and health promotion. Students will participate in practical food preparation twice a week depending on the nature of the product. Students are expected to complete work outside of class time to achieve the course.
There is the option of achievement standards and unit standards for students.
Course Overview
Term 1
Food safety and knife skills.
Term 2
Preparing and assembling salads. Cooking food items by grilling.
Term 3
Analyse food for people with specific food needs.
Term 4
Evaluate health promoting strategies.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by grilling
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
NZQA Info
Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need
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Disclaimer
this information may vary