Level 1 Technology - Food
Course Description
Teacher in Charge:
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.
Course Overview
Term 1
Develop knowledge of the terminology used for food and recipes in commercial cookery.
Term 2
Identify practices and strategies to address food handling issues.
Term 3
Create a food plan to meet an individual's nutritional needs.
Term 4
Understand how packaging information influences individual's food choices and the impact of these on well-being.
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.
Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
Useful Links
Disclaimer
this information may vary