Level 1 Technology - Food

11TFN
Course Description

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.


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.

Learning Areas:

Technology - food/fabric


Assessment Policy & Procedures
Career Pathways

Cook, Butcher, Cafe/Restaurant Manager, Kitchenhand, Chef, Trainer, Tertiary Lecturer, Private Teacher/Tutor, Secondary School Teacher, Baker, Brewer, Dairy Processing Operator, Dietitian, Food Technologist, Winemaker