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.

Credit Information

This course is eligible for subject endorsement.

Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 15892 v5 Demonstrate knowledge of terminology used for food and recipes in commercial cookery
1
I
5
A.S. 90956 v3 Home Economics 1.1 - Demonstrate knowledge of an individual's nutritional needs
1
I
5
A.S. 90959 v3 Home Economics 1.4 - Demonstrate knowledge of practices and strategies to address food handling issues
1
I
5
Y
A.S. 90961 v3 Home Economics 1.6 - Demonstrate understanding of how packaging information influences an individual's food choices and well-being
1
E
4
Y
Total Credits

Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.

Pathway Tags

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


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