Level 2 Technology - Food

12TFN
Course Description

Teacher in Charge: Ms R. Weston

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 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.


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
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 13276 v5 Cook food items by grilling
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
A.S. 91299 v2 Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
2
I
5
Y
A.S. 91304 v2 Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need
2
E
4
Y
4w
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, Dietitian, Baker, Trainer, Tertiary Lecturer, Private Teacher/Tutor, Secondary School Teacher, Early Childhood Teacher, Nanny/Child Carer


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