Level 3 Technology - Food

13TFN
Course Description

Teacher in Charge: Ms R. Weston

This course covers food habits, influences of food advertising, nutritional information, advanced food preparation skills, food design and styling. 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
Investigating how multinational food corporations influence eating patterns in New Zealand or Demonstrating knowlege of food contaminaion hazards, and control methods in a food business.

Term 2
Investigating a nutritional issue affecting the well-being of New Zealand society.

Term 3
Evaluating conflicting nutritional informaion relevant to well-being in New Zealand society.

Term 4
Analysing the influences of advertising on well-being.

Credit Information

This course is eligible for subject endorsement.

This course is approved for University Entrance.

Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 168 v7 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
3
I
4
A.S. 91466 v2 Home Economics 3.1 - Investigate a nutritional issue affecting the well-being of New Zealand society
3
I
5
Y
5r *
A.S. 91469 v2 Home Economics 3.4 - Investigate the influence of multinational food corporations on eating patterns in New Zealand
3
I
5
Y
5r *
A.S. 91470 v2 Home Economics 3.5 - Evaluate conflicting nutritional information relevant to well-being in New Zealand society
3
E
4
Y
4r,4w *
A.S. 91471 v2 Home Economics 3.6 - Analyse the influences of food advertising on well-being
3
E
4
Y
4w *
Total Credits
Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 18

* Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.

Total Credits Available: 22 credits.
Externally Assessed Credits: 8 credits.
Internally Assessed Credits: 14 credits.

Pathway Tags

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


Useful Links Disclaimer

this information may vary