Food Technology involves an understanding of food choices and food processing. Students learn how to apply the design process in the development of a technological solution to meet a given brief.  Students will be choosing their own recipes, managing resources and develop relevant and transferable skills to meet human needs.

Year 9: Food Technology

Food Technology in Year 9 covers the following topics:

  • Safe food handling
  • Developing practical food skills, techniques and processes
  • Problem solving through the design process
  • Nutritional knowledge
  • Informed decisions about choosing food

The focus is on developing practical skills and confidence in planning, preparation and serving of foods for individuals and family groups as part of a healthy diet.

Year 10: Food Technology

Topics: 

  • Skilling Up: Hands-on practical skills. Developing skills in a variety of techniques and processes.
  • The Scoop: Developing a new food product following the technology cycle.  
  • E-Recipe Book:  Working with the new trend of online video recipes.  Create your own digital recipe and dish. 
  • Food Miles:  Look at the chain of a chocolate bar, how far it has to travel and the impact on our environment.

Skills: 

  • Combine practical and technological skills with creative thinking to design and make ice cream that meets a stakeholders needs. 
  • Consider future impact on the planet when sourcing food.
Year 11: Food and Nutrition

Topics:

  • Practices and strategies to address food handling issues.  
  • Knowledge of an individual’s nutritional needs. 
  • Understanding how cultural practices influence eating patterns in New Zealand. 
  • How packaging information influences an individual’s food choices and well-being.

Skills:

  • Develop skills by participating in a wide variety of practical food-related activities.
  • Knowledge and understanding of nutritional needs for the well-being of individuals.
  • Selection and preparation of food that reflects health-enhancing principles. 
  • Enhance self-worth through the successful and safe preparation of food at a personal level and/or as a shared responsibility. 
  • Effective and creative management of resources.
Year 12: Food & Nutrition

Topics: 

  • Participating in a wide variety of practical food related activities.
  • Nutritional needs for the well-being of individuals.
  • Selection and preparation of food that reflects health enhancing principles.
  • Technological changes that impact on families’ food choices, preparation and eating patterns.
  • Awareness of attitudes, values and beliefs associated with food choices.
  • Enhancing self-worth through the successful and safe preparation of food at a personal level and/or as a shared responsibility.
  • Effective and creative management of resources.

Skills: 

  • Analyse issues related to the provision of food for people with specific food needs. 
  • Evaluate sustainable food related practices. 
  • Analyse practices to enhance well-being used in care provision in the community. 
  • Evaluate health promoting strategies designed to address a nutritional need. 
  • Analyse the relationship between well-being, food choices and determinants of health.
Year 13: Food & Nutrition

Topics:

  • Implement an action plan to address a nutritional issue affecting the well-being of New Zealand  society.
  • Investigate a nutritional issue affecting the well-being of New Zealand society.
  • Analyse the influences of food advertising on well-being.
  • Investigate the influence of multinational food corporations on eating patterns in New Zealand.
  • Evaluate conflicting nutritional information relevant to well-being in New Zealand society

Skills: 

  • Participating in a wide range of practical food related activities. 
  • Food Safety, Knife Skills and Researching.
Year 12 & 13: Culinary Skills

Topics: 

  • The course aims to provide students with an introduction to working in the hospitality industry.
  • Students will be working towards Level 2 Cookery Schools

Skills:
Students work to gain unit standards in:

  • Food Safety
  • A certificate of achievement in Cookery Schools
  • Barista course- achievement
  • Working in an commercial kitchen
  • Knife Skills

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