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.

Topics: 

• Skilling Up: Hands-on practical skills. Developing skills in a variety of techniques and processes.
• Fit Food: Understanding the importance of a balanced diet - how nutrients in food affect their wellbeing.
• My Food Kit:  Students will follow the design process to create their own Food Kit for a specified stakeholder or alternative design brief that is followed through to create a new solution.

Skills: 

• Combine practical and technological skills with creative thinking to design and make delicious recipes.. 

Topics:

• Explore hauora through Te Whare Tapa and other holistic models of health and wellbeing.
• Learn about a selection of Food and Nutrition contexts.
• Understand personal and interpersonal skills that can enhance hauora.
• Develop a positive and health enhancing approach towards food.

Skills:

• Develop food preparation skills to enhance wellbeing.
• Integrate nutritional knowledge with food preparation skills by participating in a wide range of practical activities.

Skills: 

• 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.

Topics: 

• Analyse issues related to the provision of food for people with specific food needs. 
• Evaluate sustainable food related practices. 
• Evaluate health promoting strategies designed to address a nutritional need. 
• Analyse the relationship between well-being, food choices and determinants of health.

Topics:

• 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.

Topics: 

• Knife Skills
• Food Safety
• Baking
• Grilling
• Sandwich Making
• Salad Making
• Barista Training (outside provider)

Skills:

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