Year 9 Food Technology introduces students to essential skills and knowledge in food preparation, safety, and nutrition. The course covers:

• Safe food handling practices
• Practical food skills, techniques, and processes
• Problem-solving through the design process
• Nutritional knowledge and its application
• Making informed food choices

The focus is on developing students' confidence and competence in planning, preparing, and serving meals for individuals and family groups as part of a balanced and healthy diet.

Year 10 Food Technology: builds on students practical and theoretical knowledge, focusing on skill development, sustainability, and innovative food design. The course covers:

• Skilling Up: Hands-on experience in a variety of food preparation techniques and processes.
• Sustainability: Understanding sustainable food practices, including food miles and environmental impact.
• My Food Kit: Applying the design process to develop a personalised ‘Food Kit’ linking to cultural foods and identity.

Students will refine their practical and technological skills while incorporating creative
thinking to design and prepare delicious, well-balanced recipes.

Year 11 Food and Nutrition explores the relationship between food, health, and well-being through a holistic lens. Students will:

• Examine hauora using Te Whare Tapa Whā and Fonofale well-being models.
• Investigate a range of Food and Nutrition contexts to understand their impact on health.
• Develop personal and interpersonal skills that support well-being.
• Foster a positive and health-enhancing approach to food choices.

Through a combination of theory and hands-on learning, students will:

• Develop food preparation skills that contribute to overall well-being.
• Apply nutritional knowledge in practical activities to create balanced, nourishing meals.

This course equips students with essential skills to make informed decisions about food and health in their daily lives.

Year 12 Food and Nutrition focuses on developing students' knowledge and skills in food preparation, nutrition, and the wider impact of food choices on well-being.

Skills Developed:

• Engaging in a wide range of practical food-related activities.
• Understanding nutritional needs to support individual well-being. 
• Selecting and preparing food that aligns with health-enhancing principles.
• Exploring technological advancements that influence food choices, preparation, and eating habits. 
• Developing an awareness of attitudes, values, and beliefs related to food choices.
• Enhancing self-worth through the safe and successful preparation of food, both personally and collaboratively.
• Effectively and creatively managing resources in food-related contexts.  

Topics Covered:

• Analysing food provision for individuals with specific dietary needs. 
• Evaluating sustainable food practices and their impact.
• Assessing health-promoting strategies designed to address nutritional needs. 
• Exploring the relationship between well-being, food choices, and determinants of health.

This course equips students with practical skills, critical thinking abilities, and a deeper understanding of the role food plays in individual and societal well-being.

Year 13 Food & Nutrition explores the complex relationship between food, nutrition, and well-being within the context of New Zealand society. Students will critically examine key issues that influence food choices and health outcomes.

Topics Covered:

• Investigating a nutritional issue affecting the well-being of New Zealanders. 
• Analysing the impact of food advertising on consumer choices and well-being. 
• Exploring the influence of multinational food corporations on eating patterns in New Zealand. 
• Evaluating conflicting nutritional information and its relevance to public health.

Skills Developed:

• Engaging in a variety of practical food-related activities to apply nutritional knowledge.
• Practicing food safety and knife skills to enhance food preparation techniques.
• Conducting research and critical analysis of food and nutrition issues.

This course equips students with the knowledge and skills to make informed food choices, challenge misleading information, and understand the broader social and economic factors influencing nutrition and well-being in New Zealand.

Year 12 & 13 Culinary Skills provides students with hands-on experience in professional food preparation, equipping them with the foundational skills needed for the hospitality industry.

Topics Covered:

• Knife Skills – Safe and efficient cutting techniques.
• Food Safety – Proper food handling and hygiene practices.
• Baking – Fundamental baking methods and techniques.
• Grilling – Cooking methods for meats, vegetables, and more.
• Sandwich & Salad Making – Preparing fresh, high-quality meals.
• Barista Training – Coffee preparation skills (delivered by an external provider).

Skills Developed:

• Gaining an introduction to the hospitality industry and essential kitchen operations.
• Working towards Level 2 Cookery Standards to build professional competencies.
• Developing the ability to work in a commercial kitchen, following industry standards.

This course is ideal for students interested in pursuing a career in hospitality, providing valuable skills that can lead to further study or employment in the food service industry.