NCEA Level 3 Food Technology
Course Description
Teacher in Charge: Mrs S. Jones.
This is an academic course that follows the design process to identify consumer needs, generate ideas and develop outcomes which are fit for their intended use. Students will learn about advanced procedures to produce a Choux pastry product. In the second project students will be following the design process to develop a new food product. Practical cooking sessions are an essential part of the course and participation is compulsory.
Recommended Prior Learning
Level 2 Food Technology or Level 2 Hospitality would be an advantage but not compulsory.
Contributions and Equipment/Stationery
A3 Scrapbook x2
A4 lined refill.
Pathway
This course is for students interested in developing practical food skills, healthy eating habits and improving well-being. It is a University Entrance Approved subject. This course leads into the ever-expanding Food Technology sector, the Health sector or the Hospitality/Food Service industry.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Generic Technology 3.3 - Develop a conceptual design considering fitness for purpose in the broadest sense
NZQA Info
Generic Technology 3.4 - Develop a prototype considering fitness for purpose in the broadest sense
NZQA Info
Processing Technologies 3.60 - Implement complex procedures to process a specified product
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.
Disclaimer
COURSE COSTS AND STANDARDS MAY CHANGE WITHOUT NOTICE