FDN2

Level 2 Food and Nutrition

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Subject Description

Teacher in Charge: A. Knight, M. Baillie.

Food and Nutrition will appeal to students who have an interest in culinary skills and learning more about nutrition. This course offers a combination of practical cookery skills and theory of nutrition and industry expectations.

This course will offer flexibility in individual course design where learners can take achievement standards and unit standards, however, the course will be run with a mixture of both.

The course builds upon the skills and knowledge developed in Level 1 but it is not a requirement. The emphasis is to continue to work on practical skills and increase the knowledge and understanding needed to work in the food industry and build a more technically advanced culinary repertoire.

This course requires a high level of commitment and attendance, as all the practical work for NCEA is assessed in class. There is a requirement for some study to be completed out of school.  The external assessment is optional, therefore subject endorsement may not be available. 


Entry Guidelines

Students are not required to have completed Level 1 Food Technology.

Contributions and Equipment/Stationery

$100 to cover ingredients.

Pathway

Assessment Information

The course will contain a maximum of 18 credits from the available standards listed above.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 20
Internal Assessed Credits: 0
External Assessed Credits: 20
Optional Credits Available: 0
Optional Internal Assessed Credits: 0
Optional External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13272 v6
NZQA Info

Cook food items by baking


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info

Cook food items by grilling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 22234 v6
NZQA Info

Compare characteristics of international dishes and prepare and present international dishes


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91351 v4
NZQA Info

Processing Technologies 2.60 - Implement advanced procedures to process a specified product


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

An individual course will only run if sufficient students are accepted into the course.


All approvals for courses through this system are subject to satisfactory achievement in remaining internal standards and external examinations. Course Confirmation Day will run at the start of next year, where final approval for each course will be confirmed.