Level 2 Food Technology
Teacher in Charge: A. Knight
Food Technology will appeal to students who have a taste for food and design. This course offers a combination of practical cookery skills and new product development.
The course builds upon the skills and knowledge developed in Level 1. The emphasis is to continue to work on practical skills and increase the knowledge and understanding needed to design and create food products which are technically more advanced.
Students will be assessed on two main units of work: The first is developing and making a Lemon Meringue Pie and the second unit focuses on identifying a need for the development of a new food outcome.
As with Level 1, this course requires a high level of commitment, as all the practical work for NCEA is assessed in class. There is a large proportion of research and design which must be completed out of school. The external assessment is optional, therefore subject endorsement may not be available.
Students will need to complete Level 1 Food Technology to successfully progress through the theory and practical nature of this subject.
Contributions and Equipment/Stationery
$100 to cover ingredients.
Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.
Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Chef, Baker, Bar Manager, Bar Tender, Front of House, Caterer, Housekeeper, Cafe Manager, Hotel/ Motel Receptionist, Food marketing, Catering, Food, Cafe, Barista, Carer, Life Skills, Bartender, Tourism, Hotel/Motel Receptionist,
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.