Teacher in Charge: A. Knight
This course is for students who have a strong interest in Food and Nutrition. There is an expectation that students will be motivated and have high attendance as much of the assessment is done through observations.
The course builds upon the skills and knowledge developed in Level 2. The emphasis is to develop more complex practical skills and increase knowledge and understanding of nutrition.
There is flexibility in individual's course design where learners can take Achievement Standards and Unit Standards, however, the course will be run with a mixture of both.
As with Level 2, all practical work must be completed in class time under supervision.
Scholarship can also be attempted in all Technology subjects.
There is no external assessment, therefore subject endorsement may not be available.
Alternative unit standard: U.S. 13282 v6 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen - 2 credits.
There is a course contribution of $120 for ingredients for the year.
$100 to cover ingredients
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, Barista., Catering, Food, Cafe, Barista, Carer, Life Skills, Bartender, Tourism
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.