Teacher in Charge: A. KnightEntry Guidelines
A minimum of 12 Technology credits at Level 2.
This course is for students who have successfully completed Level 2 Food Technology. There is an expectation that students will be highly motivated and keen to work on their project both in and out of school.
The course builds upon the skills and knowledge developed in Level 2. The emphasis is to develop complex practical skills and increase the knowledge and understanding needed to design and create food products which are technically more advanced. Students also have the opportunity to learn from visiting technologists and study current practice in the Food Industry.
Students will be assessed on two units of work: The first being based on the knowledge and skills required to develop and make a Cream Puff through product testing and the second unit focuses on students identifying a need for an authentic real world situation.
As with Level 2, all practical work must be completed in class time under supervision. There is an increased level of personal research which must be undertaken to ensure success at this level.
Scholarship can also be attempted in all Technology subjects.
The external assessment is optional, therefore subject endorsement may not be available.
There is a course contribution of $100 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.