NCEA Level 1 Food Technology and Hospitality
Teacher in Charge: Mr N. Sandes
This is a practically orientated course which combines the practical aspects of Hospitality with Food Technology such as methods of master chef cookery, food processing, and food product design. The course integrates Level 1 Food Technology Achievement Standards along with Level 2 Unit Standards with up to 24 credits being achievable. This enables NCEA Achievement Standard subject endorsement.
The course will enable students to gain insight into the food industry and also equip students with practical skills in a commercial kitchen environment which can be applied in a variety of future study or employment situations. A basic introduction to coffee machine use will also be included.
- Sweet goods concept design
- Innovative quick service foods
- Food safety
- Grilled meats and vegetables
- Knife skills
- Gourmet salads and accompaniments
Students will have two to three practical cookery lessons per week.
This course option is partially funded by the Government Secondary Tertiary Alignment Resource (STAR)
NB See also: Food and Nutrition for another food based course option
NCEA Level 1
Contributions and Equipment/Stationery
$48 Ingredients. Students are expected to bring perishable food items twice a week
$42 Workbook contribution
Recommended Prior Learning
Nil. This course is open to Year 11 students despite it including some NCEA Level 2 credits. Level 2 credits can be used towards NCEA level 1
This course is eligible for subject endorsement.
Total Credits Available: 24 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 20 credits.