NCEA Level 1 Food Technology and Innovation with Hospitality
Teacher in Charge: Mr N. Sandes
This is a practically orientated course that combines the practical aspects of Hospitality with Food Innovation and 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, which is highly supportive of achieving NCEA subject endorsement at Merit or Excellence.
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. Students will cook twice per week and will also have a basic introduction to coffee machine use.
- Sweet goods concept design
- Innovative quick-service foods
- Food safety
- 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
Recommended Prior Learning
Nil. This course is open to Year 11 students. Level 2 credits can be used towards NCEA level 1 and Level 2
Contributions and Equipment/Stationery
$53 Ingredients. Students are expected to bring perishable food items twice a week
$26 Workbook contribution
This course is eligible for subject endorsement.
Total Credits Available: 24 credits.
Externally Assessed Credits: 8 credits.
Internally Assessed Credits: 16 credits.