NCEA Level 2 Food Technology and Hospitality
Teacher in Charge: Mr N. Sandes
This course combines the practical aspects of Culinary Design and Food Technology. The course integrates Level 2 Food Technology Achievement Standards with up to 22 credits being offered. This enables the potential achievement of NCEA Achievement Standard Excellence subject endorsement.
The main focus is on developing a range of advanced culinary skills and knowledge of methods of cookery and their potential application into food product design. Food evaluation and sensory testing and critical analysis methods will also be explored as students experiment with new foods along with flavour and texture combinations.
Hospitality: Food Technology requires both practical components and analysis of culinary design which will enable students to develop the skills necessary for this fast-growing and diverse industry.
Students will usually have two practical cookery lessons per week. Basic espresso coffee and hot chocolate skills will also be included.
- Cake and Pastry processing
- Pasta processing
- Baked food product prototype development (individual inquiry topic)
- Roasting, frying and fruit and vegetable cookery
- Specialist Equipment
This course option is partially funded by the Government Secondary Tertiary Alignment Resource (STAR)
NB See also: Hospitality: Food and Beverage and Food and Nutrition for other foods based course options
NCEA Level 2
Contributions and Equipment/Stationery
$48 Pantry Ingredients. Students also need to bring perishable ingredients twice each week.
$20 Workbook contribution
Recommended Prior Learning
This course is open to Year 12 and 13 students.
This course is eligible for subject endorsement.
Total Credits Available: 22 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 18 credits.