12HFT

NCEA Level 2 Food Technology and Innovation with Hospitality

Course Description

Teacher in Charge: Mr N. Sandes

This course combines the practical aspects of Food Innovation and Technology. The course integrates Level 2 Food Technology Achievement Standards and Hospitality Unit Standards, with up to 24 credits being offered. Achievement Standard assessments strongly support the achievement of NCEA Achievement Standard Excellence and Merit subject endorsement.

The main focus of this course 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, sensory testing and critical analysis methods will also be explored as students experiment with new foods along with flavour and texture combinations. 

Food Innovation and Technology requires both practical components and analysis of food product development which will enable students to develop the skills necessary for this fast-growing and diverse industry. This course will have two-half day trips to Lincoln University and a specialist food industry company. 

Students will usually have two practical cookery lessons per week. 

Topics Include:

  • Pasta and sauce processing
  • Prototype development of baked food product (individual inquiry topic)
  • Food analysis through subjective and objective tests
  • Roasting and frying of vegetables and meat items (or alternatives)
  • Specialist equipment use

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

Recommended Prior Learning

This course is open to Year 12 and 13 students.

Contributions and Equipment/Stationery

$53 Pantry Ingredients. Students also need to bring perishable ingredients twice each week.
$14 Workbook contribution

Pathway

Credit Information

This course is eligible for subject endorsement.

Total Credits Available: 24 credits.
Externally Assessed Credits: 8 credits.
Internally Assessed Credits: 16 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13271 v6
NZQA Info
Cook food items by frying
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13278 v6
NZQA Info
Cook food items by roasting
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info
Prepare and assemble, and present basic sandwiches for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91351 v4
NZQA Info
Processing Technologies 2.60 - Implement advanced procedures to process a specified product
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91357 v3
NZQA Info
Generic Technology 2.4 - Undertake effective development to make and trial a prototype
6
6
6
6
Level: 2
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91358 v3
NZQA Info
Generic Technology 2.5 - Demonstrate understanding of how technological modelling supports risk management
Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91359 v3
NZQA Info
Generic Technology 2.6 - Demonstrate understanding of the role of material evaluation in product development
4
4
4
4
Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 24
Total Level 1 Literacy Credits: 8
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0