12HFT

NCEA Level 2 Food Technology and Hospitality

Course Description

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 and Merit 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. 

Topics Include:

- Cake and Pastry processing

- Pasta and sauce processing

- Baked food product prototype development (individual inquiry topic)

- 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

$50 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: 20 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 16 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13271 v5
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 v5
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 v6
NZQA Info
Prepare 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. 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: 20
Total Level 1 Literacy Credits: 4
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Burnside High School may change any costs, courses or standards offered without notice.

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