13HFT

NCEA Level 3 Food Technology and Culinary Design

Course Description

Teacher in Charge: Mr N. Sandes

13HFT - Food and Hospitality Technology: Culinary Design

This UE approved Achievement Standard course focuses on developing specialised knowledge and techniques associated with complex food technology processing and production. It also investigates ingredients selection, multiple methods of cookery and food preservation and their applications to prototype food product design. Food testing and evaluation techniques are also explored throughout the course which will enable students to apply their sensory perceptions to designing their own Culinary products.

During the course, students will develop an in-depth understanding and application of the skills used within the creative realm of the Food Technology/Culinary Arts Pathways.  

Students will have two practical lessons per week.

The programme utilises Achievement Standards and enables students to gain potential NCEA subject Excellence and Merit endorsement. Up to 20 credits will be offered. 14 credits are the compulsory core of the course, with up to 6 optional Internal or External credits being chosen in consultation with the teacher.


Topics covered include;

-Commercial kitchen equipment use, including combi steamer oven, blast freezing and vacuum packing.

-Complex savoury and sweet baked products

-Preservation of food products

-Food product prototype design (negotiated inquiry topic)

The programme targets Achievement Standards and enables students to gain potential NCEA Excellence endorsement.

NB See also: Hospitality: Food Studies and Hospitality: Cookery Studies and Food and Nutrition for other foods based course options

Faculty: Technology
NCEA Level 3
Mr Sandes
Total Credits: 14 Core and up to an additional 6 (20 maximum)


Recommended Prior Learning

Entry requirements: This course is open to Year 13 students. However, a good level of literacy and research skills are desirable.

Contributions and Equipment/Stationery

$60 Pantry Ingredients. Each student is also required to contribute the perishable ingredients required in practical sessions.

Credit Information

This course is eligible for subject endorsement.

This course is approved for University Entrance.

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
A.S. 91611 v3
NZQA Info
Generic Technology 3.4 - Develop a prototype considering fitness for purpose in the broadest sense
6
6
6
6
Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
A.S. 91612 v3
NZQA Info
Generic Technology 3.5 - Demonstrate understanding of how technological modelling supports technological development and implementation

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 3
Internal or External: External
Credits: 4
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 4w *
Numeracy Credits: 0
A.S. 91613 v3
NZQA Info
Generic Technology 3.6 - Demonstrate understanding of material development
4
4
4
Level: 3
Internal or External: External
Credits: 4
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 4r,4w *
Numeracy Credits: 0
A.S. 91643 v3
NZQA Info
Processing Technologies 3.60 - Implement complex procedures to process a specified product

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

6
6
6
Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
A.S. 91644 v3
NZQA Info
Processing Technologies 3.62 - Demonstrate understanding of combined preservation mechanisms used to maintain product integrity

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

4
4
4
Level: 3
Internal or External: Internal
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: 24
Total University Entrance Literacy Credits: 8
Total Numeracy Credits: 0

Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 24

Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.

Disclaimer

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

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