NCEA Level 1 Food Technology and Hospitality
11HFT Course DescriptionTeacher in Charge: Mr N. Sandes
This is a practically orientated course which combines the practical aspects of Hospitality with Food 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. This enables NCEA Achievement Standard subject endorsement.
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. A basic introduction to coffee machine use will also be included.
Topics Include
- Sweet goods concept design
- Innovative quick service foods
- Food safety
- Grilled meats and vegetables
- Knife skills
- 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
Pathway
NCEA Level 2 Food Technology and Hospitality, NCEA Level 2 Hospitality: Food and Beverage
Contributions and Equipment/Stationery$48 Ingredients. Students are expected to bring perishable food items twice a week
$42 Workbook contribution
Recommended Prior Learning
Nil. This course is open to Year 11 students despite it including some NCEA Level 2 credits. Level 2 credits can be used towards NCEA level 1
Credit Information
This course is eligible for subject endorsement.
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| U.S. 167 v8 Practise food safety methods in a food business under supervision | 2 |
I |
4 |
|||
| U.S. 13276 v5 Cook food items by grilling | 2 |
I |
2 |
|||
| U.S. 13283 v5 Prepare and present salads for service | 2 |
I |
2 |
|||
| U.S. 13285 v5 Handle and maintain knives in a commercial kitchen | 2 |
I |
2 |
|||
| A.S. 91047 v4 Generic Technology 1.4 - Undertake development to make a prototype to address a brief | 1 |
I |
6 |
|||
| A.S. 91049 v4 Generic Technology 1.6 - Demonstrate understanding of how materials enable technological products to function | 1 |
E |
4 |
Y |
||
| A.S. 91082 v4 Processing Technologies 1.60 - Implement basic procedures to process a specified product | 1 |
I |
4 |
|||
Total Credits |
||||||
Total Credits Available: 24 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 20 credits.