NCEA Level 2 Food Technology and Innovation with Hospitality

12HFT
Course Description

Teacher in Charge: Mr N. Sandes

Recommended Prior Learning

This course is open to Year 12 and 13 students.


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


Learning Areas:

Technology



Pathway

NCEA Level 3 Food Technology and Innovation, NCEA Level 3 Hospitality: Cuisine and Coffee

Career Pathways

Baker, Hotel/Motel Manager, Chef, Food Technologist

Contributions and Equipment/Stationery

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