NCEA Level 2 Food Technology and Hospitality

12HFT
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 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. Basic espresso coffee and hot chocolate skills will also be included.

Topics Include:

- Cake and Pastry processing

- Pasta processing

- Baked food product prototype development (individual inquiry topic)

- Roasting, frying and fruit and vegetable cookery

- Specialist Equipment

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


Pathway

NCEA Level 3 Culinary Design and Food Technology, NCEA Level 3 Hospitality: Cuisine and Coffee

Contributions and Equipment/Stationery

$48 Pantry Ingredients. Students also need to bring perishable ingredients twice each week.
$20 Workbook contribution


Recommended Prior Learning

This course is open to Year 12 and 13 students.


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. 13271 v5 Cook food items by frying
2
I
2
U.S. 13278 v5 Cook food items by roasting
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
A.S. 91351 v4 Processing Technologies 2.60 - Implement advanced procedures to process a specified product
2
I
4
A.S. 91357 v3 Generic Technology 2.4 - Undertake effective development to make and trial a prototype
2
I
6
A.S. 91359 v3 Generic Technology 2.6 - Demonstrate understanding of the role of material evaluation in product development
2
E
4
Y
Total Credits

Total Credits Available: 22 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 18 credits.