NCEA Level 3 Culinary Design and Food Technology

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.  

The programme utilises Achievement Standards and enables students to gain potential NCEA subject endorsement. Up to 20 credits will be offered. 
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: 16

Contributions and Equipment/Stationery

$48 Pantry Ingredients. Each student is also required to contribute the perishable ingredients required in practical sessions.

Recommended Prior Learning

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

Credit Information

This course is eligible for subject endorsement.

This course is approved for University Entrance.

Internal or
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91611 v3 Generic Technology 3.4 - Develop a prototype considering fitness for purpose in the broadest sense
A.S. 91613 v3 Generic Technology 3.6 - Demonstrate understanding of material development
4r,4w *
A.S. 91643 v3 Processing Technologies 3.60 - Implement complex procedures to process a specified product
Total Credits
Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 16

* 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.

Total Credits Available: 16 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 12 credits.