NCEA Level 3 Food Technology

13HFT - Food Design and Technology: Food Innovation

This UE approved Achievement Standard course focuses on developing specialised knowledge and techniques associated with complex food technology processing and production. It also investigates ingredient 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 which support the achievement of University Entrance NCEA subject endorsement at Excellence or Merit. Up to 16 credits will be offered. 

There is also the option, in consultation with Miss Damian, of completing an individualised programme aimed at entering Technology Scholarship. For students interested in participating in Technology Scholarship are encouraged to start having consultations regarding the project from Term 4, 2023.  

Topics covered include;

- Advanced processing procedures and culinary skills

- Complex savoury and sweet baked products

- Food trends and sustainability 

- Food product prototype design (individual inquiry topic)

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

Students will be provided with an opportunity to attend the Christchurch Food Show (costs approx $25 additional) and visit Riverside for the purposes of market research.

NOTE: Students are expected to provide some perishable foods for practical lessons. Details of this will be on Schoology to help assist the organisation of this.

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