Entry requirements: This course is open to Year 13 students. However, a good level of literacy and research skills are desirable.
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 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.
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
- Commercial kitchen equipment use, including combi steamer oven, blast freezing and vacuum packing.
- Complex savoury and sweet baked products
- Preservation of food 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.
NB See also: Hospitality: Food Studies and Hospitality: Cookery Studies and Food and Nutrition for other foods based course options
$63 Pantry Ingredients.
Students are also required to contribute the perishable ingredients required in practical sessions.