FOTE200

Level 2 Food Technology

Course Description

Teacher in Charge: Mr N. Darling.

Understand how our food impacts every aspect of our society, create a meaningful project in your community, learn how to master complex cookery processes

Home Economics - Students analyse factors which influence individual, Whānau / family, and community well-being and learn to apply appropriate actions to enhance and sustain well-being.

Technological processes - The technological process is the work method used by technology and consists of the ordered sequence of steps that must be followed in order to meet a need or solve a problem. The stages of technological processes

 LEARNING SKILLS.

The design process as it applies to food products

Investigation of topical nutritional issues

Develop skill in technological enquiry and practice in the food related area

Gain a deeper understanding of human nutrition both for everyday life and in specialised areas such as sport and for those with specific dietary needs

Investigate the increasing importance of producing and using food sustainably

Course Overview

Term 1
HOME ECONOMICS - AS91301 Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand
Assessment will be consistent with and reflect the underlying concepts (Hauora, socio-ecological perspective, health promotion, attitudes and values) of the Health and Physical Education learning area in The New Zealand Curriculum.
LEARNING CONCEPT - Students will analyse societies beliefs, attitudes and practices related to a nutritional issue for families in New Zealand.
The investigation 9key focuse relates to thoroughly examining and giving reasons, supported by evidence, for supporting or refuting the beliefs, attitudes and practices.
LEARNONG OUTCOME - Students will investigate and write a report that consists of the Key focuses of Peoples Beliefs, Attitudes and Practices regarding Food / Well- begin issues in New Zealand

Term 2
HOME ECONOMICS - AS91299 Analyse issues related to the provision of food for people with specific food needs.
Students analysis the issues that can be linked to the specific food needs of people. Interviewing a person may provide a starting point; however, further research is expected to ensure the analysis is focused on the specific food needs rather than the poor food choices of one individual (Level One standard) from an interview.
LEARNING CONCEPT - Covers the issues from a personal, interpersonal, and societal perspective: Personal includes key nutrients of concern for the specific food need, interpersonal includes family, whānau or peer influences, societal includes issues from the wider community for the people with specific food needs rather than people in general. Health-enhancing strategies to address these issues must be considered.
LEARNING OUTCOME - Students develop a report that provides outcomes or minimise the issue, e.g. food sources
explains where the information, advice or support will be sourced, considers how the strategy/strategies will address the issues, e.g. the function of nutrients linked to the specific needs of the group.

Term 3
TECHNOLOGICAL PROCESSING - AS91351 Implement advanced procedures to process a specified product.
LEARNING CONCEPT - Technological Processing (Food Product Development) operations for this achievement standard include but are not limited to:
One or more of: mixing/extracting/separating/growing eg emulsifying, enrobing, dehydrating, filtering, crystallising, chemical peeling, centrifuging, gravity settling, solvent extraction, plant tissue culturing.
Culinary Skills of Knowledge development - Heating/cooling/reacting eg melting, coagulating, gelling, gelatinising, denaturing, evaporating, fermenting, controlling non-enzymatic browning.
Students will test all variety of Specialist food products that may include but are not limited to testing for: viscosity, sensory attributes, brix, moisture content, nutritional content using tables, presence (or absence) of microbial activity, degree of fermentation, and colour stability.

Term 4
Revision for External Exam - Home Economics AS91300 - Analyse the relationship between well-being, food choices and determinants of health. (4 External Credits)
Questions will relate to a scenario provided. The question will require candidates to discuss all dimensions of well-being as stated in the New Zealand Curriculum and to apply the same to the given scenario. Candidates will be expected to refer to THREE determinants of health from the list below, which are relevant to the given scenario. • access to healthy foods • prenatal and early childhood • social gradient • social exclusion • stress
Time Frame 2-3 weeks term 4 (Workshops held)

Recommended Prior Learning

Junior Food Technology

Level 1 Food Technology

Contributions and Equipment/Stationery

Student Chromebooks / Learning Devices

Pathway

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

This course is eligible for subject endorsement.

Total Credits Available: 17
Internal Assessed Credits: 9
External Assessed Credits: 8
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 91299 v2
NZQA Info

Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs


Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91300 v2
NZQA Info

Home Economics 2.2 - Analyse the relationship between well-being, food choices and determinants of health


Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91304 v2
NZQA Info

Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need


Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91351 v4
NZQA Info

Processing Technologies 2.60 - Implement advanced procedures to process a specified product


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 17
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

POLICY

It is the policy of Bishop Viard College to have school-wide policies that inform parents and students of the criteria for administering all Assessments for National Qualifications