Level 3 Food Technology
Course Description
Teacher in Charge: Mr N. Darling.
Become an expert pastry-maker and understand the impact of fast-food companies on your community’s well-being HOME EONOMICS - Students critically evaluate the ethical decisions made about food choices, based on their knowledge of current issues in food and nutrition and their understanding of factors that influence preferences and behaviours at school, community, societal and global levels. 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 |
Students will investigate. The design process as it applies to food products Maintaining effective food safety practices while working with food 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 - AS91469 Analyse the influence of multinational food corporations on eating patterns in NZ.
Student investigate the Advertising techniques used by the Largest Food Supplier in New Zealand, McDonalds.
LEARNING CONCEPT - Students need to investigate comprehensively the influence of multinational food corporations on eating patterns in New Zealand. This involves relating a detailed analysis of the practices used by the multinational food corporations to the possible consequences of those practices for the well-being of New Zealand society. Students provide a detailed analysis of how our values around meal preparation have changed over time as a result of supermarket practices.
LEARNING OUTCOME - Educate Students regarding the processes Multinational food corporations provide cheap & unhealthy food products that are harming our young ones, whanau and communities
Student investigate and Write a Report (this achievement standard supports students success in University Entrance Reading Credits)
Term 2
TECHNOLOGICAL PROCESSING AS91643 Implement complex procedures to process a specific product. Choux Pastry Investigation and Production.
LEARNING CONCEPT - Student continue to develop there Food Processing skills from Level 2.
Production focus on Implement complex procedures to process a specified product involves: creating a flow diagram showing the interactions between processing operations and tests.
Executing processing operations and tests in accordance with the steps set out in the flow diagram modifying processing operations in response to testing feedback undertaking accurate testing using replicate measurements. Explaining processing operations and how reliable test feedback can be used to inform choice of processing operations, equipment, time, temperature and/or techniques for processing the product,
calculating yield and calculating actual financial costs per unit of finished product.
Developing and implementing a health and safety plan and a quality assurance plan.
To construct a Health alternative Sweet Product with a Choux Pasty base recipe.
Time Frame 8-9 Weeks
Term 3
HOME ECONOMICS AS91466 Investigate a nutritional issue affecting the well-being of New Zealand society.
LEARNING CONCEPT - Investigate involves: Explaining the nature of the nutritional issue using qualitative and quantitative information to support an explanation of trends or patterns and their causes explaining how the issue affects the well-being of New Zealand society.
A nutritional issue may be related to: Food security under-consumption of fruit and vegetables, Oversized portions of food, Over-consumption of energy dense food, Over-consumption of sugary and caffeinated drinks, Influences in the school environment, eg fundraising with food, Food rewards, Food sold in vending machines, Food and nutrition policies, and food suppliers
undernutrition inadequate cooking skills.
TIMEFRAME - 8-9 Weeks investigating / Written report (this achievement standard supports students success in University Entrance Reading Credits)
Term 4
HOME ECONOMIKCS EXTERNAL EXAM AVAILABLE - AS91470 Evaluate conflicting nutritional information relevant to well-being in New Zealand society.
Recommended Prior Learning
Year 12 or Year 11 Food Technology - Home Economics / Food Processing Level 2 Achievement Standards
Contributions and Equipment/Stationery
Student Chromebook / Learning Device
Pathway
Massey University Food Technologist
WelTech Culinary Courses
Otago University Socioeconomic issues in New Zealand
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.
This course is approved for University Entrance.
External
NZQA Info
Home Economics 3.1 - Investigate a nutritional issue affecting the well-being of New Zealand society
NZQA Info
Home Economics 3.4 - Investigate the influence of multinational food corporations on eating patterns in New Zealand
NZQA Info
Home Economics 3.6 - Analyse the influences of food advertising on well-being
NZQA Info
Processing Technologies 3.60 - Implement complex procedures to process a specified product
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 20
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.
Pathway Possibilities
Baker, Chef, Nutritionist, Social Scientist, Sports Nutrition, Community Advocate, Food Scientist, Food Technologist,
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