Level 1 Food Tech (Technological Processes)
Course Description
Teacher in Charge: Mr N. Darling.
TECHNOLOGICAL PROCESSING ACHIEVEMENT STANDARDS - Authentic contexts allow ākonga to bring validity to the outcome. By placing learning in real-world contexts, ākonga will engage more meaningfully in learning that holds validity for the outcome they are creating. While considering cultural values, of their own and of the end user, ākonga will learn to measure the outcome for its fitness for purpose against the brief with specifications. |
In Materials and Processing Technology, the waka represents the development of the technological outcome. It is made by people, for people. Ākonga and kaiako work together to guide the waka to new destinations. Everyone in the waka has a role to play. We all come from different places, bringing diverse perspectives and unique skillsets to complete the team. The waka is led by innovation. Sometimes we may set out on our journey with blue skies and calm seas, but skies can be deceiving, and tides can turn. Paddling in harmony, ākonga will use their skills to be innovative and adapt to new conditions while working towards their shared outcome. Together, ākonga will learn to use their knowledge and judgement to decide which is the best route to take and, with practice, they will become more independent and confident to chart their own routes. |
Course Overview
Term 1
TECHNOLOGICAL PROCESSING 1.1 - AS92012 Develop a Material and Processing Technological Outcome in an Authentic Context.
This Course Outline weaves cultural values and narratives as well as celebration and sustainability with technological practice, subject specialist knowledge, and understanding of celebration and sustainability. Ākonga will learn to use a food technology approach as they embark on their Materials and Processing Technology learning journey.
LEARNING CONCEPTS - Understand how the Pacific values of alofa, vā, fonua, vaka, and kuleana are interlinked and woven together during the development and creation of Materials and Processing Technology outcomes
Explore the properties of materials during the development and creation of Materials and Processing Technology outcomes.
Manipulate, transform, combine, and form materials during the development and creation of Materials and Processing Technology outcomes.
LEARNING OUTCOMES - Use planning, testing, and stakeholder feedback to inform decision-making during the development and creation of Materials and Processing Technology outcomes.
TIME FRAME 10-12 WEEKS
Term 2
TECHNOLOGICAL PROCESSING 1.2 - AS92013.
Experiment with different materials to develop a Materials and Processing Technology outcome involves. Exploring the properties of different materials through experimentation and creating a purposeful outcome informed by the exploration.
LEARNING CONCEPT - In Materials and Processing Technology, experimentation refers to trying out ideas or methods for the purpose of discovery.
Examples of experimentation with different materials include: Transforming by altering the structure, Combining by mixing materials, Manipulating materials without changing their structure or composition and forming to create a new material.
LEARNING OUTCOME - For the purpose of this achievement standard, stakeholder feedback is used to inform the exploration and selection of materials for a purposeful outcome. Students learning the importance of Stakeholder collected and the information sourced first-hand. Sources of stakeholder feedback could include the end user, or people or groups that have expertise, experience, or a combination of both in this area in the development of a Food Product. (Learning Time Frame - 10-12 Weeks - In to the mid term break of term 3)
Term 3
TECHNOLOGICAL PROCESSING 1.3 - AS92014 Demonstrate understanding of sustainable practices in the development of a Materials and Processing Technology design (External Exam)
EXTERNAL EXAM - Evaluate sustainable practices in the development of a Materials and Processing Technology design involves:
• Evaluating decisions about sustainable practices in the development of the design for a person, whānau, or community
• Evaluating how stakeholder feedback informs decisions about sustainable practices.
Students will be required in discussion of kaitiakitanga in the context of applying sustainable practices for the environment during the development of a design. Examples of ways students can fulfil their responsibility towards the environment include: This includes - The selection of materials, the economic use of materials and the appropriate disposal of waste materials.
Students are tested on knowledge based upon the KEY IDEAS of Technological processing final outcome. These are :the design will be developed using a design process. A design process can involve: Ongoing research, Developing initial concept designs and refining the initial concept designs during the creation of the design.
Term 4
External Exam Revision Week 1-3 Term 4.
Recommended Prior Learning
Year 10 Food Technology is recommended but not necessary.
Contributions and Equipment/Stationery
Chromebooks / Learning devices
BVC Provides Learning and Testing Equipment
Pathway
WelTec Culinary Courses in New Zealand Chefing Certificate
Food Techhnologist Qualifications at Massey University
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Home Economics 1.1 - Demonstrate knowledge of an individual's nutritional needs
NZQA Info
Home Economics 1.5 - Demonstrate understanding of how an individual, the family and society enhance each other's well-being
NZQA Info
Generic Technology 1.2 - Use planning tools to guide the technological development of an outcome to address a brief
NZQA Info
Processing Technologies 1.60 - Implement basic procedures to process a specified product
NZQA Info
Processing Technologies 1.62 - Demonstrate understanding of basic concepts used in preservation and packaging techniques for product storage
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