Food Tech and Home Economics

Level 1 Food Technology

(CODE) - 

(General overview)

This practical-orientated course combines the practical / theory concepts of cooking with Food Innovation and Technology, such as methods of Master Chef Cookery, food processing, and food product design through a Cultural connection lens that supports Multi-Media development to teach the world around Pasifika Cooking techniques and traditions. The course integrates Level 1 Food Technology Achievement Standards with 15 credits being achievable with a key focus on Literacy and Numeracy knowledge, which is highly supportive of achieving NCEA subject endorsement at Merit or Excellence. With Trade Certificates in ServiceIQ Hospitality Culinary skills

The course will enable students to gain insight into the food industry and also equip students with practical skills in a commercial kitchen environment which can be applied in a variety of future study or employment situations. 

Topics Include:

- Food product development with authentic contexts

- Understanding the importance of transforming and manipulating ingredients

- Sweet and Savoury goods concept design

- Ingredient and technique testing

- Development of Literacy and Numeracy knowledge

- Food safety

(Breakdown of assessments and key skills)

- Carrying out practicals, product testing, and Flowchart creation

- Using a wide range of Culinary tools to further practical knowledge and Identify Kitchen Safety Hazards and Critical Control points in Cooking techniques.

- Learning about the structure and function of ingredients and presenting high-quality products accessible to stakeholders and consumers.

(Other key info)

Optional external credits for specialised  Technological Processing career pathways will be offered from the second half of term 2. These will include:

- Demonstrating understanding of sustainable practices in processing and technological design development.

- Demonstrating understanding of materials and techniques for a feasible material and processing technological outcome.

This subject leads onto: Level 2 Food Technology

(Future pathways)

(Internal and External credits)

Int - 10

Ext - 10

UE Lit / Num and Level 1 Literacy

(Total typical credits offered:)

AS 92012 Materials and Processing Technology 1.1

AS 92013 Materials and Processing Technology 1.2

AS 92013 Materials and Processing Technology 1.3 (External)

                                                AS 92014Materials and Processing Technology 1.4 (External)

Level 2 Food Technology / Home Economics

(CODE) - 

(General overview)

This is a proposed course, in which students will develop skills in the selection, adaptation, processing, preparation, and serving of food with consideration given to nutritional needs, consumer allergy concepts, hygiene, and safety food processing techniques using seasonally selected ingredients and use of culinary based preparation equipment. The course integrates Level 2 Food Technological Processing Achievement Standards and Home Economics with a focus on the well-being of the students themselves, of other people, and of society through learning in health-related and movement contexts.

Four underlying and interdependent concepts are at the heart of this learning area:

Topics Include

Hauora – a Māori philosophy of well-being that includes the dimensions taha wairua, taha hinengaro, taha tinana, and taha whānau, each one influencing and supporting the others.

Attitudes and values – a positive, responsible attitude on the part of students to their own well-being; respect, care, and concern for other people and the environment; and a sense of social justice.

The socio-ecological perspective – a way of viewing and understanding the interrelationships that exist between the individual, others, and society.

Health promotion – a process that helps develop and maintain supportive physical and emotional environments and involves students in personal and collective action.

Combined credits of 16 credits which is highly supportive of achieving NCEA subject endorsement at Merit or Excellence. 

(Breakdown of assessments and key skills)

- Carrying out practicals, product testing, and Flowchart creation

- Using a wide range of Culinary tools to further practical knowledge and Identify Kitchen Safety Hazards and Critical Control points in Cooking techniques.

- Learning about the structure and function of ingredients and presenting high-quality products accessible to stakeholders and consumers.

- Research into Food availability and Socio-Ecological issues in our society of New Zealand.

(Other key info)

Optional external credits for specialised  Technological Processing career pathways will be offered from the second half of term 2. These will include:

- Demonstrating an understanding of socio-ecological issues in our communities.

- Demonstrating understanding of materials and techniques for a feasible material and processing technological outcome.

This subject leads onto: Level 3 Food Technology

(Future pathways)

Massey University,  food processing specialist / Victoria University, Socio-Ecological research.

(Internal and External credits)

16

Ext - 4

UE Lit / Num and Level 1 Literacy

(Total typical credits offered:)

AS91299 - Home Economics 2.1 Analyse issues related to the provision of food for people with specific food needs. (5 credits)

A.S. 91300 v2 Home Economics 2.2 - Analyse the relationship between well-being, food choices, and determinants of health. (Internal 4 Writing)

AS91351 - Technological Processing 2.6. Implement advanced procedures to process a specified product. (4 credits)

AS91304 (Home Economics 2.6) Evaluate health promoting strategies designed to address a nutritional need. (4 credits) External Writing

Level 3 Food Technology / Home Economics

(CODE) - 

(General overview)

This course, will provide students with future careers in tertiary-based learning areas. They will develop skills in the selection, adaptation, processing, preparation, and development of food products with consideration given to nutritional needs, consumer allergy concepts, hygiene, and safety food processing techniques. The course integrates previous Level 2 Food Technological Processing Achievement Standards and Home Economics for prior knowledge that supports UE literacy achievement.

Students will further their knowledge in socio-ecological learning areas such as

Hauora – a Māori philosophy of well-being that includes the dimensions taha wairua, taha hinengaro, taha tinana, and taha whānau, each one influencing and supporting the others.

Attitudes and values – a positive, responsible attitude on the part of students to their own well-being; respect, care, and concern for other people and the environment; and a sense of social justice.

The socio-ecological perspective – a way of viewing and understanding the interrelationships that exist between the individual, others, and society.

Health promotion – a process that helps to develop and maintain supportive physical and emotional environments and that involves students in personal and collective action.

Combined credits of 16 credits which is highly supportive of achieving NCEA subject endorsement at Merit or Excellence. 

(Breakdown of assessments and key skills)

- Carrying out complex cooking practicals, product testing, and flowchart creation

- Using high-quality Culinary skills and tools to further practical knowledge and Identify Kitchen Safety Hazards and Critical Control points in Cooking techniques to a wider concept and detail.

- Research into Food availability and Socio-Ecological issues in our society of New Zealand.

(Other key info)

Optional external credits for specialised  Technological Processing career pathways will be offered.

- Demonstrating an understanding of socio-ecological issues in our communities.

- Demonstrating understanding of materials and techniques for a feasible material and processing technological outcome for future business and food production.

This subject leads onto: Tertiary Education

(Future pathways)

Massey University,  food processing specialist / Victoria University, Socio-Ecological research.

(Internal and External credits)

21

Ext - 05

UE 15 Reading

(Total typical credits offered:)

AS91466 (Home Economics 3.1). Investigate a nutritional issue affecting the well-being of New Zealand society. (5 credits) Reading U.E.

AS91468 (Home Economics 3.3). Analyse a food related ethical dilemma for New Zealand Society (5 credits) Reading U.E.

AS91469 (Home Economics 3.4). Investigate the influence of multinational food corporations on eating patterns in New Zealand. (5 credits) Reading U.E.

AS91643 (Tech 3.6) Implement complex procedures to process a specified product. (6 credits)