Henderson High School
Level 2 Food Technology
Course Description
Teacher in Charge: Mr R. Moscariello.
This course allows students to explore and investigate topics relating to food, health and well-being of New Zealanders today.
The Food Technology course focuses on building a foundation of nutritional knowledge, food theory, and topics that relate to the ways we plan, buy and prepare food. Students will learn skills to research societal issues that relate to food in New Zealand.
The first topic will teach you to understand issues relating to people with specific food needs. This will lead you to conduct a case study into a chosen issue and present your findings in an agreed format. It also allows you to explore ways to cook for people with different food needs, adapting recipes to cater to different individuals.
Later in term one, you demonstrate your understanding of how beliefs, attitudes and practices related to nutritional issues in New Zealand. We will learn about a range of common issues that face New Zealand families and then you will work either as individuals or in a group to research and present evidence in a report.
In the second half of the year, we will explore the social, economic and environmental implications of local, sustainable food-related practices. Students will research and define issues surrounding local food production and relate this to sustainability. We will learn about local sustainable food products and how to incorporate them into our cooking.
Practical Element
Students will use practical skills to cement their understanding of nutrition and food issues by cooking and baking in the school kitchen.
Recommended Prior Learning
L1 Food course is a requirement. Experience in other L1 Technology courses may be considered.
If you are selecting this subject without the recommended prior learning, your acceptance is subject to HoD approval.
Pathway
Studying food technology can open up a variety of exciting career pathways. Here are some of the key options:
- Research and Development (R&D): Food scientists and technologists work on developing new food products, improving existing ones, and ensuring food safety and quality. They might also discover new food sources and test for contaminants.
- Food Safety and Inspection: Professionals in this field ensure that food products meet safety standards and regulations. They might work as food inspectors or consumer safety officers.
- Quality Assurance and Control: These roles involve testing food products to ensure they meet quality standards. Food science technicians often assist in this area by performing standardized tests and maintaining data.
- Sales and Marketing: Food technologists can also work in sales and marketing, helping to promote and sell food products. They might work as sales representatives or in marketing teams.
- Education and Extension Services: Some food technologists work in educational roles, providing training and information to the public or industry professionals. They might work as extension agents or specialists.
- Regulatory Affairs: This involves ensuring that food products comply with all relevant laws and regulations. Regulatory affairs managers play a crucial role in navigating the legal aspects of food production.
- Product Development: This pathway involves creating new food products from concept to market. It includes working on recipes, packaging, and production processes.
- Environmental Systems: Some food technologists focus on the environmental impact of food production, working to develop sustainable practices and reduce waste.
- Nutrition and Public Health: This area focuses on the nutritional aspects of food and how it impacts public health. Nutritionists and dietitians often have a background in food technology.
- Technical Brewing: For those interested in beverages, technical brewing involves the production and quality control of beer and other brewed products.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
NZQA Info
Home Economics 2.3 - Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand
NZQA Info
Home Economics 2.4 - Evaluate sustainable food related practices
NZQA Info
Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need
Disclaimer
Availability of teaching staff and the final decision is at the discretion of the Head of Department.
Minimum class sizes.
Course structure and activities are subject to change.
Availability of teaching staff and the final decision is at the discretion of the Head of Department.
Meeting any course entry requirements
Minimum class sizes.
Course structure and activities are subject to change.
Availability of teaching staff and the final decision is at the discretion of the Head of Department.
Course structure and activities are subject to change.
Availability of teaching staff and the final decision is at the discretion of the Head of Department.
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