Level 2 Food Technology
Teacher in Charge: Mr B. Crisp
This course allows students to explore and investigate topics relating to food, health and well-being of New Zealanders today.
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.
Elements of the external assessment will be taught throughout each internal, students need an excellent understanding of the external assessment to do well in the exam. Students will need to demonstrate their knowledge and understanding of how health promotion strategies can address a nutritional need, drawing on knowledge of healthy food and individuals nutritional needs.
Recommended Prior Learning
L1 Food course is a requirement. Experience in other L1 Technology courses may be considered.
Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.