Level 3 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
In the first half of the year, students will conduct an investigation then supply an action plan in a two-part assessment.
The first part involves investigating a nutritional issue affecting the well-being of New Zealand. Students will independently choose a nutrition issue and prepare a detailed report on the topic. This must be individual work. The second part of this assessment involves creating, implementing, refining and evaluating an action plan to assess a nutritional issue. Students will have to keep detailed records in the form of a diary of their actions to provide a clear timeline for their plan. Throughout this assessment students will produce a range of food products, exploring real-world examples of New Zealand cuisine and applying it to the nutritional issues that arise in the assessment
In term, three students will investigate and report on the influence of multinational (worldwide) corporations on the way New Zealanders eat. Students will investigate how a multinational has changed New Zealanders beliefs, attitudes or values around food. Practical skills of cookery will be utilised to explore these beliefs, attitudes and values.
Elements of the external will be covered during the internals, students will need to identify advertising techniques and the way advertisements can affect our well-being and decisions around what to eat.
Recommended Prior Learning
L2 Food course is a requirement. Experience in other L2 Technology courses may be considered.
Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 19
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.