Level 2 Food Technology

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.

We will also complete two Unit Standard Internals throughout Term 3

The first practical assessment is to prepare fruit and vegetables cuts. You will learn how to properally set up a chopping board, handle kitchen knives and cut fruits and vegetables into recognisable culinary cuts.

The second practical assessment is to prepare and cook Jams, using seasonal fruit to make Jam preserves. This also highlights how to preapare fruit that is in a season on plenty to take advantage of large ammounts of fresh food.

Practical Element

Students will use pracitcal skills to cement their understanding of nutrition and food issues by cooking and baking in the school kitchen.