12FN

NCEA Level 2 Food Technology

Course Description

Teacher in Charge: Mrs A. Lamprecht.

Students study topics such as nutritional issues for specific food needs, the connection between wellbeing, food choices and health, evaluating food sustainability as well as food processing technologies. While it is possible to tailor some of the contexts to student interests, topics which may be covered include: gluten intolerance, high performance sport, pasta meals, developing a prototype. Most of the internal standards have both theory and practical components for assessment.

It is recommended that students attend at least one field trip which will incur a cost for transport.

A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student attempting the assessment.

Course Overview

Term 1

Students will start with a practical technology based unit and make an advanced product of their choice. It will involve selecting a recipe, setting up specifications, testing it, setting up a flow-chart, following operations and tests to be undertaken. In the past, students made foods such as Macarons, Koeksisters, Dumplings etc.
AS91351 - Implement advanced procedures to process a specified product.

Term 2
In the following standard, students will choose as a class a food need that require significant changes to a standard diet, for instance providing food for toddlers, pregnancy, high energy, vegans or food allergies. They will make recommendations based on their research and provide a food for their chosen group. In 2024 the students participated in the International Food Festival and made food that they then sold to their chosen group.
91299 - Analyse issues related to the provision of food for people with specific food needs.

Term 3
Preservation is the main focus in Term 3. Students will look at types of preservation methods, packaging and the links between preservation and packaging techniques and types of decay, labelling and the legal and marketing requirements for it. Students will have practical experience in making some preservatives as well, but this is a written assessment.
AS 91353 - Demonstrate understaning of advanced concepts used in preservation and packaging for product storage.
During Term 3 students will also work towards the external assessment
91304 - Evaluate health-promoting strategies to address a nutritional need.
This is an EXTERNALLY assessed standard which looks at health-promoting strategies and models in New Zealand and the influence of people's beliefs and values, social, economic and environmental determinants on food choices.



Contributions and Equipment/Stationery

It is recommended that students attend at least one field trip which will incur a cost for transport is recommended students purchase Level 2 Home Economics Learning Workbook ($25).

Pathway

This will give a good base for Level 3 university entrance option.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

This course is eligible for subject endorsement.

Total Credits Available: 17
Internal Assessed Credits: 13
External Assessed Credits: 4
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 91299 v2
NZQA Info

Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs


Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 8
Term: 3, Week: 8

A.S. 91304 v2
NZQA Info

Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need


Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91351 v4
NZQA Info

Processing Technologies 2.60 - Implement advanced procedures to process a specified product


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91353 v4
NZQA Info

Processing Technologies 2.62 - Demonstrate understanding of advanced concepts used in preservation and packaging for product storage


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 17
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Pathway Tags

Cook, Baker, Chef, Dietitian,

Disclaimer

POLICY
It is the policy of Taupo-nui-a-Tia College to have school-wide policies that inform parents and students of the criteria for administering all Assessments for National Qualifications.

Credits listed may change.