Taupo-nui-a-Tia College
NCEA Level 3 Food and Nutrition Technology
Course Description
Teacher in Charge: Mrs A. Lamprecht.
This course covers food nutrition and processing as well as general technology using the medium of food. It is a useful choice for a wide range of subject areas at tertiary level including food nutrition, food science and technology. Students need to demonstrate independence and efficiency in both practical and theory work at this level, so a good level of self-managing skills and practical competence is expected. The standards often allow students to have creativity and make choices about their practical work, while still working in a methodical and systematic way. Some of the standards involve both theory and practical components for assessment.
A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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
AS 91643 - Implement complex procedures to process a spedified product.
The year will start with a practical based technology unit where students choose a complex product, create a flow diagram to show the processing and texts and make the product, using testing to ensure it will be successful. They also have to calculate costing and develop a health and safety plan. In the past, students made Baked Alaska, two or three-tiered cakes, Choux-based pastries and Millefeuille.
Term 2
A.S. 91466 v2 Investigate a nutritional issue affecting the well-being of New Zealand society.
Students do research and write a report on an issue in New Zealand. It can be something like food security, under-consumption of fruit and vegetables, oversized portions of food, over-consumption of energy dense food, etc.
A.S. 91467 v2 Home Economics 3.2 - Implement an action plan to address a nutritional issue affecting the well-being of New Zealand society
In this unit students can address the nutritional issue by implementing an action plan to address the issue.
Term 3
AS 91353 - Demonstrate understanding of advanced concepts used in preservation and packaging for product storage.
Students will research complex preservation methods, packaging and storage methods and write a report on this. There will also be a practical component, bit the practical component will not be assessed.
Term 4
A.S. 91471 v2 Home Economics 3.6 - Analyse the influences of food advertising on well-being
This is the external assessment. Students will be able to have a practice exam in term 3 to give them an idea of what to expect.
Recommended Prior Learning
It is advisable that students have passed the internal standards at Level 2 Food and Nutrition, or have taken Hospitality at Level 2.
Contributions and Equipment/Stationery
There may be one or more field trips which will incur a charge for transport.
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.
This course is approved for University Entrance.
External
NZQA Info
Home Economics 3.1 - Investigate a nutritional issue affecting the well-being of New Zealand society
NZQA Info
Home Economics 3.2 - Implement an action plan to address a nutritional issue affecting the well-being of New Zealand society
NZQA Info
Home Economics 3.6 - Analyse the influences of food advertising on well-being
NZQA Info
Processing Technologies 3.60 - Implement complex procedures to process a specified product
NZQA Info
Processing Technologies 3.62 - Demonstrate understanding of combined preservation mechanisms used to maintain product integrity
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 24
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.
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.
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