NCEA Level 2 Food Technology

Course Description

Teacher in Charge: Mrs A. Lamprecht

Recommended Prior Learning

Students are expected to have studied this subject in Year  10 or 11 and passed with a minimum of all Achieved grades, or entry with teacher approval.

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A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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
91351 - Implement advanced procedures to process a specified product.
This standard involves both practical and written assessment which will take place in week 6 and 7 of term one.
91299 - Analyse issues related to the provision of food for people with specific food needs.
This standard will involve practical and written assessment and will be due early in term 2

Term 2
91303 - Analyse practices to enhance well-being used in care provision in the community.
This standard will involve field trips to places such as the kindy down the street, as well as planning and providing some food for them.

Term 3
91302 - Evaluate sustainable food related products.
This standard may involve trips to a farm or farms. It will be mostly research related and a report written on this issue.

Term 4
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.



Assessment Policy & Procedures

NCEA Level 3 Food Technology and Nutrition, NCEA Level 3 Hospitality

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

Career Pathways

Cook, Baker, Chef, Dietitian

Contributions and Equipment/Stationery

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

Pathway Tags

Cook, Baker, Chef, Dietitian


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.