NCEA Level 2 Food Technology
12FN Course DescriptionTeacher in Charge: Mrs A. Lamprecht.
Unleash Your Inner Food Scientist: Level 2 Food Technology!
Ready to go beyond the kitchen and truly understand the world of food? In Level 2 Food Technology, you'll explore fascinating topics that connect directly to your life and the future of food.
Get ready to dive into the science behind how food is made, transformed, and delivered to us with our deep dive into food processing technologies (AS91351). You'll then explore the intricate world of nutritional issues (AS91299), examining specific dietary needs and how food choices impact our overall well-being and health. Finally, you'll master essential preservation techniques (AS91353) that have kept food safe and delicious for centuries, and learn how they've evolved!
While we can tailor some projects to your passions, potential topics include understanding gluten intolerance, fuelling for high-performance sport, crafting delicious pasta meals, and even developing your own food prototype.
The best part? Almost every standard we cover combines hands-on practical work with essential theory, giving you a complete and engaging learning experience. This means you'll be cooking, experimenting, and critically thinking your way through the course!
A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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.
This is great thank you, could you rearrange the order of the AS? Starting with AS91351, then AS91299 and finally AS91353. Thank you.
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.
Assessment Policy & Procedures Pathway
NCEA Level 3 Food and Nutrition Technology, NCEA Level 3 Technology - Hospitality
This will give a good base for Level 3 university entrance option.
Contributions and Equipment/StationeryIt 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).