NCEA Level 2 Food Technology
12FN Course DescriptionTeacher 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A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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.
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.
Career Pathways 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).