NCEA Level 3 Food Technology and Nutrition

Course Description

Teacher in Charge: Mrs A. Lamprecht

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.

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A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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
A.S. 91466 v2 Investigate a nutritional issue affecting the well-being of New Zealand society

Term 2
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

Term 3
A.S. 91471 v2 Home Economics 3.6 - Analyse the influences of food advertising on well-being (Teaching and derived grade assessment.

Term 4



Assessment Policy & Procedures
Career Pathways

Cook, Baker, Chef, Dietitian

Contributions and Equipment/Stationery

There may be one or more field trips which will incur a charge for transport.


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.