Year 9 Food & Nutrition Technology
9FN Course DescriptionTeacher in Charge: Mrs S. Sharp.
Students learn about exciting developments in the world of food. A variety of skills are taught in the practical room where students get the opportunity to design, develop and cook a range of foods. Practical lessons are related to theory in the classroom where students get the opportunity to develop their knowledge, ideas and decision making.
Course Overview
Term 1
Licence to Cook - Introduction to the Food Tech room, Safety, and Healthy Food. Beginning to design own food product and following technological systems
Food Safety - Learn about Sustainable practices and how to minimise waste/recycling/reusing materials and food products. Kaitiakitanga
Understand how ‘ka mua, ka muri’ helps students to evaluate their end outcome. Learning how to measure and the basic abbreviations. Working with high-risk foods. To understand the 4 Cs of food safety – Cook, Chill, Clean, Cover and relate to food safety.
Term 2
Good Food - Identifying Nutritional needs and being able to adapt recipes to meet those needs. To identify what nutrients are in a product (food label) and understand how it fits with an individual's dietary needs. Reasons for making food choices and ways of making small changes to nutrition.
To identify what staple foods are and demonstrate how to use them.
Term 3
Licence to Cook - Introduction to the Food Tech room, Safety, and Healthy Food. Beginning to design own food product and following technological systems
Food Safety - Learn about Sustainable practices and how to minimise waste/recycling/reusing materials and food products. Kaitiakitanga
Understand how ‘ka mua, ka muri’ helps students to evaluate their end outcome. Learning how to measure and the basic abbreviations. Working with high-risk foods. To understand the 4 Cs of food safety – Cook, Chill, Clean, Cover and relate to food safety.
Term 4
Good Food - Identifying Nutritional needs and being able to adapt recipes to meet those needs. To identify what nutrients are in a product (food label) and understand how it fits with an individual's dietary needs. Reasons for making food choices and ways of making small changes to nutrition.
To identify what staple foods are and demonstrate how to use them.
Semester A
This is a two-term course which starts with basic skills to use and prepare a range of food products. In the firs term we touch on measuring, selection of ingredients, replacing ingredients with more suitable and available ingredients, food safety and practicall routines.
In the second half of the course, students develop their own recipes. They also learn about the cultural influences of food and create the own fusion foods.
Detailed Course Outline Assessment Policy & Procedures Assessment Information
Assessment will be mostly in hands-on practical situations and in line with the curriculum levels for food technology and health and physical education.
Students will have a broad knowledge base that lead to any food-related subject.
Career Pathways Contributions and Equipment/StationeryStudents will work on "Classroom" with their devices.
Students may be expected to bring certain ingredients from home if it is not supplied. Basic ingredients will always be available.