Year 9 Food & Nutrition Technology
9FN Course DescriptionTeacher in Charge: Ms Y. Maxwell.
Students in this program will explore exciting developments in the world of food. Our practical room provides a fantastic opportunity to design, develop, and cook a diverse range of foods, fostering a variety of valuable skills. These hands-on lessons are directly linked to the theory taught in the classroom, allowing students to build their knowledge, cultivate new ideas, and enhance their decision-making abilities within the culinary field.
Course Overview
Term 1
Welcome to a flavourful Term 1 in Food Technology! We'll start with a short unit to get you comfortable and confident in the kitchen. Here, you'll learn essential basic baking skills as we work towards developing a delicious savoury scone of your own.
With these foundational skills in place, we'll then take a deep dive into Food Safety and Food Hygiene. This crucial unit sets the scene for all our future culinary creations. You'll learn about sustainable practices, focusing on how to minimise waste by recycling and reusing both materials and food products – a concept deeply rooted in Kaitiakitanga, our role as guardians of the environment. We’ll also explore the Māori principle of ‘ka mua, ka muri’ (walking backward into the future), understanding how it helps us evaluate our final food outcomes by reflecting on past learning. Practical skills will include mastering accurate measurement and common abbreviations, along with safely handling high-risk foods. We'll thoroughly cover the 4 Cs of food safety – Cook, Chill, Clean, and Cover – and learn how to apply these vital principles to ensure everything we make is safe and delicious.
Term 2
Building on your learning from last term, you'll now gain the knowledge to make informed food choices. You'll learn to identify nutritional needs and adapt recipes, exploring food labels to understand nutrients and dietary fit. We'll discuss reasons for food choices and discover ways to make small, beneficial changes for improved nutrition, plus identify staple foods and how to use them effectively.
Finally, you'll bring all your learning together for the exciting 'Snackattack' challenge! Here, you'll design and develop a healthy snack of your choice, getting familiar with processing technology and how to follow a brief. By term's end, you'll emerge as a confident, budding chef ready to create.
Term 3
Welcome to a flavourful Term 3 in Food Technology! We'll start with a short unit to get you comfortable and confident in the kitchen. Here, you'll learn essential basic baking skills as we work towards developing a delicious savoury scone of your own.
With these foundational skills in place, we'll then take a deep dive into Food Safety and Food Hygiene. This crucial unit sets the scene for all our future culinary creations. You'll learn about sustainable practices, focusing on how to minimise waste by recycling and reusing both materials and food products – a concept deeply rooted in Kaitiakitanga, our role as guardians of the environment. We’ll also explore the Māori principle of ‘ka mua, ka muri’ (walking backward into the future), understanding how it helps us evaluate our final food outcomes by reflecting on past learning. Practical skills will include mastering accurate measurement and common abbreviations, along with safely handling high-risk foods. We'll thoroughly cover the 4 Cs of food safety – Cook, Chill, Clean, and Cover – and learn how to apply these vital principles to ensure everything we make is safe and delicious.
Term 4
Building on your learning from last term, you'll now gain the knowledge to make informed food choices. You'll learn to identify nutritional needs and adapt recipes, exploring food labels to understand nutrients and dietary fit. We'll discuss reasons for food choices and discover ways to make small, beneficial changes for improved nutrition, plus identify staple foods and how to use them effectively.
Finally, you'll bring all your learning together for the exciting 'Snackattack' challenge! Here, you'll design and develop a healthy snack of your choice, getting familiar with processing technology and how to follow a brief. By term's end, you'll emerge as a confident, budding chef ready to create.
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 as well as health and physical education.
Students will have a broad knowledge base that lead to any food-related subject.
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.