Year 9 Food & Nutrition

9FN
Course Description

Teacher in Charge: Mrs A. Lamprecht

Recommended Prior Learning

Responsibility to work safely in a kitchen is strongly recommended.

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

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.

Faculties:

Technology


Detailed Course Outline Assessment Policy & Procedures
Pathway

Year 10 Food & Nutrition

Students will have a broad knowledge base that lead to any food-related subject.

Career Pathways

Cook, Baker, Chef, Dietitian

Contributions and Equipment/Stationery

A workbook is supplied.
Students may be expected to bring certain ingredients from home if it is not supplied. Basic ingredients will always be available.

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.
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POLICY
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.