NCEA Level 1 Food Technology

11FNT
Subject Description

Teacher in Charge: Mrs M. Webster

During this course, students will develop skills in selection, adaptation, processing, preparation and serving of food with consideration given to nutritional needs, hygiene and selection and use of equipment. Practical lessons will complement theory tasks.

Year 11 healthy nutritional meals







Pathway

NCEA Level 2 Hospitality

Contributions and Equipment/Stationery

$80, includes ingredients and HSI packages


Recommended Prior Learning

Students KAMAR record must demonstrate consistent safe working practices and an adherence to expected classroom routines. 


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 15892 v5 Demonstrate knowledge of terminology used for food and recipes in commercial cookery
1
I
5
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
1
I
3
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
1
I
3
A.S. 90956 v3 Home Economics 1.1 - Demonstrate knowledge of an individual's nutritional needs
1
I
5
A.S. 91082 v4 Processing Technologies 1.60 - Implement basic procedures to process a specified product
1
I
4
Total Credits

Total Credits Available: 24 credits.
Internally Assessed Credits: 24 credits.

Related Videos
https://www.youtube.com/watch?v=Ug7utJ2uhnM
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