10FTNH

Year 10 Food Science Technology HALF Year (10FTNH)

Course Description

Teacher in Charge: Ms H. Willemse.

Food Science Technology (FTNH) is a six month course and is about the designing, making and presenting new food products to high hygiene  standards.  It also covers practical cooking skills, nutrition and food safety.

Topics for this course follow food trends and nutritional requirements for teenagers and are regularly updated dependent on student needs. 

Assignment and assessment design is modelled on NCEA Level 1. Students may have the opportunity to work towards level 1 credits in Hospitality.

Food Technology continues through Year 11, 12 and 13 and at Level 3 is a University approved subject.  Hospitality is an alternative pathway from Year 12. 

Pre-requisites

9FTN is an advantage.

Contributions and Equipment/Stationery

$75 - These are course costs, not donations, as the students directly benefit from the materials used and take away the final products they create.

Pathway

This course follows from year 9 allowing students to develop skills in both practical experiences and design thinking technology leading into Year 11 Food Technology or a Hospitality pathway through the senior school.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 7
Internal Assessed Credits: 7
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15919 v6
NZQA Info

Prepare and present hot finger food in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v6
NZQA Info

Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21059 v5
NZQA Info

Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 7
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Owing to teachers responding to individual students' needs, courses and NCEA standards taught in a subject maybe different to those displayed.