10FTNH

Year 10 Food Science Technology HALF Year (10FTNH)

Course Description

Teacher in Charge: Mrs J. Mac Callum

This area of technology is about the designing, making and presenting healthy food products to food industry standards.  It also covers practical cooking skills, nutrition, food and culture and food safety.

Assignment and assessment design is modelled on NCEA Level 1. Students 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

$45 Course fee.

Credit Information

Total Credits Available: 7 credits.
Internally Assessed Credits: 7 credits.

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