Year 12 Food Science Technology (12FST)
Course Description
Teacher in Charge: Ms H. Willemse.
This is an academic subject that is UE approved. Students should have level 1 Food Science and English at Merit or Excellence level.
The aim of the Food Science Technology course is for students to develop their creative ability and scientific enquiry when working with food. This course involves designing and experimenting with recipes and developing food products according stakeholders needs and opportunities in an authentic context.
The 12FST builds on students prior learning from the Year 11 Food Technology courses. Ensuring students have the opportunity to develop their thinking, design and practical skills.
Projects develop skills and knowledge of; design thinking, ingredient exploration, trialling and testing food techniques and processes, recipe development and adaptation, outcome development, food presentation skills and evaluation.
Students will develop capability in academic writing, food creativity, self management and critical thinking.
Hospitality is an alternative course option in Foods that requires less academic and more practical learning.
Pre-requisites
HOD approval
Level 1 Food Science or NCEA level 1 English at Merit or Excellence level due to the academic nature of the subject.
Contributions and Equipment/Stationery
$75 to cover the costs of food and workbooks.
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 14 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 10 credits.
External
NZQA Info
NZQA Info
NZQA Info
Disclaimer
Owing to teachers responding to individual students' needs, courses and NCEA standards taught in a subject maybe different to those displayed.