12FTE

12 Food Technology

Although next year timetables are yet to be finalised, course selection is now finished. Any changes to student courses will now take place in January.

Course Description

Teacher in Charge: Miss S. Brooks

Food Technology helps students to acquire the skills and knowledge used in the field of Nutrition, Dietetics, Food Technology, Food Science, Product Design and Hospitality. 

The course has three main areas of learning:

PROCESSING: Students learn a range of processing techniques to process an advanced food product. These include testing, trialling, skill development, ingredient manipulation and health and safety. 

BRIEF and CONCEPTUAL: Students explore contexts to determine an issue, need or  opportunity. Research, idea generation and development is carried out to decide a creative solution to the issue. Students will interact with a range of stakeholders. 

NUTRITION: Students undertake an intensive look at the nutrients behind a food product. They explore the possible nutritional groups in the community and select one to focus on where they can make a difference. 

Course content: Students will complete 3 projects during the year including:

  • Bellissimo: Students will design and produce a pasta product for a supermarket. 

  • Edible Art: Students will research, design, develop and produce a canape for an Art Gallery showing using current artist inspiration. 

  • Fuel the Ferns: Students will create a healthy and natural pre or post workout product for the Black Ferns and community members based on the current issue of overconsumption of energy drinks and synthetic workout supplements.

NOTE: AS 91356 is also used in 12DET therefore it is not advisable to take 12FTE and 12DET

Students with known food allergies will need to discuss with the HOD an action plan for managing this in class before taking part in any practical lessons.



Recommended Prior Learning

Completion of Year 11 Food Technology or with permission from the HOD.

Course Costs and Equipment/ Stationery requirements

We would like to provide extra ingredients to enhance learning and we encourage a voluntary payment of $80 to cover these. Students will get to consume or take away the items they produce.

Students will also need to maintain credit on their print account during the year to support this course and it is strongly advised that students have their own container weekly for practical lessons.

Pathway

Credit Information

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 91299 v2
NZQA Info
Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91351 v4
NZQA Info
Processing Technologies 2.60 - Implement advanced procedures to process a specified product
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91354 v3
NZQA Info
Generic Technology 2.1 - Undertake brief development to address an issue
4
4
4
4
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91356 v3
NZQA Info
Generic Technology 2.3 - Develop a conceptual design for an outcome
6
6
6
6
Level: 2
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 9
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Useful Links

Disclaimer

We aim to enable every student to have the course that they prefer, however, some courses have limited places or pre-requisits that may restrict the student's choice.