Level 2 Food Technology
Teacher in Charge: Mrs E. Beaumont
The standards offered in this course may be altered at the discretion of the Head of Department.
This is a theory based course with accompanying practical activities focusing on advanced skills in food preparation and new product development to address an adolescent nutrition issue. All internal work is in the form of a portfolio, the external standard is based on the work covered during the year in the format of a written report.
A supplementary cost is charged to cover the expense of food used in practical lessons.
This course is not suitable for students with severe food allergies.
Recommended Prior Learning
Students must have at least 12 credits in Level 1 Food Technology (4 at merit level) or with HOD approval. Students must have a genuine interest in food.
*Students must choose either Food Technology, Fabric Technology or Hard Materials Technology.*
Total Credits Available: 18 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 14 credits.
Courses will only run based on minimum entries
Selecting a course does not guarantee entry into this course
You may apply for an exemption if you do not meet the prerequisites of a course or if the course requires this for entry
Standards offered can be altered at the discretion of the HOF or HOD of the Department
Some standards in NCEA courses might be optional depending on student strengths