Level 3 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 course extends skills and knowledge gained in Year 12 and it is suitable for students with a genuine interest in food and new product development. Students work on a single project throughout the year, so must exhibit excellent personal organisational skills.
Technology is an approved subject for University Entrance and students may also gain Scholarship in Technology.
*Students must choose a maximum of one technology subject, either Food Technology, Fabric Technology or Hard Materials Technology, as generic Technology standards are assessed in each subject. You cannot do more than one Technology subject, with the exception of Digital Technology which is assessed against different achievement standards.*
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 taken Food Technology in Year 12 and gained at least 12 credits, including Merit in 2.3. Due to the independent nature of research and application of prior knowledge in testing, skills and processing used, this course is not suitable for beginners. Students must start the course at the beginning of the year.
*Students must choose either Food Technology or Hospitality they cannot do both.*
Total Credits Available: 20 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 16 credits.
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 20
Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.
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