Level 3 Food Technology
Course Description
Teacher in Charge: Mrs E. Beaumont.
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.
The standards in this course may change at the discretion of the HoD.
Recommended Prior Learning
This course is not suitable for beginners and students must start the course at the beginning of the year.
*Students must choose either Food Technology or Hospitality they cannot do both.*
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Generic Technology 3.1 - Undertake brief development to address an issue within a determined context
NZQA Info
Generic Technology 3.3 - Develop a conceptual design considering fitness for purpose in the broadest sense
NZQA Info
Generic Technology 3.4 - Develop a prototype considering fitness for purpose in the broadest sense
NZQA Info
Generic Technology 3.5 - Demonstrate understanding of how technological modelling supports technological development and implementation
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.
Disclaimer
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