Level 2 Food Technology
Course Description
Teacher in Charge: Mrs E. Beaumont.
Students create a portfolio of evidence encompassing market, technical and consumer research and focusing on advanced skills in food processing to address an adolescent nutrition issue. All internal work is reviewed with regular checkpoints to establish progress. The external standard is based on the work covered during the year in the portfolio and is a written report. Regular attendance is required to ensure individual success.
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 offered in this course may be altered at the discretion of the Head of Department.
Recommended Prior Learning
Pathway
This course can lead to Level 3 Food Technology or Level 3 Hospitality
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Generic Technology 2.1 - Undertake brief development to address an issue
NZQA Info
Generic Technology 2.3 - Develop a conceptual design for an outcome
NZQA Info
Generic Technology 2.4 - Undertake effective development to make and trial a prototype
NZQA Info
Generic Technology 2.5 - Demonstrate understanding of how technological modelling supports risk management
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