Teacher in Charge: Mrs E. Beaumont.
Recommended Prior LearningThis is a theory-based course with accompanying practical activities focusing on advanced skills in food processing and new product development to address an adolescent nutrition issue. All internal work is in the form of a portfolio with regular formal checkpoints. 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.
This course can lead to Level 3 Food Technology or Level 3 Hospitality
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