Level 2 Food Technology

12NTEC
Course Description

Teacher in Charge: 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.


Pathway

Level 3 Food Technology

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.*


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91351 v4 Processing Technologies 2.60 - Implement advanced procedures to process a specified product
2
I
4
A.S. 91354 v3 Generic Technology 2.1 - Undertake brief development to address an issue
2
I
4
Y
A.S. 91356 v3 Generic Technology 2.3 - Develop a conceptual design for an outcome
2
I
6
A.S. 91358 v3 Generic Technology 2.5 - Demonstrate understanding of how technological modelling supports risk management
2
E
4
Y
Total Credits

Total Credits Available: 18 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 14 credits.

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