Year 11 Food Technology
Course Description
Teacher in Charge: Mr O. Webb.
This course is the start of qualifications for the Food Technology or Hospitality industry and a starter course for Year 12 Food Technology. Students will develop a portfolio of design ideas through research and will use their ideas to design and manufacture a food product for a particular purpose.
Materials and Processing Technology is a hands-on, creative subject that encourages ākonga to explore the three strands of the technology curriculum through the design and creation of fit-for-purpose outcomes. The practice of technology is grounded in intervention by design and ākonga will have multiple opportunities to demonstrate this.
Ākonga who study Materials and Processing Technology will develop knowledge about materials, techniques, and processes which are intrinsic to their application and use. They will learn to plan projects and develop specifications through design concepts and the use of briefs. They will create outcomes that address a need or opportunity.
Ākonga will cultivate life-long practical skills and learn to incorporate collaboration into their technological practice. They will also develop an understanding of sustainable practices through research and application.
Food Technology is a growing fast collaborative subject and is highly desired by Universities. If you have any queries regarding food technology, please email [email protected]
We ask that a contribution of $110 is made to cover the take-home component of food for students selecting this course.
Course Overview
Term 1
The students begin the year looking at an Issue (problem to be solved) regarding finger food for a selected staff member. Once they have determined the attributes of the issue they can write a Brief and start to come up with some Conceptual designs to fulfill their Issue.
Term 2
The students are sitting a practical based Assessment that requires them to produce 3 identical mini quiches. They must test and trial in order to ensure efficiency of materials, time and labour.
Term 3
The students will apply what they learnt in term 2 the concept they created in term 1. By the end of the course they need to produce and serve 10 items of the finger food they invented.
Term 4
Functional Modelling External project. The students are writing a report about the steps they took in creating their finger food. The emphasis is on the testing and trialing and how it reduced any 'Risk'.
Recommended Prior Learning
It is recommended that students have completed a Year 10 Food Technology programme but it is not a prerequisite for selecting Year 11 Food Technology.
Please note that class numbers are limited to 24 for this subject
Contributions and Equipment/Stationery
Description | Type | Value |
---|---|---|
Take home component over the duration of the year | Contribution | $110.00 |
$110.00 |
Pathway
Assessment Information
It is anticipated that three of the four Achievement Standards will be assessed in 2024, to make a combined total of 16 Level One credits.This will consist of the two Internally assessed standards and one of the Externally assessed standards.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
This course is eligible for subject endorsement.
Total Credits Available: 20 credits.
Externally Assessed Credits: 8 credits.
Internally Assessed Credits: 12 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
Disclaimer
Note that picking a course doesn't guarantee entry.
If you have any questions or concerns, please contact the year level dean or the Future Pathways team for support and guidance.