Food Technology - Year 10

Course Overview

Term 1
During Term 1 students will focus on the following:

Introduction to and revision regarding Kitchen Hygiene and Safety requirements as stipulated by industry standard and the Work and Safety at Work Act (2015). Achievement in the Safety Test will be a pre-requisite to practical cooking opportunities.

Basic operations within a commercial kitchen context, including measurement and equipment handling

Food Safety. The main focus of this area of study will be: Bacteria; Food-borne illness; and Prevention. We will also examine the role of Health Protection Offices within the Public Health Unit.

Term 2
The main focus of Term 2 is Food Packaging. This includes legal requirements regarding nutritional information and marketing techniques.

Students will demonstrate their understanding by creating a food package for a food product that observes all legal requirements and thoughtful and original attention to marketing.

Term 3
During Term 3 students will be studying a vocational Unit Standard, US19770: Prepare and present egg and cheese dishes in the hospitality industry. This is an industry supported qualification and is worth 3 credits at NCEA Level One. Successful achievement of this standard will be "banked" and accredited the following year to the student's total for NCEA Level One in that year.

Term 4
Term 4 allows us to continue with our knowledge of food, nutrition and diverse cuisine by studying up to two main areas:

1. Sport Nutrition: this includes an introduction to the role of a professional Nutritionist and the composition of healthy eating plans - creating specific diets to meet certain sport-related dietary needs.

2. Food Around The World: a research-based assignment to explore international cuisine, including a study of the target nation's culture and relationship with food. This includes a recipe for a chosen dish.