Fraser High School
Food and Nutrition - NCEA Level 1
Course Description
Teacher in Charge: Mr B. Thomas.
In Food and Nutrition students develop an understanding of both commercial cookery and the food choices we face in life and their impact upon our health. Interesting and relevant theory work will be as important as the weekly practical component.
The following areas of study will be covered in this course:
HOSPITALITY UNIT STANDARDS
15892 - Demonstrate knowledge of terminology used for food and recipes in commercial cookery
15901 - Prepare and present fruit and vegetables in the hospitality
15919 - Prepare and present hot finger food in the hospitality industry
15921 - Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
HEALTH ACHIEVEMENT STANDARDS
92008 - Demonstrate understanding of well-being through the application of a model of health
92010 -Demonstrate understanding of personal, interpersonal and societal factors that influence hauora
Course Overview
Term 1
In Term 1, students will be learning about hospitality industry-specific terminology. Later they will be learning about food preparation methods, including knife skills, and various fruit and vegetable classifications. Later they will be assessed in a practical kitchen setting and the execution of preparing and presenting a variety of fruit and vegetable dishes, with each dish being photographed as evidence of cooking.
HOSPITALITY UNIT STANDARDS
15892 - Demonstrate knowledge of terminology used for food and recipes in commercial cookery
15901 - Prepare and present fruit and vegetables in the hospitality
Re-submission opportunities: students will have the opportunity to resubmit work in most cases (time-dependent for practical assessments) in consultation with classroom teacher and/or Head of Department.
Term 2
In Term 2, students will be learning about food preparation methods, including practical cooking and preparation skills, related to the provision of hot finger foods. Later they will be learning about how well being can be maintained in a food context via an accepted model of health, this case He Tapa Wha Hauora (the four dimensions of Holistic Health).
HOSPITALITY UNIT STANDARDS
15919 - Prepare and present hot finger food in the hospitality industry
HEALTH ACHIEVEMENT STANDARDS
92008 - Demonstrate understanding of well-being through the application of a model of health
Re-submission opportunities: students will have the opportunity to resubmit work in most cases (time-dependent for practical assessments) in consultation with classroom teacher and/or Head of Department.
Term 3
In Term 3, students will be learning about food preparation methods, including practical baking skills, related to the preparation and baking of cakes, sponges and scones. In addition, students will be learning about personal, interpersonal and societal factors that influence hauora (holistic health) within a food and nutrition context.
HOSPITALITY UNIT STANDARDS
15921 - Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
HEALTH ACHIEVEMENT STANDARDS
92010 -Demonstrate understanding of personal, interpersonal and societal factors that influence hauora
Re-submission opportunities: students will have the opportunity to resubmit work in most cases (time-dependent for practical assessments) in consultation with classroom teacher and/or Head of Department.
Term 4
During Term 4, students will be given the opportunity to complete outstanding work, including practical assessments, in order to complete both Unit Standards and Achievement Standards in this course.
Recommended Prior Learning
Open Entry
Pathway
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: 23 credits.
Externally Assessed Credits: 5 credits.
Internally Assessed Credits: 18 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
Pathway Tags
Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand,
Useful Links
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