Level 2 Food Technology
200FDT Course DescriptionTeacher in Charge: Mrs P. Shone
The course gives students the opportunity to explore issues relevant to New Zealand today in the area of food and nutrition. Students participate in practical lessons.
Pathway
Level 3 Food Technology, Level 3 Hospitality
Contributions and Equipment/StationerySupply some ingredients.
Recommended Entry Criteria
Completed Level 1 Food Technology or Level 1 Health or see HOD
Credit Information
This course is eligible for subject endorsement.
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| A.S. 91300 v2 Home Economics 2.2 - Analyse the relationship between well-being, food choices and determinants of health | 2 |
E |
4 |
Y |
4w |
|
| A.S. 91301 v2 Home Economics 2.3 - Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand | 2 |
I |
5 |
Y |
||
| A.S. 91302 v2 Home Economics 2.4 - Evaluate sustainable food related practices | 2 |
I |
5 |
Y |
||
| A.S. 91304 v2 Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need | 2 |
E |
4 |
Y |
4w |
|
Total Credits |
||||||
Total Credits Available: 18 credits.
Externally Assessed Credits: 8 credits.
Internally Assessed Credits: 10 credits.
Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritioni
Disclaimer
At time of compiling courses for 2021 every effort has been made to ensure the information contained online is accurate. However, it is possible that some course/assessment structures will be subject to change.
All courses are dependent on student numbers and staffing. Students will be advised if the school is unable to provide the subjects they select.