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Teacher in Charge:

Objectives

Promote knowledge and understanding of the design process as it applies to new food products.
Maintain effective food safety practices while working with food.
Develop skill in technological enquiry and practice in the food related area.
Provide an understanding of the nutritional requirements of the individual.
Plan and evaluate the nutritional needs for sport during adolescence.
To enable students to apply nutritional knowledge and technological skills in the preparation of food.
To analyse nutritional information.

Content

Time management, planning and decision making in a fast-paced kitchen environment.
Practical food preparation and presentation.
Recipe adaptation and preparation of new sustainable food products.
Nutritional needs for adolescence.
Application of the design process as it applies to new food products.

Learning and Assessment Area	Description
Food Safety	How to prepare and cook food safely. What not to do in the kitchen.
Techniques, Tips, Tricks and Hacks	Knife skills. Using kitchen equipment efficiently. Cooking techniques and cookery terms.
Nutrition	What you should eat – food groups and nutrients. How much you should have – for every day and for sport. Why you need food – how it works in your body. How to read food labels.
Food from around the world and Kiwi Kai	How the food of other cultures has influenced eating patterns in NZ.
Sustainable Food Design	Creating a food product to meet design specifications.
Food Science	Experimenting with different ingredients to trial their functional properties.