Glendowie College
11 Food Technology and Nutrition
11FTN
Subject Description
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. |
Faculties:
Technology
Assessment Policy & Procedures
Pathway
12 Food Technology and Nutrition, 12 Hospitality
Career Pathways
Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Beekeeper, Meat/Seafood Process Worker, Baker, Cafe Worker, Brewer, Butcher, Dairy Processing Operator, Waiter/Waitress, Microbiologist, Cafe/Restaurant Manager, Kitchenhand, Chef, Event Manager, Crop Farmer/Manager, Dietitian, Maitre d’Hotel, Food and Beverage Factory Worker, Food Technologist, Health Promoter, Winemaker, Photographer, Production Manager, Orchard Farmer/Manager
Subject and Associated Costs
Course Costs: $60.00
Associated Costs: Nil.