13 Food Technology and Nutrition
13FTN Subject DescriptionTeacher in Charge: Mrs R. Devi.
Recommended Prior LearningStudents must have taken Year 12 FTN and gained a minimum of 10 credits in Level 2 Food Technology and Nutrition.
The only students that will be considered to take FTN at Year 13 must have a strong skills for report writing (English/Social Sciences background) and an interest in the sciences. You will only cook once a 6 day cycle most of the time you will be writing reports about the chemical reactions between the ingredients within recipes, the impact of food upon the human body or the effect of sugar.
Objectives
Students will
- Develop their knowledge and understanding of the design process as it applies to food products.
- Maintain effective food safety practices while working with food.
- Choose and investigate a topical nutritional issue affecting New Zealanders.
- Develop skill in technological enquiry and practice in the food related area.
- Gain a deeper understanding of nutrition both for everyday life and in specialised areas.
- Investigate the influence of multinational food corporations on food choices.
Content
- Develop skills in time management, planning and decision making in a fast-paced environment.
- Demonstrate understanding of the nutritional needs of people with specific dietary needs.
- Investigate the influence of multinational food corporations on eating patterns in New Zealand.
- Apply nutritional knowledge and technological skills in the preparation of food.
- Maintain effective safety practices while working with food.
- Develop and implement complex procedures to process a food product.
Important note about UE: Students must pass all of 91466, 91467 and 91479 to achieve their UE subject pass for 13FTN.
Faculties:
Assessment Policy & Procedures Assessment Information
Achievement Standards made available to the students may depend on their personal Technology practice. A minimum of 20 credits will be available for every student.
Cook, Butcher, Cafe/Restaurant Manager, Kitchenhand, Chef, Brewer, Event Manager, Health Promoter, Microbiologist, Baker, Biochemist, Biotechnologist, Dairy Processing Operator, Food Technologist, Winemaker, Dietitian, Naturopath
Subject and Associated CostsCourse Costs:
$80.00 Consumable food fee.
Associated Costs:
Nil.