Level 1 Food Technology
11TFO Course DescriptionTeacher in Charge: Ms S. Prankerd
Course leads to level 2 Food Technology. Technology achievement standards are recognised for university entry following level 3 study. This course is targeting students with an interest in foods that are seeking a pathway to a career that could be university based, e.g. food technologist, technology teacher or a career in product development.
This is an indication of the assessment that may be covered in the course. Final details will be given at the beginning of 2018.
You will learn to:
• develop the skills required to research and write reports
• develop practical skills in food technology, design and product development
• work collaboratively and contribute in a group to achieve successful outcomes
• set goals, develop plans, make decisions and apply knowledge to solve problems.
Pathway Contributions and Equipment/Stationery
$75 - Plus students may be required to bring in additional or specialised ingredients. Solid leather covered shoes are required for practical lessons.
Recommended Prior Learning Open Entry
Credit Information
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| A.S. 91084 v4 Processing Technologies 1.62 - Demonstrate understanding of basic concepts used in preservation and packaging techniques for product storage | 1 |
I |
4 |
Y |
||
| A.S. 91082 v4 Processing Technologies 1.60 - Implement basic procedures to process a specified product | 1 |
I |
4 |
|||
| A.S. 91049 v4 Generic Technology 1.6 - Demonstrate understanding of how materials enable technological products to function | 1 |
E |
4 |
Y |
||
| A.S. 91046 v3 Generic Technology 1.3 - Use design ideas to produce a conceptual design for an outcome to address a brief | 1 |
I |
6 |
|||
| A.S. 91044 v3 Generic Technology 1.1 - Undertake brief development to address a need or opportunity | 1 |
I |
4 |
Y |
||
Total Credits |
||||||
Total Credits Available: 22 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 18 credits.