Level 3 Food Technology
13TFO Course DescriptionTeacher in Charge: Ms S. Prankerd
This course is targeting those students who are interested in foods and are seeking a pathway to a career that is university based, e.g. food technologist. Technology achievements standards are now recognised for university entry following level 3 study.
This is an indication of the assessments that may be covered in the course. Final details will be given at the beginning of 2018.
If you are choosing more than one Technology course, the same standards may be offered over multiple courses – check Achievement Standard numbers as this may affect credits available.
This course is targeting students who are interested in food and are seeking pathway to a career that is university based, e.g. food technologist.
You will learn to:
• develop research methods, new food product development techniques and a range of food preparation applications and processes
• develop skills in problem solving
• participate and contribute with others and work with outside stakeholder to develop products
• master practical barista skills and customer service skills
There may be the possibility of participating in the Silver CREST new product development challenge in conjunction with NZIFST
Contributions and Equipment/Stationery
$80 - Plus students may be required to bring in additional or specialised ingredients.
Solid leather covered shoes a compulsory for all practical classes.
Recommended Prior Learning Level 2 Food Technology or at the discretion of the Head of Department. Level 2 (60 credits) and have a genuine interest in cooking, product development, food, ingredients and carrying out research is strongly recommended.
Credit Information
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| A.S. 91643 v3 Processing Technologies 3.60 - Implement complex procedures to process a specified product | 3 |
I |
6 |
Y |
* |
|
| A.S. 91617 v3 Generic Technology 3.10 - Undertake a critique of a technological outcome's design | 3 |
E |
4 |
Y |
4w * |
|
| A.S. 91610 v3 Generic Technology 3.3 - Develop a conceptual design considering fitness for purpose in the broadest sense | 3 |
I |
6 |
Y |
* |
|
| U.S. 17288 v7 Prepare and present espresso beverages for service | 3 |
I |
5 |
|||
| U.S. 17285 v9 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision | 2 |
I |
4 |
|||
Total Credits |
||||||
Number of credits that can be used for overall endorsement: 16
* Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.
Total Credits Available: 25 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 21 credits.