Year 10 Food Technology
Course Description
Head of Faculty - Kaihautuu: Mr S. Qureshi.
We recommend that students who are interested in developing their practical skills, learning about food and designing and making food products study Food Technology.
- Food technology is aimed at giving students basic skills. How to measure ingredients, read recipes, design food for a client and to develop food products.
- All stages of the design process-brainstorm, research, concepts, design development, final design and evaluation. Designing products for a client. Learning about food, where it comes from and how to use it.
- You will be taught about safe food and how to use the equipment safely. You will design a breakfast for a teenager, develop burgers, methods of cookery, making biscuits for a client and international foods.
Course Overview
Semester A
1. Planning for Practice:
Unit - Safety – Personal and Food safety practice – observations, hygiene practice and theory
Assessment – Poster and/or PowerPoint on Safety requirements in the Kitchen
2. Brief Development:
Unit - Burger Development -developing a healthy burger from a basic recipe, considering Nutrition
Unit - Burger Production and Evaluation -Burger Production and Outcome
Unit - Snack Food Labelling and Packaging – understanding and producing food labels and the packaging for their own product
Unit - Snack Food creating a product - is it a fit for purpose? – tasty and healthy – using the “Green Box” resource
Assessment – Presentation of a Healthy Hamburger with Nutritional choices justified
3. Characteristics of Technology:
Unit - Herbs and Spices Practical - the outcome from their research and trials
Unit - Herbs and Spices Theory - research and nutrients
Unit - Cultural Foods – Introducing staple foods and cultural flavours: Pasifika, Maori, Indian, Italian, etc
Assessment – Detailed research of chosen Culture in the form of a PowerPoint
4. Characteristics of Technological Outcomes:
Unit - Gingerbread Dwellings - planning, designing, constructing and decorating dwelling – can be a Xmas theme or cultural Design – contemporary, Whare, etc
Assessment – Final outcome of Gingerbread Dwelling
Semester B
1. Planning for Practice:
Unit - Safety – Personal and Food safety practice – observations, hygiene practice and theory
Assessment – Poster and/or PowerPoint on Safety requirements in the Kitchen
2. Brief Development:
Unit - Burger Development -developing a healthy burger from a basic recipe, considering Nutrition
Unit - Burger Production and Evaluation -Burger Production and Outcome
Unit - Snack Food Labelling and Packaging – understanding and producing food labels and the packaging for their own product
Unit - Snack Food creating a product - is it a fit for purpose? – tasty and healthy – using the “Green Box” resource
Assessment – Presentation of a Healthy Hamburger with Nutritional choices justified
3. Characteristics of Technology:
Unit - Herbs and Spices Practical - the outcome from their research and trials
Unit - Herbs and Spices Theory - research and nutrients
Unit - Cultural Foods – Introducing staple foods and cultural flavours: Pasifika, Maori, Indian, Italian, etc
Assessment – Detailed research of chosen Culture in the form of a PowerPoint
4. Characteristics of Technological Outcomes:
Unit - Gingerbread Dwellings - planning, designing, constructing and decorating dwelling – can be a Xmas theme or cultural Design – contemporary, Whare, etc
Assessment – Final outcome of Gingerbread Dwelling
Pathway
The skills developed in Food technology are important to those who wish to follow a career in the food industry. It provides a base for students to build their practical skills on, follow recipes and learn about developing foods.
Assessment Information
All assessments are assignment based. Practical skills are assessed throughout the coursePathway Tags
Cook, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Biotechnologist, Butcher, Dairy Processing Operator, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Event Manager, Demonstrator, Dietitian, Maitre d’Hotel, Environmental/Public Health Officer, Food and Beverage Factory Worker, Food Technologist, Health Promoter,