12FTE

Level 2 Food & Nutrition

Course Description

In Year 12 Home Economics, students look at a variety of topics, including evaluating sustainable food practices, analysing food issues for people with a specific food need, analysing beliefs, attitudes, and practices related to nutritional issues for families in New Zealand, Evaluate health promoting strategies designed to address a nutritional need.    Hauora is considered in each standard.

You will be cooking once a week. The food you will prepare, make and serve will align with the standards to help strengthen links to the theory with practical experience. You will also gain a range of transferable life skills from preparing and making food from scratch in a safe manner. 

Course Overview

Term 1
In term 1 students look at locally grown food,consider food waste and preservation techniques that promote sustainability. Practical work will be linked to the sustainable practices.

Term 2
In term 2, the focus will be on the nutritional needs of specific food requirements that are met. Practical work will reflect this theory covered.

Term 3
Students consider the determinants of health and how these work together to influence food choices and health promotion strategies . These are the themes for the external standards.

Term 4
The key focus here is unpacking passed external papers.

Recommended Prior Learning

Level 1 and 2 Home Economics is useful but not essential, Level 1 and 2 PE or Health would also be useful.

Pathway

This course is ideal for students interested in food and health-related course. Related career pathways: chefs, cafe workers, nurses, doctors, nutritionists, food designers, food technology and events planner, recipe writer, New Zealand Defence Forces, Early childhood teacher, Teachers, and lecturers. You can also get into the competitive side of cooking. It is a university-approved course where students are encouraged to analyse information critically. There is a practical element to the course where you will cook once a week to prepare and cook food in relation to the standard we are working on to help strengthen links to the theory.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

This course is eligible for subject endorsement.

This course is approved for University Entrance.

Total Credits Available: 18 credits.
Externally Assessed Credits: 8 credits.
Internally Assessed Credits: 10 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 91299 v2
NZQA Info
Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91300 v2
NZQA Info
Home Economics 2.2 - Analyse the relationship between well-being, food choices and determinants of health
Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91302 v2
NZQA Info
Home Economics 2.4 - Evaluate sustainable food related practices
5
5
5
Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91304 v2
NZQA Info
Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need
Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 18
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0