Teacher in Charge:Recommended Prior Learning
Whilst it is beneficial students have completed some Food and Nutrition in the junior school it is not essential.
Year 11 Food and Nutrition
There are four Achievement standards covered in this course. The first is linked to Food Safety and Hygiene. The second looks at Societal Influences on our food choices and starts to look at portion sizes and nutritional needs of individuals. The final two standards are taught alongside each other. One is an internal and the other an external standard. Students are reinforcing their nutritional knowledge, planning meals using the Recommended Daily Intake for those individuals and looking at the information given on packaging. At all stages of study students are encouraged to consider the dimensions of Hauora.
You will be cooking once a week. The food you prepare, cook and serve will align with the standard you are working on to help strengthen links practically to the theory. Also, you will be gaining practical, transferable life skills by learning how to prepare food from scratch in a safe manner.
A brief introduction to nutrition. Then we move on to looking at practices and strategies to address food handling issues. Personnel hygiene,bacteria and food contamination,hygienic preparation of food are all considered.
This term we look at the four dimensions of Hauroa and look at how individuals enhance each others well being. Students consider their own families and how each family member's well being is influenced by external factors.
We return to looking at nutrition,nutritional guidelines,portion sizes and plan meals for specific individuals. In addition to this we look at how packaging influence food choices.
Revision for the external exam and practice of exam papers.
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.Career Pathways
Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand