Topic outline

  • General

  • Year 9

     

    Food technology includes understanding and using safe and reliable processes for preparing, presenting, storage, packaging and marketing of food.

    Students will study the dairy industry from primary to secondary food products. They will trial and evaluate a range of recipes incorporating dairy products or alternatives as in the case of those with dairy allergies.  As part of this work they will develop and use specialist language and symbols. They will produce, package and label their own product outcome.

  • Year 10



    The first unit of work is designed to enable students to develop food preparation skills and basic nutrition knowledge so they can make good food choices. They will learn how to adapting recipes to make them healthier as well as evaluate food products.  

    In the other unit, students will consider the influences on food choice and the impact that other countries / cultures have had on our choices. They will explore key ingredients and cooking methods from a range of different countries and develop an understanding of their contribution to our changing food habits.


  • Year 11

    The students are encouraged to develop knowledge, skills and attitudes to take responsibility for their own wellbeing particularly in relation to food choice. 

    Initially the students focus on developing their practical skills particularly working hygienically to prevent bacterial contamination.   They then focus on making informed choices about food and understanding key nutrition concepts.  They are expected to be able to apply this knowledge to feeding an adolescent.   This includes reading nutrition and packaging information.  Students also explore foods from other cultures and consider how these have influenced food habits in New Zealand.

    Food preparation work is an integral part of all units of work and students are expected to develop their food skills throughout the year.

  • Year 12

    This course focuses on developing knowledge and skills related to food to enable students to positively contribute to their own, and others’ well-being. 

    Topics studied include expanding knowledge of nutrition to provide appropriate food for a sports person as well as considering the factors that impact on these decisions.  Students develop an understanding of the strategies that are effective in improving wellbeing.  The issues surrounding food security will be explored along with the impact that limited money has on food choice.  As part of this they will consider the relationship between food choice, wellbeing and factors outside the control of the individual. Students will investigate and evaluate sustainable food related practices and consider the implications of these.

    Food preparation is a key aspect of every unit of work and students are expected to develop their food skills throughout the year.

  • Year 13

    The focus of this course is on the wider issues associated with food choice and wellbeing in New Zealand.

    Students consider the main influences on food choice and how these impact on individuals and society.  They will be expected to develop their ability to think critically about food issues and to develop knowledge to challenge the beliefs and attitudes around key food issues. This will include investigating how food corporations contribute to our changing expectations about food. Students will develop skills to analyse the impact of food advertising on people’s food choices.

    Food preparation work is an integral part of all units of work and students are expected to develop their food skills throughout the year.