13FOODT

Food - Technology & Hospitality L3

Course Description

Teacher in Charge: K. Rowe, D. Hagan.

Course Highlights: This subject has TWO pathways. 

Food Technology: Students will develop Technology skills to produce a specified product. Following on will require students to design and produce a prototype based around Food Wastage.

Hospitality: Students who are interested in a career in Hospitality will benefit from this course. Working and learning with realistic time restraints, using commercial equipment and producing food and beverages for customers.

Level 3 students are required to have a good work ethic and be self-motivated.

 

Vocational Pathway: Manufacturing and Technology, Construction and Infrastructure, Creative Industries, Services Industries, Primary Industries. 

 

This course can lead to: Tertiary study and employment in the Food Technology and Hospitality Industries.

 

For more information, please see Teacher in Charge of Food Technology, or your food technology teacher.

 

 

Recommended Prior Learning

Achievement in Food Technology or Food Cookery at Level 1 and/or Level 2

Contributions and Equipment/Stationery

$120

Assessment Information

Food Technology Standards are: 91610. 91611, 91643 (total credits 18)
Hospitality Standards are: 18497, 17288, 13325, 13316 (total credits 20)

Credit Information

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

Total Credits Available: 38
Internal Assessed Credits: 38
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13316 v6
NZQA Info

Prepare and cook basic pasta dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13325 v6
NZQA Info

Prepare and bake basic cakes, sponges, and scones in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17288 v8
NZQA Info

Prepare and present espresso beverages for service


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info

Demonstrate knowledge of culinary products, terms, and food preparation methods


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91610 v3
NZQA Info

Generic Technology 3.3 - Develop a conceptual design considering fitness for purpose in the broadest sense


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
A.S. 91611 v3
NZQA Info

Generic Technology 3.4 - Develop a prototype considering fitness for purpose in the broadest sense


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
A.S. 91643 v3
NZQA Info

Processing Technologies 3.60 - Implement complex procedures to process a specified product


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
Credit Summary
Total Credits: 38
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 18

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.