Massey High School
Level 1 Food Technology
Course Description
Teacher in Charge: J. Crawford.
This course will comprise of two internal standards and one external standard.
Unit one will provide an opportunity for you to create a product for a celebration of your choosing. The celebration can be Cultural, Religious, Traditional or Personal. This unit will focus on celebratory baked products.
Unit two will focus on Manaakitanga, a behaviour that demonstrates that you care for someone. In this unit you will be challenged to use design thinking to design, create and refine a product for a person, whānau, or community group.
Unit three will focus on different techniques that can be used to enhance and evaluate functional and physical attributes for an outcome. This unit will provide the evidence required for the external standard. The external standard will be a digital submission and will comprise of a series of questions related to unit 3.
Student's internal submissions need to be uploaded digitally and can be presented in the following formats:
- A digital slide presentation of 20 slides (size 12 font or bigger)
- A collection of scanned paper evidence i.e., a visual diary or portfolio. (A maximum of 10 A3 or 20 A4 sides of paper)
- A video or recorded oral presentation (3-4 minutes long)
- A combination of the above, totalling no more than 800 words
This course cannot be taken in conjunction with Level 1 Fabric Technology or Resistant Materials Technology as they all teach the same standards.
Course Overview
Term 1
Introduction to the Food Technology environment, the course and expectations. Basic skills and use of available equipment (1 week)
Unit 1 - Celebrations. (10 weeks)
Researching your chosen celebration and the history of it's origin. You will learn how to use ingredients and equipment in different ways to get the desired effect you require for your product. The focus will be on the combination, manipulation and transformation of materials.
Term 2
Start unit 2 - Manaakitanga. (10 Weeks)
Design a product for a person who you care about. This will be linked to their specific dietary requirements. The product can be sweet or savoury. This will require students to research healthy eating and nutrition and specifically the dietary requirement of the person they care about in order, to develop a successful product.
Term 3
Start unit 3 External
Trialling and testing techniques to develop a successful outcome that meets functional and physical attributes. this will be used to collate evidence for the external standard which will be taken in week 9 of term 3.
Term 4
Catch up on any outstanding Internal standards.
Recommended Prior Learning
Ideally students will have completed year 10 Food Technology. If students have studied another Technology subject in year 10 or have an interest in Science or Design they will also be considered.
Contributions and Equipment/Stationery
Laptop is required as assessments are uploaded digitally
Pathway
Level 2 Food Technology
Career opportunities available include Food Technologist, Food Scientist, Sensory Scientist, Product Development, Food Microbiologist, Food Analytical Chemist.
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.
External
NZQA Info
Materials and Processing Technology 1.1 - Develop a Materials and Processing Technology outcome in an authentic context
NZQA Info
Materials and Processing Technology 1.2 - Experiment with different materials to develop a Materials and Processing Technology outcome
NZQA Info
Materials and Processing Technology 1.4 - Demonstrate understanding of techniques selected for a feasible Materials and Processing Technology outcome
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