Level 1 Food Technology

TFO101
Course Description

Teacher in Charge: J. Crawford

Recommended Prior Learning

Year 10 Food Technology preferred or with approval of the HOD of Food Technology


This is a course which focuses on the Food Manufacturing Industry and the development and manufacture of new +/or reformulated food products.

The technological skills and knowledge required when working with food are established in Year 11 Food Technology. Students will develop their knowledge of a variety of manufacturing processes, testing and equipment needed to produce high quality outcomes. 

They will participate in a wide range of learning experiences relating to different sectors of the food industry. This will include industrial, nutritional, financial and technological. Students will be required to use their problem solving skills to develop new products to meet required specifications.

Students will be assessed on their understanding of basic technological processes and their application of food safety within food manufacturing. Food Technology is an approved University Entrance subject.

Note: To take this course as well as DTI 101, students must obtain prior approval from the HODs of both subject areas. Refer to the standards that are doubled up in other areas.


Course Overview

Term 1
Unit 1 (6 weeks) - Basic Concepts used in Processing. Students will investigate different types of manufacturing systems and the role of quality control within these systems. This will involve comparing and contrasting processing operations and tests to manufacture a range of products, such as; Ice cream, Pasta, Cheese or Bread.

Unit 2 (Start, 3 weeks) - Implement basic procedures to process a specified product and basic concepts used in manufacturing. Students will choose a specific product to manufacture and implement a manufacturing process, including quality controls, to make the product accurately.

Term 2
Unit 2 completion, (5 weeks)

Unit 3 (Start, 5 weeks) - Undertake development to make a prototype to address a brief. Students will use their skills to develop a new food product to meet specifications and stakeholder requirements. This could be for a specific dietary need, such as, vegetarian, vegan, diabetic, coeliac, low fat, high protein, gluten free etc.

Term 3
Unit 3 completion, (3 weeks)

Unit 4 External, (5 weeks) - Students will complete a unit of work built around the external report which will be completed during the Massey High School exams. This report will be sent away for external assessment. Please note this is not a practice exam it is the real thing.

Faculties:

Food Technology



Career Pathways

Production Manager, Chemist, Food Technologist, Microbiologist

Contributions and Equipment/Stationery

4 x 40 page clear file, 1 x refill or notebook, USB memory stick required


Credit Information

This course is eligible for subject endorsement.

Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91047 v4 Generic Technology 1.4 - Undertake development to make a prototype to address a brief
1
I
6
A.S. 91048 v4 Generic Technology 1.5 - Demonstrate understanding of how technological modelling supports decision-making
1
E
4
Y
A.S. 91055 v4 Generic Technology 1.12 - Demonstrate understanding of basic concepts used in manufacturing
1
I
4
Y
A.S. 91082 v4 Processing Technologies 1.60 - Implement basic procedures to process a specified product
1
I
4
A.S. 91084 v4 Processing Technologies 1.62 - Demonstrate understanding of basic concepts used in preservation and packaging techniques for product storage
1
I
4
Y
Total Credits

Total Credits Available: 22 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 18 credits.