Tawa College Tawa College

NCEA Level 2 Food and Nutrition 201

Course Description

Teacher in Charge: Ms S. Ford.

Recommended Prior Learning

Preferable: 14 credits from Level 1 Food and Nutrition, if not please see Ms Ford

Food and Nutrition 201:
This course has been developed from the Health (Home Economics/Food and Nutrition) and Technology curriculum areas. The course is divided into two semesters. The first focuses on food technology and the second on nutrition and health promotion.
Students will:
Implement advanced processing and testing procedures to produce a food product - probably a lemon meringue pie.
Develop and design an original pie. You will use the knowledge and skills you have learnt processing a lemon meringue pie to make your own savoury pie that is healthy and can be used for catering purposes. This is your opportunity to show your creativity!
Use critical thinking and nutritional knowledge to evaluate sustainable practices in food preparation and production
Evaluate strategies for addressing nutrition-related health issues in the wider community.  Students will draw upon the knowledge of social, economic and environmental factors that they have considered when looking at sustainable food practices.

Course Overview

Term 1
Making a food product using processing techniques such as flowcharting and other processes.
Learning about how the food product actually works.

Term 2
Designing and developing my own prototype pie to be used for catering.
Sustainability with food in my world. What is sustainability and how can we be sustainable in our own communities.

Term 3
Continuing with sustainability.
What is health promotion in relation to nutrition and foods. How can we best become a healthy society - what works and what does not?

Term 4
Continuing with health promotion.

Learning Areas:

Food and Nutrition


NCEA Level 3 Hospitality 301, NCEA Level 3 Food Technology 301, NCEA Level 3 Food, Nutrition and Society 301

Career Pathways

Cook, Sales Representative, Registered Nurse, Agricultural/Horticultural Scientist, Agricultural Technician, Retail Manager, Meat/Seafood Process Worker, Baker, Bartender, Hotel/Motel Manager, Cafe Worker, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Physician, Counsellor, Midwife, Kitchenhand, Retail Sales Assistant, Chef, Community Karitāne, Hotel Porter, Storeperson, Dentist, Dietitian, Maitre d’Hotel, General Practitioner, Early Childhood Teacher, Food Technologist, Service Station Attendant, Health Promoter, Health Services Manager, Health Care Assistant, Primary School Teacher, Kaiwhakaako Māori, Nanny/Child Carer, Winemaker, Private Teacher/Tutor, Purchasing/Supply Officer, Recreation Co-ordinator, Youth Worker, Secondary School Teacher, Teacher Aide

Contributions and Equipment/Stationery

$100 donation appreciated. All resources are provided for practical sessions each week.