NCEA Level 3 Food Technology 301

FNT301
Course Description

Teacher in Charge: S. Ford

Food and Nutrition 301:
This course has been developed from the Technology curriculum area. Students must be prepared to engage with basic maths and food science.
Implement advanced processing procedures to produce a food product including costing and quality assurance.
Exploring and developing understanding of preservation and storage mechanisms. This draws on food science.
Develop a prototype meal kit for a stakeholder.

UE Approved Subject


Contributions and Equipment/Stationery

$100 donation is appreciated. All resources are provided for both practical sessions each week
Scrapbook or visual diary essential


Recommended Prior Learning

Compulsory: 14 credits from Level 2 Food and Nutrition


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91610 v3 Generic Technology 3.3 - Develop a conceptual design considering fitness for purpose in the broadest sense
Assessments:
Term: , Week:
3
I
6
Y
*
A.S. 91643 v3 Processing Technologies 3.60 - Implement complex procedures to process a specified product
Assessments:
Term: , Week:
3
I
6
Y
*
A.S. 91644 v3 Processing Technologies 3.62 - Demonstrate understanding of combined preservation mechanisms used to maintain product integrity
Assessments:
Term: , Week:
3
I
4
Y
*
Total Credits
Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 16

* 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.

Total Credits Available: 16 credits.
Internally Assessed Credits: 16 credits.