Year 10 Foods

Course Description

Teacher in Charge: L. Twigg


You will gain experience in the necessary and important aspects of food and personal hygiene and safety that are key in all Foods/Hospitality courses. 

 Skills you will learn, are time management (almost all practicals have limited time), managing self and working with others ( especially working in pairs).

You will also be able to read and follow recipes which is crucial to food preparation.


.Also, you will explore healthy eating patterns for a healthy lifestyle!. 

Course Overview

Term 1
Introduction to the Foods room . Seating and partners ,Room routines
Basic Hygiene and Safety. Washing dishes, Safe use of equipment ( as required by H n S ), Abbreviations, Recipe formats, Weights and measures, Substitutions, Special/different dietary requirements ( for the food order), Recipe layout and shorthand, Terms used/ vocabulary, Time plans and time management, Food Orders, Sharing the load, Evaluations/ Reflection Fridge/freezer management
Practical skills and Techniques. The NZ Food Pyramid and NZ Food Guidelines, and related topics where time permits, like meal planning.
There is a practical focus that covers most of the Key Competencies-
thinking/ using language, symbols, and texts/managing self/relating to others/and participating and contributing.
Term one is mostly an opportunity for those new to practical cooking to learn a variety of basics skills and to function safely within this setting.As the term progresses opportunities are provided for student feedback/input into practicals selected. There is an emphasis later in the term for students to search for and find recipes of interest that will extend their skills.
The expectation is that students will be able to carry out practicals within the time frame of 60 minutes, occasionally 50 minutes, and reasonably independently by weeks 6-8 and be ready for a practical assessment week 9/ when comfortable doing so. This is assessed for skill, time management and hygiene and safety mostly. It also requires the demonstration of knowledge of the theoretical aspects covered, where appropriate

Term 2
Term 2 builds on the more basic recipes of term 1. It allows more scope and frequency to select and trial recipes new to students. On-line recipes, costing , conversions. More-higher risk practicals are now possible (eg hot oil safety ). Building in a more flexible /creative approach to encourage and extend with a Solo culture based assessment
The theory time is usually taken preparing and planning for these tasks. NIPs/ nutrition basics, metabolic disorders where possible ( research topics)

Term 3
Term 3 is similar to term 2 and builds on this. Topics include- multicultural foods/recipes, special occasion foods, personal requests, snacks.. Dependent on personal interest/character of class. Recipe development.
Assessment is practical- the theme to be decided in consultation with class

Term 4
Term 4 covers a range of topics, like Christmas foods as gifts, preparing for Y11 and whatever skills have yet to be covered. A 2 course group meal may be selected for the final assessment, Theory and practical final assessment.

Recommended Prior Learning

Open Entry- prior experience is highly recommended

Contributions and Equipment/Stationery

$160.00 for classroom materials.

We are grateful to families making voluntary payments to assist with course specific costs.


Level 1 Practical Foods leads to Level 2 Hospitality