11FOOD

Level 1 Food

Course Description

Teacher in Charge: L. Twigg

Level 1 Food


This is a hybrid course designed to combine 2 different curriculum areas, Nutrition/Home economics from the Health curriculum as well as Hospitality.  The course runs alternately through these very different curricula.  

Level 1 Nutrition/Home economics course is designed to allow students to learn to think critically about recipes, gaining understanding of how different processes can be manipulated to achieve different outcomes.  Students will develop a greater awareness of the social, cultural and environment impacts on food, and influences on food preferences, including production, processing, scarcity, consumption and waste.

Students will learn how diet can influence wellbeing and how healthy nutrition can lead to improved physical and mental health as well as Hauora.

Level 1 Hospitality is a designed to teach skills specific to a career in the hospitality industry including food safety and hygiene, knife skills, how to prepare and cook different ingredients, how to use different equipment.  The credits your will gain are unit standards, which are the trade based standards.




           




Course Overview

Term 1
The first standard is from the Home economics cirriculum "Demonstrate understanding of how cultural practices influence eating patterns in New Zealand". We look 2 different cultures in class and cook dishes from these cultures, this year it was traditional maori cuisine and Chinese cuisine.

The Fruit and Vegetables unit from the Hospitality cirriculum, involves their preparation and cooking, students made fruit dishes including, banana bread, poached pears, crumbles, pies and pineapple fritters. The vegetable dishes we made were; wedges, coleslaw to go with some fried chicken, fritata and risotto.





Term 2
Demonstrate understanding of an individual's nutritional needs. This Home economics standard also counts towards gaining level 1 literacy. Students explore the nurtitional guidelines, look at healthy eating practices then design, cook and justify a meal that reflects their learning. For the practical cooking lessons students learn skills for specific meals, eg making museli, fritata, breakfast burittos, club/sub/wrap sandwich lesson, building salads, snack plates for kids challenge as well as butter chicken and mexican dishes.

Demonstrate knowledge of terminology used for food and recipes in cookery, this hospitality standard is taught throughout the year as we study other topics and practice recipes, and along side The Hot finger foods unit which tests skills and abilities in preparing, cooking and presenting 3 different products all successfully to meet preset criteria.

Term 3
Demonstrate understanding of societal influences on an individual's food choices and well-being, students are able to build on their knowledge on well-being and hauora and apply that knowledge to food.

Prepare egg and cheese dishes, this is a hospitality standard that allows for some creativity from students and should fun and easy to succeed

Mocktail unit involves the making of 4 different types on non alcoholic drinks. Practical assessment only. If offered at the end of term 3 if we have time.

Term 4
There may be a small opportunity of tidying up/finishing off incomplete units here.

Recommended Prior Learning

Year 10 Foods is highly recommended. This will help you if you are used to procedures and food safety practices you will need in senior courses.   It will also mean your have a basic knowledge of nutriton, and cooking skills to build on in year 11.

Contributions and Equipment/Stationery

Approximately $120.00.
We are grateful to families making voluntary payments to assist with course specific costs.

Assessment Information

For the Achievement standards, students will be required to demonstrate understanding of the topic through written assessments, some of which also have a practical componant.

For the unit standards, students will demonstrate their skills and understanding practically through cooking, however there are some written componants to these assessments.

Pathway

You may also link to externally provided food service courses at Weltec and/or through courses provided by STAR eg; Barista

Career Pathways

Credit Information

Total Credits Available: 30 credits.
Internally Assessed Credits: 30 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15892 v6
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15901 v6
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15919 v6
NZQA Info
Prepare and present hot finger food in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 19770 v5
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21057 v5
NZQA Info
Prepare, construct, and garnish mocktails for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 90956 v3
NZQA Info
Home Economics 1.1 - Demonstrate knowledge of an individual's nutritional needs
5
5
5
Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 90957 v3
NZQA Info
Home Economics 1.2 - Demonstrate understanding of societal influences on an individual's food choices and well-being
Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 90958 v3
NZQA Info
Home Economics 1.3 - Demonstrate understanding of how cultural practices influence eating patterns in New Zealand
Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: Y
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 30
Total Level 1 Literacy Credits: 10
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0