Wakatipu High School
Year 11 6FTK – Food Technology (NCEA L1)
Course Option Description
Head of Learning Area (HOLA): Ms G. Small.
Why this course:
6FTK: This course is for people who have an interest in food technology, food science and nutrition. Students will gain a greater understanding of technology systems and processes. The skills obtained in food technology will help prior to attending university courses.
6HOS: Queenstown’s economy is built on tourism and a major part of this is the hospitality industry. From hotel work to front of house responsibilities in a cafe or restaurant, from working as a chef or even a barista, the opportunities for employment in our fair town are endless. This course caters to students who wish to pursue a career working in some aspect of the hospitality industry either here, elsewhere in NZ or even abroad.
6FTK Course information:
The aim of this course is to apply technological practice in an authentic context to develop and create an outcome that is guided by the brief and stakeholder feedback to meet the requirements of the end user. Whilst developing their outcome using the design process, students will explore material properties and trial techniques as well as investigating and applying sustainable practices for the environment. Topics taught are likely to include;
- Use a design process for an identified stakeholder/s that may include:
- identifying a need and/or opportunity.
- undertaking relevant research.
- ideating, developing and refining ideas.
- evaluating ideas and outcomes.
- Investigate and apply sustainable practices for the environment, to the design process.
- Safely explore materials through experimentation and identify how the exploration/experiments informed their understanding of the properties of materials. Investigate and trial appropriate techniques during the development of a feasible outcome. Use practical skills to develop and create a purposeful outcome using the selected materials and techniques.
This course leads to:
Level 2 Food Technology (7FTK) and/or Level 2 Hospitality (7HOS). To gain entry into the Year 12 Food Technology (7FTK) a student must gain at least 12 credits at Level 1 or at the discretion of the Teacher in Charge or HOLA.
6HOS Course information:
The aim of this course is to explore practical cooking skills with a focus on developing competence in food hygiene and safe practices. This course comes in the form of online resources and assessments from Service IQ. The course covers a range of different cooking techniques taught within the topics of hot finger food, cakes, sponges & scones, sauces & soups, meat, fruits & vegetables, cheeses & eggs, as well as covering knife use, care & storage, and careers within the industry. This course offers a programme of both practical and theoretical components of Hospitality topics.
This course leads to
This course is for people who have an interest in and/or would like to pursue a career in the hospitality industry. It has been designed to lead on to 7HOS and then potentially Level 3 Hospitality offered via the Cromwell Trades Academy.
This course is assessed using Unit Standards. Please note this means that a subject endorsement is not possible, nor is it possible to gain credits towards an NCEA Level endorsement. This course does not lead to a UE capable subject in Year 13.
Prerequisites
6FTK: Completion of at least one semester of Junior Food Technology is recommended but not compulsory. Students with previous history of unsafe behaviour in the kitchen or workshop and/or multiple referrals from these classes may be given conditional entry or in some cases denied entry to the course.
6HOS: Completion of at least one semester of Junior Food Technology is recommended but not compulsory. The credits gained in Hospitality are suitable for a vocational pathway into the industry, but will not contribute to University Entrance.
Note: Students who are more suited to FTK may not be given entry to this course. Students may only be entered in FTK or HOS
Pathway
Assessment Information
This course is assessed using Achievement and/or Unit Standards. Please note exact standards are subject to change and individual assessment programmes may be provided in consultation with student and teacher.Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 20 credits.
Externally Assessed Credits: 8 credits.
Internally Assessed Credits: 12 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
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