11FOOD

11 TAIORANGA KAI / FOOD

Subject Description

This course will cover five areas within the hospitality/commercial food industry.

  • Terminology

  • Meat preparation

  • Fruit and Vegetable preparation

  • Service of Non-Alcoholic beverages

  • Presentation of finger foods

This course is intended to give a sound platform for those students who want a good overall knowledge in Hospitality and Commercial cooking, and who may be continuing on to level 2 and level 3 in food and Nutrition.

This course offers 17 internal Food and Nutrition credits.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 16 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 12 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 92012 v3
NZQA Info
Materials and Processing Technology 1.1 - Develop a Materials and Processing Technology outcome in an authentic context
Level: 1
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 92013 v3
NZQA Info
Materials and Processing Technology 1.2 - Experiment with different materials to develop a Materials and Processing Technology outcome
Level: 1
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 92014 v3
NZQA Info
Materials and Processing Technology 1.3 - Demonstrate understanding of sustainable practices in the development of a Materials and Processing Technology design
Level: 1
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 16
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0