L3 Food Technology

FTC31
Course Description

Teacher in Charge: Mr M. Hite

Students will develop more complex processing skills in this course. They will continue to work creatively to solve an authentic food-related issue. This will involve communicating regularly with a range of stakeholders. Critical thinking and project management skills will be developed.

Students will gain knowledge and skills that will support them in all kinds of work, university study and in a successful life.


Contributions and Equipment/Stationery

$110


Recommended Prior Learning

At least 10 Food Technology Credits or at the discretion of the Leader of Learning.


Standards Available
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91608 v3 Generic Technology 3.1 - Undertake brief development to address an issue within a determined context
3
I
4
Y
*
A.S. 91610 v3 Generic Technology 3.3 - Develop a conceptual design considering fitness for purpose in the broadest sense
3
I
6
Y
*
A.S. 91612 v3 Generic Technology 3.5 - Demonstrate understanding of how technological modelling supports technological development and implementation
3
E
4
Y
4w *
A.S. 91643 v3 Processing Technologies 3.60 - Implement complex procedures to process a specified product
3
I
6
Y
*
Total Credits
Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 20

* 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: 20 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 16 credits.