NCEA Level 2 Food & Nutrition
Teacher in Charge: L. Ferguson
This Level 2 course develops food preparation skills through practical applications and analyses relevant food issues in New Zealand. This course encourages food sustainability, food analysis, food security, safe food handling and the creative presentation of food. There is also the chance to complete a barista course for those interested.
This course will offer learning experiences in the following:
- Food safety
- Sustainable food practices
- Food security and its effect on families in New Zealand
- Food choices and their effects on well-being and the determinants of health
- Nutritional information given with health promoting strategies used in the New Zealand community
- OPTIONAL- a 2 day Level 2 Barista Course can be completed if the student wishes
Most ingredients are supplied by the department; however, students will be asked to bring ingredients as well.
Access to a keyboard device is highly recommended for success in this course.
Recommended Prior Learning
8 credits in Level 1 Food and Nutrition or successful completion of a research Achievement Standard in another subject.
Total Credits Available: 22 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 18 credits.
Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritionist,
For NCEA Levels 1, 2 & 3 courses will be made up of a selection of the stated standards. This will happen at the beginning of the year with the assigned teacher.