NCEA Level 3 Food & Nutrition
Teacher in Charge: L. Ferguson
Students will use an understanding of appropriate nutrition and critical thinking skills to investigate the impact multinational corporations have on New Zealander’s eating patterns. They will also research and analyse a food related ethical dilemma affecting the well-being of New Zealanders. Students will then participate in one external exam looking at the influence of media messages on food choices.
Students can expect to participate in practical food experiences weekly.
If a student achieves 14 Level 3 credits in this course it will be counted as an approved subject for University Entrance. This includes access to gaining UE (level 3) Literacy credits.
There is also the opportunity to participate and complete either the Level 2 or 3 Barista Unit Standards. The Level 3 Barista students will need to be involved in the running of the Coffee Lab at regular intervals and lunchtimes during the school year to gain the 30 hours of practice that is needed to achieve the Level 3.
This course will offer learning experiences in the following:
- Food Safety and Hygiene
- Impact of Multinational Corporations on Eating Patterns in New Zealand
- Ethical Food Issue impacting New Zealand
- Impact of Food Advertising on food choices
- OPTIONAL - Barista at Levels 2 or 3
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
Successful completion of Level 2 Food and Nutrition or successful completion of a research Achievement Standard in another subject at Level 2.
Total Credits Available: 36 credits.
Externally Assessed Credits: 12 credits.
Internally Assessed Credits: 24 credits.
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 18
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.
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.