Year 10 Food Technology
10FTE Course DescriptionTeacher in Charge: Mrs L. Myburgh.
This course includes food technology, food hygiene and safety, nutrition and methods of cooking.
Skills included in this course include:
• The Technology Process
• Investigation of safe food practices.
• Designing and production of a variety of healthy, nutritious recipes.
• The investigation and use of modern kitchen appliances.
Assessment
Assessment is done from the New Zealand Technology curriculum, formative assessment and practical work.
Course Overview
Term 1
😷 Food safety digitally generated poster promoting an assigned topic suitable to display in the food room.
👨🏽🍳 Small appliance unit including relevant recipes. eg: Mango Smoothie, Hummus, Tortilla crisps, homemade pasta sauce, grilled open toasties
🍔 Hamburger unit: Students are allocated a staff member as an end user and work through the technology process. Sampling commercial patties, researching different recipes and ingredient
combinations, trialling recipes and perfecting their own design.
Term 2
🍔 Completion of the Hamburger unit : The final hamburger will be boxed and presented to the staff member for feedback.
✨ Celebrating Matariki by studying the Kaumātua inspired Kuki Reka Kani. (Cookie cutters)
🥙 Vegetable Unit: Students are allocated a vegetable to promote to their peers through a poster, vegetable sampling and practical dish of their own choice. Students make a complex recipe
that will wow their peers. This can be any recipe from a muffin to a dip or an awesome main dish as long as their vegetable is the hero of the dish!
Disclaimer: Yes you are allowed to use meat as long as it doesn't overshadow your vegetable!
Term 3
👨🏽🍳 New and trendy foods: We take time to study superfoods and unusual yet trendy ingredients that may enter our radar. You know...those ones that feature social media sometimes!
🍕 Pizza unit: Students choose a staff member as an end user and work through the technology process as they did with the hamburger!
🧑🏽🍳 Students acknowledge Matariki by making kukis using significant Maori patterns and shapes and celebrate Te wiki te reo by making Paraoa parai / fried bread for the college staff.
Term 4
🍕 The final pizza is presented to the teacher in a decorated pizza box!
🍣 Cultural foods: We'll take a look at some foods from around the world and prepare them! eg: Chinese fried rice, Sushi, Indian naan bread, Maori Paraoa Parai (Fry bread), French crème
anglaise and floating islands.
🍨 Ice cream: Students make use of a basic recipe, design their own flavour combination and get to take it home!
Detailed Course Outline Pathway Career Pathways
Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand
Contributions and Equipment/Stationery