Year 10 Food and Nutrition

Subject Description

Year 10

In this course, you will have the opportunity to learn essential knowledge and skills in working with food. You will learn about nutrition and use this to make informed decisions about food choices. 

Knowledge and skills learnt are:

Safety in the Kitchen 
Food safety - learning how to be safe with food and then applying this to a meal
Cookery techniques and processes - technological knowledge
Nutrition- an introduction to food groups and nutrients with special focus on teen nutrition
Food processing and future foods

Food waste and sustainable food practices

Functions of ingredients in relation to the nature of technology - what is the impact of using certain ingredients on us?  How are food products related to the time and context in which they have been developed?

The course is designed to prepare you for NCEA Level 1 Food and Nutrition and is based on both the Technology and Health and PE curriculum areas.

Come, develop your creativity, and experience a sense of accomplishment. There is a focus in Year 10 on the key competencies by encouraging you to think, to solve problems, to manage self and to relate to others through teamwork and collaboration.

The students complete 4 units of learning

Unit 1

Have you had your rice yet?

The focus of this unit is about celebrating food culture in Asian countries and investigating the possibility of combating malnutrition through meal development. This includes the importance of rice as a staple food and understanding its impact on the cultures of Japan and India in particular.


Unit 2

Matariki this is a cross-curricular unit. Students have the opportunity to be involved in  co-curricular activities. The Technology and Languages learning area come together to put together a Matariki celebration. The Food and Nutrition students learn the meaning of Matariki and interpret this into making and decorating cakes to be served at the Matariki celebration. Learn the skills of icing, cake making and discovering your artistic talent.


 Unit 3

Pastry and pies

Pies are a much-loved treat but can often be very unhealthy. Your task is to investigate pies and come up with a healthy delicious alternative.

Unit 4

High tea

Afternoon teas are very popular and are enjoyed by people of all age groups in cafes, restaurants and hotels.  They are an excellent way for chefs to demonstrate their skills at producing baked products.

 You will make a range of sweet and savoury products that will be served for an afternoon or High tea. This will be based on the theme of The Mad Hatters Tea Party.

Contributions and Equipment/Stationery

Voluntary contribution of $100 for ingredients

Recommended Prior Learning

Open Entry



All subject selections are provisional only and are subject to:

  • meeting any course entry requirements
  • minimum class sizes
  • the availability of teaching staff

and the final decision is at the discretion of the Head of Learning Area for that subject.

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