St Mary’s College (Wellington)
10FNT
Year 10 Food and Nutrition
Subject Description
Teacher in Charge: Mrs R. Boshoff.
This is an open-entry course. It is an exciting and creative program that focuses on practical cooking skills,
ensuring students develop a thorough understanding of the working characteristics of food materials.
Learning:
- Sound nutrition, food safety and preparation skills.
- Characteristics of Technology (influences on food choices).
- Tech products (the effect of using a different type of flour on a product).
- Presenting dishes (garnishes, presentation, gifts).
- Tech modelling (developing a new product).
Contributions and Equipment/Stationery
Voluntary contribution of $70 for ingredients
Pathway
Disclaimer
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.
WEB88, Rendered 7.32MB in 0.0754 seconds with 19 queries.
