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.
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