Level 1 Food and Nutrition
11FN Subject DescriptionTeacher in Charge: Ms L. Rigutto
In Year 11 the students will gain 18 Level 1 credits from achievement standards taken from the Health and PE curriculum as well as the Technology curriculum. They will cover 3 Internal assessments and one external assessment.
Students will gain knowledge, understanding and skills in the
following:
Preparing food safely and then developing strategies to address food handling issues at both personal and community levels.
Using knowledge of food safety, sequencing and cookery to process a baked product following a set of predetermined processing operations and testing procedures to ensure that the product meets agreed specifications.
Demonstrate knowledge of an individual’s nutritional needs. In depth knowledge of teenage nutrition and meal planning.
Demonstrate understanding of packaging information using
nutritional knowledge and skills in interpreting labeling.
Pathway Contributions and Equipment/Stationery
Voluntary contribution of $100 for ingredients.
Recommended Prior Learning
Open Entry
Credit Information
This course is eligible for subject endorsement.
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| A.S. 90956 v3 Home Economics 1.1 - Demonstrate knowledge of an individual's nutritional needs | 1 |
I |
5 |
|||
| A.S. 90959 v3 Home Economics 1.4 - Demonstrate knowledge of practices and strategies to address food handling issues | 1 |
I |
5 |
Y |
||
| A.S. 90961 v3 Home Economics 1.6 - Demonstrate understanding of how packaging information influences an individual's food choices and well-being | 1 |
E |
4 |
Y |
||
| A.S. 91082 v4 Processing Technologies 1.60 - Implement basic procedures to process a specified product | 1 |
I |
4 |
|||
Total Credits |
||||||
Total Credits Available: 18 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 14 credits.
Home Economics creates vocational and learning pathways for future nutritionists, dietitians, policy advisors, early childhood educators, Home Economics and Food Technology teachers, health practitioners, food technologists, food writers, food stylists, researchers, food produce developers, chefs, hotel management and sport nutritionists.