Level 1 Food and Nutrition

11FN
Subject Description

Teacher 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

Level 2 Food and Nutrition

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.

Pathway Tags

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.