St Mary’s College (Wellington) St Mary’s College (Wellington)

Level 1 Food Technology

Subject Description

Teacher in Charge: Ms M. Davies.

Recommended Prior Learning

Open Entry

Nau mae, haere mai and welcome to Food Technology.  In Year 11 the students will gain 16 -20 credits in the  Level 1 Technology curriculum. They will cover 3 Internal assessments and and an optional External assessment. 

Students will gain mātauranga/knowledge in food processing, health and safety, catering and product/food design.  

You will be given the opportunity to create a menu for a catering event as a class. This is a student-run project where you will work together to plan this event, follow health and safety protocols and serve the food.  Through this project you are able to gain four credits. 

Over the course of the year students will be working individually or in small groups on a project called "Kete o Kai" where they design a food bag specifically for their whanau's needs. This involves product and food design, nutritional knowledge and creative problem solving skills. Through this project you are able to gain 12 credits. 

Learning Areas:



Level 2 Food Technology

Career Pathways

Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Cook, Baker, Building Contractor, Building and Construction Labourer, Kitchenhand, Chef, Event Manager

Contributions and Equipment/Stationery

Voluntary contribution of $100 for ingredients.


All subject selections are provisional only and are subject to:

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