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

Level 2 Food and Nutrition

12FNT
Subject Description

Teacher in Charge: Mrs R. Boshoff.

Navigating the complex food environment of the 21st century is the focus of this course.

This course is open entry.

Involves:

  • A lifestyle that needs to adapt to a nutritional issue.
  • The student needs to comprehensively analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand.
  • Undertaking effective development to make and trial a prototype.
  • Design a celebratory dish specifically for their whanau’s needs. This involves product and food design, nutritional knowledge and creative problem solving skills. Also transforming, manipulating, or combining materials to help you make selections as you develop an outcome.

Course Overview:

  • Internals 16 credits
  • External 4 credits
  • Total of 20 credits


Learning Areas:

Technology


Career Pathways

Demonstrator, Dietitian, Maitre d’Hotel, Sports Coach/Official, Early Childhood Teacher, Food Technologist, Health Promoter, Nanny/Child Carer, Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Building Contractor, Building and Construction Labourer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Event Manager



			
					
					Contributions and Equipment/Stationery
										
Voluntary contribution of $70 for ingredients.

										

								


				






    

        
Disclaimer

        
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.