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

Level 2 Food Technology

Subject Description

Teacher in Charge:

Recommended Prior Learning

Year 11 Nutrition and Well-being is highly recommended; alternatively, an interview with Georgia Bowler. 

This course has been developed to take your problem solving skills in Food Technology to the next level.  You will have the opportunity to use your project-based learning skills to work in small groups to create food solutions for your community.  

You will also work with processing technology where you will work to create a visually stunning dessert of your choice. 

Learning Areas:


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 $90 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.