Level 3 Food Technology

Subject Description

Teacher in Charge: Ms T. Moxey

This course has been developed from the Health and Physical Education curriculum area. This is a University Entrance approved subject

You will investigate and evaluate wider community issues relating to food, nutrition and global forces affecting health promotion, food supply and availability. You will learn to develop strategies and take action to help address issues, applying your knowledge and skills in a practical context. 

The learning experienced in this area benefits not only studies pertaining to food but other career pathways as well. A quote taken from an email received in November, 2017 from a past student of 2015 is evidence of this.

“ As I have just completed my second year of a business degree with majors in marketing and management I wanted to express just how much your course taught me. I went into this degree thinking it was completely different from anything I had ever studied at college but I realise now just how much your teaching, for example stakeholders and the concept of overall wellbeing, has been majorly relevant in analysing businesses, people and how these aspects relate to society as a whole. It was a perfect foundation for my university degree as it taught me to think of business’s and people from a relevant and yet broad point of view. The course was so relevant for my current learning! I thought this may be helpful if your students wanted some insight into the different paths that your course could take them. “

Tertiary study for careers in human nutrition, dietetics, health promotion, Food Science and food safety are offered at Otago, Massey and Auckland universities and Auckland University of Technology.

Some other career pathways in food are teaching, health care, food stylist, product development, technologists and food writers.

Learning Areas:


Career Pathways

Agricultural/Horticultural Scientist, Biochemist, Naturopath, Cook, Baker, Cafe Worker, Butcher, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Event Manager, Demonstrator, Dietitian, Maitre d’Hotel, Sports Coach/Official, Early Childhood Teacher, Food Technologist, Health Promoter, Nanny/Child Carer

Contributions and Equipment/Stationery

Voluntary contribution of $90 for ingredients.

Pathway Tags

Home Economics creates vocational and learning pathways for future nutritionists, dietitians, policy advisors, early childhood educators, teachers, health practitioners, food technologists, food writers, food stylists, researchers, food produce developers, chefs, hotel management and sport nutritionists.


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.