Level 2 Food & Nutrition (FNT202)
Course Description
Teacher in Charge: Ms B. Gilmore.
Students will study a variety of topics that include nutritional issues, sustainable food practices as well as the relationship between the determinants of health, people’s food choices and their overall well-being. The student’s practical skills will be assessed in A.S 91351.
Gaining and developing the student’s practical skills to promote healthy eating are integral in this Year 12 Course.
Course fees cover the costs associated with weekly practical lessons as well as individual practical assessments.
Recommended Prior Learning
Students must have taken Level 1 Food and Nutrition or by interview with HOD Technology
Contributions and Equipment/Stationery
either 1 x 2B5 exercise book or 1 x 2B8 exercise book, $100 Ingredient contribution
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
This course is eligible for subject endorsement.
This course is approved for University Entrance.
Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.
External
NZQA Info
Assessments:
Term: 2022-02-24, Week: 2022-02-24
NZQA Info
Assessments:
Term: 2021-02-03, Week: 2021-02-03
NZQA Info
Assessments:
Term: 2022-02-24, Week: 2022-02-24
NZQA Info
Assessments:
Term: 2022-02-24, Week: 2022-02-24
Pathway Tags
Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Chef, Baker, Bar Manager, Bar Tender, Front of House, Caterer, Housekeeper, Cafe Manager, Hotel/ Motel Receptionist, Barista., Catering, Food, Cafe, Barista, Dietician, Carer, Life Skills, Bartender, Tourism, Hotel/Motel Receptionist,
Disclaimer
POLICY
It is the policy of Sacred Heart College Lower Hutt to have school-wide policies that inform parents and students of the criteria for administering all Assessments for National Qualifications.