Level 3 Food & Nutrition (FNT303)
Course Description
Teacher in Charge: Ms B. Gilmore.
This course follows Level 8 of the Health and PE Curriculum. Students will investigate and evaluate wider community issues relating to food, nutrition and the determinants of health.
Topics covered include:
- Investigate a nutritional issue affecting the well-being of New Zealand society
- Analyse the issues of food advertising on well-being
- Investigate the influence of multinational food corporations on eating patterns in New Zealand.
Recommended Prior Learning
Students must have studied Level 2 FNT. This is an academic course and students need to have a good level of literacy to be successful in this course. Having an interest in cooking is not an advantage in this course. Year 12 Health may be considered. Interview with HOD Technology may be necessary.
Contributions and Equipment/Stationery
either 1 x 2B5 exercise book or 2 x 1B8 exercise books and 1 x Clearfile (20 pages), $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: 2022-02-24, Week: 2022-02-24
NZQA Info
Assessments:
Term: 2022-02-24, Week: 2022-02-24
NZQA Info
Assessments:
Term: 2021-02-03, Week: 2021-02-03
Approved subject for University Entrance
Number of credits that can be used for overall endorsement: 19
Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.
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.