Curriculum Leader: Ms R. Kirkland.
Recommended Prior LearningOpen Entry
Students will learn essential skills in nutrition, food preparation, cooking techniques, recipe adaptation, and presentation. Students will apply their creative and culinary skills to develop meals for authentic contexts.
Students will learn the importance of integrating sustainability into technological innovations. They will demonstrate their understanding of eco-friendly materials, sustainable processes, and the environmental impact of their designs.
Internal assessment 6 credits. External assessment 4 credits.
12 PROCESSING TECHNOLOGIES - HĀTEPE
Career PathwaysFood Technologist, Winemaker, Secondary School Teacher, Cook, Baker, Cafe Worker, Butcher, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Event Manager, Dietitian, Health Promoter, Naturopath