Curriculum Leader: Mr K. Paterson.
Recommended Prior LearningOpen Entry.
This advanced course prepares students for the complexities of process technology through three critical internal assessments of 14 credits in total. In Terms 1 and 2, students will focus on advanced project management skills, enabling students to effectively plan, organise, and execute technological projects. They will enhance their technical expertise by applying and refining complex processing methods, supported by practical sessions to trial and test these procedures. In Term 3, students will delve into the science and application of various preservation techniques, ensuring they can maintain product quality and safety through hands-on trials. These assessments provide a robust foundation in project management, complex processing procedures, and preservation mechanisms, equipping students with the skills and knowledge for higher education and professional careers in process technology.
Term 1 NCEA Level 3 Internal: Undertake project management to support technological practice.
4 Level 3 credits
Term 2 NCEA Level 3 Internal: Implement complex procedures to process a specified product.
6 Level 3 credits
Term 3 NCEA Level 3 Internal: Demonstrate understanding of combined preservation mechanisms used to maintain product integrity.
4 Level 3 credits
Food Technologist, Winemaker, Cook, Registered Nurse, Beekeeper, Meat/Seafood Process Worker, Baker, Cafe Worker, Beauty Therapist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Event Manager, Demonstrator, Dietitian, Maitre d’Hotel, Health Promoter