Westlake Boys High School
Year 11 Food and Hospitality
Course Description
Teacher in Charge: Ms S. Mendoza.
1. Unit 1 - Kai i te kīhini (Food in the kitchen)
Students will be learning how to use the correct equipment safely and for the correct purpose. They will then be in groups creating various food products that relate to different Atua (Gods) where they will research different atua and create a dish that reflects the realm of each Atua.
2. Unit 2 - Matariki using maramataka (Maori lunar Caledar)
Students will be learning about the Maramataka (Māori lunar calendar) and how it is used to plant and harvest kai. They will be working in groups creating Mocktails and Canapes that reflect Matariki. Students will be able to look at different whetū (stars) of Matariki and create a canape and mocktail that best represents their chosen whetū.
3. Unit 3 - The healthy Kai Challenge
In this topic students will have the challenge of transforming their favorite junk kai into healthy, sustainable versions.
Learning subjects will include nutrition, seasonal produce and costing of their products. They will compare the nutritional facts of their chosen junk food with their own products and discuss the benefits of these, from nutritional, economical and sustainable aspects.
4. Unit 4 - Molecular Gastronomy
Molecular gastronomy is a branch of food science and culinary arts concerned with the physical and chemical transformations that occur during cooking.
For this topic, students will have a taste of molecular gastronomy and will learn to develop a range of outcomes such as vegan caviar (spherification), edible tea blobs, carbonation, powdered sauces through dehydration, among others.
Course Overview
Term 1
1. Unit 1 - Kai i te kīhini (Food in the kitchen)
Term 2
2. Unit 2 - Matariki using maramataka (Maori lunar Caledar)
Term 3
-Unit 3. The Healthy Kai Challenge
Term 4
-Unit 4. Molecular Gastronomy
Entry Criteria
Level 1 Food Technology is an open entry course, although knowledge and skills gained through the year 10 Food Technology course would be beneficial as standards are taught in progression.
This is a limited entry course.
Limited Entry Courses: While Westlake endevours to provide all students with their first choices, in some courses there are limits for specialist staffing and/or rooming and equipment reasons. When student numbers exceed these limits students places will be determined by ballot. When students have selected more than one limited entry course, we will aim to place students in at least one of these courses. Students who have taken the subject in the previous year will have priority entry.
Equipment/Stationery and Course Costs
As this course makes extensive use of digital learning material. It is expected that you will have a laptop or other suitable learning device available for each class when required.
A course fee is required for Project Materials.
Pathway
This course offers pathways for both Food Technology and Hospitality:
Food technologists research, develop and improve food and drink products
The study of food technology is science and engineering-based. It combines fundamental sciences, mathematics, chemistry and physics - and the more applied sciences and engineering - with business and management.
At the end of a 3-4 year bachelor degree, you will be able to move directly into key roles in the food industry (such as product development, process improvement or food engineering).
Hospitality covers many areas from food service, customer service, barista skills, hotel management and even the tourism sector. Hospitality as a subject is a predominantly practical based course covering a range of skills such as practical preparation and presentation of dishes and food and beverage service. The Hospitality industry is a great pathway for those that enjoy working with food and presenting creative and unique dishes. Or working with people that enjoy a fast paced environment.
Disclaimer
Course selection does not guarantee a course will be available or that you have approval to take a course. Final course confirmation is in January and depends on your final results and in rare cases, staff availability.
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