13TFO

Level 3 Food Science

Course Description

Teacher in Charge: Ms S. Mendoza.

Level 3 Food Technology

This is a UE accredited, one-year course for students with an interest in the a food-related study such as Food and Nutrition, Food Technology and Food Science courses at University. The food product development and hospitality sectors are growing industries in New Zealand. There are a range of opportunities that exist, both nationally and internationally, in this industry for exporting our locally manufactured products.

This course offers students an opportunity to connect with mentors from industry and/or work with authentic clients to design and develop a new food product and to address their brief in the broadest sense. Students can do an external and Scholarship (Refer to Scholarship extra mural) if they opt for it, by extending their projects to being innovative and by synthesizing their understanding of all key considerations.

The level 3 course incorporates challenging contexts and complex skills. Students will work through their Inquiry project to create new products for clients in industry and otherwise. They will demonstrate comprehensive understanding of the brief and evaluate the feasibility of the products in the broadest sense. 

Projects included topics such as -

1. Be the change - Sustainable Development Goals  (Internal)

  • This assessment  requires students to develop a conceptual design and prototype for an outcome based on the topic of Sustainable Development Goals and target market needs e.g. functional foods or nutraceuticals, sustainable food products, innovative products that address nutritional needs and concerns on a global scale
  • .
  •  2. Cream Puffs Delight (Internal)
  • This assessment activity requires you to in investigate, plan, and process a choux pastry product with custard filling and enrobed in chocolate (cream puffs) to meet specifications, taking into account yield and cost
  • 3. Influence of Food Advertising on Well-being  (External) 
  • This achievement standard involves analysing the influences of food advertising on wellbeing.




Course Overview

Term 1
-Sustainable Development Goals (Internal)

Term 2
-Sustainable Development Goals (Internal)

Term 3
-Cream Puffs Delight

Term 4
-Influence of Food Advertising on Well-being

Entry Criteria

Entry into Level 3 Food Science requires successful completion of a Level 2 course in Food Technology. Students must have gained at least an Achieved in the courses above.

Any students who wish to be considered for special entry to the course should apply to Ms Mendoza or Miss Stewart, HOF technology.

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

This course makes significant use of digital learning material at various times during the year. It is advantageous for a student to have a laptop during these times. Some learning activities, including assessments, will not be able to be completed without a laptop.
A course fee is required for Project Materials.

Pathway

Food scientists research, develop and improve food and drink products
The study of food science 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).

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

This course is approved for University Entrance.

Total Credits Available: 22 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 18 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 91471 v2
NZQA Info
Home Economics 3.6 - Analyse the influences of food advertising on well-being
Level: 3
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 4w *
Numeracy Credits: 0
A.S. 91610 v3
NZQA Info
Generic Technology 3.3 - Develop a conceptual design considering fitness for purpose in the broadest sense
6
6
6
6
Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
A.S. 91611 v3
NZQA Info
Generic Technology 3.4 - Develop a prototype considering fitness for purpose in the broadest sense
6
6
6
6
Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
A.S. 91643 v3
NZQA Info
Processing Technologies 3.60 - Implement complex procedures to process a specified product
6
6
6
Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0 *
Numeracy Credits: 0
Credit Summary
Total Credits: 22
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 4
Total Numeracy Credits: 0

Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 22

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

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.