Level 3 Food Science
13TFO Course DescriptionTeacher in Charge: Ms S. Mendoza.
Entry CriteriaEntry 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.
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
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.