13FDT-Food Technology-NCEA Level 3
Subject Description
Teacher in Charge: Mrs R. Winn, Mrs M. Venter.
13FDT-Food Technology-NCEA Level 3-
This course is designed to offer a wide range of practical and theoretical competencies in the Hospitality and Food technology domains. It will be a STAR funded course run in conjunction with MIT. This will mean that students do the learning and the practicing of their skills at school, and then have a final assessment at MIT. An achievement Standard worth 6 credits will be included, as it slots into the skills the students will acquire through the unit standards they will complete.
Unit standards
13310 Prepare and produce Hot and cold desserts in a commercial kitchen – 5 credits
13325 Prep & bake basic cakes, sponges& scones in a commercial kitchen – 4 credits
13322 Prep and cook basic pastry dishes in a commercial kitchen – 4 credits
Achievement standard 3.60 Implement complex procedures to process a specified product - 6 credits
Course prerequisites
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare and produce basic hot and cold dessert items in a commercial kitchen
NZQA Info
Prepare and cook basic pastry dishes in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Processing Technologies 3.60 - Implement complex procedures to process a specified product
Disclaimer
All subjects for 2025 are subject to numbers and staff.