Year 9 Food Technology

FTY001
Course Description

Teacher in Charge: Mrs C. McLean

Recommended Prior Learning

A passion for food with an open mind and creativity.




New Zealand has become a more multi-cultural place to live in the last 5 years, with many other nationalities calling New Zealand home; they bring with them different cultural and religious beliefs, new recipes and eating habits and different views and preferences when it comes to eating meat. The project for this term is to shed new light on, what has traditionally been, a very heavy meat-focused diet in New Zealand. You will be looking at creating healthy, tasty, meat-free dishes for everyone and look at why people choose to be vegetarian and what constitutes being Vegetarian.



Being a Vegetarian or eating plant based is a decision which people make for many reasons. The cost to produce meat is ever increasing, both finically and sustainably. In order to be more environmentally friendly, the earth's populations are going to need to look at other ways of feeding themselves. There are many types of vegetarians and more and more teenagers, and their families, are making the decision to become vegetarian. This could be due to health reasons, financial costs of meat, cultural or religious beliefs or simply down to own personal preferences.




Course Overview

Term 1
This is a one term course where you will be learning about different cultures, their food and how you can create and cook your own vegetarian meals.

Codes of Practice - personal hygiene and food safety - safe handling of food - safe and correct use of equipment - correct order of dishwashing (rinsing, stacking, washing, drying) - correct and separate cloths to be used for washing/drying hands and dishes

Food and Nutrition Technology skills – blending, mixing, chopping, slicing, grating, rolling, cooking, grilling, warming, microwaving, baking, stirring, mashing, topping, base, ingredients, recipe, method, equipment, antibacterial, bacteria, nutrients, carbohydrates, proteins, fats, fibre, vitamins, minerals, washing, drying Sensory analysis – use of attributes to describe taste, smell, touch, visual and sound.

Learning Areas:

Year 9 Options, Year 9, Technology - Hangarau



Pathway

Year 10 Engineering Workshop Skills, Year 10 General Technology, Year 10 Woodwork

Career Pathways

Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Chemical Production Operator, Science Technician, Medical Laboratory Scientist, Crop Farmer/Manager, Demonstrator, Dietitian, Maitre d’Hotel, Forensic Scientist, Electronics Trades Worker, Environmental/Public Health Officer, Food and Beverage Factory Worker, Food Technologist, Service Station Attendant, Health Promoter, Nanny/Child Carer, Winemaker, Packhouse Worker, Production Manager, Orchard Farmer/Manager

Contributions and Equipment/Stationery

A4 clearfile, pen and pencil.


Related Videos
https://www.youtube.com/watch?v=https://www.youtube.com/embed/sAN1J4PY6is?rel=0&showinfo=0
Useful Links