2 Food Product Design: Hangarau Kai
Course Description
Learning Area Leader: Mr F. Rzoska.
Students will incorporate Māori cultural principles, to research and develop a pasta dish inspired by Māori atua and traditional kai. They'll ensure cultural recognition and inclusivity by showcasing kai for a whānau event. Additionally, they’ll explore the advanced procedures of dessert making, as well as creating a recipe card design for Woolworths. This is a theory rich achievement standards course, with kitchen practicals to supplement learning.
Skills/content you will cover in this course
Learn to critically think and evaluate problems
Use and follow the design process to develop a product representing a māori atua.
Develop techniques to create a flowchart used in making a lemon meringue pie.
Create a short video to feature your product.
Skills you need to be successful in this course - a good level of literacy is required as students are required to complete a number of research and report writing tasks. Excellent time management skills. Be open to critically thinking.
This course is useful for or will lead to - At school students can continue to study 3KAI or 3HOSP. At the tertiary level students can continue to study cookery, hospitality, food and beverage service, travel and tourism, nutrition, food science, and food technology.
**Please note that learners can only take 2KAI OR 2HOSP**
Recommended Prior Learning
Having taken 1KAI is advantageous but not required. Students may only select 2KAI or 2HOSP, not both.
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Processing Technologies 2.60 - Implement advanced procedures to process a specified product
NZQA Info
Generic Technology 2.1 - Undertake brief development to address an issue
NZQA Info
Generic Technology 2.3 - Develop a conceptual design for an outcome
NZQA Info
Generic Technology 2.4 - Undertake effective development to make and trial a prototype
Pathway Tags
Food Technologist, Cook, Baker, Kitchenhand, Chef, Dietitian,
Disclaimer
Please note that course assessment and costs/equipment may change.