St Patrick’s College, Silverstream
Level 2 Food, Nutrition and
Hospitality
Physical Education, Health and Food and Nutrition Department.
Course Outline
2016
NAME:
TEACHER: Mrs Potts
This booklet contains vital information with regard to NCEA. You need to read it carefully and sign the authentication sheet
to state you have understood it which will be filed.
DEPARTMENT POLICIES
This department has decided that:
 For each unit of work you will receive the standard and the assessment sheet. During the actual
assessment no student is to take their work out of the classroom or else the grade given will be Not
Achieved.
 As soon as each assessment has been quality assured (moderated), you will be told your Achievement
/ Unit Standard grade and your teacher will file your work.
 Plagiarised work will not be accepted for assessment. Because your assessed work will be kept on
file, it can be easily checked if there is any suggestion of plagiarism.
 All results will be put onto Kamar which can be accessed from the student portal.
 If you are absent, it is your responsibility to catch up on work missed and instructions given in class
and check Google Classroom for anything that could have been uploaded.
 Appeals of grades awarded are to be made as soon as possible after the work is returned. You
should talk to your Food and Nutrition teacher and if the matter is not resolved, you must make an
appeal in writing to the HOD Physical Education, Health and Food and Nutrition, Mr Brunt, who will
follow the issue up with Mr Bowles following standard NZQA procedure.
 When food has been purchased for the student for an assessment and the student did not turn up for
that practical and food was wasted, the student will be expected to purchase the food himself and
complete the practical at a time convenient to the teacher, probably after school.
 Equipment and food is provided to all students. Parents or Caregivers will need to pay your fees to enable
groceries to be purchased. This is requested to be paid before the end of Term One.
 You will be provided with an apron/chef jacket that will be worn during practical classes to prevent cross
contamination.
 Homework will be expected at times, to help you develop sound work habits and to help you organise
your time. However, as the year progresses it will be your responsibility to hand it in for marking. It
has been found from previous year’s students that homework not handed in leads to poor results
and sometimes failure of standards, so it is strongly recommended that homework is completed.
When homework is not set revision of the day’s lessons is recommended. Other than that the
following could be included as homework.
 Reading recipe and other related food books or junk mail
 Cooking a family meal
 Learning terms, language and important Food and Nutrition facts
 Watching television with cooking shows that show creativity and skills
 Use the internet for recipes and ideas
SAFETY PROCEDURES IN THE CLASSROOM.
It is expected as senior students in the school that all safety procedures will be followed at all times. This means
the following: that electrical and gas equipment will not be used without the permission of the teacher.
 Any damage will be reported immediately to the teacher in charge
 Clothing at all times will be sensible with no bare feet and aprons /Chef jackets worn correctly at all times.
 Bags stored away from practical working areas.
 At the end of the class the room is left in a very tidy state.
 Under no circumstances can any equipment or text books be removed from the classroom, unless
permission is gained.
 No throwing of food or equipment, play fighting or fooling will be tolerated.
Failure to adhere to the above safety procedures will see dismissal from the class in consultation with the
Deans.
At all times work must be carried out in a sensible manner, personal contracts maybe used to curb behaviour if
necessary. This is a serious academic subject and it must be treated as such.
Successful learners in Food and Nutrition:
Arrive on time for every class.
Attend class on a regular basis.
Be prepared for class that means bring a pen, device, clear-file and paper to write on to every class.
Understand the purpose of each topic/lesson and use the learning intentions and success criteria to guide their
learning.
Ask questions.
Work steadily to the best of your ability.
Know when assessments are happening and use their diaries to check with clashes with other subjects and
organise your time carefully or discuss the clashes with your teacher.
Prepare for your assessments and understand what the achievement criteria are asking of you.
Participate and contribute to all activities.
Do not waste your time or that of other students.
Understand the purpose of practical work and how it links with the written work.
Follow teacher’s instructions and recipes to avoid wastage and to prevent disasters occurring.
Respect and care for the school equipment and each other’s work and work space.
Students will have an individualised learning and assessment course based on individual needs.
Therefore assessment will be carried out of some of the following standards.
Course Overview of Achievement /Unit Standards
(Home Economics) Food and Nutrition 2016
Topic
Learning Intentions
Term 1
Food Safety
Term
1/2
Food Security
Term 3
Food for
performance
Term 4
A picture of
health
Achievement Credits I/E
/Unit
Standard
US 167
4
I
This pre-entry unit standard is for people training to work in a food business and includes
a basic understanding of practices that result in safe food.
People credited with this unit standard are able to: maintain effective personal hygiene
when working with food; prevent cross contamination; and measure, record, and act on
temperature of high risk food, in a food business under supervision.
Analyse beliefs, attitudes and practices related to a nutritional issue for
families in New Zealand
This achievement standard involves analysing beliefs, attitudes and practices related to a
nutritional issue for families in New Zealand.
While practical work is not a requirement for the assessment, the information gained
from a range of practical experiences will be needed to enable students to support or
refute beliefs, attitudes and practices.
Analyse issues related to the provision of food for people with specific food
needs.
 Explore personal issues and nutritional requirements of high energy users.
 Investigate issues which affect the provision of food for high energy users.
 Investigate and practise a wide range of preparation and cooking skills using
foods suitable for high energy users.
 Explore a range of health enhancing strategies to address issues in relation to
high energy user.
While practical work is not a requirement for the assessment, the information gained
from a range of practical experiences will be needed to enable students to consider
strategies to address the specific food needs.
Analyse the relationship between wellbeing and food choice and the
determinants of health
This achievement standard involves analysing the relationship between well-being, food
choices and the determinants of health.
AS 91301
5
I
AS 91299
5
I
4
E
AS 91300
A picture of
health
Cook food by
frying
Cook food by
roasting
Prepare fruit
and vegetable
cuts
Prepare and
present basic
sandwiches for
service
Commercial
espresso coffee
4
E
US 13271 v3 2
I
US 13278 v3 2
I
US 13280 v3 2
I
This pre-entry unit standard is for people training as cooks to work in a broad range of
commercial kitchens. People credited with this unit standard are able to: prepare,
assemble; and present sandwiches for service.
US 13281 v4 2
I
People credited with this unit standard are able to demonstrate knowledge of:
commercial espresso equipment; making espresso and other beverages using commercial
espresso equipment; and prepare espresso beverages under supervision.
Other standards maybe available on request
US 17285 v8 4
I
Evaluate health promoting strategies designed to address a nutritional
need.
This achievement standard involves evaluating health promoting strategies designed to
address a nutritional need.
This pre-entry unit standard is for people training as cooks to work in a broad range of
commercial kitchens. People credited with this unit standard are able to: prepare to fry
food items; and fry and present food items.
This pre-entry unit standard is for people training as cooks to work in a broad range of
commercial kitchens. People credited with this unit standard are able to: prepare to roast
food items; and roast and present food items.
This pre-entry unit standard is for people training as cooks to work in a broad range of
commercial kitchens. People credited with this unit standard are able to prepare fruit and
vegetable cuts.
AS 91304
Authentication Sheet 2016
Food and Nutrition, Health and Physical Education Department.
Student name:-___________________________________
Class:- Food and Nutrition
Year Level:- ________ Teacher:- Mrs Potts
The internal Achievement / Unit Standards that I will be covering this year in this subject
are the following:AS/US
Date due
AS 91301
6th June
AS 91299
21st September
US 167
23rd March
US 13271
Flexible
US 13279
Flexible
US 13280
Flexible
US 13281
Flexible
US 17285
Flexible
 This is to state that I will not receive any outside help in completing the work required of
me this year and the work that will be submitted will be entirely my own work.
 My teacher has explained and I have read and understood the Course Outline that has
been put on Google Classroom for me.
 I give permission for any photographic evidence for the completed standard to be
attached to my assessment.
Student signature:-______________________________ Date:-____________
Level 2 Food and Nutrition:
Student Tracking Sheet 2016
Complete for each internally assessed achievement standard.
Student: ______________________
Achievement Standard: 91301 (2.3)
Activity
Analyse beliefs, attitudes
and practices related to a
nutritional issue for
families in New Zealand
Result
Not Achieved
Achieved
Achieved with
Merit
Achieved with
Excellence
Achievement Standard: 91299 (2.6)
Activity
Analyse issues related to
the provision of food for
people with specific food
needs.
Result
Not Achieved
Achieved
Not Achieved
Achieved
Unit Standard 17285
Activity
Coffee
Achieved with
Merit
Achieved with
Excellence
Unit Standard 167
Activity
Not Achieved
Achieved
Not Achieved
Achieved
Not Achieved
Achieved
Not Achieved
Achieved
Not Achieved
Achieved
Food Safety
Unit Standard 13271
Activity
Frying
Unit Standard 13278
Activity
Roasting
Unit Standard 13280
Activity
Fruit and Vegetable Cuts
Unit Standard 13281
Activity
Sandwiches