St Patrick’s College Silverstream
2016

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.
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.

3 NCEA (8 NZC)
Unit Standard 168 v6
Demonstrate knowledge of food contamination hazards, and control methods used in a food business.
Level 3 4 Credits
This entry-level theory-based unit standard is for all people working, or preparing to work, in a food business.
People credited with this unit standard are able to demonstrate knowledge of: hazards that cause food borne illness and food spoilage; and methods used to control hazards that cause food borne illness and food spoilage in a food business.
Due date 16th March
Unit Standard 18497 v4
Demonstrate knowledge of culinary products and terms.
Level 3 8 credits
This entry-level theory-based unit standard is for people working as food service staff in a broad range of food and beverage service outlets. People credited with this unit standard are able to demonstrate knowledge of culinary products and terms.
Due date – Flexible
Unit Standard 13343 v3
Demonstrate knowledge of basic nutrition in commercial catering.
Level 3 5 credits
This is an entry-level theory-based unit standard. As such, it is designed to develop the basic knowledge of people studying in this area and those working in a commercial hospitality establishment. People credited with this unit standard are able to demonstrate knowledge of: basic nutrition principles, and basic nutritional applications, in commercial catering.
Due date – Flexible

Concepts:
The big picture
Due end of Term
2
6th June
What’s the dilemma?
Due end of Term
3
21 st September
What are they trying to sell us?
EXTERNAL
Monday 21 st
November 2016
8A1, 8A4 8D1, 8D4
Investigate a nutritional issue affecting the well-being of New Zealand society
Assessed against: AS 91466 (5 credits)
INTERNAL
8A3 8D1, 8D4
Analyse a food related ethical dilemma for
New Zealand society
Assessed against: AS 91468
(5 credits)
INTERNAL
8A4 8D1
Analyse the influences of food advertising on well-being
Assessed against: AS 91471
(4 credits)
Diversity
Innovation inquiry & curiosity
Excellence
Innovation inquiry & curiosity
Equity
Excellence
Innovation inquiry & curiosity
Participating and contributing
Using language, symbols and texts
Thinking
Managing self
Using language, symbols and texts
Thinking
Managing self
Using language, symbols and texts
Hauora
SEP
Health promotion
Attitudes and values
Food and nutrition
X
Attitudes and values
SEP
Hauora
Food and nutrition
XX
SEP
Hauora
Attitudes and values
Health promotion
Food and nutrition
X

Note that ‘student ownership’ refers to the extent to which learning is student-directed. For example, a teacher-led unit with little choice from students as to context or activities would be X. A unit that combined the former with some student input and choice would be XX and a unit in which students choose the context and are self-directed in terms of activities (such as a research project) would be XXX.
An extra Level 2 Unit Standard may be completed
Commercial espresso coffee
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.
US 17285 v8 4 I

Student name:-___________________________________
Class:- Food and Nutrition
Teacher:- Mrs Potts
Year Level:- __________________
Achievement /Unit Standards that I will be covering this year in this subject are the following:-
Date due
AS 91466 6 th June
AS 91468 21 st September
US 168 16 th March
US 18497 Flexible
US 17343 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:-____________

Complete for each internally assessed achievement standard.
Student: ______________________
Achievement Standard: 91466 (A.S 3.1)
Activity Result
Not Achieved Achieved Achieved with
Merit
Investigate a nutritional issue affecting the well-being of
New Zealand society
Achieved with
Excellence
Achievement Standard: 91468 (A.S 3.3)
Activity
Not Achieved Achieved
Result
Achieved with
Merit
Achieved with
Excellence
Analyse a food related ethical dilemma for New Zealand society
Unit Standard 17285
Activity
Coffee
Not Achieved Achieved

Unit Standard 168
Activity
Food Safety
Unit Standard 18497
Activity
Culinary Terms
Unit Standard 13343
Activity
Basic Nutrition
Not Achieved Achieved
Not Achieved Achieved
Not Achieved Achieved