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Ministry of Education.
Kaua e rangiruatia te hāpai o te hoe; e kore tō tātou waka e ū ki uta

Processing Technologies

  • A Matter of Convenience

    Carmel College, Year 12, Level 2, Curriculum Level 7

    Course description

    This food technology course provides students with an opportunity to undertake technological practice by developing a conceptual design for an innovative new food product to address an identified issue that relates to the context of convenience food. Students will also have the opportunity to participate in the 2012 NZIFST/CREST Student Product Development Challenge which may require additional tasks and specific deadlines to be met for judging requirements.

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    Brief Development

    • Students will justify the nature of an intended outcome in relation to the issue to be resolved and justify specifications in terms of key stakeholder feedback and wider community considerations.

    Planning for Practice

    • Students will critically analyse their own and others' past and current planning and management practices in order to develop and employ project management practices that will ensure the effective development of an outcome to completion.

    Outcome Development and Evaluation

    • Conceptual design: students will critically analyse their own and others' outcomes and evaluative practices to inform the development of ideas for feasible outcomes. Undertake a critical evaluation that is informed by ongoing experimentation and functional modelling, stakeholder feedback, and trialling in the physical and social environments. Use the information gained to select, justify, and develop an outcome. Evaluate this outcome's fitness for purpose against the brief. Justify the evaluation using feedback from stakeholders and demonstrating a critical understanding of the issue.

      (Although students will be working as part of a group they will need to provide individual evidence for assessment, it is expected they will liaise as a group and their NZIFST/CREST ambassadorto share ideas and make collaborative decisions at critical review points).

    • Prototype: in a group students will continue to undertake ongoing experimentation and functional modelling, taking account of stakeholder feedback. They will use the information gained to select, justify, and develop a prototype to be tested in its intended physical and social and environments, evaluate the prototype’s fitness for purpose against the brief and justify the evaluation using feedback from stakeholders. The prototype will be presented to the 2012 NZIFST/CREST Student Product Development Challenge judging team along with the project poster and final report.

      (Students will be share tasks amongst their group to complete this part of the project, they will not be assessed against AS91356).

    Technological Products

    • Students will understand the concepts and processes employed in materials evaluation and the implications of these for design, development, maintenance, and disposal of technological products.

    A Matter of Convenience (PDF, 121 KB)

  • Café Foods, and Convenient Foods

    Diocesan School for Girls, Year 12, Level 2, Curriculum Level 7

    Course description

    Students are provided with an opportunity to explore café food products targeted at young New Zealanders. They will also develop understandings about how budget, work, leisure time activities, food knowledge and cooking skills all influence the food we eat, and how changes in technological advances influence the availability of food products such as processed foods. Students will develop food products suitable for suitable for sale to young New Zealanders at a café and apply management strategies in the preparation, production and service of a processed food product.

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    Technological Practice

    Planning for practice

    Students will:

    • Critically analyse their own and others’ past and current planning and management practices in order to develop and employ project management practices that will ensure the effective development of an outcome to completion.

    Brief development

    Students will:

    • Justify the nature of an intended outcome in relation to the issue to be resolved and justify specifications in terms of key stakeholder feedback and wider community considerations.

    Outcome development and evaluation

    Students will:

    • Critically analyse their own and others' outcomes and evaluative practices to inform the development of ideas for feasible outcomes.
    • Undertake a critical evaluation that is informed by ongoing experimentation and functional modelling, stakeholder feedback, and trialling in the physical and social environments.
    • Use the information gained to select, justify, and develop an outcome.
    • Evaluate this outcome's fitness for purpose against the brief. Justify the evaluation using feedback from stakeholders and demonstrating a critical understanding of the issue.

    Technological Knowledge

    Technological modelling

    Students will:

    • Understand how the “should” and “could” decisions in technological modelling rely on an
    • understanding of how evidence can change in value across contexts and how different tools
    • are used to ascertain and mitigate risk.

    Nature of Technology

    Characteristics of technology

    • Understand the implications of ongoing contestation and competing priorities for complex and innovative decision making in technological outcomes

    Café Foods, and Convenient Foods (PDF, 212 KB)

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