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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

  • Preserves, and Fundraising @ Dio

    Diocesan School for Girls, Year 11, Level 1, Curriculum Level 6

    Course description

    This course provides students with an opportunity to work with a client when developing a prototype preserve that meets an identified need. They will learn: how to create their own recipes; how to develop a production sequence through testing and trialling; develop confidence and competence with practical equipment; and investigate and apply practical techniques and processes to produce a preserve.

    The course also offers students an opportunity to develop and manufacture a food product suitable for fundraising, for a specific client.

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    TECHNOLOGICAL PRACTICE

    Planning for practice

    Students will:

    • Critically analyse their own and others' past and current planning practices in order to make informed selection
      and effective use of planning tools.
    • Use these to support and justify ongoing planning that will see the
      development of an outcome through to completion.

    Brief development

    Students will:

    • Justify the nature of an intended outcome in relation to the need or opportunity 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 to inform the development of ideas for feasible outcomes.
    • Undertake ongoing experimentation and functional modelling, taking account of stakeholder feedback and
      trialling in the physical and social environments.
    • Use the information gained to select, justify, and develop a final
      outcome.
    • Evaluate this outcome's fitness for purpose against the brief and justify the evaluation, using feedback
      from stakeholders.

    TECHNOLOGICAL KNOWLEDGE

    Technological modelling

    Students will:

    • Understand the role and nature of evidence and reasoning when managing risk through technological modelling.

    Technological products

    Students will:

    • Understand how materials are formed, manipulated, and transformed in different ways, depending on their
      properties, and understand the role of material evaluation in determining suitability for use in product
      development.

    Technological systems

    Students will:

    • Understand the implications of subsystems for the design, development, and maintenance of technological
      systems.

    NATURE OF TECHNOLOGY

    Characteristics of technology

    Students will:

    • Understand the interdisciplinary nature of technology and the implications of this for maximising possibilities
      through collaborative practice.

    Characteristics of technological outcomes

    Students will:

    • Understand that some technological outcomes can be perceived as both product and system.
    • Understand how
      these outcomes impact on other outcomes and practices and on people's views of themselves and possible
      futures.

    Preserves, and Fundraising @ Dio (PDF, 322 KB)

  • Flavours of the Bay of Plenty, and Meal in a Moment

    Papamoa and Carmel Colleges, Year 11, Level 1, Curriculum Level 6

    Course description

    Students are provided with an opportunity to learn about local produce and adding value to primary foods. They will learn how to design and develop food products to meet specific consumer needs. To do this they will develop knowledge of and skills in a range of food, carry out experimentation and modelling when generating and selecting ideas, and develop their own design ideas into ‘fit for purpose’ food technological outcomes.

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    Knowledge of product preservation, packaging and storage

    • Students will demonstrate
      understandings of basic concepts and techniques used in the preservation, packaging and
      storage of products.

    Implement a process

    • Students will implement basic procedures to make a processed
      product.

    Brief Development

    • Students will justify the nature of an intended outcome in relation to
      the need or opportunity and justify specifications in terms of key stakeholder feedback and
      wider community considerations.

    Outcome Development and Evaluation (Conceptual design)

    • Students will critically analyse
      their own and others' outcomes to inform the development of ideas for feasible conceptual
      design.
    • Undertake ongoing experimentation and functional modelling, taking account of
      stakeholder feedback and the intended physical and social environment.
    • Use the information
      gained to select, justify, and develop a final conceptual design.
    • Evaluate this outcome's
      fitness for purpose against the brief and justify the evaluation using feedback.

    Technological Modelling

    • Students will understand the role and nature of evidence and
      reasoning when managing risk through technological modelling.

    Flavours of the Bay of Plenty, and Meal in a Moment (PDF, 107 KB)

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