Preserves, and Fundraising @ Dio
Diocesan School for Girls, Year 11, Level 1, Curriculum Level 6
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.
Flavours of the Bay of Plenty, and Meal in a Moment
Papamoa and Carmel Colleges, Year 11, Level 1, Curriculum Level 6
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.