Flavours of the Bay of Plenty, and Meal in a Moment
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.
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
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
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.
Students will understand the role and nature of evidence and
reasoning when managing risk through technological modelling.