12FTE

NCEA Level 2 Food Technology

Course Description

Teacher in Charge: Mrs S. van der Spuy.

Food and Beverages ( Coffee Course) (8 credits) This course is the introduction course towards becoming a Barista. Students focus on coffee and techniques in preparing espresso for a café situation.

Food Technology Students will be given a context and within that area plan, design, trial and test product development.

Students will do research and investigation into a context and decide on a product that will be designed. This course involves brief development, conceptual design and prototyping of a product.

Students will also develop advanced skills in processing a product. This achievement standard is heavily practically weighted.

Students will effectively work as Food Technologists.

Portfolio and practical work.

Course Overview

Term 1
Achievement Standard 2.60
(AS91351)

Implement advanced procedures to process a specified product.

4 credits Internal

Term 2
Achievement Standard 2.3
(AS91356)
Develop a conceptual design for an outcome.

6 credits Internal

Term 3
AS 91357 Undertake effective development to make and trial a prototype.
6 credits




Term 4
Certificate of achievement : Coffee appreciation

US 17285 Demonstrate knowledge of commercial espresso coffee

US 17286 Prepare and present pressed coffee

US 17287 Prepare and present filtered coffee

Recommended Prior Learning

Students will have gained 14 credits in L1 Food Technology. Otherwise, they will need to seek an exemption from the teacher in charge (TiC) or head of department (HoD).

Contributions and Equipment/Stationery

Students will be asked to donate for food consumption - Approximately $90.

Pathway

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 28
Internal Assessed Credits: 24
External Assessed Credits: 4
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 17285 v10
NZQA Info

Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17286 v9
NZQA Info

Prepare and present pressed coffee for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17287 v8
NZQA Info

Prepare and present filtered coffee for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91351 v4
NZQA Info

Processing Technologies 2.60 - Implement advanced procedures to process a specified product


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91356 v3
NZQA Info

Generic Technology 2.3 - Develop a conceptual design for an outcome


Level: 2
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91357 v3
NZQA Info

Generic Technology 2.4 - Undertake effective development to make and trial a prototype


Level: 2
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
A.S. 91359 v3
NZQA Info

Generic Technology 2.6 - Demonstrate understanding of the role of material evaluation in product development


Level: 2
Internal or External: External
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 28
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Rosmini College's timetable is student-driven and a new timetable is generated each year based on student subject selection. Unfortunately, while we do our best to avoid them, timetabling clashes may still occur and a few students may be required to choose an alternative subject option.

The 2025 timetable, including the number of classes in each subject and staffing allocations, is created based on student selections made in 2024. Because of this, changing subjects at the beginning of 2025 may not be possible. Please, make your subject choices carefully.