Home Economics

food

Year 9

Compulsory One Term: Our aim is to equip students with basic life skills that they can use at home. Students will acquire a range of practical cooking skills using simple recipes. Students are taught basic food safety and hygiene so that they can safely prepare and cook family meals.

Year 10

A Full Year Optional Course: Our aim is to further develop the students practical skills, while implementing their food safety knowledge in these practicals. A reach Hospitality unit standard will be offered to a selected number of students.

Year 11 (Level 1 Home Economics)

Students are offered a range of achievement standards which cover aspects of nutrition, food safety and the impacts of food on well-being. This course is a pathway to Level 2 Home Economics.

Year 12 (Level 2 Home Economics)

Students are offered a range of achievement standards which cover aspects of specific nutritional needs, food security, sustainable food practices and the impacts of nutrition on communities and individuals. This course is a pathway to further education in food and nutrition.

Year 13 (Level 3 Combination Hospitality & Home Economics )

A nutrition based course which will offer students a combination of both unit and achievement standards. The course aims to develop more advanced practical cookery skills increasing students knowledge of nutritious planning and food budgeting.

Hospitality

food

Year 11 (Level 1 Hospitality)

A vocational course. Students are offered a range of unit standards which cover basic cookery skills using simple ingredients such as egg, cheese, milk, meat, fruit vegetables. This course is a pathway to professional chef training.

Year 12 (Level 2 Hospitality)

A vocational course. Students are offered a range of unit standards which cover cookery techniques such as boiling, steaming, grilling and roasting. In addition to this students will gain their Level 2 food safety certificate. This course is a pathway to professional chef training.

Year 13 (Level 3 Combination Hospitality & Home Economics )

A nutrition based course which will offer students a combination of both unit and achievement standards. The course aims to develop more advanced practical cookery skills increasing students knowledge of nutritious planning and food budgeting.

Home Economics and Hospitality Staff

Lucy Morel

morell@mairehau.school.nz

Home Economics

coffee

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