Heretaunga College

Junior Cooking Fundamentals (Semester 2)

Course Description

This is a semester-long course and will be only offered in semester 2 (2024).

Big Question: Can developing knowledge of food and cooking impact the way we eat?

Students will explore different topics that relate to food & cookery. Students will learn that ingredients have different properties and can be manipulated and modified and transformed by different processes. Students will develop different skills and learn how to use equipment in preparation of a variety of dishes. They will demonstrate knowledge of terminology used for food and recipes in commercial cookery. They will then apply these skills and knowledge to create outcomes to meet identified needs and opportunities.

Learning Areas:

Technology, Digital Technology & Design

Assessment Information

MANA REO (COMMUNICATING)

Students will be assessed on their ability to communicate their knowledge, understanding and skills.

• Pre-structural - I need support to describe ideas and/or information.
• Uni-structural - I can describe an idea and/or information.
• Multi-structural - I can describe ideas and information.
• Relational - I link ideas and information together and explain my understanding.
• Extended Abstract - I apply my understanding to discuss my ideas in new ways.

WHAKAARO (THINKING)

Students will be assessed on their ability to develop their levels of thinking in a variety of learning experiences.

• Pre-structural - I need to support to think of an idea.
• Uni-structural - I can think of an idea.
• Multi-structural - I can think of several ideas.
• Relational - I link ideas together to organise my thinking.
• Extended Abstract - I apply my thinking in creative ways.