11SCIRK

Year 11 Science - Kiwi Kai and Realistic Reproduction (THIS COURSE IS NOW FULL FOR 2025, PLEASE CHOOSE ANOTHER COURSE)

Course Description

Ako/learn about: 

  • Microbiology food processes and Food/kai biotechnology, specifically fermentation and link in the importance of human culture eg: Māori culture and Rewana bread. 
  • Our bodies as wāhine - puberty, menstruation/waiwhero, fertility, hormones, being hapū/pregnant, menopause… and much much more!

Matatau/skills on: 

  • study skills
  • answering NCEA questions
  • communication
  • life skills around your own tinana/body

Learning Opportunities

In this course you will need to:

Develop these skills:Explore this content:
  • Working as part of a team.
  • Kai production using microbiology knowledge with bacteria and fungi.
  • Respecting individual differences.
  • Fermentation to develop niche products with specific qualities and prevention of food poisoning.
  • Displaying a positive attitude and sense of self-worth.
  • Human Biology and our: genitalia, internal organs, menstrual cycle - being a wāhine and hormones.
  • Locating, reading, analysing and communicating information.
  • Body changes over your lifetime, fertility including pregnancy - growing a pēpē, labour and post pregnancy care for your body.


Resources Required

Exercise Book

Credit Information

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

Total Credits Available: 5
Internal Assessed Credits: 5
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
A.S. 92020 v3
NZQA Info

Chemistry and Biology 1.1 - Demonstrate understanding of the relationship between a microorganism and the environment


Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 5
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0