Level 2 Food and Nutrition

Course Description

Teacher in Charge:

Food and Nutrition enables students to develop an understanding of the nutritional factors that influence the well-being of individuals, their families and the wider community. Students will use critical thinking, research and report writing skills to demonstrate their understanding of the nutritional context they are exploring. Practical skills will be built on by practising a variety of cookery techniques, using effective communication and interpersonal skills to prepare nutritious meals with seasonal produce to enhance well-being.

Learning Opportunities

In this course you will need to:

Develop these skills:Explore this content:
  • Applied academic skills - read, interpret and demonstrate knowledge in a written report for all internal assessments.  
  • Sustainable food practices - evaluating sustainable practices such as growing vegetable gardens, buying locally, food preserving and making evidence based judgements about how sustainable they really are.  
  • Critical thinking skills - analysing nutritional issues and the consequences on personal and societal well-being.
  • Nutritional needs - analysing issues and creating strategies for people with a specific nutritional need such as food allergies, sports nutrition and maternal nutrition. 
  • Advanced practical cookery skills - developing competence in a variety of techniques, knife skills and interpersonal skills while preparing nutritious meals.
  • Nutritional issue - analyse beliefs, attitudes and practices related to the nutritional issue of obesity for families in New Zealand. 
  • Communication skills - collaboration requires effective communication in both practical and theory lessons.

  • Determinants of health - analyse the relationship between well-being, food choices and the determinants of health.

Year Levels/Departments:

Foods and Hospitality, Seniors

Resources Required

Covered shoes for practical lessons.