Home Economics - Cultural Feast

Course Overview

Term 1
1. Food Safety
The focus of this introductory unit is to build on Safe Food knowledge and personal hygiene practices in the kitchen. New students will learn procedures and routines and confidently be able to demonstrate their learnt skills in the foods rooms. Practical classes reinforce safe food routines covered in theory lessons.

2. License To Cook
Basic practical cooking skills and techniques that the students are likely to use when preparing food.

3. Cultural Feast: Maori to British Settlers
This class will start looking at food history in New Zealand and the changes that we have seen through time. You will look at from the first two waves of settlers that came to New Zealand both Maori and British Settlers. Looking at the types of traditional foods that they would have used and.

Term 2
1. Cultural Feast: The majority of this term is about experiencing the different cultures from around the world and understanding how international foods has become a part of our everyday life and the changes and adaptions they have gone through. We will look at it from a personal, interpersonal and societal view.

2. Pair Research: Students will research a country of their choosing as well as budget and plan a practical from that country as well. They will present it as apart of our food truck assessment, with the best having the opportunity to have a stall at the Annual Cultural Festival.