Lynfield College
Year 11 Science - Trades Food Science
Course Description
Teacher in Charge: Mr R. Eyre.
How is Biology related to the food industry? How has technology enabled food to last for longer and still stay of a good quality? How was food preserved before modern refrigeration?
Understanding of microorganisms is vital to making and preserving quality food, from bread to cheese, from pickling to drying. In this course you will learn about microbiology and its links to food.
This course will prepare you to continue studying Biology in Year 12.
This is a half year course and counts as one of your two Science courses, or one of your additional option selections.
Who would be interested in this course?
Students with an interest in a more vocational pathway, particularly in the hospitality and food safety industries.
Contributions and Equipment/Stationery
Exercise book: 1B5
Stationery: Blue/black/red pen, HB pencil, eraser, ruler
NZQA Approved calculator recommended
Pathway
Assessment Information
Assessment will take various forms as the learning progresses, including but not limited to:Investigations of different food preservation methods.
Testing conditions that make food spoil
Reporting on the effects of hygiene practices
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