Design in Food Level 1

Year Level: 11
Available Credits: 32
Assessment type: Achievement Standard
Course Level: NCEA 1

Available Standards:
  • 15901 (3 credits)
    Prepare and present fruit and vegetables in the hospitality industry
  • 15919 (2 credits)
    Prepare and present hot finger food in the hospitality industry
  • 15920 (2 credits)
    Prepare and present sauce and soup in the hospitality industry
  • 15921 (3 credits)
    Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
  • 19770 (3 credits)
    Prepare and present egg and cheese dishes in the hospitality industry
  • 21059 (2 credits)
    Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
  • 90956 (5 credits)
    Demonstrate knowledge of an individual's nutritional needs
  • 90961 (4 credits)
    Demonstrate understanding of how packaging information influences an individual's food choices and well-being
  • 91082 (4 credits)
    Implement basic procedures to process a specified product
  • 91084 (4 credits)
    Demonstrate understanding of basic concepts used in preservation and packaging techniques for product storage
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