FNI3

Food & Nutrition Introductory NCEA 3

Course Details

Level 3 Optional 22 Credits

Purpose:

To provide an opportunity for students to extend their knowledge and expertise in commercial food preparation and production. The course includes an industry standard food safety unit.

Entry Requirements:

8 credits in FNG2 or 12 credits in FNI2 and HOF/TIC approval.

Course Contribution:

$75

Leads To:

Hospitality industry. This course is not U.E. approved.

Available Standards

Some or all of the following will be offered:

Standard Description Level Credits Assessment
13331 Prepare and cook pickles, chutneys and preserves in a commercial kitchen 3 4 Internal
13343 Demonstrate knowledge of basic nutrition in commercial catering 3 5 Internal
168 Demonstrate knowledge of food contamination hazards, and control methods used in a food business 3 4 Internal
18497 Demonstrate knowledge of basic nutrition in commercial catering 3 8 Internal

Other courses in this subject area:

Other courses in this faculty: