FNI3
Food & Nutrition Introductory NCEA 3
Course Details
Level 3 Optional 22 CreditsPurpose:
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:
$75Leads 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 |