Food and Nutrition

The Level One Home Economics course is developed through studies that cover - Safe food handling. Knowledge of hygiene and safety. The Nutritional needs of adolescents. Understanding influences that effect an individual's food choice and well-being

The Level Two Home Economics course considers specific diet related topics such as sports nutrition, the vegetarian diet, the adolescent diet, health related issues and also includes an external Star course on safe food handling techniques. These techniques are directly applicable to the Food Industry.

The Level Three course extends those topics covered at Level Two with the aim of preparing students for tertiary (Polytechnic and Industry-based) courses. The Creative cooking units provide students with the opportunity to demonstrate their individual initiative and potential in the hospitality industry.

Teacher(s)

Nick de Roo (Head of Department)

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Karen Collins (Teacher)

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