Food Technology

Programmes in Food Technology include understanding and using safe and reliable processes for preparing and presenting food. Food and nutrition education enables students to make informed decisions about food that contributes to their well-being and that of other people. Students examine the influences of culture, technology, and society on food choices, food preparation, and eating patterns. They develop strategies for addressing nutrition-related health concerns. Students participate in a range of food related practical activities designed to develop skills and foster health-enhancing attitudes to food.

Year 9 and year 10 students participate in the compulsory technology programme that includes two modules of food studies. In Year 9 students design and develop an individualised bread product. In Year 10 students design and promote a lunch bar salad product.

In Years 11, 12 and 13 an Achievement Standards programme is offered as an option. It is open entry at each year level though previous experience in food technology is an advantage. Students can use their level 3 credits in technology for entrance to NZ universities. Scholarship technology is also an option.
Assessment in technology examines the technological process that students undertake. There are no written examinations. Students submit a portfolio at the end of a unit of work. Similarly examination of scholarship is the evaluation of a written report of the student's technological practice.

Presently New Zealand is experiencing a shortage of Food Technologists. In conjunction with studies in Chemistry and Mathematics, Food Technology makes a useful contribution to a student's career pathway.


Howick College offers students the opportunity to gain the National Certificate In Hospitality Level one. This certificate is managed by the Hospitality Standards Institute of NZ and is especially designed as pre entry to a range of careers in the Hospitality industry.

Career paths leading form Hospitality include the culinary arts, hospitality management, waitressing, tourism and travel, private catering, cordon bleu and a range of other opportunities.

Students can choose hospitality at Years 12 and 13. Course work involves equipping students with knowledge, skills and confidence in the selection, preparation and serving of food and beverages to standards required by the hospitality industry.

All students have the opportunity to prepare and serve food to customers in the College's own restaurant. Onsite work experience in a realistic restaurant/café environment is a significant and enjoyable part of the course.

Outside work experience opportunities are fostered. These often include additional credits.

Additional Unit Standards, at levels two and three, from the hospitality industry are offered to students so that this subject contributes to a student's NCEA

Early Childhood Education and Care

Howick College is accredited to deliver the National Certificate in Early Childhood Education and Care, Level Three. The aim of the course is to equip students with skills and knowledge that will enable them to support and work with children. The programme is popular with students interested in all branches of teaching, nannying, working in early childhood settings and students wanting to improve babysitting skills.

The National Certificate is usually achieved over two years. The course is offered at Years 12 and 13.

An important component of the course is work experience in early childhood centres. All students are encouraged and assisted to complete work experience.