Question 1

What is NCEA AS 91685 about?

Accepted Answer

This standard asks you to demonstrate knowledge of traditional Māori food practices and how to prepare kai taketake (native or foraged foods) using those customs. You'll need to show you understand the cultural tikanga (customs and protocols) that guide how these foods are gathered, prepared and shared, and apply them to a practical food preparation task.

Question 2

What do students need to do for AS 91685?

Accepted Answer

1. Identify and explain specific traditional Māori tikanga (customs and practices) related to preparing kai taketake 2. Demonstrate understanding of what kai taketake are—native foods gathered from the forest, waterways, ocean, or gardens 3. Apply these cultural practices to prepare a kai taketake dish or meal according to proper protocols 4. Complete all the practical steps and planning needed to prepare the food successfully 5. Show respect for the cultural and spiritual significance of the food and practices involved

Question 3

What's the difference between Achieved, Merit, and Excellence for AS 91685?

Accepted Answer

Achieved: You identify traditional practices for preparing kai taketake and complete all the necessary planning and preparation steps to produce the dish. Merit: You explain how specific tikanga guide the preparation process and demonstrate this understanding through careful, well-organized practical work. Excellence: You demonstrate high-level skills in applying cultural knowledge to food preparation, showing deep understanding of why these practices matter and executing them with confidence and cultural sensitivity.

Question 4

What mistakes do students typically make in AS 91685?

Accepted Answer

1. Not identifying or explaining the specific cultural tikanga that should guide the food preparation—just preparing the food without acknowledging the 'why' behind traditional practices 2. Selecting foods that aren't authentic kai taketake (native or foraged foods) or not being clear about where these foods come from 3. Failing to plan and organize all the steps needed before starting—making it hard to see that work was actually completed properly

Traditional kai practices

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