Scope and Sequence for 20___-20___ School Year
Instructor:
Cluster: Agriculture, Food, and Natural Resources
Course Name: Food Processing (1/2 to 1 Credit)
Course Requirements: The course is recommended for students in Grades 10-12
Course Description:
To be prepared for careers in food products and processing systems, students need to attain academic skills and
knowledge, acquire technical knowledge and skills related to natural resources and the workplace, and develop
knowledge and skills regarding career opportunities, entry requirements, and industry expectations. To prepare for
success, students need opportunities to learn, reinforce, apply, and transfer their knowledge and skills in a variety of
settings. This course focuses on the food processing industry with special emphasis on the handling, processing, and
marketing of food products.
Resources:
Instructional Materials Service current catalog. Texas A&M University-Instructional Materials Service.
(http://www.myimsservices.com)
CEV Multimedia, Ltd. (http://www.cevmultimedia.com)
Week
Number
TEKS Taught
130.14c6A
Week 1
130.14c6A
Week 2
130.14c6B
Week 3
130.14c6C
Week 4
130.14c6D
Week 5
130.14c6E
Week 6
Topic/Unit Title
The student develops an improved supervised agriculture experience program as it
relates to agriculture, food, and natural resources:
The student will plan, propose, conduct, and evaluate entrepreneurship; placement;
exploratory; research; either experimental or analytical; improvement; supplementary;
laboratory-based; or other identified, supervised agricultural experience as an
experiential learning activity.
The student develops an improved supervised agriculture experience program as it
relates to agriculture, food, and natural resources:
The student will continue to plan and make decision on their SAE project and make the
final arrangements to get started on their SAE project.
The student develops an improved supervised agriculture experience program as it
relates to agriculture, food, and natural resources:
The student will apply proper record-keeping skills related to a supervised experience.
The student develops an improved supervised agriculture experience program as it
relates to agriculture, food, and natural resources:
The student will design and use a customized record-keeping system for the individual
supervised experience.
The student develops an improved supervised agriculture experience program as it
relates to agriculture, food, and natural resources:
The student will participate in youth leadership opportunities to create a well-rounded
experience program.
The student develops an improved supervised agriculture experience program as it
relates to agriculture, food, and natural resources:
The student will produce a challenging approach for a local program of activities in
agriculture.
Week
Number
TEKS Taught
130.14c5A,B
Week 7
130.14cC,D
Week 8
The student learns the employability characteristics of a successful employee:
The student will identify career development and entrepreneurship opportunities in the
value-added and food processing industry and apply competencies related to resources,
information, interpersonal skills, and systems of operation in the value-added and food
processing industry.
The student learns the employability characteristics of a successful employee:
The students will demonstrate knowledge of personal and occupational safety practices
in the workplace and identify employers’ expectations, including appropriate work
habits, ethical conduct, legal responsibilities, and good citizenship skills.
130.14cE
The student learns the employability characteristics of a successful employee:
The student will access and navigate the Internet for research.
130.14c4A
The student identifies marketing consideration for food processing:
The students will practice methods of merchandising red meat, poultry,
game, fish, and their by-products.
130.14c4A
The student identifies marketing consideration for food processing:
The students will continue to practice methods of merchandising red meat, poultry,
game, fish, and their by-products.
130.14c4B
The student identifies marketing consideration for food processing:
The student will identify, select, and grade meat.
Week 9
Week 10
Week 11
Week 12
Topic/Unit Title
Week
Number
TEKS Taught
130.14c4B
The student identifies marketing consideration for food processing:
The student will continue to identify, select, and grade meat.
130.14c4B
The student identifies marketing consideration for food processing:
The student will continue to identify, select, and grade meat.
130.14c4B
The student identifies marketing consideration for food processing:
The student will continue to identify, select, and grade meat.
130.14c4Ci
The student identifies marketing consideration for food processing:
The student will develop food preservation programs using appropriate food
preservation methods by explaining the impact of temperature in food preservation.
130.14c4Cii
The student identifies marketing consideration for food processing:
The student will develop food preservation programs using appropriate food
preservation methods by comparing and contrasting packaging preservation such as
film, plastic, and can.
The student identifies marketing consideration for food processing:
The student will continue to develop food preservation programs using appropriate
food preservation methods by comparing and contrasting packaging preservation
such as film, plastic, and can.
The student identifies marketing considerations for food processing.
The student will describe harvest and inspection techniques to process food products
and analyze food product options.
Week 13
Week 14
Week 15
Week 16
Week 17
130.14c4Cii
Week 18
130.14c4D
Week 19
Topic/Unit Title
Week
Number
TEKS Taught
130.14c3A
The student understands quality control issues in food processing:
The student will practice procedures relating to the safe manufacture of foods
through hygienic food handling and processing.
130.14c3B
The student understands quality control issues in food processing:
The student will develop and maintain sanitation schedules.
130.14c3C
The student understands quality control issues in food processing:
The student will describe hazard analysis and critical control point implementation
issues.
130.14c3C
The student understands quality control issues in food processing:
The student will continue to describe hazard analysis and critical control point
implementation issues.
130.14c3D,E
The student understands quality control issues in food processing:
The student will research food safety laws and describe solutions for
different environmental issues.
The student understands consumer satisfaction issues.
The student will practice equipment maintenance and sanitation
procedures.
Week 20
Week 21
Week 22
Week 23
Week 24
130.14c2A
Week 25
130.14c2A
Week 26
Topic/Unit Title
The student understands consumer satisfaction issues.
The student will continue to practice equipment maintenance and sanitation
procedures.
Week
Number
TEKS Taught
130.14c2B
The student understands consumer satisfaction issues.
The student will explain factors that affect food palatability.
130.14c2C
The student understands consumer satisfaction issues.
The student will fabricate red meat, poultry, game, and fish into wholesale and retail
cuts.
130.14c2C
The student understands consumer satisfaction issues.
The student will continue to fabricate red meat, poultry, game, and fish into
wholesale and retail cuts.
130.14c2C
The student understands consumer satisfaction issues.
The student will continue to fabricate red meat, poultry, game, and fish into
wholesale and retail cuts.
130.14c2C
The student understands consumer satisfaction issues.
The student will continue to fabricate red meat, poultry, game, and fish into
wholesale and retail cuts.
130.14c2C
The student understands consumer satisfaction issues.
The student will continue to fabricate red meat, poultry, game, and fish into
wholesale and retail cuts.
Week 27
Week 28
Week 29
Week 30
Week 31
Week 32
Topic/Unit Title
Week
Number
TEKS Taught
130.14c2C
The student understands consumer satisfaction issues.
The student will continue to fabricate red meat, poultry, game, and fish into
wholesale and retail cuts.
130.14c2D
The student understands consumer satisfaction issues.
The student will demonstrate work ethics, customer relations skills, and management
competencies consistent with industry standards.
130.14c1A,B
The student knows the relationship of the food processing industry to the free
enterprise system.
The student will explain the importance of the food processing industry to the free
enterprise system and explain trends in the consumption of food products.
130.14c1B
The student knows the relationship of the food processing industry to the free
enterprise system.
The student will continue to explain trends in the consumption of food products.
Week 33
Week 34
Week 35
Week 36
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Topic/Unit Title