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 Copyright © 2014 Texas Education Agency Topic/Unit Title