2012-13 At-A-Glance- Food Science Planning Guide
1st Nine Weeks

Unit 1: The World of
Food Science
(2 weeks)
(10-45 min lessons)
(Aug. 27th to Sept.
10th)





Chemistry TEKS for EOC
FS.3.A in all fields of science, analyze,
evaluate, and critique scientific
explanations by using empirical evidence,
logical reasoning, and experimental and
observational testing, including examining
all sides of scientific evidence of those
scientific explanations, so as to encourage
critical thinking by the student
FS.3.B communicate and apply scientific
information extracted from various
sources such as current events, news
reports, published journal articles, and
marketing materials
FS.3.D evaluate the impact of scientific
research on society and the environment
FS.3.F research and describe the history of
science and contributions of scientists
FS.27.J research scientific and nonscientific
information
FS.27.K competently use library resources
Resources
Assessment
Textbook:
Ch. 1 What is Food
Science
Ch. 2 Why Study
Food Science
Successful Food
Science Binder:
Unit 1 Lesson 1 –
Innovators and
Pioneers
Unit 1 Lesson 2 –
Careers in Food
Science
Unit 1 Lesson 5 –
Find A Food
Scientist
Unit 1 Lesson 6 –
Decoding Activity
and Lab
The World of
Food Science
Assessment
9/9 -9/10
Textbook:
Unit 2: Safety in the
Food Science Lab
(2 weeks)
(10-45 min lessons)
(Sept.11th to Sept.
24th)
Revised: 7/24/12
 FS.1.A demonstrate safe practices during
laboratory and field investigations
 FS.1.B demonstrate an understanding of
the use and conservation of resources and
the proper disposal or recycling of
materials.
-Basic Lab Safety
and Safety Symbols
-First Aid in the Lab
Video:
-Safety in the
Kitchen
-“A Lesson to Live
By”
BloodBorne
Pathogen
Assessment
9/23-9/24
1
Unit 3: Food Science
Lab Equipment
(2 weeks)
(10 – 45 min lessons)
(Sept. 25th to Oct. 8th)
Unit 4: The Food
Science Lab
(2 weeks)
(10 – 45 min lessons)
(Oct.9th to Oct. 19th)
Oct 15th to Oct 19th
Testing First Nine
Weeks
Revised: 7/24/12
 FS.1.A demonstrate safe practices during
Textbook:
laboratory and field investigations
 FS.2.E plan and implement descriptive,
comparative, and experimental
investigations, including asking questions,
formulating testable hypotheses, and
selecting equipment and technology;
 FS.2.F collect and organize qualitative and
quantitative data and make measurements
with accuracy and precision using tools
and equipment
Ch. 3 Using
Laboratory
Equipment
Ch.4 Measurement
 FS.2.A know the definition of science and
understand that it has limitations, as
specified in subsection (b)(2) of this
section;
 FS.2.B know that hypotheses are tentative
and testable statements that must be
capable of being supported or not
supported by observational evidence.
Hypotheses of durable explanatory power
which have been tested over a wide
variety of conditions are incorporated into
theories;
 FS.2.C know scientific theories are based
on natural and physical phenomena and
are capable of being tested by multiple
independent researchers. Unlike
hypotheses, scientific theories are wellestablished and highly-reliable
explanations, but they may be subject to
change as new areas of science and new
technologies are developed;
 FS.2.D distinguish between scientific
hypotheses and scientific theories
 FS.2.G analyze, evaluate, make inferences,
and predict trends from data; and
 FS.2.H communicate valid conclusions
supported by the data through methods
such as lab reports, labeled drawings,
graphic organizers, journals, summaries,
oral reports, and technology-based reports
Successful Food
Science Binder:
Food Science
Lab
Equipment
Assessment
10/7-10/8
Unit 3 Lesson 1 –
Scientific Method
and Measurement
Textbook:
Ch. 5 The Scientific
Method
Ch.6 The Sensory
Evaluation of Food
Successful Food
Science Binder:
Unit 2 Lesson 1 –
Food Science
Current Event
Unit 2 Lesson 2 –
Kitchen Mystery
Poster
Unit 4 Lesson 1-5:
Sensory Labs
2
2nd Nine Weeks
Unit 5: The Science of
Nutrition
(8 weeks)
(40 –45 min lessons)
(Oct. 22nd to Dec. 21st)
Dec 17th to Dec 21st
Final Exams 1st
Semester
Chemistry TEKS for EOC
 FS.12 The student understands the
physiology of digestion. FS.12.A – FS.12.C
 FS.13 The student understands
metabolism. FS.13.A – FS.13.H
 FS.14 The student explains how food
provides energy. FS.14.A – FS.14.J
 FS.15 The student describes the basic
nutrients and their specific properties as
related to food science. FS.15.A – FS.15D
 FS.16 The student identifies properties of
carbohydrates. FS.16.A – FS.16.G
 FS.17 The student describes the properties
of fats and lipids. FS.17.A – FS.17.I
 FS.18 The student describes the properties
of proteins and amino acids. FS.18.A –
FS.18.H
 FS.20 The student analyzes the properties
of vitamins and minerals. FS.20.A – FS.20.C
LBC Resources
Assessment
Window
Textbook:
Ch. 11 Energy
Ch.12 Nutrition
Basics
Ch. 13 Digestion
Ch. 14 Metabolism
Ch. 15
Carbohydrates
Ch. 16 Lipids
Ch. 18 Vitamins and
Minerals
Successful Food
Science Binder:
Unit 9 Lesson 1 –
Carbohydrate Lab
Unit 9 Lesson 2 –
Lipids and
Tenderizing
Videos:
Forks Over Knives
The Science
of Nutrition
Assessment
12/19 –
12/21
Revised: 7/24/12
3
3rd Nine Weeks
Chemistry TEKS for EOC
LBC Resources
Assessment
Window
Textbook:
Unit 6: Chemistry
Fundamentals
(2 weeks)
(8 – 45 min lessons)
(Jan. 7th to Jan. 18th)
Unit 7: The Chemistry
of Food
(8 weeks)
(40 – 45 min lessons)
(Jan 22nd to Mar.15th)
 FS.4 The student analyzes the role of acids
and bases in the food sciences. FS.4.A –
FS.4.E
 FS.6 The student studies the chemical
properties of food. FS.6.A – FS.6.I
 FS.21 The student explains the properties of
water. FS.20.A – FS.20.F
 FS.7 The student analyzes solutions,
colloids, solids, gels, foams, and emulsions.
FS.7.A – FS.7.G
 FS.8 The student understands the functions
of enzymes. FS.8.A – FS.8.E
 FS.9 The student understands the role of
fermentation in food sciences. FS.9.A –
FS.9.E
 FS.10 The student discusses how leavening
agents are used in baking. FS.10.A – FS.10.G
 FS.11 The student understands the
purposes of additives in food. FS.11.A –
FS.11.H
 FS.19 The student understands the
coagulation and coalescence processes
associated with milk protein and cheese.
FS.19.A – FS.19.H
Ch. 7 Elements,
Compounds, and
Mixtures
Ch. 8 Chemical
Reactions
Ch. 9 Water
Ch.10 Acids and
Bases
Ch. 11 Energy
Successful Food
Science Binder:
Chemistry
Fundamentals
Assessment
1/17-1/18
Unit 6 Lesson 2 –
Tasty Molecules
Unit 7 lesson 3 –
Read, Relate, React
Unit 8 Lesson 1 –
The pH of Common
Foods
Textbook:
Ch. 19 Enzymes
Ch. 20 Solutions and
Colloids
Ch. 21 Leavening
Agents
Ch.22 The
Fermentation of
Food
Ch. 23 The
Biochemistry of Milk
Favorite Food
Additives
Project
3/12-3/15
Successful Food
Science Binder:
Unit 10 Lesson 1 –
Mozzarella Cheese
Lab
Revised: 7/24/12
4
4th Nine Weeks
Unit 8: ServSafe
(option 1)
(10 weeks)
(50 – 45 min lessons)
(Mar. 25th to June 7th)
Unit 8: The
Microbiology of Food
Processing and Mini
Science Fair
(10 weeks)
(50 – 45 min lessons)
(Mar. 25th to June 7th)
Revised: 7/24/12
Chemistry TEKS for EOC
 FS.5 The student applies the principles of
food safety and microbiology. FS.5.A – FS.5.E
 FS.22 The student analyzes the food
irradiation process. FS.22.A – FS.22.C
 FS.23 The student discusses United States
Department of Agriculture (USDA) packaging
guidelines. FS.23.A – FS.22.E
 FS.24 The student analyzes the food
dehydration process. FS.24.A – FS.24.F
 FS.25 The student analyzes the food canning
process. FS.25.A – FS.25.E
 FS.26 The student analyzes the food freezing
process. FS.26.A – FS.26.C
 FS.27 The student understands the
importance of developing lifelong skills.
FS.27.A – FS.27.O
 FS.5 The student applies the principles of
food safety and microbiology. FS.5.A – FS.5.E
 FS.22 The student analyzes the food
irradiation process. FS.22.A – FS.22.C
 FS.23 The student discusses United States
Department of Agriculture (USDA) packaging
guidelines. FS.23.A – FS.22.E
 FS.24 The student analyzes the food
dehydration process. FS.24.A – FS.24.F
 FS.25 The student analyzes the food canning
process. FS.25.A – FS.25.E
 FS.26 The student analyzes the food freezing
process. FS.26.A – FS.26.C
 FS.27 The student understands the
importance of developing lifelong skills.
FS.27.A – FS.27.O
LBC Resources
Assessment
Window
ServSafe:
ServSafe
Certification
materials
Chapter 1 –Chapter
14
ServSafe
Certification
Exam
6/4-6/7
Textbook:
Ch. 25 Keeping Food
Safe
Ch. 26 The
Dehydration of Food
Ch. 27 The Canning
of Food
Ch.28 Food
Preservation
Technology
Mini Science
Fair project
report and
presentation
6/4-6/7
5