This course addresses the processing of raw agricultural products into finished foods ready for the consumer from Farm to Table. Students will learn to identify the major retail cuts of beef, pork and lamb. They will learn the processes of food preservation. Other areas covered will be quality control and food safety. Students will practice food processing and preservation techniques in hands-on laboratories to include making cheese, jerky and more! A field trip or two to area farms or food processing plants to observe production, processing, quality control and assurance of food safety will also be included. Classroom presentations by food processing industry workers will provide students with information about career opportunities in food science. This course will also address FFA and Supervised Agricultural Experiences.