2019-2020 School Year Classes:

Food Science Technology

• (1) The student demonstrates professional standards/employability skills as required by business and industry.
• (2) The student develops a supervised agriculture experience program.
• (3) The student explains the impact of food science systems.
• (4) The student analyzes the nutritive value of food constituents.
• (5) The student identifies procedures and regulations for sanitation and safety in the food industry.
• (6) The student identifies safety and governmental regulations involved in the processing and labeling of foods.
• (7) The student demonstrates an understanding of the trends and issues important to careers in the food science industry by comparing and contrasting issues affecting the food science industry, including biotechnology, employment, safety, environmental, and animal welfare issues.
• (8) The student describes the processing, packaging, quality analysis, and marketing of red meats and their by-products.
• (9) The student describes the processing, packaging, quality analysis, and marketing of eggs, poultry, and fish and their by-products.
• (10) The student describes the processing, packaging, quality analysis, and marketing of fruits, nuts, and vegetables and their by-products.
• (11) The student describes the processing, packaging, quality analysis, and marketing of milk and dairy products for distribution.

Food Processing

• (1) The student demonstrates professional standards/employability skills as required by business and industry.
• (2) The student develops a supervised agriculture experience program.
• (3) The student knows the relationship of the food processing industry to the free enterprise system.
• (4) The student understands consumer satisfaction issues.
• (5) The student understands quality control issues in food processing.
• (6) The student identifies marketing considerations for food processing.