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Food Systems

WHS Food Systems

The Food Systems program is designed to provide students with the knowledge and skills pertaining to plant and animal structural anatomy, systems physiology, genetics and biotechnology, economics of production, and other management approaches associated with plant and animal production. Advanced courses explore personalized student learning capitalizing on food production, entrepreneurship, and continued integration of academic, technical, and employability knowledge and skills.

TAO1000 FOUND AG FOOD & NATRL RES

Foundations of Agriculture, Food, & Natural Resources is an introductory course designed to inform students about careers in agriculture and understand the important role that agriculture plays in the twenty-first century. This Level I course serves as the foundation course for the Animal Systems, Food Systems, Natural Resources Business, and Natural Resources Management programs of study. Upon completion of the course, a proficient student will have foundational knowledge of various agriculture-related career fields, ecosystems, plant systems, animal systems, and the reproduction systems of plants and animals.

1 Credit

TAO2000 PRINCIPLES OF AG BIZ & FOOD

Principles of Agriculture, Agri-Business, and Food Systems is the second course in the Agriculture and Food Production Business and Food Systems program of study designed to inform students with the knowledge and skills pertaining to plant and animal structural anatomy, systems physiology, genetics, and biotechnology. In addition to agriculture and food production related businesses practices and concepts.

1 Credit

TAD3000 FOOD PROD & PROCESS SYSTEMS 1

Food Products & Processing Systems 1 is the third course in the Food Systems program of study designed for students interested in being part of the sustainability of Hawaii’s food systems through plant and/or animal products. Upon completion of this course, a proficient student will have basic knowledge of the history of agriculture and food production and processing in Hawaii, the process of creating a sustainable product, start-up process to creating a business, and the importance of food safety and sanitation. As part of a student’s program of study progression, the student will create a digital program of study portfolio, providing evidence of mastery of course standards and readiness to advance and complete the program of study. Items intended for the program of study portfolio are denoted with an asterisk.

1 Credit

TAD4000 FOOD PROD & PROCESS SYSTMS 2

Food Products & Processing Systems 2 is the fourth course in the Food Systems program of study designed to have students develop a project based in food production and sustainability. Students will utilize research, tools, and equipment in varying degrees of complexity. Upon completion of the course, a proficient student will have researched, grown or raised, and harvested and distributed a food product in support of the sustainability of Hawaii and presented research to local professionals in the field. As part of a student’s program of study progression, the student will maintain a digital program of study portfolio providing evidence of mastery of the course standards and readiness to advance and complete the program of study. Items intended for the program of study portfolio are denoted with an asterisk.

1 Credit

TAD4100 FOOD SYSTEMS WK-BASE LEARN

Food Systems: WBL is the capstone course in the Food Systems program of study. It is intended to provide a work-based learning experience for students to develop further understanding of professional and ethical issues, utilize employability skills, and demonstrate mastery of academic and technical skills learned through the program of study. The work-based learning experience provides opportunities to apply and practice the knowledge and skills learned in previous courses and gives students hands-on practical experiences related to professions in food systems. Upon completion of the course, a proficient student will be able to discern multiple pathways to a career in food systems, necessary steps toward applying for a postsecondary credentialed program, necessary steps toward applying for a job, and reflect on program goals and aspirations.

Instruction will be delivered through the classroom environment in conjunction with a work-based learning placement, such as an internship. The student will finalize a digital course portfolio providing evidence of mastery of program standards and readiness for postsecondary and the workforce. Items suggested for the portfolio are denoted with an asterisk.

1 Credit Repeatable

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