Food Technology and Safety (https://txcte.org/course-binder/food-technology-and-safety-0)

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Food Technology and Safety

Cluster/Pathway/Course
Agriculture, Food & Natural Resources
Food Products & Processing Systems
Food Technology and Safety
Grade Range
6
7
8
9
10
11
12
13
Release Date
12-13-2017
Tags:
Poultry
Food Production
Labeling
Food Handling
Federal Status
Food Safety
Government Agencies
Food Science Systems
Product Label Requirements
Fish
Red Meat
Description

Food Technology and Safety examines the food technology industry as it relates to food production, handling, and safety. To prepare for careers in value-added and food processing systems, students must attain academic skills and knowledge, acquire technical knowledge and skills related to value-added and food processing and the workplace, and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations.

This binder does not contain all lesson plans for this course. This content can be used with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered.

Resources

Scope and Sequence

Resource ID: 19278
Grade Range: 10, 11, 12

CTE TEKS - Implemented 2017-2018, adopted in 2015

Food Technology and Safety course scope and sequence within the Agriculture, Food, and Natural Resources Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of each unit and the corresponding TEKS are included. This scope and sequence may be adapted or adopted by the local education agency.

View Resource (https://txcte.org/resource/scope-and-sequence-food-technology-and-safety)

Program of Study

Resource ID: 19730
Grade Range: 6, 7, 8, 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Meat Processor program of study within the Agriculture, Food, and Natural Resources Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Program of Study

Resource ID: 19720
Grade Range: 6, 7, 8, 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Farm Manager program of study within the Agriculture, Food, and Natural Resources Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Program of Study

Resource ID: 19561
Grade Range: 6, 7, 8, 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Animal Nutritionist program of study within the Agriculture, Food, and Natural Resources Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Program of Study

Resource ID: 19558
Grade Range: 6, 7, 8, 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Agricultural Communications program of study within the Agriculture, Food, and Natural Resources Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Unit 1: Professional Standards/Employability

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 2: Sanitation and Safety

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 3: Safety and Governmental Regulations

Resource ID: 7141
Grade Range: 10, 11, 12
Institution: Education Excellence

In this lesson, students will learn the importance of labeling red meat, poultry, and fish, identify federal statutes impacting the labeling of meats, explain the role of government agencies in the labeling of meats, and identify labeling requirements.

View Resource (https://txcte.org/resource/lesson-plan-labeling-red-meat-poultry-and-fish)

Unit 3: Safety and Governmental Regulations

Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)

Unit 4: Trends and Issues

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 5: Food Science Systems

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 6: Nutritive Value of Food Constituents

Resource ID: 7141
Grade Range: 10, 11, 12
Institution: Education Excellence

In this lesson, students will learn the importance of labeling red meat, poultry, and fish, identify federal statutes impacting the labeling of meats, explain the role of government agencies in the labeling of meats, and identify labeling requirements.

View Resource (https://txcte.org/resource/lesson-plan-labeling-red-meat-poultry-and-fish)

Unit 6: Nutritive Value of Food Constituents

Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)

Unit 7: Red Meats and their By-products

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 8: Eggs, Poultry, and Fish and their By-products

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 9: Fruits, Nuts, and Vegetables and their By-products

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 10: Milk and Dairy Distribution

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)

Unit 11: Supervised Agriculture Experience Program

Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource (https://txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)


Source URL: https://txcte.org/course-binder/food-technology-and-safety-0