(a) General requirements. This course is recommended
for students in Grades 10-12. Recommended prerequisite: Food Technology
and Safety. Students shall be awarded one credit for successful completion
of this course.
(b) Introduction.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Agriculture, Food, and Natural Resources Career
Cluster focuses on the production, processing, marketing, distribution,
financing, and development of agricultural commodities and resources,
including food, fiber, wood products, natural resources, horticulture,
and other plant and animal products/resources.
(3) Food Processing focuses on the food processing
industry with special emphasis on the handling, processing, and marketing
of food products. To prepare for careers in food products and processing
systems, students must attain academic skills and knowledge, acquire
technical knowledge and skills related to natural resources and the
workplace, and develop knowledge and skills regarding career opportunities,
entry requirements, and industry expectations. To prepare for success,
students need opportunities to learn, reinforce, apply, and transfer
their knowledge and skills in a variety of settings.
(4) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(5) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
to:
(A) identify career development and entrepreneurship
opportunities in the food processing industry, including the value-added
products industry;
(B) apply competencies related to resources, information,
interpersonal skills, and systems of operation in the food processing
industry, including the value-added products industry;
(C) demonstrate knowledge of personal and occupational
safety practices in the workplace;
(D) identify employers' expectations, including appropriate
work habits, ethical conduct, and legal responsibilities;
(E) demonstrate characteristics of good citizenship
such as stewardship, advocacy, and community leadership; and
(F) research career topics using technology such as
the Internet.
(2) The student develops a supervised agriculture experience
program. The student is expected to:
(A) plan, propose, conduct, document, and evaluate
a supervised agriculture experience program as an experiential learning
activity;
(B) apply proper record-keeping skills as they relate
to the supervised agriculture experience;
(C) participate in youth leadership opportunities to
create a well-rounded experience program; and
(D) produce and participate in a local program of activities
using a strategic planning process.
(3) The student knows the relationship of the food
processing industry to the free enterprise system. The student is
expected to:
(A) explain the importance of the food processing industry
in the free enterprise system; and
(B) explain trends in the consumption of food products.
(4) The student understands consumer satisfaction issues.
The student is expected to:
(A) practice equipment maintenance and sanitation procedures;
(B) explain the factors that affect food palatability;
(C) fabricate red meat, poultry, game, and fish into
wholesale and retail cuts; and
(D) demonstrate work ethics, customer relations skills,
and management competencies consistent with industry standards.
(5) The student understands quality control issues
in food processing. The student is expected to:
(A) practice procedures relating to the safe manufacture
of foods through hygienic food handling and processing;
(B) develop and maintain sanitation schedules;
(C) describe hazard analysis and critical control point
implementation issues;
(D) research food safety laws; and
(E) describe solutions for different environmental
issues.
(6) The student identifies marketing considerations
for food processing. The student is expected to:
(A) practice methods of merchandising red meat, poultry,
game, fish, and their by-products;
(B) identify, select, and grade meat;
(C) develop food preservation programs using appropriate
food preservation methods;
(D) explain the impact of temperature in food preservation;
(E) compare and contrast preservation packaging such
as film, plastic, and cans;
(F) describe harvest and inspection techniques to process
food products and analyze food product options; and
(G) identify specific criteria for organic food processing
and marketing.
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