2016 – 2017
Florida Department of Education
Curriculum Framework 

Program Title:	Food Science Applications
Program Type:	Career Preparatory
Career Cluster:	Agriculture, Food and Natural Resources

Secondary – Career Preparatory	
Program Number	8129200	
CIP Number	0102030100	
Grade Level	9-12, 30, 31	
Standard Length	3 credits	
Teacher Certification	AGRICUTUR 1 @2	
CTSO	FFA	
SOC Codes (all applicable) 	19-1012 - Food Scientists and Technologists
35 -1012- First-Line Supervisors of Food Preparation and Serving Workers	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

Purpose 

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Agriculture, Food and Natural Resources career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Agriculture, Food and Natural Resources career cluster. 

The content includes but is not limited to instruction in the application of biological, chemical, and physical principles of converting raw agricultural products into processed forms for human consumption and the storage of these products, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging,

Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of one occupational completion point.  Planned and Supervised Agricultural Experiences (SAE) must be provided through one or more of the following:  (1) directed laboratory experience, (2) student project, (3) placement for experience, or (4) cooperative education.

The following table illustrates the secondary program structure:

OCP	Course Number	Course Title	Length	SOC Code	Level	Graduation Requirement 	
A	8106810	Agriscience Foundations 1	1 credit	35-1012	3	EQ	
	8129210	Food Science Applications 2	1 credit		3	PA	
	8129220	Food Science Applications 3	1 credit	19-1012	3	VO	
(Graduation Requirement Abbreviations- EQ= Equally Rigorous Science, PA= Practical Arts, EC= Economics, VO= Career and Technical Education)

Academic Alignment Tables

Academic alignment is an ongoing, collaborative effort of professional educators specializing in the fields of science, mathematics, English/language arts, and Career and Technical Education (CTE). This initiative supports CTE programs by improving student performance through the integration of academic content within CTE courses. Career and Technical Education courses that have been aligned to the Next Generation Sunshine State Standards for Science and the Florida Standards for Mathematics and English/Language Arts will show the following data: the quantity of academic standards in the CTE course; the total number of standards contained in the academic course; and the percentage of alignment to the CTE course.

Courses	Anatomy/ Physiology
Honors	Astronomy     Solar/Galactic Honors	Biology 1	Chemistry 1	Earth-Space Science	Environmental Science	Genetics	Integrated Science	Marine Science 1 Honors	Physical Science	Physics 1	
Ag. Foundations	29/87
33%	18/80
23%	55/83
66%	11/69
16%	36/67
54%	30/70
42%	20/69
29%	49/82
60%	25/66
38%	38/74
51%	12/72
16%	
Food Science Applications 2	6/87
7%	5/80
6%	25/83
30%	4/69
6%	22/67
33%	5/70
7%	6/69
9%	23/82
28%	7/66
11%	21/74
28%	4/72
6%	
Food Science Applications 3	27/87
31%	28/80
35%	8/83
10%	30/69
43%	6/67
9%	26/70
37%	24/69
35%	10/82
12%	24/66
36%	11/74
15%	27/72
38%	
**   Alignment pending review    						#   Alignment attempted, but no correlation to academic course

Courses	Algebra 1	Algebra 2	Geometry	English 1	English 2	English 3	English 4	
Agriscience Foundations 1	14/67
21%	4/75
5%	8/54
15%	11/46
24%	11/45
24%	11/45
24%	11/45
24%	
Food Science Applications 2	6/67
9%	7/75
9%	**	**	**	**	**	
Food Science Applications 3	13/67
19%	13/75
17%	**	**	**	**	**	
**   Alignment pending review    			#   Alignment attempted, but no correlation to academic course

Florida Standards for Technical Subjects 

Florida Standards (FS) for English Language Arts and Literacy in History/Social Studies, Science, and Technical Subjects are the critical reading and writing literacy standards designed for grade 6 and above. These standards are predicated on teachers of history/social studies, science, and technical subjects using their content area expertise to help students meet the particular challenges of reading, writing, speaking, listening, and language in their respective fields. It is important to note that the 6-12 literacy standards in history/social studies, science, and technical subjects are not meant to replace content standards in those areas but rather to supplement them.

This curriculum framework incorporates the grades 9-10 reading and writing literacy standards in the first two courses of this CTE program and grade 11-12 reading and writing literacy standards in the third and fourth courses of this CTE program. The standards for Mathematical Practices describe varieties of expertise that educators at all levels should seek to develop in their students. These practices rest on important “processes and proficiencies” with longstanding importance in mathematics education.  This curriculum framework incorporates the appropriate mathematical practices in the first four courses of this CTE program.  

Florida Standards for English Language Development (ELD)
English language learners communicate for social and instructional purposes within the school setting. ELD.K12.SI.1.1 

English Language Development (ELD) Standards Special Notes:
Teachers are required to provide listening, speaking, reading and writing instruction that allows English language learners (ELL) to communicate for social and instructional purposes within the school setting.   For the given level of English language proficiency and with visual, graphic, or interactive support, students will interact with grade level words, expressions, sentences and discourse to process or produce language necessary for academic success. The ELD standard should specify a relevant content area concept or topic of study chosen by curriculum developers and teachers which maximizes an ELL’s need for communication and social skills. To access an ELL supporting document which delineates performance definitions and descriptors, please click on the following link: http://www.cpalms.org/uploads/docs/standards/eld/SI.pdf.
For additional information on the development and implementation of the ELD standards, please contact the Bureau of Student Achievement through Language Acquisition at sala@fldoe.org

National Standards (NS)

Some or all of the courses in this program have been aligned with Industry or National Standards.  If so, the standards have been identified and cross walked with the corresponding CTE standard and/or benchmark. National Standards can be found by accessing the following link: 
https://www.ffa.org/SiteCollectionDocuments/council_afnr_career_cluster_content_standards.pdf 

Common Career Technical Core – Career Ready Practices

Career Ready Practices describe the career-ready skills that educators should seek to develop in their students.  These practices are not exclusive to a Career Pathway, program of study, discipline or level of education.  Career Ready Practices should be taught and reinforced in all career exploration and preparation programs with increasingly higher levels of complexity and expectation as a student advances through a program of study. 

1. Act as a responsible and contributing citizen and employee. 

2. Apply appropriate academic and technical skills. 

3. Attend to personal health and financial well-being. 

4. Communicate clearly, effectively and with reason. 

5. Consider the environmental, social and economic impacts of decisions. 

6. Demonstrate creativity and innovation. 

7. Employ valid and reliable research strategies. 

8. Utilize critical thinking to make sense of problems and persevere in solving them. 

9. Model integrity, ethical leadership and effective management. 

10. Plan education and career path aligned to personal goals. 

11. Use technology to enhance productivity. 

12. Work productively in teams while using cultural/global competence. 

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Food Science Applications. 
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Food Science Applications.
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Food Science Applications.
04.0	Describe the history of agriculture and its influence on the global economy.
05.0	Practice agriscience safety skills and procedures.  
06.0	Apply scientific and technological principles to agriscience issues.
07.0	Apply environmental principles to the agricultural industry.  
08.0	Investigate and utilize basic scientific skills and principles in plant science.  
09.0	Investigate and utilize basic scientific skills and principles in animal science.  
10.0	Demonstrate the use of agriscience tools, equipment, and instruments.
11.0	Demonstrate agribusiness, employability and human relation skills.  
12.0	Apply leadership and citizenship skills.  
13.0	Discuss components of food safety and handling practices in agriculture. 
14.0	Evaluate the significance and implications of changes and trends in the food products and processing industry.
15.0	Analyze the dangers of food hazards.
16.0	Apply safety and sanitation procedures in the handling, processing and storing of food products.
17.0	Discuss the role of regulatory agencies in the food industry.
18.0	Manage operational procedures and create equipment and facility maintenance plans.
19.0	Implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters.
20.0	Demonstrate worker safety procedures with food product and processing equipment and facilities.
21.0	Describe the biological composition and processing of foods.
22.0	Summarize the procedures for food service operations.
23.0	Explain the daily operations of a food service facility.
24.0	Demonstrate leadership, employability, communications and human relations skills.
25.0	Write lab reports to record, interpret and evaluate data
26.0	Students evaluate the importance of the food and fiber system to understand the impact on global economy
27.0	Students examine the scope of career opportunities in and the importance of agriculture to the economy.
28.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Food Science Applications.
29.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Food Science Applications.
30.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Food Science Applications.
31.0	Utilize harvesting, selection and inspection techniques to obtain quality food products for processing.
32.0	Describe how proteins, carbohydrates, lipids, vitamins and minerals are digested and how food preparation impacts nutritional value and quality.
33.0	Describe the chemical composition and processing of foods.
34.0	Describe the physical composition and processing of foods.
35.0	Evaluate, grade and classify processed food products.
36.0	Identify the importance of raw agricultural products to the food science industry.
37.0	Apply principles of science to food processing to provide a safe, wholesome and nutritious food supply.
38.0	Process, preserve, package and present food and food products for sale and distribution.
39.0	Explain the process of food product development.
40.0	Analyze the components of the marketing chain.
41.0	Explain the process of food product development.
42.0	Discuss food production distribution.
43.0	Work effectively with industry organizations, groups and regulatory agencies affecting the food products and processing industry.
44.0	Describe the economic and cultural impact of a global food market.
45.0	Discuss environmental issues impacting the production and processing of foods.
46.0	Write lab reports to record, interpret and evaluate data.
47.0	Explain the components of the American business system.
48.0	Investigate agricultural cooperatives structure and function.
49.0	Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance.

2016 – 2017
Florida Department of Education
Student Performance Standards

Course Title: 	Agriscience Foundations 1
Course Number: 	8106810 
Course Credit:	1

Course Description:

This course is designed to develop competencies in the areas of agricultural history and the global impact of agriculture; career opportunities; scientific and research concepts; biological and physical science principles; environmental principles; agriscience safety; principles of leadership; and agribusiness, employability, and human relations skills in agriscience.  Laboratory-based activities are an integral part of this course.  These include the safe use and application of appropriate technology, scientific testing and observation equipment.

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental quality, and safety procedures will be an integral part of this course. Students will interact with materials and primary sources of data or with secondary sources of data to observe and understand the natural world.  Students will develop an understanding of measurement error, and develop the skills to aggregate, interpret, and present the data and resulting conclusions. Equipment and supplies will be provided to enhance these hands-on experiences for students.  A minimum of 20% of classroom time will be dedicated to laboratory experiences.

Florida Standards	Correlation to CTE Program Standard #	
01.0	Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Food Science.		
01.01	Key Ideas and Details		
01.01.1	Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or descriptions.
LAFS.910.RST.1.1		
01.01.2	Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.
LAFS.910.RST.1.2		
01.01.3	Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.
LAFS.910.RST.1.3		
01.02	Craft and Structure		
01.02.1	Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 9–10 texts and topics.
LAFS.910.RST.2.4		
01.02.2	Analyze the structure of the relationships among concepts in a text, including relationships among key terms (e.g., force, friction, reaction force, energy).
LAFS.910.RST.2.5		
01.02.3	Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, defining the question the author seeks to address.
LAFS.910.RST.2.6		
01.03	Integration of Knowledge and Ideas		
01.03.1	Translate quantitative or technical information expressed in words in a text into visual form (e.g., a table or chart) and translate information expressed visually or mathematically (e.g., in an equation) into words.
LAFS.910.RST.3.7		
01.03.2	Assess the extent to which the reasoning and evidence in a text support the author’s claim or a recommendation for solving a scientific or technical problem.
LAFS.910.RST.3.8		
01.03.3	Compare and contrast findings presented in a text to those from other sources (including their own experiments), noting when the findings support or contradict previous explanations or accounts.
LAFS.910.RST.3.9		
01.04	Range of Reading and Level of Text Complexity		
01.04.1	By the end of grade 9, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 9–10 text complexity band proficiently, with scaffolding as needed at the high end of the range.
01.04.2	By the end of grade 10, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 9–10 text complexity band independently and proficiently.
LAFS.910.RST.4.10		
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Food Science.		
02.01	Text Types and Purposes		
02.01.1	Write arguments focused on discipline-specific content.
LAFS.910.WHST.1.1		
02.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.910.WHST.1.2		
02.02	Production and Distribution of Writing		
02.02.1	Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
LAFS.910.WHST.2.4		
02.02.2	Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience.
LAFS.910.WHST.2.5		
02.02.3	Use technology, including the Internet, to produce, publish, and update individual or shared writing products, taking advantage of technology’s capacity to link to other information and to display information flexibly and dynamically.
LAFS.910.WHST.2.6		
02.03	Research to Build and Present Knowledge		
02.03.1	Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.
LAFS.910.WHST.3.7		
02.03.2	Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the usefulness of each source in answering the research question; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and following a standard format for citation.
LAFS.910.WHST.3.8		
02.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.910.WHST.3.9		
02.04	Range of Writing		
02.04.1	Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.
LAFS.910.WHST.4.10		
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Food Science.		
03.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
03.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
03.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
03.04	Model with mathematics.
MAFS.K12.MP.4.1		
03.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
03.06	Attend to precision.
MAFS.K12.MP.6.1		
03.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
03.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

Abbreviations: 
FS-M/LA = Florida Standards for Math/Language Arts
NGSSS-Sci = Next Generation Sunshine State Standards for Science

Note: This course is pending alignment in the following categories: FS-M

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	National Standards	
04.0	Describe the history of agriculture and its influence on the global economy--The student will be able to:		SC.912.E.5.7; SC.912.L.14.1; SC.912.L.15.13; SC.912.L.17.1, 5, 13, 18, 20; 
SC.912.N.4.2;		
04.01	Evaluate and explain emerging trends and the opportunities they may create within the AFNR systems.	LAFS.910.W.3.7
LAFS.1112.W.3.7		CS.01.01.02.c	
04.02	Assess the economic impact of an AFNR system on a local, state, national and global level.	LAFS.910.W.3.8
LAFS.1112.W.3.8		CS.02.02.03.b	
04.03	Identify significant career patterns/shifts in the history of the agricultural industry. 	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CS.01.01.01.a	
04.04	Examine the role of the agricultural industry in the interaction of population, food, energy, and the environment.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CS.06.02.01.a	
05.0	Practice agriscience safety skills and procedures--The student will be able to:		SC.912.L.14.6; SC.912.L.15.4; SC.912.L.16.7, 10; SC.912.L.17.12, 14, 15, 16, 18; SC.912.N.1.1, 2, 3; SC.912.N.4.2; SC.912.P.8.7; 
		
05.01	Identify the common causes and prevention of accidents in agriscience operations.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CS.03.03.03.a	
05.02	Extract and utilize pertinent information from a container label and/or Safety Data Sheet (SDS) following Environmental Protection Agency (EPA), Worker Protection Standard, and Occupational Safety and Health Agency (OSHA) regulations.  	LAFS.910.RI.1.1
LAFS.1112.RI.1.1		CS.03.04.03.a	
05.03	Identify proper disposal of hazardous waste materials and biohazards.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		ESS.04.01.02.c	
05.04	Describe emergency procedures for: basic first aid, CPR, chemical spills, fire extinguisher use  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CS.03.03.03.b	
06.0	Apply scientific and technological principles to agriscience issues--The student will be able to:		SC.912.E.7.8; SC.912.L.14.2, 3, 4, 5, 6, 8; SC.912.L.15.14, 15; SC.912.L.16.1, 2, 3, 4, 7, 9, 10, 12, 14, 15, 16, 17; SC.912.N.1.1, 2, 3, 4, 6, 7; 
SC.912.N.2.2, 5; SC.912.N.3.1; SC.912.N.4.1;		
06.01	Employ scientific measurement skills.  				
06.02	Demonstrate safe and effective use of common laboratory equipment.  			ESS.01.02.01.b	
06.03	Identify the parts and functions of plant and animal cells.  	LAFS.910.RI.1.1
LAFS.1112.RI.1.1
			
06.04	Describe the phases of cell reproduction.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1
			
06.05	Implement the scientific method and science process skills through the design and completion of an agriscience research project. 	LAFS.910.W.2.4
LAFS.1112.W.2.4
LAFS.910.W.3.8
LAFS.1112.W.3.8			
06.06	Interpret, analyze, and report data.  	LAFS.910.W.2.4
LAFS.1112.W.2.4		BS.02.01.01.b	
06.07	Investigate DNA and genetics applications in agriscience including the theory of probability.   	LAFS910.SL.1.1
LAFS.1112.SL.1.1		BS.01.01.01.a	
06.08	Evaluate advances in biotechnology that impact agriculture (e.g. transgenic crops, biological controls, etc.). 	LAFS.910.W.3.7
LAFS.1112.W.3.7		BS.03.01.03.b	
07.0	Apply environmental principles to the agricultural industry--The student will be able to:		SC.912.E.6.1, 4; SC.912.E.7.1, 4, 6, 7, 8; 
SC.912.L.17.4, 7, 8, 10, 11, 12, 13, 14, 15, 16, 18, 19, 20; SC.912.L.18.12		
07.01	Research how different climactic and geological activity influences agriculture.  	LAFS.910.W.3.8
LAFS.1112.W.3.8		NRS.01.03.02.b	
07.02	Describe various ecosystems as they relate to the agriculture industry.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1
LAFS.910.W.2.4
LAFS.1112.W.2.4			
07.03	Describe the environmental resources (soil, water, air) necessary for agriculture production. 	LAFS910.SL.1.1
LAFS.1112.SL.1.1
LAFS.910.W.2.4
LAFS.1112.W.2.4		AS.08.02.01.a	
07.04	Identify regulatory agencies that impact agricultural practices. 	LAFS910.SL.1.1
LAFS.1112.SL.1.1
LAFS910.L.3.6
LAFS.1112.L.3.6		NRS.02.01.02.a	
07.05	Apply Best Management Practices that enhance the natural environment. 	LAFS.910.W.2.4
LAFS.1112.W.2.4			
07.06	Identify conservation practices related to natural resources.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CS.03.02.02.b	
08.0	Investigate and utilize basic scientific skills and principles in plant science--The student will be able to:		SC.912.E.5.4; SC.912.L.14.2, 3, 5, 6, 7, 8, 9, 53; SC.912.L15.9, 14, 15; 
SC.912.L.17.6, 12, 16, 17, 19; SC.912.L.18.7, 8, 9; SC.912.P.8.5, 7;		
08.01	Identify and describe the specializations within the plant science industry. 	LAFS910.SL.1.1
LAFS.1112.SL.1.1
LAFS.910.W.2.4
LAFS.1112.W.2.4			
08.02	Categorize plants based on specific characteristics according to industry and scientific standards.  	LAFS.910.W.2.4
LAFS.1112.W.2.4		PS.02.01.01.a	
08.03	Examine the processes of plant growth including photosynthesis, respiration, transpiration, absorption, transfer, storage, reproduction, etc….  	LAFS910.SL.1.1
LAFS.1112.SL.1.1
LAFS.910.W.2.4
LAFS.1112.W.2.4		PS.02.03.01.a
PS.02.03.02.a
PS.02.03.05.a	
08.04	Identify the nutrients required for plant growth from the periodic table and explain their functions.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1
LAFS.910.W.2.4
LAFS.1112.W.2.4		PS.01.02.01.a	
08.05	Analyze information from a fertilizer label. 	LAFS.910.RI.1.1
LAFS.1112.RI.1.1
		PS.01.03.04.b	
08.06	Propagate and grow plants through sexual and/or asexual reproduction. 			PS.03.01.03.a
PS.03.01.01.b	
08.07	Investigate the impacts of various pests and propose solutions for their control. 	LAFS.910.W.2.4
LAFS.1112.W.2.4		PS.03.03.01.c	
08.08	Investigate the nature and properties of food, fiber, and by-products from plants. 	LAFS.910.W.2.4
LAFS.1112.W.2.4			
08.09	Explore career opportunities in plant science. 	LAFS.910.W.3.7
LAFS.1112.W.3.7		CS.05.01.01.a	
09.0	Investigate and utilize basic scientific skills and principles in animal science--The student will be able to:		SC.912.L.14.11, 12, 13, 14, 15, 16, 17, 18, 19, 21, 22, 28, 29, 31, 32, 33, 34, 36, 40, 41, 42, 43, 45, 46, 47, 48, 51; SC.912.L.15.4, 5, 6, 7; 
SC.912.L.16.3, 4; SC.912.L.17.11, 12, 13, 15, 16, 17, 18, 19;		
09.01	Explain the economic importance of animals and the products obtained from animals.   	LAFS910.SL.1.1
LAFS.1112.SL.1.1
LAFS.910.W.2.4
LAFS.1112.W.2.4			
09.02	Analyze commercially important livestock breeds in Florida.	LAFS.910.W.2.4
LAFS.1112.W.2.4			
09.03	Illustrate correct terminologies for animal species and conditions (e.g. age, sex, etc.) within those species. 	LAFS.910.L.3.6
LAFS.1112.L.3.6			
09.04	Compare and contrast animal welfare issues. 	LAFS.910.W.2.4
LAFS.1112.W.2.4
LAFS.910.SL.2.4
LAFS.1112.SL.2.4		AS.02.01.01.a	
09.05	Investigate the nature and properties of food, fiber, and by-products from animals. 			AS.06.03.03.a	
09.06	Explore career opportunities in animal science. 	LAFS.910.W.2.4
LAFS.1112.W.2.4
LAFS.910.SL.2.4
LAFS.1112.SL.2.4		CS.05.01.01.a	
10.0	Demonstrate the use of agriscience tools, equipment, and instruments--The student will be able to		SC.912.L.14.4; SC.912.P.12.2, 3, 4, 9; 		
10.01	Select and demonstrate proper use of hand tools in agriculture.	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CS.03.04.02.a	
10.02	Operate service and maintain agriscience equipment, and instruments.			CS.03.04.03.b	
10.03	Manage facilities and supplies.				
11.0	Demonstrate agribusiness, employability and human relation skills--The student will be able to:				
11.01	Develop, implement, and maintain work based learning through Supervised Agricultural Experiences (SAE). 	LAFS910.SL.1.1
LAFS.1112.SL.1.1
LAFS.910.W.3.7
LAFS.1112.W.3.7
LAFS.910.W.3.8
LAFS.1112.W.3.8
LAFS.910.W.2.4
LAFS.1112.W.2.4
LAFS.910.SL.2.4
LAFS.1112.SL.2.4			
11.02	Utilize a record keeping system to collect, interpret, and analyze data.  	LAFS.910.W.2.4
LAFS.1112.W.2.4
LAFS.910.W.2.6
LAFS.1112.W.2.6			
11.03	Enhance oral communications through telephone, interview and presentation skills. 	LAFS.910.SL.2.6
LAFS.1112.SL.2.6		CRP.04.01.02.b	
11.04	Enhance written communication by developing resumes and business letters. 	LAFS.910.W.2.4
LAFS.1112.W.2.4
LAFS.910.L.1.1
LAFS.1112.L.1.1
LAFS.910.L.1.2
LAFS.1112.L.1.2		CRP.04.02.02.b	
11.05	Demonstrate interpersonal (nonverbal) communication skills. 	LAFS910.SL.1.1
LAFS.1112.SL.1.1			
11.06	Demonstrate good listening skills.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CRP.04.03.01.a	
12.0	Apply leadership and citizenship skills--The student will be able to:				
12.01	Identify and describe leadership characteristics.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CRP.09.01.01.a	
12.02	Identify opportunities to apply acquired leadership skills.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CRP.09.01.02.a	
12.03	Identify and demonstrate ways to be an active citizen.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1		CRP.01.03.02.c	
12.04	Participate in community based learning activities. 			CRP.01.03.01.a	
12.05	Demonstrate the ability to work cooperatively. 			CRP.09.03.01.a	
12.06	Conduct formal and informal meetings using correct parliamentary procedure skills.  	LAFS.910.W.2.4
LAFS.1112.W.2.4
LAFS.910.W.2.6
LAFS.1112.W.2.6			
12.07	Identify the opportunities for leadership development available through the National FFA Organization and/or professional organizations.  	LAFS910.SL.1.1
LAFS.1112.SL.1.1
			
12.08	Develop both a leadership and a career development plan utilizing SMART goals that include 5, 10, and 20 year benchmarks.			CS.05.01.01.b
CRP.10.02.02.b	
13.0	Discuss components of food safety and handling practices in agriculture  - The student will be able to:				
13.01	Demonstrate proper safety precautions and use of personal protective equipment.  			FPP.01.01.01.b	
13.02	Evaluate the food safety responsibilities that occur along the food supply chain.			FPP.03.03.02.b	
13.03	Explain techniques and procedures for the safe handling of food products.			FPP.03.03.02.c	
13.04	Discuss the issues of safety and environmental concerns about foods and food processing (e.g., Genetically Modified Organisms, microorganisms, contamination, and irradiation).			FPP03.03.01.b	
13.05	Determine appropriate industry response to consumer concerns to assure a safe and wholesome food supply.			FPP04.01.01.0b	

2016 – 2017
Florida Department of Education
Student Performance Standards

Course Title: 	Food Science Applications 2
Course Number: 	8129210
Course Credit:	1

Course Description:

This course is designed to develop competencies in the concepts related to: the use of taste and other sensory tests in developing foods; the application of scientific principles in food processing; food marketing; nutritional and economic value of plant-based food products; safe and efficient distribution and handling of food products; environmental factors in food production and processing; the global and historical impact of food on people; and employability skills necessary in the food industry.

Florida Standards	Correlation to CTE Program Standard #	
01.0	Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Food Science Applications		
01.01	Key Ideas and Details		
01.01.1	Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or descriptions.
LAFS.910.RST.1.1		
01.01.2	Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.
LAFS.910.RST.1.2		
01.01.3	Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.
LAFS.910.RST.1.3		
01.02	Craft and Structure		
01.02.1	Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 9–10 texts and topics.
LAFS.910.RST.2.4		
01.02.2	Analyze the structure of the relationships among concepts in a text, including relationships among key terms (e.g., force, friction, reaction force, energy).
LAFS.910.RST.2.5		
01.02.3	Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, defining the question the author seeks to address.
LAFS.910.RST.2.6		
01.03	Integration of Knowledge and Ideas		
01.03.1	Translate quantitative or technical information expressed in words in a text into visual form (e.g., a table or chart) and translate information expressed visually or mathematically (e.g., in an equation) into words.
LAFS.910.RST.3.7		
01.03.2	Assess the extent to which the reasoning and evidence in a text support the author’s claim or a recommendation for solving a scientific or technical problem.
LAFS.910.RST.3.8		
01.03.3	Compare and contrast findings presented in a text to those from other sources (including their own experiments), noting when the findings support or contradict previous explanations or accounts.
LAFS.910.RST.3.9		
01.04	Range of Reading and Level of Text Complexity		
01.04.1	By the end of grade 9, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 9–10 text complexity band proficiently, with scaffolding as needed at the high end of the range.
01.04.2	By the end of grade 10, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 9–10 text complexity band independently and proficiently.
LAFS.910.RST.4.10		
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Food Science Applications		
02.01	Text Types and Purposes		
02.01.1	Write arguments focused on discipline-specific content.
LAFS.910.WHST.1.1		
02.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.910.WHST.1.2		
02.02	Production and Distribution of Writing		
02.02.1	Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
LAFS.910.WHST.2.4		
02.02.2	Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience.
LAFS.910.WHST.2.5		
02.02.3	Use technology, including the Internet, to produce, publish, and update individual or shared writing products, taking advantage of technology’s capacity to link to other information and to display information flexibly and dynamically.
LAFS.910.WHST.2.6		
02.03	Research to Build and Present Knowledge		
02.03.1	Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.
LAFS.910.WHST.3.7		
02.03.2	Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the usefulness of each source in answering the research question; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and following a standard format for citation.
LAFS.910.WHST.3.8		
02.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.910.WHST.3.9		
02.04	Range of Writing		
02.04.1	Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.
LAFS.910.WHST.4.10		
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Food Science Applications		
03.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
03.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
03.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
03.04	Model with mathematics.
MAFS.K12.MP.4.1		
03.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
03.06	Attend to precision.
MAFS.K12.MP.6.1		
03.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
03.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

Abbreviations: 
FS-M/LA = Florida Standards for Math/Language Arts
NGSSS-Sci = Next Generation Sunshine State Standards for Science
Note: This course is pending alignment in the following categories: FS-LA

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	National Standards	

14.0	Evaluate the significance and implications of changes and trends in the food products and processing industry – the student will be able to: 				
Research and summarize the purposes and objectives of safety programs in food products and processing facilities. (Eg. Sanitation Standard Operating Procedures, Good manufacturing Practices, worker safety)			FPP.01.01.01.a	
14.01	Identify methods of food preservation and give examples of foods preserved by each method.			FPP.03.02.03.a	
14.02	Analyze and document attributes procedures of current safety programs in food products and processing facility. 		SC.912.N.1.1	FPP.01.01.01.b	
14.03	Devise and apply strategies to preserve foods using various methods and techniques.			FPP.03.02.03.c	
14.04	Construct plans that ensure implementation of safety programs for food products and processing industry.		SC.912.N.1.1	FPP.01.01.01.c	
14.05	Identify and explain environmental and safety concerns about the food supply.		SC.912.L.17.20	FPP.04.02.02.a	
14.06	Research and summarize current issues related to the safety and environmental concerns about foods and food processing (e.g., Genetically Modified Organisms, microorganisms, contamination, and irradiation).		SC.912.L.16.10
SC.912.L.17.20
SC.912.L.14.6	FPP.04.02.02.b	
14.07	 Examine and respond to consumer concerns about the environment and safety of the food supply using accurate information regarding food products and processing systems and practices.		SC.912.N.1.1	FPP.04.02.02.c	
15.0	Analyze the dangers of food hazards – the student will be able to:				
15.01	Explain types of biological hazards.		SC.912.L.14.6		
15.02	Explain types of chemical hazards.		SC.912.L.14.6		
15.03	Explain types of physical hazards.		SC.912.L.14.6		
15.04	Identify the roles food allergens play in food safety. (Eg. Milk, egg, fish, shellfish, tree nuts, wheat, peanuts, soybeans)		SC.912.L.14.6		
16.0	Apply safety and sanitation procedures in the handling, processing and storing of food products – the student will be able to: 				
16.01	Research and summarize procedures of safe handling protocols (eg. Hazard Analysis and Critical Control Points Plan (HACCP); Critical control Points procedures (CCP), Good Agriculture Practices Plan (GAP)) 			FPP.01.02.02.a	
16.02	Construct plans that ensure implementation of safe handling procedures on food products.	MAFS.912.S-IC.2.4
MAFS.912.S-IC.2.5		FPP.01.02.02.b	
16.03	Examine, interpret and report outcomes from safe handling procedures and results from quality assurance tests.			FPP.01.02.02.c	
16.04	Interpret and evaluate quality-assurance tests on food products and examine  steps to and implement  corrective procedures.	MAFS.912.S-IC.2.6	SC.912.N.1.1	FPP.01.02.03.c	
16.05	Describe the effects food-borne pathogens have on food products and humans.		SC.912.L.14.6	FPP.01.02.04.a	
16.06	Explain , document and execute the procedures of microbiobial tests used to detect food borne pathogens.	MAFS.912.S-IC.2.3	SC.912.L.14.6	FPP.01.02.04.b	
17.0	Discuss the role of regulatory agencies in the food industry – the student will be able to:				
17.01	Examine and describe the importance and usage of regulatory oversight of food safety and security in food products and processing. 		SC.912.L.14.6	FPP.04.03.02.a	
17.02	Assess and summarize the application if industry standards in the food products and processing industry. 			FPP.04.03.02.b	
17.03	Construct and implement plans that ensure adherence to industry standards for food products and processing. 			FPP.04.03.02.c	
18.0	Manage operational procedures and create equipment and facility maintenance plans – the student will be able to:				
18.01	Identify and describe protocols for inspection and harvesting techniques for food products.			FPP.03.01.04.a	
18.02	Explain the functions of the 8  Good Agriculture Practices (GAP).				
18.03	Research and categorize types of equipment used in food products and processing systems.		SC.912.N.1.1	FPP.01.01.01.a	
18.04	Assess specifications and maintenance needs for equipment and facilities used in food products and processing systems (eg. Specifications for machines, sanitation procedures, repair protocols)		SC.912.N.1.1	FPP.01.01.02.b	
18.05	Devise and implement strategies to maintain equipment to maintain equipment and facilities for food products and processing systems.			FPP.01.01.02.c	
19.0	Implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters – the student will be able to:				
19.01	Examine and identify contamination hazards associated with food products and processing (physical, chemical and biological) 			FPP.01.02.01.a	
19.02	Outline procedures to eliminate possible contamination hazards associated with food products and processing.		SC.912.N.1.1	FPP.01.02.01.b	
19.03	Explain the implementation of the seven principles of HACCP.				
19.04	Create an HACCP program for a food products and processing facility.		SC.912.N.1.1
SC.912.L.14.6		
20.0	Describe the biological composition and processing of foods – the student will be able to:				
20.01	Research and summarize the application of biochemistry in the development of new food products. 		SC.912.L.14.6	FPP.02.02.03.a	
20.02					
20.03	Examine the principles of managing Food, Acid, Time, Temperature, Oxygen, and Moisture (FATTOM) in controlling food spoilage. 		SC.912.L.14.6		
20.04	Test the effects of yeasts, bacteria, molds and enzymes in food processing. 	MAFS.912.S-ID.1.1; MAFS.912.S-ID.1.4	SC.912.N.1.1		
21.0	Create food distribution plans and procedures to ensure safe delivery of food products. – the student will be able to:				
21.01	Assess and describe the environmental impact of distributing food locally and globally.		SC.912.N.1.1	FPP.03.03.01.a	
21.02	Examine the various paths food products take to get from food processing centers to consumers.		SC.912.N.1.1	FPP.03.03.02.a	
21.03	Interpret safety procedures used in food distribution to ensure a safe product is being delivered to consumers. 			FPP.03.03.02.b	
21.04	Make recommendations to improve safety procedures used in food distribution scenarios to ensure a safe product is being delivered to consumers.		SC.912.N.1.1	FPP.03.03.02.c	
21.05	Research and summarize different types of market demands for food products (eg. Local food, organic, non-GMO)			FPP.03.03.03.a	
21.06	Assess and explain how market demand for food products influences the distribution of food products.			FPP.03.03.03.b	
21.07	Propose distribution plans for food products that meet specific market demands.			FPP.03.03.03.c	
21.08	 Research and evaluate different crisis management plans.(eg. Food recalls, bioterrorism) 				
22.0	Demonstrate leadership, employability, communications and human relations skills – the student will be able to:				
22.01	Investigate career opportunities in the food industry and identify educational experiences necessary to prepare for those careers.  		SC.912.N.1.1		
22.02	Identify the opportunities for leadership development available through an appropriate student and/or professional organization. 				
23.0	Apply principles of nutrition and biology to develop food products that provide a safe, wholesome and nutritious food supply for local and global food systems.				
23.01	Research and summarize properties of common food constituents (eg. Proteins, carbohydrates, fats, vitamins, minerals)			FPP.02.01.01.a	
23.02	Compare and contrast the relative value of food constituents relative to food product qualities (e.g., taste, appear- ance, etc.).			FPP.02.01.01.b	
23.03	Analyze the properties of food products to identify food constituents and evaluate nutritional value.			FPP.02.01.01.c	
23.04	Research and report methods of nutritional planning to meet essential needs for the human diet. (eg. My plate)			FPP.02.01.02.a	
23.05	Compare and contrast the nutritional needs of different human diets.			FPP.02.01.02.b	
23.06	Construct methods to design a healthy daily food guide for a variety of nutritional needs.			FPP.02.01.02.c	

2016 – 2017
Florida Department of Education
Student Performance Standards

Course Title: 	Food Science Applications 3 
Course Number: 	8129220
Course Credit:	1

Course Description:

This course is designed to develop competencies the food industry.  The course addresses concepts related to: developing new food products; scientific experimentation with the chemical and biological components of foods; the impact of microbes in food production; the nutritional and economic value of animal-based food products; food spoilage and waste management; safety and security risks in the food supply; the international trade of foods; and employability skills necessary in the food industry.

Florida Standards	Correlation to CTE Program Standard #	
24.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Food Science Applications		
24.01	Key Ideas and Details		
24.01.1	Cite specific textual evidence to support analysis of science and technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account.
LAFS.1112.RST.1.1		
24.01.2	Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.
LAFS.1112.RST.1.2		
24.01.3	Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.
LAFS.1112.RST.1.3		
24.02	Craft and Structure		
24.02.1	Determine the meaning of symbols key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics.
LAFS.1112.RST.2.4		
24.02.2	Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.
LAFS.1112.RST.2.5		
24.02.3	Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.
LAFS.1112.RST.2.6		
24.03	Integration of Knowledge and Ideas		
24.03.1	Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g. quantitative data, video, multimedia) in order to address a question or solve a problem.
LAFS.1112.RST.3.7		
24.03.2	Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with other sources of information.
LAFS.1112.RST.3.8		
24.03.3	Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible.
LAFS.1112.RST.3.9		
24.04	Range of Reading and Level of Text Complexity		
24.04.1	By the end of grade 11, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 11–CCR text complexity band proficiently, with scaffolding as needed at the high end of the range.
24.04.2	By the end of grade 12, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 11–CCR text complexity band independently and proficiently.
LAFS.1112.RST.4.10		
25.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Food Science Applications		
25.01	Text Types and Purposes		
25.01.1	Write arguments focused on discipline-specific content.
LAFS.1112.WHST.1.1		
25.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.1112.WHST.1.2		
25.02	Production and Distribution of Writing		
25.02.1	Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
LAFS.1112.WHST.2.4		
25.02.2	Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience.
LAFS.1112.WHST.2.5		
25.02.3	Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information.
LAFS.1112.WHST.2.6		
25.03	Research to Build and Present Knowledge		
25.03.1	Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.
LAFS.1112.WHST.3.7		
25.03.2	Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the specific task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation.
LAFS.1112.WHST.3.8		
25.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.1112.WHST.3.9		
25.04	Range of Writing		
25.04.1	Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.
LAFS.1112.WHST.4.10		
26.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Food Science Applications		
26.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
26.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
26.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
26.04	Model with mathematics.
MAFS.K12.MP.4.1		
26.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
26.06	Attend to precision.
MAFS.K12.MP.6.1		
26.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
26.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

Abbreviations: 
FS-M/LA = Florida Standards for Math/Language Arts
NGSSS-Sci = Next Generation Sunshine State Standards for Science

Note: This course is pending alignment in the following categories: FS-LA 

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	National Standards	
27.0	Utilize harvesting, selection and inspection techniques to obtain quality food products for processing – the student will be able to:				
27.01	Identify and describe foods derived from different classifications of food products (eg. Meat, egg, poultry, fish, dairy, fruits, vegetables, grains, legumes, oilseeds, etc.)			FPP.03.01.04.a	
27.02	Summarize characteristics of quality and yield grades of food products.		SC.912.N.1.1	FPP.03.01.01.a	
27.03	Analyze factors that affect quality and yield grades of food products.		SC.912.N.1.1	FPP.03.01.01.b	
27.04	 Evaluate and grade food products from different classifications of food products.	MAFS.912.N-Q 1.1	SC.912.N.1.1	FPP.03.01.04.c	
27.05	 Develop, apply, and evaluate care and handling procedures to maintain original food and quality yield.				
27.06	Examine and evaluate inspection and harvesting of animals using regulatory agency approved or industry approved techniques. 		SC.912.N.1.1	FPP.03.01.03.c	
27.07	Examine and respond to consumer concerns about the inspection and harvesting techniques of animals using accurate information based on regulatory agency approved or industry approved techniques.			03.01.03.c	
28.0	Apply principles of microbiology and chemistry to develop food products to provide a safe wholesome and nutritious food supply for local and global food systems  – the student will be able to:				
28.01	Examine and describe the basic chemical makeup of different types of food.		SC.912.N.1.1	FPP.02.02.01.a	
28.02	Explain how the chemical and physical properties of foods influence nutritional value and eating quality.		SC.912.N.1.1	FPP.02.02.01.b	
28.03	 Design and conduct experiments to determine the chemical and physical properties of food products.		SC.912.N.1.1	FPP.02.02.01.c	
28.04	Identify common food additives and identify their properties (e.g., preservatives, antioxidants, buffers, stabilizers, colors, flavors, etc.).		SC.912.N.1.1	FPP.02.02.02.a	
28.05	Describe the purpose of common food additives and how they influence the chemistry of food.		SC.912.N.1.1	FPP.02.02.02.b	
28.06	 Devise and apply strategies to determine what additives are utilized and why they are included in a variety of food products.		SC.912.L.18.	FPP.02.02.02.c	
28.07	 Research and summarize the application of biochemistry in the development of new food products (e.g., value added food products, genetically engineered food products, etc.).		SC.912.L.18.1	FPP.02.02.03.a	
28.08	 Analyze how food products and processing facilities use biochemistry concepts to develop new food products.		SC.912.L.18.1	FPP.02.02.03.b	
28.09	 Develop and implement plans to engineer new food items using biochemistry concepts.		SC.912.P.8.11	FPP.02.02.03.c	
29.0	Process, preserve, package and present food and food products for sale and distribution – the student will be able to:				
29.01	Identify and explain English and metric measurements used in the food products and processing system.	MAFS.912.N-Q.1.3	SC.912.N.1.1	FPP.03.02.01.a	
29.02	Compare weights and measurements of products and perform conversions between units of measure.	MAFS.912.N-Q.1.2	SC.912.N.1.1	FPP.03.02.01.b	
29.03	Design plans to formulate and package food products using a variety of weights and measures.	MAFS.912.N-Q.1.1	SC.912.N.1.1	FPP.03.02.01.c	
29.04	Differentiate methods and materials for processing foods for sale as fresh-food products.		SC.912.N.1.1	FPP.03.02.02.a	
29.05	Outline appropriate methods and prepare foods for sale and distribution as fresh-food products.		SC.912.N.1.1	FPP.03.02.02.b	
29.06	Evaluate food quality factors on foods prepared for different markets (based on factors such as shelf life, shrinkage, appearance and weight).	MAFS.912.S-IC.1.2	SC.912.N.1.1	FPP.03.02.02.c	
29.07	Identify methods of food preservation and give examples of foods preserved by each method.		SC.912.N.1.1	FPP.04.03.03.a	
29.08	Analyze and document food preservation processes and methods on a variety of food products.		SC.912.N.1.1	FPP.03.02.03.b	
29.09	Summarize types of materials and methods used in food packaging and presentation.		SC.912.N.1.1	FPP.03.02.04.a	
29.10	Construct and implement methods of selecting packaging materials to store a variety of food products.		SC.912.N.1.1	FPP.03.02.04.c	
29.11	Analyze the degree of desirable food qualities of foods stored in various packaging.		SC.912.N.1.1	FPP.03.02.04.b	
29.12	Identify and summarize purposes of food storage procedures (first in/first out, temperature regulations)		SC.912.N.1.1	FPP.01.03.01.a	
29.13	Analyze characteristics of food products and determine appropriate storage procedures.		SC.912.N.1.1	FPP.01.03.01.b	
29.14	Prepare plans that ensure implementation of proper food storage procedures.		SC.912.N.1.1	FPP.01.03.01.c	
30.0	Explain the process of food product development – the student will be able to:				
30.01	Research and summarize relevant factors in planning and developing a new food product.		SC.912.N.1.1
SC.912.N.1.6
SC.912.N.1.7	FPP.02.03.02.a	
30.02	Determine consumer preference and market potential for a new food product using a variety of methods.  		SC.912.N.1.1	FPP.02.03.02.b	
30.03	Design new food products that meet a variety of goals.  		SC.912.N.1.1
SC.912.N.1.7	FPP.02.02.02.c	
31.0	Analyze the components of the marketing chain – the student will be able to:				
31.01	Examine and explain the importance of food labeling to the consumer.		SC.912.N.1.1	FPP.02.03.01.a	
31.02	Examine, interpret, and explain the meaning of required components of a food label. 		SC.912.N.1.1	FPP.02.03.01.b	
31.03	Determine a strategy to prepare and label foods according to the established standards of regulatory agencies. 		SC.912.N.1.1	FPP.02.03.01.c	
32.0	Explain the process of food product development – the student will be able to:				
32.01	Develop a new food product.		SC.912.N.1.1
SC.912.L.18.1		
32.02	Conduct and analyze a food market test.		SC.912.N.1.1		
32.03	Apply sensory analysis techniques. 		SC.912.N.1.1
SC.912.L.14.50		
32.04	Conduct a cost analysis for a new food product. 	MAFS.912.A-CED.1.1
MAFS.912.A-CED.1.2;  
MAFS.912.A-CED.1.3; 
MAFS.912.A-CED.1.4
MAFS.912.F-LE.2.5	SC.912.N.1.1		
33.0	Discuss food production distribution – the student will be able to:				
33.01	Research and document ways to reduce environmental impact from food distribution activities. 		SC.912.N.1.1	FPP.03.03.01.b	
33.02	Devise and defend a strategy to determine ways for food distribution to reduce environmental impacts. 			FPP.03.03.01.c	
34.0	Work effectively with industry organizations, groups and regulatory agencies affecting the food products and processing industry – the student will be able to:				
34.01	Examine and summarize the purposes of organizations that influence or regulate the food products and processing industry.			FPP.04.03.01.a	
34.02	Evaluate the changes in the food products and processing industry brought about by industry organizations or regulatory agencies.		SC.912.N.1.1	FPP.04.03.02.b	
34.03	Construct and implement methods to obtain data about organizations, groups and regulatory agencies that affect the food products and processing industry. 		SC.912.N.1.1	FPP.04.03.01.c	
35.0	Describe the economic and cultural impact of a global food market – the student will be able to:				
35.01	Describe and explain the components of the food products and processing industry. 		SC.912.N.1.1	FPP.04.02.01.a	
35.02	Analyze and document significant changes and trends in the food products and processing industry.		SC.912.N.1.1	FPP.04.02.01.b	
35.03	Predict and defend upcoming changes and trends in the food products and processing industry.  			FPP.04.02.01.c	
35.04	Research and describe currents and emerging technologies related to food products and processing 		SC.912.L.17.20
SC.912.L.17.18	FPP.04.02.03.a	
35.05	Evaluate desirable and undesirable outcomes of emerging technologies used in the food and processing systems.  			FPP.04.02.03.b	
35.06	Research and evaluate the feasibility of implementing a current or emerging technology to improve a current food product or process used in a facility.			FPP.04.02.03.c	
35.07	Discusses possible causes of world hunger				
35.08	Explain the relationship between global population growth and the food supply needs.				
36.0	Discuss environmental issues impacting the production and processing of foods – the student will be able to:				
36.01	Describe the requirements of water used in food processing. 		SC.912.L.18.12		
36.02	Discuss methods used in food processing for disposing of solid wastes. 				
36.03	Compare and contrast methods of wastewater management used in food processing. 				
37.0	Demonstrate leadership, employability, communications and human relations skills – the student will be able to:				
37.01	Identify the opportunities for leadership development available through an appropriate student and/or professional organization. 				
37.02	Identify acceptable work habits and personal characteristics. 				
37.03	Identify acceptable employee hygiene habits. 				
37.04	Describe the importance of industry certifications. 				
38.0	Examine the scope of the food industry by valuating local and global polices, trends, and customs for food production.			FPP.04.01	
38.01	Research and summarize examples of policy and legislation that affect food products and processing systems in the United States and around the world (e.g., labeling, GMOs, biosecurity, food system policy, dietary guidelines, etc.).			FPP.04.01.01.a	
38.02	Analyze the similarities and differences amongst policies and legislation that affect the food products and processing system in the U.S. or around the world.			FPP.04.01.01.b	
38.03	Articulate and defend a personal point of view on policies and legislation that affect the food products and processing system in the U.S. or around the world.			FPP.04.01.01.c	
38.04	Examine the impact of consumer trends on food products and processing practices (e.g., health and nutrition, organic, information about food products, local food movements, farm-to-fork supply chains, food system transparency, etc.).			FPP.04.01.02.a.	
38.05	Devise and implement a strategy to create food products that meet a specific consumer trend in a specific market.			FPP.04.01.02.c.	
38.06	Compare and contrast cultural differences regarding food products and processing practices.			FPP.04.01.03.a.	
38.07	Analyze food production and distribution outcomes based on cultural customs.			FPP.04.01.03.b	
38.08	Propose and implement culturally sensitive food processing and distribution practices.			FPP.04.01.03.c	

Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.

Special Notes

Standards and benchmarks that are in italics are components in food safety certifications.

Career and Technical Student Organization (CTSO)

FFA is the intercurricular career and technical student organization providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  

Cooperative Training – OJT

On-the-job training is appropriate but not required for this program.  Whenever offered, the rules, guidelines, and requirements specified in the OJT framework apply. 

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the secondary student’s Individual Educational Plan (IEP) or 504 plan or postsecondary student’s accommodations’ plan to meet individual needs and ensure equal access.  Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors.  Accommodations received in postsecondary education may differ from those received in secondary education.  Accommodations change the way the student is instructed.  Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems.  Documentation of the accommodations requested and provided should be maintained in a confidential file.

In addition to accommodations, some secondary students with disabilities (students with an IEP served in Exceptional Student Education (ESE)) will need modifications to meet their needs.  Modifications change the outcomes or what the student is expected to learn, e.g., modifying the curriculum of a secondary career and technical education course.  Note: postsecondary curriculum and regulated secondary programs cannot be modified.

Some secondary students with disabilities (ESE) may need additional time (i.e., longer than the regular school year), to master the student performance standards associated with a regular Occupational Completion Point (OCP) or a Modified Occupational Completion Point (MOCP).  If needed, a student may enroll in the same career and technical course more than once.  Documentation should be included in the IEP that clearly indicates that it is anticipated that the student may need an additional year to complete an OCP/MOCP.  The student should work on different competencies and new applications of competencies each year toward completion of the OCP/MOCP.  After achieving the competencies identified for the year, the student earns credit for the course.  It is important to ensure that credits earned by students are reported accurately.  The district’s information system must be designed to accept multiple credits for the same course number for eligible students with disabilities.

Additional Resources

For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:
http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml