2014 – 2015
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	
Facility Code	204 http://www.fldoe.org/edfacil/sref.asp (State Requirements for Educational Facilities)	
Targeted Occupation List	http://www.labormarketinfo.com/wec/TargetOccupationList.htm	
Perkins Technical Skill Attainment Inventory	http://www.fldoe.org/workforce/perkins/perkins_resources.asp 	
Industry Certifications	http://www.fldoe.org/workforce/fcpea/default.asp 	
Statewide Articulation	http://www.fldoe.org/workforce/dwdframe/artic_frame.asp 	

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	
A	8106810	Agriscience Foundations 1	1 credit	35-1012	3	
	8129210	Food Science Applications 2	1 credit		2	
	8129220	Food Science Applications 3	1 credit	19-1012	2	

Academic Alignment Table

Some or all of the courses in this program have been academically aligned to the Florida Standards for Mathematics and the Next Generation Sunshine State Standards (NGSSS) for Science.  The table below contains the results of the alignment efforts by both academic core and Career and Technical Education (CTE) professional educators.  Data shown in the table includes the number of academic standards in the CTE course and the percentage of alignment to the CTE course.

Courses	Algebra 1	Algebra 2	Geometry	Anatomy/ Physiology Honors	Astronomy     Solar/Galactic Honors	Biology 1	Chemistry 1	Earth-Space Science	Genetics	Marine Science 1 Honors	Physical Science	Physics 1	
Ag. Foundations	^^	^^	^^	32/53
60%	19/52
37%	40/56
71%	21/55
38%	22/58
38%	23/35
66%	28/42
67%	24/56
43%	19/53
36%	
Food Science Applications 2	^^	^^	^^	**	**	**	**	**	**	**	**	**	
Food Science Applications 3	^^	^^	^^	**	**	**	**	**	**	**	**	**	
^^	Alignment pending full implementation of the    				**   Alignment pending review    
	Florida Standards for Mathematics.					#   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 Mathematics & Language Arts (FS-M/LA)

Some or all of the courses in this program have been aligned to the Florida Standards for Mathematics and Language Arts used in core academic classes. Data shown in the framework table (column ‘FS-M/LA’) contains the results of these alignment efforts.

Next Generation Sunshine State Standards (NGSSS) - Science 

Some or all of the courses in this program have been aligned to the Next Generation Sunshine State Standards (NGSSS) for Science. These standards are listed next to the content standards.

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/thecouncil/Documents/finalafnrstandardsv324609withisbn_000.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	Evaluate the significance and implications of changes and trends in the food products and processing industry.
14.0	Analyze the dangers of food hazards.
15.0	Apply safety and sanitation procedures in the handling, processing and storing of food products.
16.0	Discuss the role of regulatory agencies in the food industry.
17.0	Manage operational procedures and create equipment and facility maintenance plans.
18.0	Implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters.
19.0	Demonstrate worker safety procedures with food product and processing equipment and facilities.
20.0	Describe the biological composition and processing of foods.
21.0	Summarize the procedures for food service operations.
22.0	Explain the daily operations of a food service facility.
23.0	Demonstrate leadership, employability, communications and human relations skills.
24.0	Write lab reports to record, interpret and evaluate data
25.0	Students evaluate the importance of the food and fiber system to understand the impact on global economy
26.0	Students examine the scope of career opportunities in and the importance of agriculture to the economy.
27.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Food Science Applications.
28.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Food Science Applications.
29.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Food Science Applications.
30.0	Utilize harvesting, selection and inspection techniques to obtain quality food products for processing.
31.0	Describe how proteins, carbohydrates, lipids, vitamins and minerals are digested and how food preparation impacts nutritional value and quality.
32.0	Describe the chemical composition and processing of foods.
33.0	Describe the physical composition and processing of foods.
34.0	Evaluate, grade and classify processed food products.
35.0	Identify the importance of raw agricultural products to the food science industry.
36.0	Apply principles of science to food processing to provide a safe, wholesome and nutritious food supply.
37.0	Process, preserve, package and present food and food products for sale and distribution.
38.0	Explain the process of food product development.
39.0	Analyze the components of the marketing chain.
40.0	Explain the process of food product development.
41.0	Discuss food production distribution.
42.0	Work effectively with industry organizations, groups and regulatory agencies affecting the food products and processing industry.
43.0	Describe the economic and cultural impact of a global food market.
44.0	Discuss environmental issues impacting the production and processing of foods.
45.0	Write lab reports to record, interpret and evaluate data.
46.0	Explain the components of the American business system.
47.0	Investigate agricultural cooperatives structure and function.
48.0	Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance.

2014 – 2015
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.

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		
02.01.3	Write precise enough descriptions of the step-by-step procedures they use in their investigations or technical work that others can replicate them and (possibly) reach the same results.
LAFS.910.WHST.1.3		
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

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	 Investigate the origin and history of agriculture and its relationship to science and technology. 	LAFS.910.W.3.7
LAFS.1112.W.3.7		CS.10.02.01	
04.02	Analyze the impact of agriculture on the local, state, national and global economy.	LAFS.910.W.3.8
LAFS.1112.W.3.8			
04.03	Identify significant career patterns/shifts in the history of the agricultural industry. 	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1			
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			
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			
05.02	Demonstrate proper safety precautions and use of personal protective equipment.  	LAFS.910.SL.2.4
LAFS.1112.SL.2.4		CS.06.03.01.a
CS.07.04.01.c.	
05.03	Evaluate the food safety responsibilities that occur along the food supply chain.	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		FPP.01.02.01.a
FPP.02.01.01.a
FPP.02.02.02.a
FPP.02.03	
05.04	Extract and utilize pertinent information from a container label and/or Material Safety Data Sheet (MSDS) 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.07.04.01	
05.05	Identify proper disposal of hazardous waste materials and biohazards.  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		ESS.04.02.02.b
ESS.04.05.01	
05.06	Describe emergency procedures.  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		CS.07.03.01.c	
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.  	MAFS.912.N-Q.1.3		BS.02.02.01
CS.10.01.01.a	
06.02	Demonstrate safe and effective use of common laboratory equipment.  			BS.02.02.01
ESS.01.01.02.b	
06.03	Identify the parts and functions of plant and animal cells.  	LAFS.910.RI.1.1
LAFS.1112.RI.1.1
		PS.01.02.01.c
AS.02.02.02.b	
06.04	Describe the phases of cell reproduction.  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1
		PS.01.02.01.b.
AS.02.02.03.b	
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		CS.11.01.01
CS.11.02.01	
06.06	Interpret, analyze, and report data.  	LAFS.910.W.2.4
LAFS.1112.W.2.4
MAFS.912.S-IC.2.6			
06.07	Investigate DNA and genetics applications in agriscience including the theory of probability.   	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		BS.02.05.03.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.01.01.03.a.	
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.02.06.09
CS.05.03.02	
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		NRS.01.01.02.	
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		PS.03.02.04.c
PS.02.01.01.a
PS.02.02.02.c	
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			
07.05	Apply Best Management Practices that enhance the natural environment. 	LAFS.910.W.2.4
LAFS.1112.W.2.4		PS.03.04.01.b
AS.08.01.01.c	
07.06	Identify conservation practices related to natural resources.  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		PS.03.04.01.a	
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.01.01.01.c.	
08.03	Examine the processes of plant growth including photosynthesis and respiration.  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1
LAFS.910.W.2.4
LAFS.1112.W.2.4		PS.01.03.01
PS.01.03.02	
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.02.03.01	
08.05	Analyze information from a fertilizer label. 	LAFS.910.RI.1.1
LAFS.1112.RI.1.1
MAFS.912.N-Q.1.1
MAFS.912.N-Q.1.2
MAFS.912.N-Q.1.3		PS.02.03.04	
08.06	Propagate and grow plants through sexual and/or asexual reproduction. 			PS.03.01.03
PS.03.01.02	
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.03.03.02
PS.03.03.03
PS.03.03.04	
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		FPP01.01.01.a	
08.09	Explore career opportunities in plant science. 	LAFS.910.W.3.7
LAFS.1112.W.3.7			
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		AS.02.01.02.c	
09.02	Categorize animals according to use, type, breed, and scientific classification.  	LAFS.910.W.2.4
LAFS.1112.W.2.4		AS.02.01.01.c	
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		AS.02.01.02.a
AS.05.02.01.a	
09.04	Compare basic internal and external anatomy of animals.  	LAFS.910.W.2.4
LAFS.1112.W.2.4
LAFS.910.SL.2.4
LAFS.1112.SL.2.4		AS.02.02.01.c
AS.02.02.05.a
AS.02.02.05.b
AS.02.02.06.b
AS.02.03.01.b.	
09.05	Demonstrate scientific practices in the management, health, safety, and technology of the animal agriculture. 			AS.02.03.01.a
AS.03.01.03.a
AS.03.01.03.c
As.03.02.01.a
AS.06.01.01.b	
09.06	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.06.01.02.a
AS.06.01.02.b
AS.06.01.02.c	
09.07	Investigate the nature and properties of food, fiber, and by-products from animals. 	LAFS.910.W.3.7
LAFS.1112.W.3.7
LAFS.910.W.3.8
LAFS.1112.W.3.8		AS.06.02.01.a
FPP01.01.01.a	
09.08	Explore career opportunities in animal science. 	LAFS.910.W.3.7
LAFS.1112.W.3.7
LAFS.910.W.3.8
LAFS.1112.W.3.8		AS.01.01.02.b.	
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 agriscience tools, equipment, and instruments.	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		CS.08.01.01.b
PST.02.02.02.b.	
10.02	Examine various physical science principles as applied in selected mechanical applications (e.g. levers, pulleys, hydraulics, and internal combustion).  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		PST.03.04.01.b
PST.03.03.02.a.	
10.03	Solve time, distance, area, volume, ratio, proportion, and percentage problems in agriscience.			PST.04.04.03.a
PST.04.04.06.a	
10.04	Service and maintain agriscience equipment, instruments, facilities, and supplies.			CS.08.03.01.c
PST.03.02.03.c.
PST.01.03.01.a.	
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
MAFS.912.F-LE.1.1
MAFS.912.F-LE.1.2
MAFS.912.F-LE.1.3
MAFS.912.F-LE.2.5		CS.09.02.01.b
CS.10.01.01.a.	
11.03	Enhance oral communications through telephone, interview and presentation skills. 	LAFS.910.SL.2.6
LAFS.1112.SL.2.6		CS.03.01.03.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		CS.03.01.01
CS.03.01.02	
11.05	Demonstrate interpersonal (nonverbal) communication skills. 	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		CS.03.01.01
CS.03.01.02	
11.06	Demonstrate good listening skills.  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		CS.01.02.02	
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		CS.01.06.01.a.	
12.02	Identify opportunities to apply acquired leadership skills.  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		CS.02.02.02.b.	
12.03	Identify and demonstrate ways to be an active citizen.  	  LAFS910.SL.1.1
  LAFS.1112.SL.1.1		CS.01.05.02.c.	
12.04	Participate in community based learning activities. 			CS.01.05.01.c.	
12.05	Demonstrate the ability to work cooperatively. 			CS.01.02.02.b.	
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

2014 – 2015
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		
02.01.3	Write precise enough descriptions of the step-by-step procedures they use in their investigations or technical work that others can replicate them and (possibly) reach the same results.
LAFS.910.WHST.1.3		
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	
13.0	Evaluate the significance and implications of changes and trends in the food products and processing industry – the student will be able to: 				
13.01	Discuss the history and describe and explain the components. 
(e.g., processing, distribution, byproducts) of the food products and processing industry.)			FPP.01.01.01.a	
13.02	Evaluate changes and trends in the food products and processing industry.		SC.912.N.1.1	FPP.01.01.01.b	
13.03	Predict trends and implications in the food products and processing industry.		SC.912.N.1.1	FPP.01.01.01.c	
13.04	Identify and explain environmental and safety concerns about the food supply.		SC.912.L.17.20	FPP.01.01.02.a	
13.05	Discuss the issues of 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.01.01.02.b	
13.06	Determine appropriate industry response to consumer concerns to assure a safe and wholesome food supply.		SC.912.N.1.1	FPP.01.01.02.c	
14.0	Analyze the dangers of food hazards – the student will be able to:				
14.01	Explain types of biological hazards.		SC.912.L.14.6	FPP.02.02.01.a	
14.02	Explain types of chemical hazards.		SC.912.L.14.6	FPP.02.02.01.a	
14.03	Explain types of physical hazards.		SC.912.L.14.6	FPP.02.02.01.a	
14.04	Identify the roles food allergens play in food safety.		SC.912.L.14.6	FPP.02.02.01.b	
15.0	Apply safety and sanitation procedures in the handling, processing and storing of food products – the student will be able to: 				
15.01	Explain techniques and procedures for the safe handling of food products.			FPP.02.03.01.a	
15.02	Evaluate food product handling procedures.		SC.912.N.1.1	FPP.02.03.01.b	
15.03	Demonstrate approved food product handling techniques.			FPP.02.03.01.c	
15.04	Describe the importance of performing quality-assurance tests on food products.	MAFS.912.S-IC.2.3		FPP.02.03.02.a	
15.05	Perform quality-assurance tests on food products.	MAFS.912.S-IC.2.4
MAFS.912.S-IC.2.5		FPP.02.03.02.b	
15.06	Interpret quality-assurance test results and apply corrective procedures.	MAFS.912.S-IC.2.6	SC.912.N.1.1	FPP.02.03.02.c	
15.07	Describe the effects food-borne pathogens have on food products and humans.		SC.912.L.14.6	FPP.02.03.03.a	
15.08	Explain the importance of microbiological tests in food product preparation, listing common spoilage and pathogenic microorganisms.	MAFS.912.S-IC.2.3	SC.912.L.14.6	FPP.02.03.03.b	
15.09	Conduct and interpret microbiological tests for food-borne pathogens and implement corrective procedures.*	MAFS.912.S-IC.2.6	SC.912.N.1.1	FPP.02.03.03.c	
15.10	Explain the importance of record keeping in a food products and processing system.			FPP.02.03.04.a	
15.11	Discuss documentation procedures in food products and processing system.			FPP.02.03.04.b	
15.12	Demonstrate proper record keeping in a food products and processing system.	MAFS.912.N-Q.1.3		FPP.02.03.04.c	
16.0	Discuss the role of regulatory agencies in the food industry – the student will be able to:				
16.01	Describe the basic requirements of Hazard Analysis and Critical Control Points (HAACP) in food processing. 		SC.912.L.14.6	FPP.02.02.01.b	
16.02	Identify food safety regulatory agencies. 		SC.912.L.14.6	FPP.01.02.01.a	
16.03	Examine the chemical, physical and biological categories of food safety and sanitation. 			FPP.02.02.01.a	
16.04	Discuss the role of sanitation during food processing.			FPP.02.01.03.a	
16.05	Describe regulations governing the food industry and how they are enforced. 			FPP.01.02.01.c	
16.06	Describe the importance of self-regulation in controlling food quality and safety. 			FPP.02.02.01.c	
17.0	Manage operational procedures and create equipment and facility maintenance plans – the student will be able to:				
17.01	Explain the importance of developing and maintaining Sanitation Standard Operating Procedures (SSOP).			FPP.02.01.01.a	
17.02	Evaluate the SSOP of a food products and processing company.		SC.912.N.1.1	FPP.02.01.01.b	
17.03	Develop SSOP for food products and processing company.		SC.912.N.1.1	FPP.02.01.01.c	
17.04	Explain the purpose of Good Manufacturing Practices (GMP).			FPP.02.01.02.a	
17.05	Evaluate the GMP of food products and processing company.		SC.912.N.1.1	FPP.02.01.02.b	
17.06	Implement GMP for food products and processing company.		SC.912.N.1.1	FPP.02.02.01.c	
17.07	Identify reasons for using a planned maintenance program to maintain equipment and facilities.		SC.912.N.1.1	FPP.02.01.03.a	
17.08	Develop a basic equipment and facility maintenance program.		SC.912.N.1.1	FPP.02.01.03.b	
17.09	Perform basic equipment and facility maintenance in food products and processing operation.			FPP.02.01.03.c	
18.0	Implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters – the student will be able to:				
18.01	Describe contamination hazards (physical, chemical and biological) associated with food products and processing.			FPP.02.02.01.a	
18.02	Outline procedures to eliminate possible contamination hazards associated with food products and processing.		SC.912.N.1.1	FPP.02.02.01.b	
18.03	Analyze the effectiveness of food products and processing company’s Critical Control Point (CCP) procedures.		SC.912.N.1.1	FPP02.02.01.c	
18.04	Identify the seven principles of HACCP.		SC.912.L.15.4	FPP.02.02.02.a	
18.05	Explain the implementation of the seven principles of HACCP.			FPP.02.02.02.b	
18.06	Implement an HACCP program for a food products and processing facility.		SC.912.N.1.1
SC.912.L.14.6	FPP.02.02.02.c	
19.0	Demonstrate worker safety procedures with food product and processing equipment and facilities – the student will be able to:				
19.01	Explain safety standards that must be observed in facility design and equipment use.*		SC.912.N.1.1	FPP.02.04.01.a	
19.02	Outline guidelines for personnel safety in the food products and processing industry.*		SC.912.N.1.1	FPP.02.04.01.b	
19.03	Evaluate a facility to determine the implementation of safety procedures.*		SC.912.N.1.1	FPP.02.04.01.c	
20.0	Describe the biological composition and processing of foods – the student will be able to:				
20.01	Explain microbiology and its application to food processing. 		SC.912.L.14.6	FPP.02.03.03.b	
20.02	Describe the effects of microbes on food spoilage. 		SC.912.L.14.6	FPP.02.02.03.b	
20.03	Analyze the relationship between time and temperature control. (See current Food Code for recommended temperatures)	MAFS.912.F-LE.1.1
MAFS.912.F-LE.1.2 MAFS.912.F-LE.1.3; MAFS.912.F-LE.1.4;  MAFS.912.F-LE.2.5 	SC.912.N.1.1
SC.912.L.14.6	FPP.02.03.03.c	
20.04	Recognize characteristics of spoiled food. .		SC.912.L.14.6	FPP.02.03.03.a	
20.05	Apply the principles of managing Food, Acid, Time, Temperature, Oxygen, and Moisture (FATTOM) in controlling food spoilage. 		SC.912.L.14.6	FPP.02.03.03.c	
20.06	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	FPP.02.03.03.c	
21.0	Summarize the procedures for food service operations – the student will be able to:				
21.01	Develop criteria for purchasing considerations.		SC.912.N.1.1	FPP.02.03.01a
FPP.02.03.01.b	
21.02	Develop criteria for receiving considerations		SC.912.N.1.1	FPP.02.03.01a
FPP.02.03.01.b	
21.03	Facilitate proper use of current general inspection guidelines.			FPP.02.03.01.c	
21.04	Select proper criteria for inspecting specific types of food.		SC.912.N.1.1	FPP.04.01.01.a	
21.05	Explain general storage guidelines.			FPP.04.01.02.c	
21.06	Compare storage guidelines for specific types of food.			FPP.04.03.06.a
FPP.04.03.06.b	
21.07	Demonstrate proper food preparation techniques.			FPP.04.03.04.a	
21.08	Explain proper procedures for cook food. (See current Food Code for temperature information)		SC.912.L.14.6	FPP.04.03.04.a
	
21.09	Recommend proper cooling and reheating procedures for various food items. (See current Food Code for temperatures)		SC.912.L.14.6		
21.10	Explain procedures for holding food for service.		SC.912.L.14.6		
21.11	Demonstrate proper techniques in serving food.		SC.912.L.14.6		
21.12	Develop a plan for offsite service handling of food.		SC.912.N.1.1
SC.912.L.14.6		
22.0	Explain the daily operations of a food service facility – the student will be able to:				
22.01	Discuss proper use of food safety management systems.			FPP.02.04.01.a
	
22.02	Determine procedures for active managerial control.		SC.912.N.1.1	FPP.02.04.01.a
	
22.03	Develop a plan for crisis management.		SC.912.N.1.1	FPP.02.04.01.a
	
22.04	Design a plan for operating safely.		SC.912.N.1.1	FPP.02.04.01.a
	
22.05	Explain considerations for other areas of the facility.			FPP.02.04.01.b
	
22.06	Develop criteria for equipment selection.		SC.912.N.1.1	FPP.02.04.01.a
	
22.07	Describe procedures for installing and maintaining kitchen equipment.			FPP.02.04.01.a
	
22.08	Describe the operations utilities structure.			FPP.02.04.01.a
	
22.09	Demonstrate proper procedures for cleaning.			FPP.02.04.01.c
	
22.10	Demonstrate proper procedures for sanitizing.			FPP.02.04.01.c	
22.11	Demonstrate proper procedures for dish washing.			FPP.02.04.01.c	
22.12	Demonstrate proper procedures for cleaning the premises.			FPP.02.04.01.c	
22.13	Develop a cleaning program.		SC.912.N.1.1	FPP.02.04.01.b
	
22.14	Explain the importance of (IPM) Integrated Pest Management programs.		SC.912.L.14.6	NRS.04.03.01.b	
22.15	Identify pests.		SC.912.L.15.4
SC.912.L.14.6	NRS.04.03.01.b	
22.16	Explain the importance of working with a pest control operator.		SC.912.L.14.6	NRS.04.03.01.b	
22.17	Describe pest treatments.			NRS.04.03.01.c	
22.18	Explain procedures for using and storing pesticides in the facility.			NRS.04.03.01.c	
23.0	Demonstrate leadership, employability, communications and human relations skills – the student will be able to:				
23.01	Investigate career opportunities in the food industry and identify educational experiences necessary to prepare for those careers.  		SC.912.N.1.1	CS.04.01.01.a	
23.02	Identify the opportunities for leadership development available through an appropriate student and/or professional organization. 			CS.04.01.01.a	
23.03	Describe methods of training staff.			CS.04.01.01.b	
24.0	Write lab reports to record, interpret and evaluate data – the student will be able to:				
24.01	Explain the importance of scientific exploration of food. 			FPP.01.01.01.a	
24.02	Identify and use the basic units of the metric system of measurement. 		SC.912.N.1.1	FPP.04.03.01.a	
24.03	Demonstrate effective manipulation of scientific materials and equipment in the food science laboratory. 		SC.912.N.1.1	FPP.02.01.03.c
ESS.01.01.02.b	
24.04	Practice the expected safety procedures and care while working in the food science laboratory. 			FPP.02.01.03.c
ESS.01.01.02.b	
25.0	Students evaluate the importance of the food and fiber system to understand the impact on global economy – the student will be able to:				
25.01	Assess the agricultural impact upon the US gross national product and the total global economy.			FPP.01.02.01.a	
25.02	Investigate local, state, and national regulatory laws, industry regulations, and legislation for agricultural businesses.		SC.912.N.1.1	FPP.01.02.02.b	
25.03	Identify and describe the primary government agencies involved with agriculture.			FPP.01.02.01.c	
25.04	Research new and emerging technologies and their impact on the economy.		SC.912.N.1.1	FPP.03.01.01.c	
25.05	Recognize the value of the food and agribusiness industry.  			FPP.03.01.01.a	
26.0	Students examine the scope of career opportunities in and the importance of agriculture to the economy – the student will be able to:				
26.01	Define and explore agriculture and agribusinesses and their role in the economy.			ABS.01.02.01.a	
26.02	Evaluate and explore the agribusiness career opportunities in agriculture.		SC.912.N.1.1	ABS.01.02.01.b	
26.03	Compare how key organizational structures and processes affect organizational performance and the quality of products and services.			ABS.02.01.01.a	
26.04	Demonstrate those qualities, attributes and skills necessary to succeed in, or further prepare for, a chosen career while effectively contributing to society.			ABS.01.02.01.c	

2014 – 2015
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 #	
27.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Food Science Applications		
27.01	Key Ideas and Details		
27.01.1	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		
27.01.2	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		
27.01.3	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		
27.02	Craft and Structure		
27.02.1	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		
27.02.2	Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.
LAFS.1112.RST.2.5		
27.02.3	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		
27.03	Integration of Knowledge and Ideas		
27.03.1	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		
27.03.2	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		
27.03.3	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		
27.04	Range of Reading and Level of Text Complexity		
27.04.1	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.
27.04.2	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		
28.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Food Science Applications		
28.01	Text Types and Purposes		
28.01.1	Write arguments focused on discipline-specific content.
LAFS.1112.WHST.1.1		
28.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.1112.WHST.1.2		
28.01.3	Write precise enough descriptions of the step-by-step procedures they use in their investigations or technical work that others can replicate them and (possibly) reach the same results.
LAFS.1112.WHST.1.3		
28.02	Production and Distribution of Writing		
28.02.1	Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
LAFS.1112.WHST.2.4		
28.02.2	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		
28.02.3	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		
28.03	Research to Build and Present Knowledge		
28.03.1	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		
28.03.2	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		
28.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.1112.WHST.3.9		
28.04	Range of Writing		
28.04.1	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		
29.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Food Science Applications		
29.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
29.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
29.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
29.04	Model with mathematics.
MAFS.K12.MP.4.1		
29.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
29.06	Attend to precision.
MAFS.K12.MP.6.1		
29.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
29.08	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	
30.0	Utilize harvesting, selection and inspection techniques to obtain quality food products for processing – the student will be able to:				
30.01	Identify quality and yield grades of food products.		SC.912.N.1.1	FPP.04.01.01.a	
30.02	Discuss factors that affect quality and yield grades of food products.		SC.912.N.1.1	FPP.04.01.01.b	
30.03	Assign quality and yield grades to food products according to industry standards.	MAFS.912.N-Q 1.2
MAFS.912.N-Q 1.3	SC.912.N.1.1	FPP.04.01.01.c	
30.04	Select raw food products based on yield grades, quality grades and related selection criteria.	MAFS.912.N-Q 1.1	SC.912.N.1.1	FPP.04.01.02.a	
30.05	Perform quality-control inspections of raw food products for processing.		SC.912.N.1.1	FPP.04.01.02.b	
30.06	Implement procedures to maintain original food quality and yield.		SC.912.N.1.1	FPP.04.01.02.c	
30.07	Identify and describe accepted animal treatment and harvesting techniques.		SC.912.N.1.1	FPP.04.01.03.a	
30.08	Compare and contrast accepted animal treatment and harvesting techniques.		SC.912.N.1.1	FPP.04.01.03.b	
30.09	Harvest animals using regulatory agency- approved or industry approved techniques.		SC.912.N.1.1	FPP.04.01.03.c	
30.10	Describe the importance of premortem and post-mortem inspections of animals for harvest.		SC.912.N.1.1	FPP.04.01.04.a	
30.11	Explain desirable and undesirable characteristics of both premortem and post-mortem animals in relation to the production of food products.		SC.912.N.1.1	FPP.04.01.04.b	
30.12	Conduct pre-mortem and postmortem inspections of animals.		SC.912.N.1.1	FPP.04.01.04.c	
31.0	Describe how proteins, carbohydrates, lipids, vitamins, and minerals are digested and how food preparation impacts nutritional value and quality – the student will be able to:				
31.01	Discuss the functions of carbohydrates, fats, proteins, minerals, vitamins, water and caloric needs in the body.  		SC.912.L.18.1
SC.912.L.18.2
SC.912.L.18.3
SC.912.L.18.4	FPP.03.01.04.a	
31.02	Compare and contrast food sources of carbohydrates, fats, proteins, minerals, vitamins, water and caloric needs in the body.  		SC.912.L.18.1
SC.912.L.18.2
SC.912.L.18.3
SC.912.L.18.4	FPP.03.01.04.b	
31.03	Identify the effects of preparation methods on nutritional content and food quality. 	MAFS.912.F-LE 1.1
MAFS.912.F-LE 1.5
MAFS.912.S-IC.2.5
MAFS.912.S-IC.2.6
MAFS.912.S-IC.1.1
MAFS.912.S-IC.1.2	SC.912.N.1.1	FPP.03.01.02.b	
32.0	Describe the chemical composition and processing of foods – the student will be able to:				
32.01	Explain the use of color in food processing.  		SC.912.N.1.1	FPP.03.01.02.a	
32.02	Explain the use of flavor in food processing. 		SC.912.N.1.1	FPP.03.01.02.a	
32.03	Explain the use of preservatives in food processing.		SC.912.N.1.1	FPP.03.01.02.a	
32.04	Explain the use of textural agents in food processing. 		SC.912.N.1.1	FPP.03.01.02.a	
32.05	Examine methods of manipulating color and ripeness of fresh produce. 		SC.912.N.1.1	FPP.03.01.05.a	
32.06	Analyze the molecular structure of carbohydrates.		SC.912.L.18.	FPP.03.01.04.c	
32.07	Analyze the molecular structure of fats.		SC.912.L.18.1	FPP.03.01.04.c	
32.08	Analyze the molecular structure of proteins.		SC.912.L.18.1	FPP.03.01.04.c	
32.09	Explain the concepts of pH and buffers as they relate to foods.		SC.912.P.8.11	FPP.03.01.05.a	
32.10	Examine the effects of processing and preparation on the chemical composition of foods.		SC.912.L.18.1
SC.912.L.18.2
SC.912.L.18.3
SC.912.L.18.4	FPP.03.01.05.c	
32.11	Explain the use of proteins, fats and carbohydrates.		SC.912.L.18.1
SC.912.L.18.2
SC.912.L.18.3
SC.912.L.18.4	FPP.03.01.04.b	
33.0	Describe the physical composition and processing of foods – the student will be able to:				
33.01	Describe materials handling in the food industry. 		SC.912.N.1.1	FPP.02.03.01.a	
33.02	Describe factors and processes related to heat transfer. 		SC.912.N.1.1	FPP.04.03.03.a
FPP.04.03.06.c	
33.03	Compare and contrast methods of moisture content manipulations. 		SC.912.N.1.1	FPP.04.03.03.a
FPP.04.03.06.c	
33.04	Examine techniques used in producing formed foods.		SC.912.N.1.1
SC.912.P.8.1	FPP.04.03.03.a
FPP.04.03.06.c	
33.05	Examine methods for separating food products.		SC.912.N.1.1
SC.912.P.8.1
SC.912.L.18.12	FPP.04.03.03.a
FPP.04.03.06.c	
33.06	Analyze factors related to product mixing.		SC.912.N.1.1
SC.912.P.8.1
SC.912.P.10.1	FPP.04.03.03.a
FPP.04.03.06.c	
33.07	Analyze mechanical factors influencing product preparation.		SC.912.N.1.1	FPP.04.03.05.c	
33.08	Compare processing methods used to enhance shelf life of fresh produce. 		SC.912.N.1.1	FPP.04.03.06.b	
34.0	Evaluate, grade and classify processed food products – the student will be able to:				
34.01	Identify and describe foods derived from meat, egg, poultry, fish and dairy products.		SC.912.L.18.1	FPP.04.02.01.a	
34.02	Discuss desirable qualities of processed meat, egg, poultry, fish and dairy products.		SC.912.N.1.1	FPP.04.02.01.b	
34.03	Evaluate, grade and classify processed meat, egg, poultry, fish and dairy products.		SC.912.N.1.1	FPP.04.02.01.c	
34.04	Identify and describe products derived from fruits and vegetables.		SC.912.L.18.1	FPP.04.02.02.a	
34.05	Discuss desirable qualities of fruit and vegetable products.		SC.912.N.1.1	FPP.04.02.02.b	
34.06	Evaluate, grade and classify processed products from fruits and vegetables.		SC.912.N.1.1	FPP.04.02.02.c	
34.07	Identify and describe products derived from grains, legumes and oilseeds.		SC.912.L.18.1	FPP.04.02.03.a	
34.08	Discuss desirable qualities of grain, legume and oilseed products.		SC.912.N.1.1	FPP.04.02.03.b	
34.09	Evaluate, grade and classify finished products derived from grains, legumes and oilseeds.		SC.912.N.1.1	FPP.04.02.03.c	
35.0	Identify the importance of raw agricultural products in the food science industry – the student will be able to:				
35.01	Identify wholesale plant, dairy, meat, poultry and aquatic animal food products. 		SC.912.N.1.1	FPP.04.02.01.a
FPP.04.02.02.a	
35.02	Analyze the factors that impact food grades and grading.		SC.912.N.1.1	FPP.04.01.01.b	
35.03	Identify plant production practices that impact food product quality, quantity and consistency. 		SC.912.N.1.1	FPP.04.01.03.a	
35.04	Examine nutritional content of plant food products. 	MAFS.912.N-Q.1.2
	SC.912.N.1.1	FPP.03.01.03.b	
35.05	Compare and contrast consumption trends of plant products in the United States. 	MAFS.912.F-LE.1.1
MAFS.912.F-LE.1.2 ; MAFS.912.F-LE.1.3; MAFS.912.F-LE.1.4;  MAFS.912.F-LE.2.5	SC.912.N.1.1	FPP.01.01.01.b	
35.06	Compare the relative economic value of plant food products. 		SC.912.N.1.1	FPP.01.01.01.c	
36.0	Apply principles of science to food processing to provide a safe, wholesome and nutritious food supply – the student will be able to:				
36.01	Discuss how research and industry developments lead to improvements in the food products and processing industry.		SC.912.N.1.1
SC.912.N.4.1	FPP.03.01.01.a	
36.02	Design a research project in food science using the scientific method.		SC.912.N.1.1	FPP.03.01.01.b	
36.03	Conduct research in food science and interpret results to improve food products.		SC.912.N.1.1	FPP.03.01.01.c	
36.04	Explain the application of chemistry and physics to food science.	MAFS.912.S-IC.2.3; MAFS.912.S-IC.2.4 MAFS.912.S-IC.2.6	SC.912.N.1.1	FPP.03.01.02.a	
36.05	Explain how the chemical and physical properties of foods influence nutritional value and eating quality.		SC.912.N.1.1
SC.912.L.18.1	FPP.03.01.02.b	
36.06	Determine the chemical and physical properties of food products.		SC.912.L.18.1	FPP.03.01.02.c	
36.07	Explain the Food Guide Pyramid in relation to essential nutrients for the human diet.		SC.912.N.1.1	FPP.03.01.03.a	
36.08	Compare and contrast the nutritive value of food and food groups.		SC.912.N.1.1	FPP.03.01.03.b	
36.09	Design a daily food guide for a healthful diet.		SC.912.N.1.1	FPP.03.01.03.c	
36.10	Discuss common food constituents (e.g., proteins, carbohydrates, fats, vitamins, minerals).		SC.912.L.18.1	FPP.03.01.04.a	
36.11	Compare and contrast food constituents and their relative value to product taste, appearance, etc.		SC.912.N.1.1	FPP.03.01.04.b	
36.12	Analyze food products to identify food constituents.		SC.912.N.1.1	FPP.03.01.04.c	
36.13	Identify common food additives (e.g., preservatives, antioxidants, buffers, stabilizers, colors, flavors).		SC.912.N.1.4	FPP.03.01.05.a	
36.14	Describe the purpose of common food additives.		SC.912.N.1.1
SC.912.L.18.1	FPP.03.01.05.b	
36.15	Formulate and explain incorporation of additives into food products.		SC.912.N.1.1	FPP.03.01.05.c	
36.16	Explain the importance of food labeling to the consumer.		SC.912.N.1.1	FPP.03.01.06.a	
36.17	Explain the required components of a food label.		SC.912.N.1.1	FPP.03.01.06.b	
36.18	Prepare and label foods according to the established standards of regulatory agencies.		SC.912.N.1.1	FPP.03.01.07.c	
36.19	Describe factors in planning and developing a new food product (e.g., regulation, creativity, and economics).		SC.912.N.1.1	FPP.03.01.07.a	
36.20	Plan and create a new food product.		SC.912.N.1.1	FPP.03.01.07.b	
36.21	Perform sensory-testing and marketing functions to characterize and determine consumer preference and market potential.	MAFS.912.S-ID.1.1
MAFS.912.S-ID.1.3
MAFS.912.S-IC.1.1
MAFS.912.S-IC.1.2	SC.912.N.1.1
SC.912.N.4.1	FPP.03.01.07.c	
37.0	Process, preserve, package and present food and food products for sale and distribution – the student will be able to:				
37.01	Identify and explain common weights and measures used in the food products and processing industry.	MAFS.912.N-Q.1.3	SC.912.N.1.1	FPP.04.03.01.a	
37.02	Weigh and measure food products and perform conversions between units of measure.	MAFS.912.N-Q.1.2	SC.912.N.1.1	FPP.04.03.01.b	
37.03	Use weights and measures to formulate and package food products.	MAFS.912.N-Q.1.1	SC.912.N.1.1	FPP.04.03.01.c	
37.04	Explain methods and materials for processing foods for sale as fresh-food products.		SC.912.N.1.1	FPP.04.03.02.a	
37.05	Prepare foods for sale and distribution as fresh-food products.		SC.912.N.1.1	FPP.04.03.02.b	
37.06	Evaluate foods prepared for the fresh food market based on factors such as shelf life, shrinkage, appearance and weight.	MAFS.912.S-IC.1.2	SC.912.N.1.1	FPP.04.03.02.c	
37.07	Identify methods of food preservation and give examples of foods preserved by each method.		SC.912.N.1.1	FPP.04.03.03.a	
37.08	Explain the processes of food preservation methods.		SC.912.N.1.1	FPP.04.03.03.b	
37.09	Preserve foods using various methods and techniques.		SC.912.N.1.1	FPP.04.03.03.c	
37.10	Explain techniques for preparing ready-to-eat food products.		SC.912.N.1.1	FPP.04.03.04.a	
37.11	Demonstrate techniques of preparing ready-to-eat food products.		SC.912.N.1.1	FPP.04.03.04.b	
37.12	Evaluate ready-to-eat food products.		SC.912.N.1.1	FPP.04.03.04.c	
37.13	Explain materials and methods of food packaging and presentation.		SC.912.N.1.1	FPP.04.03.05.a	
37.14	Select and utilize packaging materials in storing processed foods and raw food products.		SC.912.N.1.1	FPP.04.03.05.b	
37.15	Analyze the foods stored in various packaging materials to determine which materials retain desirable food qualities.		SC.912.N.1.1	FPP.04.03.05.c	
37.16	Identify and explain storage conditions to preserve product quality.		SC.912.N.1.1	FPP.04.03.06.a	
37.17	Select methods and conditions for storing raw and processed food products.		SC.912.N.1.1	FPP.04.03.06.b	
37.18	Compare and contrast foods stored under varying conditions for quality, shelf life and intended use.		SC.912.N.1.1	FPP.04.03.06.c	
38.0	Explain the process of food product development – the student will be able to:				
38.01	Explain how ideas for new products are developed. 		SC.912.N.1.1
SC.912.N.1.6
SC.912.N.1.7	FPP.03.01.07.a	
38.02	Describe new product development procedures. 		SC.912.N.1.1	FPP.03.01.07.a	
38.03	Explain consumer response tests. 		SC.912.N.1.1
SC.912.N.1.7	FPP.03.01.07.c	
38.04	Explain the role of test marketing with new products.		SC.912.N.1.1
SC.912.N.1.7	FPP.03.01.07.c	
38.05	Explain sensory analysis.		SC.912.L.14.50	FPP.03.01.07.c	
38.06	Compare the categories of sensory properties. 		SC.912.L.14.50	FPP.03.01.07.c	
38.07	Assess why the food industry conducts sensory testing.		SC.912.N.1.1
SC.912.N.1.7	FPP.03.01.07.c	
39.0	Analyze the components of the marketing chain – the student will be able to:				
39.01	Identify the five features of food labels. 		SC.912.N.1.1	FPP.03.01.06.b	
39.02	Identify USDA regulations regarding food labeling. 		SC.912.N.1.1	FPP.03.01.06.a	
39.03	Design a food label. 		SC.912.N.1.1	FPP.03.01.06.c	
39.04	Develop a food product logo and slogan. 		SC.912.N.1.1	FPP.03.01.07.b	
39.05	Apply basic principles of advertisement.		SC.912.N.1.1	ABS.06.02.01.a	
39.06	Design a print advertisement. 		SC.912.N.1.1	ABS.06.01.04.b	
39.07	Develop a video or audio advertisement. 		SC.912.N.1.1	ABS.06.01.04.b	
39.08	Explain how package design and size influence consumer acceptance. 		SC.912.N.1.1	ABS.06.01.04.b	
39.09	Explore the relationship between value-added products and profitability. 		SC.912.N.1.1	ABS.06.01.02.c	
39.10	Analyze the economic significance of converting raw products into value-added food products.		SC.912.N.1.1	ABS.06.01.02.c	
39.11	Discuss retail store layout and product placement. 		SC.912.N.1.1	ABS.07.02.02.c	
39.12	Analyze retail-marketing strategies. 		SC.912.N.1.1	ABS.06.02.01.b	
40.0	Explain the process of food product development – the student will be able to:				
40.01	Develop a new food product.		SC.912.N.1.1
SC.912.L.18.1	FPP.03.01.07.b	
40.02	Conduct and analyze a food market test.		SC.912.N.1.1	FPP.03.01.07.c	
40.03	Apply sensory analysis techniques. 		SC.912.N.1.1
SC.912.L.14.50	FPP.03.01.07.c	
40.04	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	FPP.03.01.07.b
FPP.03.01.07.c	
41.0	Discuss food production distribution – the student will be able to:				
41.01	Explain the impact of transportation on food cost and availability. 		SC.912.N.1.1		
41.02	Determine the relationship between transportation and packaging needs. 				
41.03	Compare modes of food product transportation. 				
41.04	Describe the various levels of the food distribution chain. 				
41.05	Analyze the factors that influence profit at various levels of the distribution chain.		SC.912.N.1.1		
41.06	Describe the challenges associated with distributing perishable products. 			FPP.04.01.03.c	
42.0	Work effectively with industry organizations, groups and regulatory agencies affecting the food products and processing industry – the student will be able to:				
42.01	Explain the purposes of organizations that are part of or regulate the food products and processing industry.			APP. 01.02.01.a	
42.02	Evaluate the changes in the food products and processing industry brought about by industry organizations or regulatory agencies.		SC.912.N.1.1	APP. 01.02.01.b	
42.03	Interact effectively with organizations, groups and regulatory agencies that affect the food products and processing industry.		SC.912.N.1.1	APP. 01.02.01.c	
42.04	Explain the importance and usage of industry standards in food products and processing.			APP. 01.02.02.a	
42.05	Discuss the application of industry standards in the food products and processing industry.			APP. 01.02.02.b	
42.06	Prepare a plan for implementation of industry standards in food products and processing programs.		SC.912.N.1.1	APP. 01.02.02.c	
43.0	Describe the economic and cultural impact of a global food market – the student will be able to:				
43.01	Analyze the influence of culture on American food preferences. 		SC.912.N.1.1	APP. 01.01.01.a	
43.02	Analyze national and international food preferences on food production in the United States. 		SC.912.N.1.1	APP. 01.01.01.b	
43.03	Explain the political nature of the world’s food supply.  			APP. 01.01.01.b	
43.04	Explain the relationships between global population growth and food supply needs.		SC.912.L.17.20
SC.912.L.17.18	APP. 01.01.01.b	
43.05	Discuss possible causes of world hunger.  			APP. 01.01.01.c	
44.0	Discuss environmental issues impacting the production and processing of foods – the student will be able to:				
44.01	Describe the requirements of water used in food processing. 		SC.912.L.18.12	APP.02.03.03.a
APP.03.01.04.b	
44.02	Discuss methods used in food processing for disposing of solid wastes. 			APP.02.03.03.a
APP.03.01.04.b	
44.03	Compare and contrast methods of wastewater management used in food processing. 			APP.02.03.03.a
APP.03.01.04.b	
45.0	Demonstrate leadership, employability, communications and human relations skills – the student will be able to:				
45.01	Identify the opportunities for leadership development available through an appropriate student and/or professional organization. 			CS.01.06.01c	
45.02	Identify acceptable work habits and personal characteristics. 			FPP.02.04.01.b	
45.03	Identify acceptable employee hygiene habits. 			FPP.02.04.01.b	
45.04	Identify or demonstrate appropriate responses to criticism from employer, supervisor, or other persons. 		SC.912.N.1.1	FPP.02.04.01.b	
45.05	Describe the importance of industry certifications. 				
45.06	Conduct small informal and formal group meetings. 		SC.912.N.1.1	FPP.01.02.01.c	
46.0	Write lab reports to record, interpret and evaluate data – the student will be able to:				
46.01	Apply the steps of the scientific methods. 		SC.912.N.1.1	CS.11.02.01.a
FPP.03.01.01.b
FPP.03.01.01c	
46.02	Design and write reports of food science laboratory experiments including mathematical and statistical examples for evaluation of collected data. 		SC.912.N.1.1	FPP.03.01.01.b
FPP.03.01.01c	
47.0	Explain the components of the American business system – the student will be able to:				
47.01	Describe the five basic ways American business is organized.			ABS.01.01.01a
ABS.01.01.01.b	
47.02	Distinguish and identify between the characteristics of each method of doing business.			ABS.01.01.01a
ABS.01.01.01.b	
47.03	Evaluate the advantages and disadvantages provided by each business method.		SC.912.N.1.1	ABS.01.01.01a
ABS.01.01.01.b	
47.04	Evaluate how cooperative principles and practices differentiate cooperatives from other businesses.		SC.912.N.1.1	ABS.01.01.01a
ABS.01.01.01.b	
48.0	Investigate agricultural cooperatives structure and function – the student will be able to:				
48.01	Explain the definition of a cooperative.			ABS. 01.02.01.a
ABS.01.02.01.b	
48.02	Understand the history of cooperative principles and practices.			ABS. 01.02.01.a
ABS.01.02.01.b	
48.03	Describe the five areas that classify cooperative structure.			ABS. 01.02.01.a
ABS.01.02.01.b	
48.04	Distinguish and identify between the five types of cooperative structure and their functions. 		SC.912.N.1.1	ABS. 01.02.01.a
ABS.01.02.01.b	

Additional Information

Laboratory Activities

Laboratory investigations, including the use of scientific research, measurement, and laboratory technologies are an integral part of this course.  These activities include instruction in the use of safety procedures, tools, equipment, materials, and processes related to these occupations.  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 appropriate career and technical student organization for 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.  The activities of such organizations are defined as part of the curriculum in accordance with Rule 6A-6.065, F.A.C.

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.

Articulation

For details on articulation agreements which correlate to programs and industry certifications refer to http://www.fldoe.org/workforce/dwdframe/artic_frame.asp.

Bright Futures/Gold Seal Scholarship

Course substitutions as defined in the Comprehensive Course Table for this program area may be used to qualify a student for Florida’s Gold Seal Vocational Scholarship, providing all other eligibility requirements are met.  Eligibility requirements are available online at https://www.osfaffelp.org/bfiehs/fnbpcm02_CCTMain.aspx. 

Fine Arts/Practical Arts Credit

Many courses in CTE programs meet the Fine Arts/Practical Arts credit for high school graduation (http://www.fldoe.org/articulation/CCD/files/pacourses1213.pdf).  A listing of approved CTE courses is published each year as a supplemental resource to the Course Code Directory (http://www.fldoe.org/articulation/CCD/default.asp).

Equivalent Mathematics and Equally Rigorous Science Courses

Equally rigorous science courses are based upon levels of cognitive complexity of content specific benchmarks, depth and breadth of content focus, and required laboratory components. 

Courses in this program satisfying equally rigorous science content are:

•	Agriscience Foundations (8106810)