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    Students can access the online curriculum used in my classes on Google Classroom. All of these lessons can be accessed from any computer or smartphone that has internet capabilities with the students login information.

     

    Food Technology Curriculum

     The following is a list of lessons that we will cover in our Food Technology classes. Note - This is NOT a cooking class. We might cook a few things throughout the year, but we will not be cooking and eating in class on a regular basis.  

     

    1st 6 Weeks
    Introductions
    Classroom Procedures
    Grading Procedures
    Google Classroom Instructions
    World Agriculture & Population: Seeking a Balance for Survival
    Global Agriculture, Feeding the World
    Economic Concepts
    Economic Utilities
    Agricultural Markets: Commodities & Contracts
    Food & the Government

    2nd 6 Weeks
    My Plate: the New Food Guide
    Food Math & Measurements
    Nutrition & Food Service
    Marketing & the Food Industry
    Exploring Careers: Ag, Food, and Natural Resources
    Food Products & Processing Systems
    Hot Topics - Fast & Convenience Foods

    3rd 6 Weeks
    Farm to Plate
    Field Trip: U.S. Meat Animal Research Center
    Harvesting of Livestock
    Field Dressing and Skinning Your Deer
    Processing your Deer Carcass

    4th 6 Weeks
    Meat Science & Food Safety
    Beef Grading: Quality
    Beef Grading: Yield
    Emerging Technologies: Muscle Growth Promotants
    Hot Topics: Lean, FInely Textured Beef
    Goat Carcass Evaluation & Fabrication

    5th 6 Weeks
    Grades & Classes of Seafood & Fish
    Value Added & Specialty Products
    Pountry Products Production
    Field Trip: Egg Production
    Egg Grading
    ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation
    Fruit & Nut Production
    Vegetable Production
    It's Alive! Foodborne Illnesses
    Sanitation & Safety Procedures in Food Production
    Food Sanitation: Insects & Rodents
    Hot Topics - Food Safety

    6th 6 Weeks
    Principles of HACCP: Introduction
    Principles of HACCP: Identifying Hazards in Food Processing
    Principles of HACCP: Conducting a Hazard Analysis
    Principles of HACCP: Identifying Critical Control Points
    Principles of HACCP: Establishing and Monitoring Critical Limits & Taking Corrective Actions
    Principles of HACCP: Establishing Verification Procedures
    Principles of HACCP: Recordkeeping
    Principles of HACCP: Ground Beef HACCP Plan
    The Science in Food Preservation
    Food Packaging Options & Guidelines
    The Science in Food Handling & Storage
    Food Quality & Palatability Factors
    Environmental Issues in the Hospitality & Tourism Industry
    Food Industry Safety
    Hot Topics: Food Industry Issues