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K–12 Standards

Food Science - Kansas Family and Consumer Sciences Education - Course #: 22203

Other Kansas CTE sets

CIP Codes: Restaurant and Event Management (12.0504) Food Products and Processing (01.0401)

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    CIP Codes: Restaurant and Event Management (12.0504) Food Products and Processing (01.0401)

COMPREHENSIVE STANDARD: 23.0 Integrate knowledge, skills, and practices required for careers in food science, food technology, dietetics and nutrtion. (National Standard: 9.0)9.0

  • A

    Benchmark: 23.1 Apply basic science concepts of nutrition and nutritional therapy in humans.23.1

    1. 1

      Analyze the nutritional needs of organisms (individuals) and calculate the relationship between calories, food sources (plant and animal), and energy (carbohydrates, fats, protein) and water balance for metabolic function.23.1.1

    2. 2

      Compare and contrast nutritional information for macro and micro nutrients to support health of humans.23.1.2

    3. 3

      Demonstrate ability to design a selective menu reflecting a modified diet for standard and special dietary restrictions (e.g. food allergens). 23.1.3

  • B

    Benchmark 23.2 Apply risk management procedures to food safety, food testing, and sanitation. 23.2

    1. 1

      Scientificially analyze sources of food borne illness and prevention strategies. 23.2.1

    2. 2

      Analyze Occupational Safety and Health Administration’s (OSHA) Right to Know Law and Material Safety Data that regulate food quality, protect consumer rights, and handle consumer complaints.23.2.2

    3. 3

      Apply concepts of industry standards for food management safety and sanitation programs including: time, temperature, date markings, cross contamination, hand washing, and personal hygiene. 23.2.3

    4. 4

      Analyze and practice concepts of the Hazard Analysis Critical Control Point (HACCP) during all food handling processes to minimize the risk of food borne illness. 23.2.4

  • C

    Benchmark 23.3 Analyze food science, food safety and nutrition principles impacted by hereditary and environmental conditions.23.3

    1. 1

      Analyze nutrient requirements for the organism (individual) across the lifespan.23.3.1

    2. 2

      Analyze the scientific differences of nutrition obtained from animal and plant sources that impact the health of a living organism (human being). 23.3.2

    3. 3

      Analyze the physical and chemical nature of foods as based upon acid base principles and how it impacts food production practices.23.3.3

    4. 4

      Assess the influence of socioeconomic and psychological factors of food, nutrition,and behavior on organisms (individual) that leads to healthy choices (including obesity prevention). 23.3.4

    5. 6

      Critique the nutritional value of foods, use of preservatives and food availability of local sourcing (farm to table) and imported foods. 23.3.6

    6. 5

      Critique the selection and processing of natural foods and genetically modified foods from a single cell organism (seed ) through the ecosystems of food production. 23.3.5

    7. 7

      Analyze food growing practices (organic vs traditional production) on the health of living organisms (humans). 23.3.7

    8. 8

      Categorize foods into exchange groups (including dietary guidelines and special dietary guidelines).23.3.8

    9. 9

      Compare and contrast relationship of food additives to food allergies.23.3.9

  • D

    Benchmark 23.4 Apply concepts using the scienetifc method and current technology to develop food products. 23.4

    1. 1

      Analyze factors that impact food preferences in the development and marketing of food. 23.4.1

    2. 2

      Analyze data thru statistical analysis of food ingredients and food labels of natural and genetically modified foods.23.4.2

    3. 3

      Apply scientific process skills when analyzing the structure and composition of food and their relationship to health and wellness. 23.4.3

    4. 4

      Apply concepts of standard operating procedures to maintain test kitchen, laboratory equipment, and safety procedures in food production. 23.4.4

    5. 5

      Demonstrate the controlled sensory tasting procedure, including observations and rating techniques.23.4.5

  • E

    Benchmark 23.5 Demonstrate food science concepts, dietetics, and nutrition principles and culinary practices. 23.5

    1. 1

      Analyze recipe/formula proportions using chemical symbols and mathematical formulas and equations.23.5.1

    2. 2

      Examine the types, functions, sources, and deficiencies of vitamins, minerals, and phytonutrients in a variety of menus for the living organisms (individuals).23.5.2

    3. 3

      Demonstrate concepts of food preparation, production, and testing by implementing chemical and physical changes (i.e. emulsification, pastuerization, fermentation) to the state of matter.23.5.3

    4. 4

      Analyze concept of heat transfer in food preparation due to chemical and physical changes altering the atmospheric conditions and impact on food product quality.23.5.4

    5. 5

      Create standardized recipes/formulas using chemical symbols23.5.5

    6. 6

      Demonstrate knowledge of food science, food safety, nutrition and health connections through the purchase, preparation, preservation, and storage of food in a variety of situations. 23.5.6

    7. 7

      Create new food products based upon application of scienctific principles to meet an identified human need(s).23.5.7

    8. 8

      Utilize Food Code Points in food preparation and food preservation to prevent food borne illnesses. 23.5.8

    9. 9

      Apply scientific concepts in food preparation and production testing to enhance food safety. 23.5.9

  • F

    Benchmark: 23.6 Enhance career readiness through practicing skills in food science, food technology, dietetics, and nutrition industries. 23.6

    1. 1

      Analyze career options and requirements for food science, food technology, dietetics, and nutrition industries. 23.6.1

    2. 2

      Evaluate personal qualifications, interests, values, and educational needs for employment in food science industry. 23.6.2

    3. 3

      Use leadership and teamwork skills in collaborating with others to accomplish lab goals and objectives.23.6.3

    4. 4

      Solve problems using creativity, innovation and critical thinking skills independently and in teams. 23.6.4

    5. 5

      Implement calculations procedures that provide cost effective products. 23.6.5

    6. 6

      Analyze the impact of food science,food technology, dietetics, and nutrition occupations at the local, state, national, and global levels to determine economic impact. 23.6.6

    7. 7

      Develop and/or organize a portfolio (electronic or physical) to document work-based learning opportunities in food science, food technology, dietetics, and nutrition careers. 23.6.7

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