Food Science and Nutrition Benchmarks

First Quarter

2.1.1 Distinguish properties of microorganisms that cause food spoilage and food borne illnesses.

2.1.2 Demonstrate Appropriate sanitation and food-handling practices.

2.1.3 Practice skills related to safety and safe working conditions.

2.1.4 Practice appropriate personal hygiene and health procedures.

2.1.5 Demonstrate procedures for obtaining and storing fresh and prepared foods.

2.2.1 Examine the nutrients, their functions and food services.

2.2.2 Investigate effects of nutritional intake on health, appearance, job performance, and personal life.

2.2.3 Apply the Dietary Guidelines for Americans to personal life.

2.2.4 Apply the food guide pyramid to meet nutritional needs of individuals and families.

2.4.3 Demonstrate traits of an effective team member.

2.4.4 Follow recipe directions in food preparation.

2.4.5 Demonstrate proper measurement techniques.

2.4.6 Apply the fundamentals of time and temperature to cooking.

2.4.7 Demonstrate skills in knife, tool, and equipment handling.

Second Quarter

2.2.1 Examine the nutrients, their functions and food sources

2.2.5 Interpret and apply nutritional information utilizing technology.

2.2.6 Evaluate social, cultural, psychological and economic influences on food choices.

2.3.1 Analyze the influence of advertising on food purchases.

2.3.2 Analyze information on food labels.

2.3.3 Relate the effects of workspace, tools, equipment, and technology on food preparation.

2.3.4 Analyze food costs and budgeting needs.

2.3.5 Evaluate menus based on the principles of meal planning.

Third Quarter

2.5.1 Apply science skills in conducting laboratory activities.

2.5.2 Explain the chemical reactions that occur during the food processing and utilization.

2.5.3 Compare the effects of various cooking utensils and equipment on food products.

2.5.4 Evaluate the effect of various temperatures, procedures, and ingredients on food products.

2.5.5 Apply the principles of food preparation to preserve the quality and nutritive value of food.

2.5.6 Summarize research and trends.

2.5.7 Assess methods of food processing and their impact on product quality and nutrition.

2.5.8 Explain the roles of additives in food processing.

2.5.9 Contrast the effects of packaging on the properties and quality of the food.

2.5.10 Utilize research skills to obtain and evaluate information about food science.

2.5.11 Investigate the use of current technology in food production, development, and marketing.

2.5.12 Compile a record of procedures, data and analyses of scientific investigations.

Fourth Quarter

2.4.1 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.

2.4.2 Practice etiquette, food preparation, and table service appropriate for specific situations.

2.6.1 Determine legal requirements for employment in nutrition and the food industry.

2.6.2 Explore employment opportunities in nutrition and food industry.

2.6.3 Examine education and training requirements for careers in nutrition and food industry.