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/sites/default/files/styles/binder_icon_thumbnail/public/binder-lists/icons/09_HT_cmyk_300px-Icon_3.png?itok=1TSCb2nn
29

Food Science

Cluster/Pathway/Course
Hospitality & Tourism
Restaurants & Food/Beverage Services
Food Science
Grade Range
9
10
11
12
13
Release Date
12-15-2017
Tags:
Infection
Food
Intoxication
Hospitality
Food Scientist
Exploring Careers in Hospitality and Tourism
Careers in Food Science
Hospitality and Tourism
Food Science
Field Investigations
Start
download related documents
Description
In Food Science, students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. Food Science is the study of the nature of foods, the causes of deterioration in food products, the principles underlying food processing, and the improvement of foods for the consuming public.

This binder does not contain all lesson plans for this course. This content can be used with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered.

Resources

Scope and Sequence

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_rgb_100px-Icon.png?itok=o6rKSPgf Scope and Sequence: Food Science
Resource ID: 19424
Grade Range: 11, 12

CTE TEKS - Implemented 2017-2018, adopted in 2015

Food Science course scope and sequence within the Hospitality and Tourism Career Cluster® summarizes the content to be taught, and one possible order for teaching the units of instruction. A brief description of each unit and the corresponding TEKS are included. This scope and sequence may be adapted or adopted by the local education agency.

View Resource

Program of Study

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_rgb_100px-Icon.png?itok=o6rKSPgf Program of Study: Chef Head Cook
Resource ID: 19792
Grade Range: 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Chef Head Cook program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Program of Study

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_rgb_100px-Icon.png?itok=o6rKSPgf Program of Study: Food Beverage Manager
Resource ID: 19830
Grade Range: 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Food Beverage Manager program of study within the Hospitality and Tourism Career Cluster® provides helpful information, including the core courses and career-related electives in high school that will help prepare students for their career goals. This document is designed for students, but can also be used by administrators, counselors, teachers, business and industry representatives, and parents.


Unit 1: Food Science Lab

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_21.png?itok=GY00tn2u Lesson Plan: Don’t Be a Fool and Use the Right Tool – Lab Equipment
Resource ID: 19817
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will demonstrate techniques for working safely and properly in a food science laboratory.

View Resource

Unit 1: Food Science Lab

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_124.png?itok=_AxPvio2 Lesson Plan: Introductory Lesson Food Science
Resource ID: 20077
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.

View Resource

Unit 1: Food Science Lab

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 2: Scientific Methods and Equipment

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_70.png?itok=O9i2Rplq Lesson Plan: Scientific Method of Lab Investigation
Resource ID: 19916
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this class, students will identify the scientific method.

View Resource

Unit 2: Scientific Methods and Equipment

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_116.png?itok=BaCpEf2c Lesson Plan: Why Study Food Science?
Resource ID: 20055
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will explain contributions of food science to nutrition and food safety.

View Resource

Unit 2: Scientific Methods and Equipment

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_124.png?itok=_AxPvio2 Lesson Plan: Introductory Lesson Food Science
Resource ID: 20077
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.

View Resource

Unit 2: Scientific Methods and Equipment

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 2: Scientific Methods and Equipment

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 3: Chemistry Concepts

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_108.png?itok=JPmv7wzl Lesson Plan: Nutrients and Beyond! The Six Nutrient Groups
Resource ID: 20006
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will describe elements, compounds, mixtures, and formulas related to food science.

View Resource

Unit 3: Chemistry Concepts

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 4: Biological Macromolecules

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 5: Food Safety and Sanitation

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_107.png?itok=6pEOIezX Lesson Plan: Nutrition Science for Life!
Resource ID: 20002
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will compare food intoxication and food infection.

View Resource

Unit 5: Food Safety and Sanitation

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_117.png?itok=xCfHgp80 Lesson Plan: Keeping it Safe in the Food Science Lab
Resource ID: 20057
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will discuss safety in the food science lab.

View Resource

Unit 5: Food Safety and Sanitation

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_98.png?itok=sseGqWZW Lesson Plan: Food Safety Principles - Microorganisms Everywhere!
Resource ID: 20118
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will develop an understanding of the properties of microorganisms that cause food spoilage. Students will also define the difference between food intoxication and food infection, identify the correct handwashing procedures, and research the conditions under which the important pathogens are commonly destroyed, inactivated, or rendered harmless in foods.

View Resource

Unit 5: Food Safety and Sanitation

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 6: Food Science Fundamentals

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_107.png?itok=6pEOIezX Lesson Plan: Nutrition Science for Life!
Resource ID: 20002
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will compare food intoxication and food infection.

View Resource

Unit 6: Food Science Fundamentals

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_108.png?itok=JPmv7wzl Lesson Plan: Nutrients and Beyond! The Six Nutrient Groups
Resource ID: 20006
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will describe elements, compounds, mixtures, and formulas related to food science.

View Resource

Unit 6: Food Science Fundamentals

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_116.png?itok=BaCpEf2c Lesson Plan: Why Study Food Science?
Resource ID: 20055
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will explain contributions of food science to nutrition and food safety.

View Resource

Unit 6: Food Science Fundamentals

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 7: Microbiology of Food

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_38.png?itok=m4mvWNhp Lesson Plan: Food Science? Food Scientists?
Resource ID: 19861
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will identify different types of work that food scientists do and trace the development of the scientific study of food.

View Resource

Unit 7: Microbiology of Food

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_107.png?itok=6pEOIezX Lesson Plan: Nutrition Science for Life!
Resource ID: 20002
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will compare food intoxication and food infection.

View Resource

Unit 7: Microbiology of Food

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_117.png?itok=xCfHgp80 Lesson Plan: Keeping it Safe in the Food Science Lab
Resource ID: 20057
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will discuss safety in the food science lab.

View Resource

Unit 7: Microbiology of Food

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_98.png?itok=sseGqWZW Lesson Plan: Food Safety Principles - Microorganisms Everywhere!
Resource ID: 20118
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will develop an understanding of the properties of microorganisms that cause food spoilage. Students will also define the difference between food intoxication and food infection, identify the correct handwashing procedures, and research the conditions under which the important pathogens are commonly destroyed, inactivated, or rendered harmless in foods.

View Resource

Unit 7: Microbiology of Food

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Review the scope and sequence document. One or more lesson plans are currently not available.
Resource ID: CSLP01

One or more lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 8: Food Preservation and Packaging

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/Capture.PNG?itok=2g7G_XbU Lesson plans are currently not available. Review the scope and sequence document and TEKS.
Resource ID: CSLP02

Lesson plans are currently not available. Review the scope and sequence document, TEKS, and available lesson plans, to determine which additional lesson plans to locally develop.

You can download the optional blank lesson plan template provided here, to locally develop a new lesson plan, consistent with the others provided in the Texas CTE Resource Center.

If after developing a new lesson plan, you would like the TEA to consider adding it to the resource library for colleague teachers to also use in the future, attach the lesson plan and any supplemental instructional materials through the form here, for consideration. If published, we will attribute the materials to you.

View Resource

Unit 9: Employability Skills

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_25.png?itok=DOpbkzhG Lesson Plan: End of Course Project Options – Food Science
Resource ID: 19826
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will review all TEKS for Food Science, then research and develop a project proposal and presentation. Student projects and presentations will be based on selected course TEKS.

View Resource

Unit 9: Employability Skills

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_91.png?itok=_rSZu154 Lesson Plan: Investigating Food Science Professions
Resource ID: 20063
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will research the various professions within the Food Science Industry.

View Resource

Unit 9: Employability Skills

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/09_HT_cmyk_300px-Icon_124.png?itok=_AxPvio2 Lesson Plan: Introductory Lesson Food Science
Resource ID: 20077
Grade Range: 11, 12
Institution: Stephen F. Austin State University

In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.

View Resource

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