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14

Food Technology and Safety

Cluster/Pathway/Course
Agriculture, Food & Natural Resources
Food Products & Processing Systems
Food Technology and Safety
Grade Range
6
7
8
9
10
11
12
13
Release Date
12-13-2017
Tags:
Poultry
Food Production
Labeling
Food Handling
Federal Status
Food Safety
Government Agencies
Food Science Systems
Product Label Requirements
Fish
Red Meat
Start
download related documents
Description

Food Technology and Safety examines the food technology industry as it relates to food production, handling, and safety. To prepare for careers in value-added and food processing systems, students must attain academic skills and knowledge, acquire technical knowledge and skills related to value-added and food processing and the workplace, and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations.

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/01_AFNR_rgb_100px-Icon.png?itok=DldBHnoS Scope and Sequence: Food Technology and Safety
Resource ID: 19278
Grade Range: 10, 11, 12

CTE TEKS - Implemented 2017-2018, adopted in 2015

Food Technology and Safety course scope and sequence within the Agriculture, Food, and Natural Resources 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/01_AFNR_cmyk_300px-Icon_6.png?itok=_bmRQLt2 Program of Study: Meat Processor
Resource ID: 19730
Grade Range: 6, 7, 8, 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Meat Processor program of study within the Agriculture, Food, and Natural Resources 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/01_AFNR_rgb_300px-Icon_0.png?itok=Lae1J_nb Program of Study: Farm Manager
Resource ID: 19720
Grade Range: 6, 7, 8, 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Farm Manager program of study within the Agriculture, Food, and Natural Resources 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/01_AFNR_rgb_300px-Icon_0.png?itok=Lae1J_nb Program of Study: Animal Nutritionist
Resource ID: 19561
Grade Range: 6, 7, 8, 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Animal Nutritionist program of study within the Agriculture, Food, and Natural Resources 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/01_AFNR_rgb_100px-Icon.png?itok=DldBHnoS Program of Study: Agricultural Communications
Resource ID: 19558
Grade Range: 6, 7, 8, 9, 10, 11, 12, 13

Based on the House Bill 5 Foundation High School Program, the Agricultural Communications program of study within the Agriculture, Food, and Natural Resources 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: Professional Standards/Employability

/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 2: Sanitation and Safety

/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 3: Safety and Governmental Regulations

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/01_AFNR_cmyk_300px-Icon_4.png?itok=WfCrQ2-8 Lesson Plan: Labeling of Red Meat, Poultry, and Fish
Resource ID: 7141
Grade Range: 10, 11, 12
Institution: Education Excellence

In this lesson, students will learn the importance of labeling red meat, poultry, and fish, identify federal statutes impacting the labeling of meats, explain the role of government agencies in the labeling of meats, and identify labeling requirements.

View Resource

Unit 3: Safety and Governmental Regulations

/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: Trends and Issues

/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 Science Systems

/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 6: Nutritive Value of Food Constituents

/sites/default/files/styles/linkit_result_thumbnail/public/resources/icons/01_AFNR_cmyk_300px-Icon_4.png?itok=WfCrQ2-8 Lesson Plan: Labeling of Red Meat, Poultry, and Fish
Resource ID: 7141
Grade Range: 10, 11, 12
Institution: Education Excellence

In this lesson, students will learn the importance of labeling red meat, poultry, and fish, identify federal statutes impacting the labeling of meats, explain the role of government agencies in the labeling of meats, and identify labeling requirements.

View Resource

Unit 6: Nutritive Value of Food Constituents

/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: Red Meats and their By-products

/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 8: Eggs, Poultry, and Fish and their By-products

/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: Fruits, Nuts, and Vegetables and their By-products

/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 10: Milk and Dairy Distribution

/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 11: Supervised Agriculture Experience Program

/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

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