Food Science (https://www.txcte.org/course-binder/food-science-0)
Food Science
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

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 (https://www.txcte.org/resource/scope-and-sequence-food-science)Program of Study

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

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

In this lesson, students will demonstrate techniques for working safely and properly in a food science laboratory.
View Resource (https://www.txcte.org/resource/lesson-plan-don%E2%80%99t-be-fool-and-use-right-tool-%E2%80%93-lab-equipment)Unit 1: Food Science Lab

In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.
View Resource (https://www.txcte.org/resource/lesson-plan-introductory-lesson-food-science)Unit 1: Food Science Lab
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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.
View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)Unit 2: Scientific Methods and Equipment

In this class, students will identify the scientific method.
View Resource (https://www.txcte.org/resource/lesson-plan-scientific-method-lab-investigation)Unit 2: Scientific Methods and Equipment

In this lesson, students will explain contributions of food science to nutrition and food safety.
View Resource (https://www.txcte.org/resource/lesson-plan-why-study-food-science)Unit 2: Scientific Methods and Equipment

In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.
View Resource (https://www.txcte.org/resource/lesson-plan-introductory-lesson-food-science)Unit 2: Scientific Methods and Equipment
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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.
View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)Unit 2: Scientific Methods and Equipment
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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.
View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)Unit 3: Chemistry Concepts

In this lesson, students will describe elements, compounds, mixtures, and formulas related to food science.
View Resource (https://www.txcte.org/resource/lesson-plan-nutrients-and-beyond-six-nutrient-groups)Unit 3: Chemistry Concepts
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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.
View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)Unit 4: Biological Macromolecules
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 (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)Unit 5: Food Safety and Sanitation

In this lesson, students will compare food intoxication and food infection.
View Resource (https://www.txcte.org/resource/lesson-plan-nutrition-science-life)Unit 5: Food Safety and Sanitation

In this lesson, students will discuss safety in the food science lab.
View Resource (https://www.txcte.org/resource/lesson-plan-keeping-it-safe-food-science-lab)Unit 5: Food Safety and Sanitation

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 (https://www.txcte.org/resource/lesson-plan-food-safety-principles-microorganisms-everywhere)Unit 5: Food Safety and Sanitation
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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.
View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)Unit 6: Food Science Fundamentals

In this lesson, students will compare food intoxication and food infection.
View Resource (https://www.txcte.org/resource/lesson-plan-nutrition-science-life)Unit 6: Food Science Fundamentals

In this lesson, students will describe elements, compounds, mixtures, and formulas related to food science.
View Resource (https://www.txcte.org/resource/lesson-plan-nutrients-and-beyond-six-nutrient-groups)Unit 6: Food Science Fundamentals

In this lesson, students will explain contributions of food science to nutrition and food safety.
View Resource (https://www.txcte.org/resource/lesson-plan-why-study-food-science)Unit 6: Food Science Fundamentals
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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.
View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)Unit 7: Microbiology of Food

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 (https://www.txcte.org/resource/lesson-plan-food-science-food-scientists)Unit 7: Microbiology of Food

In this lesson, students will compare food intoxication and food infection.
View Resource (https://www.txcte.org/resource/lesson-plan-nutrition-science-life)Unit 7: Microbiology of Food

In this lesson, students will discuss safety in the food science lab.
View Resource (https://www.txcte.org/resource/lesson-plan-keeping-it-safe-food-science-lab)Unit 7: Microbiology of Food

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 (https://www.txcte.org/resource/lesson-plan-food-safety-principles-microorganisms-everywhere)Unit 7: Microbiology of Food
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 (https://support.txcte.org/hc/en-us/requests/new), for consideration. If published, we will attribute the materials to you.
View Resource (https://www.txcte.org/resource/review-scope-and-sequence-document-one-or-more-lesson-plans-are-currently-not-available)Unit 8: Food Preservation and Packaging
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 (https://www.txcte.org/resource/lesson-plans-are-currently-not-available-review-scope-and-sequence-document-and-teks)Unit 9: Employability Skills

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 (https://www.txcte.org/resource/lesson-plan-end-course-project-options-%E2%80%93-food-science)Unit 9: Employability Skills

In this lesson, students will research the various professions within the Food Science Industry.
View Resource (https://www.txcte.org/resource/lesson-plan-investigating-food-science-professions)Unit 9: Employability Skills

In this lesson, students will recognize the programs of study in the Hospitality and Tourism career cluster.
View Resource (https://www.txcte.org/resource/lesson-plan-introductory-lesson-food-science)