Food Science - Nutrition and Food Science - Phase III-B Pathways

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Instructional Units | Nutrition and Food Science

Curriculum Map for:

Food Science

	CTAE Foundation Skills
	Substitute Teacher / Emergency Unit Plans
	General Resources

Course Number:

20.41810

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Unit 1	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 1 Intro to Food Science and Careers	FCS-FS-1 (a-e)	SCSh2 ELA10RL5 ELA11W1	10 Hours	Food Science Career Presentation Rubric A Centurty of Food Science IFT Booklet Bringing Science to Life PowerPoint Career Exploration Food Science Worksheet Careers in Food Science Notes Handout Careers in Food Science PowerPoint Careers in Food Science Websites Handout Food Science and Technology PowerPoint Food Science Lab Equipment PowerPoint History of Food Science Notes Handout History of Food Science Websites Worksheet Nanotechnology Takes Off Teacher Resource Booklet Occupational Outlook Food Scientist Handbook USDA Employment Opportunities 2010 Vocabulary Terms Student Handout Vocabulary Terms Teacher Notes What is Food Science IFT Video

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Unit 2	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 2 Food Evaluation	FCS-FS-2 (a-e)	SCSh1 SCSh2 SCSh3 SCSh4 SCSh5	10 Hours	Apple Pie Recipe Handout Best and Worst Food Products 2010 Article Handout Catering to Kids Taste Article Handout Concept to Consumer Manual Concept to Consumer Student Worksheets Concept to Consumer Video Questions Worksheet Food Product Development PowerPoint Food Product Development Pretest Food Product Development Prestest Key Food Science Activity Guide Manual Food Trends to Watch Article Handout Jelly Belly Chocolate Dips Article Handout Mock Apple Pie Lab Handout Oh My Papillae Activity Worksheet Oreo Cookie Sensory Test Activity Worksheet Seeing is Believing Activity Worksheet Sensory Evaluation of Food PowerPoint Silent Sodium Article Handout Super Food or Super Swindle Yogurt Article Handout Taste Test Article Handout Taste Without Your Nose Activity Worksheet Umami Article Handout Vocabulary Terms Handout

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Unit 3	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 3 Chemistry Concepts	FCS-FS-3 (a-e)	SC1 SC3 SC4 SC7 SPS1 S8P1	10 Hours	Brochure Project Handout Food Technology Fact Sheet pH Lab Worksheet

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Unit 4	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 4 Energy in Food Preparation and Preservation	FCS-FS-4 (a-b)	SPS7 S8P2 SC5 ELARL5	11 Hours	Bingo Sheet Boiling Lab Cookware Test Lab Frequently Asked Canning Questions Frequently Asked Freezing Questions Graphic Organizer for Slides Heat Transfer Bingo Questions Heat Transfer Word List Heat Tranfer Crossword Heat Transfer Note Taking Guide Heat Transfer Powerpoint Microwave Lab Sliced Baked Potatoes Microwaves Crossword Pretest: Heat Transfer Pretest: Heat Transfer Key Radiation and Microwave Note Taking Guide Radiation Microwave Powerpoint Spoilage Prevention By Freezing and Canning Heat Transfer Test Heat Transfer Test Key Baking Lab: Cheesy Mashed Potatoes Thermal Preservation: Cold Processing Thermal Preservation Powerpoint Thermal Preservation Note Taking Guide

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Unit 5	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 5 Importance of Water and Ph	FCS-FS-5 (a-e)	SC7 SPS6	15 Hours	Basics of pH Handout Keeping It Simple Rubric Kitchen ph Lab Activitiy Nonpoint Source Handout Point Source Handout PreTest/PostTest Properties of Water Properties of Water Lab Activity Properties of Water Prelab Questions Water Properties Handout Water Cycle Diagram Water Surface Tension Lab Who Dirtied the Water Handout

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Unit 6	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 6 Importance of Carbohydrates	FCS-FS-6 (a-d)	SB1 SB3 ELA10RL5 ELA11SV2	15 Hours	Common Carbohydrates Handout Complex Carbohydrates PowerPoint Complex Carbohydrates Test Complex Carbohydrates Test Answer Key Complex Carbohydrates Worksheet How to Make Rock Candy PowerPoint Rock Candy Lab Sheet Rock Candy Lab Sheet Answer Key Simple and Complex Carbohydrates Vocabulary Worksheet Simple and Complex Carbohydrates Vocabulary Worksheet Answer Key Simple Carbohydrates PowerPoint Simple Carbohydrates Test Simple Carbohydrates Test Answer Key Simple Carbodyrates Worksheet Sugars PowerPoint

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Unit 7	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 7 Importance of Lipids	FCS-FS-7 (a-d)	ELA10RL5 NFCS 9.5.1	15 Hours	Determination of Fat in Potato Chips French Fried Potato Instructions Procedure Determination of Fat in Potato Chips French Fried Potato Student Lab Sheet Emulsion PowerPoint Functions of Lipids Graphic Organizer Worksheet Functions of Lipids PowerPoint How to Pasteurize an Egg Handout I Second That Emulsion Handout and Worksheet Lipids Post Test Lipids Post Test Key Lipids Pre Test Lipids Pre Test Key Mayonnaise Trivia PowerPoint Presentation and Recipe Rubric Web Sites Lipids Handout What are Lipids Powerpoint What are Lipids Study Guide

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Unit 8

GPS

Academic Standards

Time

Instructional Materials, Notes, etc.

Unit 8 Importance of Proteins

FCS-FS-8 (a-e)

SB1
SC2
ELA10RL5
ELA11LSV1

NFCS 9.6.2

15 Hours

Importance of Proteins PowerPoint

Importance of Proteins Test

Importance of Proteins Worksheet

Protein Food Labs Handout

Protein Food Labs Rubric

Proteins Graphic Organizer Handout

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Unit 9	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 9 Importance of Vitamins and Minerals	FCS-FS-9 (a-c)	ELA10RL5 EKA11LSV1 NFCS 9.5	10 Hours	Baked Penne with Roasted Vegetables Recipe Lab Handout Comparing Nutrients Worksheet Nutritional PowerPoint Rubric Phytochemical PowerPoint Phytochemicals Chart and Foods Teacher Guide Phytochemicals Chart and Worksheet Phytochemicals Unit Test Super Food Phytochemical Project Instructions Super Food Phytochemical Project Rubric Super Popcorn Balls Lab Handout Traditional Popcorn Ball Lab Handout

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Unit 10	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 10 Food Additives and Analogs	FCS-FS-10 (a-e)	SCSh1 SCSh6 MC4P5 ELA11SV2 NFCS 9.5.6	15 Hours	Food Additives PowerPoint Food Additives Q and A Information Poster Worksheet FDA Food Additives PowerPoint Food Allergy Booklet Food Analogs Teaching Project Handout Food Ingredients and Colors Booklet Food Science Laboratory Report Food Science Lab Rubric Group Presentation Rubric Resource List on Food Allerges and Intolerances for Consumer Booklets Teaching Project Food Analog Sign Up Sheet Teammate Evaluation Rubric

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Unit 11	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 11 Principles of Fermentation	FCS-FS-11 (a-d)	SC5 SB3 ELA11LSV1	10 Hours	Fermentation Exam Fermentation Exam Key Pickling Graphic Organizer Powerpoint Rubric Teacher and Student Notes

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Unit 12	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 12 Principles of Food Safety	FCS-FS-12	SCSh3 SCSh4 SB3 NFC59.5.7	10 Hours	Drinking Raw Milk: It's Not Worth the Risk Bad Bug Activity Handout Bad Bug Book Summary: Bad Bug Book Food Bacterial Growth Handout Food Bacterial Growth Powerpoint Food Bacteria Study Guide Foodborne Illness Causing Organisms in the US Food Safety Jeopardy Game HACCP Power Point Hand Washing Methods Handout Hand Washing Power Point Least Wanted Foodborne Pathogens Seven Ways to Prevent Food Borne Illness Teacher Notes The Unsuspecting Murder Activity The Unsuspecting Murder Activity Teacher Copy Typhoid Mary DVD and Video Clip Information Typhoid Mary Quiz Typhoid Mary Quiz Teacher Key Typhoid Mary: The Unsuspecting Murderer Handout Websites Food Safety Vocabulary Terms FS Standard

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Unit 13	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 13 Food Preservation Methods	FCS-FS-13 (a-e)	ELA10RL3 ELA10C1 NFCS9.5.5	10 Hours	Food Irradiation Friend or Foe PowerPoint Food Preservation Brochure Handout Food Preservation Chart Handout Food Preservation Methodologies PowerPoint Food Preservation Vocabulary Handout Preventing Food Spoilage Handout

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Unit 14	GPS	Academic Standards	Time	Instructional Materials, Notes, etc.
Unit 14 Emerging Technology	FCS-FS-14 (a-c)	SCSh1 SCSh7 SCSh8 ELA11SV2 NFCS9.5	5 Hours	Emerging Technology Notes Handout Emerging Technology PowerPoint Food Science Vocabulary Worksheet Twentieth Century Food Innovations Project Handout

Return to Top - Unit Number: 1 2 3 4 5 6 7 8 9 10 11 12 13 14- Foundation Skills

CTAE Foundation Skills

	CTAE Foundation Skills Home
	CTAE-FS-1 Technical Skills
	CTAE-FS-2 Academic Foundations
	CTAE-FS-3 Communications
	CTAE-FS-4 Problem Solving and Critical Thinking
	CTAE-FS-5 Information Technology Applications
	CTAE-FS-6 Systems
	CTAE-FS-7 Safety, Health, and Environment
	CTAE-FS-8 Leadership and Teamwork
	CTAE-FS-9 Ethics and Legal Responsibilities
	CTAE-FS-10 Career Development
	CTAE-FS-11 Entrepreneurship

CTAE Foundation skills are an integral part of each of the GPS standards. These units are intended to supplement teaching of the foundational skills. The teacher should select units and lessons for the foundation skills that most closely match the program area, grade level, and needs of the students.

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