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Food Processing

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About the Course

In the Food Processing course, students will be able to explain the importance of the food processing industry and trends in the consumption of food products. Students will also gain an understanding of consumer satisfaction issues and quality control issues in food processing. Marketing considerations for food processing are also covered.
  • Total Lessons: 37
  • Grade Level: 10th-12th
  • Projects, Activities & Assessments: 640


Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing

Each lesson includes media-rich presentations, a pre-made lesson plan, assessments and engaging real-world projects and activities. To get an idea of what iCEV offers, explore the sample lesson and resources below.

Lesson Resources:

Lessons Available in This Course

  • Global Agriculture: Feeding the World
  • Food & the Government
  • Food Industry Safety
  • Principles of HACCP: Conducting a Hazard Analysis
  • Principles of HACCP: Establishing Verification Procedures
  • Livestock Harvest & Red Meat Production: Muscle to Meat
  • Meat Evaluation: Beef Yield Grading
  • Carcass Fabrication: Beef Chuck
  • Carcass Fabrication: Beef Round
  • Carcass Fabrication: Sheep - Introduction
  • Field Dressing and Skinning Your Deer
  • Poultry Products Production
  • Vegetable Production
  • Farm to Plate
  • Marketing & the Food Industry
  • Principles of HACCP: Introduction
  • Principles of HACCP: Identifying Critical Control Points
  • Principles of HACCP: Recordkeeping
  • Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing
  • Carcass Fabrication: Personal Protective Equipment (PPE)
  • Carcass Fabrication: Beef Rib
  • Carcass Fabrication: Pork Introduction
  • Carcass Fabrication: Sheep
  • Processing Your Deer Carcass
  • ID of Poultry Parts & Further Processed
  • Poultry Meat Products Evaluation
  • Food Quality & Palatability Factors
  • Sanitation & Safety Procedures in Food Production
  • Principles of HACCP: Identifying Hazards in Food Processing
  • Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
  • Principles of HACCP: Ground Beef HACCP Plan
  • Meat Evaluation: Beef Quality Grading
  • Carcass Fabrication: Beef Introduction
  • Carcass Fabrication: Beef Loin
  • Carcass Fabrication: Pork
  • Goat Carcass Evaluation & Fabrication
  • Grades & Classes of Seafood & Fish
  • Fruit & Nut Production

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