CTE Curriculum
Prepare learners with CTE curriculum aligned to industry standards.
Food Science
Content preview
About the Course
The Food Science course is the study of the nature of foods, the causes of deterioration, the principles underlying food processing and the improvement of foods for the consuming public. In Food Science students will conduct laboratory and field investigations, use scientific methods during investigations and make informed decisions using critical thinking and scientific problem solving.
SAMPLE LESSON
Food Lab Challenge: Impact of Heat on Food
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
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Analyzing Data: Food Science
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Communicating Findings in Food Science
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Conducting Lab & Field Investigations: Food Science
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Developing a Model: Food Science
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Dietary Modifications
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Experimental Design: Food Science
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Food Additives
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Food Fermentation
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Food Lab Challenge: Caramelization
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Food Lab Challenge: Functions of Fat
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Food Lab Challenge: Impact of Heat on Food
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Food Lab Challenge: Making Yogurt
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Food Lab Challenge: Protein Cooking Comparison
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Food Lab Challenge: Steam as a Leavening Agent
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Food Lab Challenge: Testing Cutting Board Cleanliness
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Food Lab Challenge: Testing Water Hardness
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Food Packaging Options & Guidelines
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Food Science: Carbohydrates
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Food Science: Fats
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Food Science: Proteins
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Food Science: Safety & Sanitation
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Food Science: Vitamins & Minerals
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Food Science: Water
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Heat & Food Production
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Impact of Science: Food Science
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Lab Safety Procedures: Food Science
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Leavening Process
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Principles of HACCP: Conducting a Hazard Analysis
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Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
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Principles of HACCP: Establishing Verification Procedures
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Principles of HACCP: Ground Beef HACCP Plan
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Principles of HACCP: Identifying Critical Control Points
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Principles of HACCP: Identifying Hazards in Food Processing
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Principles of HACCP: Introduction
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Principles of HACCP: Recordkeeping
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Professionalism in the Sciences: Food Science
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Science Explained: Food Science
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Scientific Principles: Chemical Properties
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Scientific Principles: Enzymes
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Scientific Principles: Solutions, Emulsions & Colloids
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STEM Careers: Food Science
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Sustainability & Food Production
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The Science in Food Preservation
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Tools & Equipment in Food Science
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Understanding Dietary Guidelines
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