§130.230 Food Science
- Course Name
§130.230 Food Science
- Course Requirements
This course is recommended for students in grades 11-12. Prerequisites: three units of science. Recommended prerequisite: Principles of Hospitality and Tourism. To receive credit in science, students must meet the 40% laboratory and fieldwork requirement identified in §74.3(B)(2)(C ) of this title (relating to Description of a Required Secondary Curriculum).
- Recommended Equipment
Students must have access to a well-equipped food science laboratory.
Scope and Sequence download TEKS download
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Food Science Overview :
(1) Food Science. In Food Science, students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. Food Science 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.
(2) Nature of science. Science, as defined by the National Academy of Sciences, is the “use of evidence to construct testable explanations and predictions of natural phenomena, as well as the knowledge generated through this process.” This vast body of changing and increasing knowledge is described by physical, mathematical, and conceptual models. Students should know that some questions are outside the realm of science because they deal with phenomena that are not scientifically testable.
(3) Scientific inquiry. Food scientific inquiry is the planned and deliberate investigation of the natural world. Scientific methods of investigation are experimental, descriptive, or comparative. The method chosen should be appropriate to the question being asked.
(4) Science and social ethics. Scientific decision making is a way of answering questions about the natural world. Students should be able to distinguish between scientific decision-making methods (scientific methods) and ethical and social decisions that involve science (the application of scientific information).
(5) Science, systems, and models. A system is a collection of cycles, structures, and processes that interact. All systems have basic properties that can be described in space, time, energy, and matter. Change and constancy occur in systems as patterns and can be observed, measured, and modeled. These patterns help to make predictions that can be scientifically tested. Students should analyze a system in terms of its components and how these components relate to each other, to the whole, and to the external environment.
(6) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.
Food Science Course Sequence
All teachers assigned to teach Food Science must participate in this Texas Education Agency (TEA)-approved training prior to teaching the course effective with the 2012-2013 school year. The Food Science Teacher Professional Development course...
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