I Exploring Food Science

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. History of food science

  • (3) The student uses critical thinking, scientific reasoning, and problem solving to make informed decisions within and outside the classroom.
    • (F) research and describe the history of science and contributions of scientists

B. Career opportunities C. Preparation for a state or national food manager’s sanitation certification

  • (27) The student understands the importance of developing lifelong skills.
    • (A) demonstrate the use of oral and written communication skills such as writing technical reports, letters, and memos; communicating technical information to a nontechnical audience; and making formal and informal presentations
    • (B) define a problem, identify potential causes and possible solutions, and make thoughtful recommendations
    • (C) apply critical-thinking skills to new situations
    • (D) demonstrate the highest standards of professional integrity and ethical values
    • (E) work and interact with individuals from diverse cultures
    • (F) explain the skills necessary for lifelong learning
    • (G) work effectively with others
    • (H) provide leadership in a variety of situations
    • (I) deal with individual or group conflicts
    • (J) research scientific and nonscientific information
    • (K) competently use library resources
    • (L) manage time effectively
    • (M) facilitate group projects
    • (N) handle multiple tasks and pressures


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