Food Science Syllabus
by Kevin Anderson
April 12, 2006
Course: Food Science
Instructor: Kevin L. Anderson
Length: Semester (Spring even years)
Elective Course
Grade Level: 10, 11, 12
Course Description:
This course is designed for students interested in processing, handling, preparing, developing, and analyzing food products and expose students to career opportunities in the Food Science Industry. The safety, marketing, rules, and regulations associated with the food industry will also be discussed.
Objectives:
- Students will explain the process followed in the planning, research and development of new products. AE 12.1.10
- Students will compare and contrast the business marketing principles utilized to develop product marketing and promotional strategies. AE 12.1.12
- Students will identify the segments of the food industry, and describe the processes of the food industry from the farm production to retail distribution. AE 12.4.1
- Students will explore the employment opportunities which exist within food industry careers. AE 12.4.2
- Students will list and describe the major components of the processing segment of the food industry. AE 12.4.3
- Students will demonstrate the considerations necessary when developing a new food product. AE 12.4.4
- Students will demonstrate essential considerations in order to be a safe consumer of food industry products. AE 12.4.5
State Standards Supported:
Reading/Writing: 12.1.1, 12.1.2, 12.1.6, 12.2.1, 12.2.4, 12.2.5, 12.3.1, 12.3.2
Science: 12.6.1, 12.6.2, 12.7.1, 12.8.3
Math: 12.2.1, 12.2.2, 12.5.1
Social Studies/History: 12.1.11, 12.3.11, 12.4.3
Grading:
Grades will be determined through quizzes, tests, student participation, work habits, class assignments, presentations, and other projects. The semester test will be worth 10% of your final semester grade. The rest will follow the weighting below:
Tests and quizzes 35%
Daily work 30%
Class Participation 20%
Experiential Points 15%
