Source: The provisions of this §119.27 adopted to be effective September 1, 1998, 22 TexReg 4953.

• (1) The student learns the employability characteristics of a successful worker in the modern workplace. The student is expected to:

  1. identify career development and entrepreneurship opportunities in the field of value-added and food processing;
  2. apply competencies related to resources, information, interpersonal skills, and systems of operation of value-added and food processing;
  3. demonstrate knowledge of personal and occupational safety practices in the workplace;
  4. identify employers' expectations, appropriate work habits, and good citizenship skills; and
  5. plan and manage supervised agricultural experience programs.

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• (2) The student explains the impact of the food technology industry. The student is expected to:

  1. know the significance of food science and technology;
  2. define trends in food production, world population, and supply and demand for food products; and
  3. discuss trends in animal/food science research.

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• (3) The student analyzes the nutritive value of food constituents. The student is expected to:

  1. define the terms used in food technology; and
  2. compare and contrast the nutritive value of food groups.

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• (4) The student identifies procedures and regulations involved in sanitation in the food industry. The student is expected to:

  1. identify food industry inspection standards;
  2. list procedures for insect and rodent control; and
  3. identify appropriate chemicals for the food industry.

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• (5) The student identifies regulations involved in the processing and labeling of foods. The student is expected to:

  1. list regulations dealing with preserving red meat, poultry, and fish; and
  2. know packaging, labeling, and storage requirements for red meat, poultry, and fish.

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• (6) The student describes the processing, packaging, quality analysis, and marketing of red meats and their by-products. The student is expected to:

  1. describe preparing livestock carcasses for market;
  2. describe United States Department of Agriculture (USDA) inspection and grading procedures;
  3. identify wholesale and retail cuts;
  4. evaluate and grade beef, pork, and lamb carcasses and wholesale cuts; and
  5. identify methods of fabricating and marketing processed meats.

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• (7) The student describes the processing, packaging, quality analysis, and marketing of eggs, poultry, fish, and their by-products. The student is expected to:

  1. describe processing techniques;
  2. demonstrate poultry carcass and retail cuts evaluation;
  3. identify grades and classes of eggs, poultry, fish, and seafood;
  4. fabricate specialty and value-added products;
  5. know quality and portion control procedures; and
  6. describe marketing procedures for eggs, poultry, fish, and seafood.

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• (8) The student describes the processing, packaging, quality analysis, and marketing of fruits, nuts, and vegetables and their by-products. The student is expected to:

  1. identify, classify, and grade fruits, nuts, and vegetables;
  2. demonstrate trimming, washing, waxing, peeling, blanching, and other marketing techniques;
  3. know critical issues in transporting, receiving, and storing fruits, nuts, and vegetables; and
  4. discuss preserving, packaging, and storing fruits, nuts, and vegetables.

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• (9) The student describes the processing, packaging, quality analysis, and marketing of milk and dairy products for distribution. The student is expected to:

  1. describe methods of preparing milk for processing;
  2. know methods of processing milk and dairy products;
  3. identify cultured milk products and frozen dairy desserts;
  4. process, classify, and grade cheese; and
  5. identify dairy products.

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