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> Texas
> Essential Knowledge and Skills (TEKS)
> Agricultural Science and Technology Education - 1998
> High School
> Essential Knowledge and Skills (TEKS)
> Agricultural Science and Technology Education - 1998
> High School
Courses:: 119.27. Food Technology (One-Half Credit).
Knowledge/Skills:
(1) The student learns the employability characteristics of a successful worker in the modern workplace. The student is expected to:
(2) The student explains the impact of the food technology industry. The student is expected to:
(3) The student analyzes the nutritive value of food constituents. The student is expected to:
(4) The student identifies procedures and regulations involved in sanitation in the food industry. The student is expected to:
(5) The student identifies regulations involved in the processing and labeling of foods. The student is expected to:
(6) The student describes the processing, packaging, quality analysis, and marketing of red meats and their by-products. The student is expected to:
(7) The student describes the processing, packaging, quality analysis, and marketing of eggs, poultry, fish, and their by-products. The student is expected to:
(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:
(9) The student describes the processing, packaging, quality analysis, and marketing of milk and dairy products for distribution. The student is expected to:
(2) The student explains the impact of the food technology industry. The student is expected to:
(3) The student analyzes the nutritive value of food constituents. The student is expected to:
(4) The student identifies procedures and regulations involved in sanitation in the food industry. The student is expected to:
(5) The student identifies regulations involved in the processing and labeling of foods. The student is expected to:
(6) The student describes the processing, packaging, quality analysis, and marketing of red meats and their by-products. The student is expected to:
(7) The student describes the processing, packaging, quality analysis, and marketing of eggs, poultry, fish, and their by-products. The student is expected to:
(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:
(9) The student describes the processing, packaging, quality analysis, and marketing of milk and dairy products for distribution. The student is expected to: