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> 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:: 119.84. Meats Processing (One to Three Credits).
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 knows the relationship of the meat industry to the free enterprise system. The student is expected to:
(3) The student understands consumer satisfaction issues. The student is expected to:T
(4) The student understands quality control issues in food science. The student is expected to:
(5) The student identifies marketing considerations for meat processing. The student is expected to:
(2) The student knows the relationship of the meat industry to the free enterprise system. The student is expected to:
(3) The student understands consumer satisfaction issues. The student is expected to:T
(4) The student understands quality control issues in food science. The student is expected to:
(5) The student identifies marketing considerations for meat processing. The student is expected to: