Scope & Sequence Course Name: Food Science Course Credit: TSDS PEIMS Code: Course Requirements: Prerequisites: Recommended Prerequisites: Principles of Hospitality and Tourism. Course Description: NOTE: This is a suggested scope and sequence for the course content. This content will work with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered. Total Number of Periods *Schedule calculations based on 175/180 calendar days. For 0.5 credit courses, Total Number of Minutes schedule is calculated out of 88/90 days. Scope and sequence allows additional time Total Number of Hours for guest speakers, student presentations, field trips, remediation, extended learning activities, etc. # of Class Periods* (assumes 45-minute TEKS Covered Unit Number, Title, and Brief Description periods) Knowledge and skills Total minutes per unit Unit 1: Food Science Lab 70 Periods 2. The student, for at least 40% of instructional time, conducts laboratory and field 3,150 Minutes investigations using safe, environmentally appropriate, and ethical practices. The Students will spend at least 40% of the course will student is expected to: be spent conducting laboratory and field (A) demonstrate safe practices during laboratory and field investigations; investigations pertaining to food science. During and labs, students will demonstrate safe practices and (B) demonstrate an understanding of the use and conservation of resources be conscientious in conserving resources/materials and the proper disposal or recycling of materials and ensure proper disposal/recycling of waste. Unit 2: Scientific Methods and Equipment 10 Periods 3. The student uses scientific methods and equipment during laboratory and field 450 Minutes investigations. The student is expected to:
Scope & Sequence Course Name: Food Science TSDS PEIMS Code: Course Credit: Course Requirements: Prerequisites: Recommended Prerequisites: Principles of Hospitality and Tourism. Course Description: NOTE: This is a suggested scope and sequence for the course content. This content will work with any textbook or instructional materials. If locally adapted, make sure all TEKS are covered. Total Number of Periods Total Number of Minutes Total Number of Hours *Schedule calculations based on 175/180 calendar days. For 0.5 credit courses, schedule is calculated out of 88/90 days. Scope and sequence allows additional time for guest speakers, student presentations, field trips, remediation, extended learning activities, etc. Unit Number, Title, and Brief Description # of Class Periods* (assumes 45-minute periods) Total minutes per unit TEKS Covered Knowledge and skills Unit 1: Food Science Lab Students will spend at least 40% of the course will be spent conducting laboratory and field investigations pertaining to food science. During labs, students will demonstrate safe practices and be conscientious in conserving resources/materials and ensure proper disposal/recycling of waste. 70 Periods 3,150 Minutes 2. The student, for at least 40% of instructional time, conducts laboratory and field investigations using safe, environmentally appropriate, and ethical practices. The student is expected to: (A) demonstrate safe practices during laboratory and field investigations; and (B) demonstrate an understanding of the use and conservation of resources and the proper disposal or recycling of materials Unit 2: Scientific Methods and Equipment 10 Periods 450 Minutes 3. The student uses scientific methods and equipment during laboratory and field investigations. The student is expected to:
HT%20Food%20Science%20Scope%20and%20Sequence%20June%202017_9_0%20%281%29.docx