Texas Administrative Code
Title 19 - EDUCATION
Part 2 - TEXAS EDUCATION AGENCY
Chapter 130 - TEXAS ESSENTIAL KNOWLEDGE AND SKILLS FOR CAREER AND TECHNICAL EDUCATION
Subchapter A - AGRICULTURE, FOOD, AND NATURAL RESOURCES
Section 130.16 - Food Processing (One Credit)
Universal Citation: 19 TX Admin Code ยง 130.16
Current through Reg. 49, No. 38; September 20, 2024
(a) General requirements. This course is recommended for students in Grades 10-12. Recommended prerequisite: Food Technology and Safety. Students shall be awarded one credit for successful completion of this course.
(b) Introduction.
(1) Career and technical education
instruction provides content aligned with challenging academic standards and
relevant technical knowledge and skills for students to further their education
and succeed in current or emerging professions.
(2) The Agriculture, Food, and Natural
Resources Career Cluster focuses on the production, processing, marketing,
distribution, financing, and development of agricultural commodities and
resources, including food, fiber, wood products, natural resources,
horticulture, and other plant and animal products/resources.
(3) Food Processing focuses on the food
processing industry with special emphasis on the handling, processing, and
marketing of food products. To prepare for careers in food products and
processing systems, students must attain academic skills and knowledge, acquire
technical knowledge and skills related to natural resources and the workplace,
and develop knowledge and skills regarding career opportunities, entry
requirements, and industry expectations. To prepare for success, students need
opportunities to learn, reinforce, apply, and transfer their knowledge and
skills in a variety of settings.
(4) Students are encouraged to participate in
extended learning experiences such as career and technical student
organizations and other leadership or extracurricular organizations.
(5) Statements that contain the word
"including" reference content that must be mastered, while those containing the
phrase "such as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional
standards/employability skills as required by business and industry. The
student is expected to:
(A) identify career
development and entrepreneurship opportunities in the food processing industry,
including the value-added products industry;
(B) apply competencies related to resources,
information, interpersonal skills, and systems of operation in the food
processing industry, including the value-added products industry;
(C) demonstrate knowledge of personal and
occupational safety practices in the workplace;
(D) identify employers' expectations,
including appropriate work habits, ethical conduct, and legal
responsibilities;
(E) demonstrate
characteristics of good citizenship such as stewardship, advocacy, and
community leadership; and
(F)
research career topics using technology such as the Internet.
(2) The student develops a
supervised agriculture experience program. The student is expected to:
(A) plan, propose, conduct, document, and
evaluate a supervised agriculture experience program as an experiential
learning activity;
(B) apply proper
record-keeping skills as they relate to the supervised agriculture
experience;
(C) participate in
youth leadership opportunities to create a well-rounded experience program;
and
(D) produce and participate in
a local program of activities using a strategic planning process.
(3) The student knows the
relationship of the food processing industry to the free enterprise system. The
student is expected to:
(A) explain the
importance of the food processing industry in the free enterprise system;
and
(B) explain trends in the
consumption of food products.
(4) The student understands consumer
satisfaction issues. The student is expected to:
(A) practice equipment maintenance and
sanitation procedures;
(B) explain
the factors that affect food palatability;
(C) fabricate red meat, poultry, game, and
fish into wholesale and retail cuts; and
(D) demonstrate work ethics, customer
relations skills, and management competencies consistent with industry
standards.
(5) The
student understands quality control issues in food processing. The student is
expected to:
(A) practice procedures relating
to the safe manufacture of foods through hygienic food handling and
processing;
(B) develop and
maintain sanitation schedules;
(C)
describe hazard analysis and critical control point implementation
issues;
(D) research food safety
laws; and
(E) describe solutions
for different environmental issues.
(6) The student identifies marketing
considerations for food processing. The student is expected to:
(A) practice methods of merchandising red
meat, poultry, game, fish, and their by-products;
(B) identify, select, and grade
meat;
(C) develop food preservation
programs using appropriate food preservation methods;
(D) explain the impact of temperature in food
preservation;
(E) compare and
contrast preservation packaging such as film, plastic, and cans;
(F) describe harvest and inspection
techniques to process food products and analyze food product options;
and
(G) identify specific criteria
for organic food processing and marketing.
Disclaimer: These regulations may not be the most recent version. Texas may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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