ERIC Number: ED360559
Record Type: Non-Journal
Publication Date: 1993-Aug
Reference Count: N/A
Food Science 7075. Curriculum Guide.
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational and Technical Education Services.
This curriculum guide was developed as a resource for teachers to use in planning and implementing a competency-based instructional program on food science in the 11th and 12th grades. It contains materials for a 2-semester course, based on the North Carolina Program of Studies (revised 1992); it is designed to help students learn about the physical and chemical changes that occur during the processing, packaging, and preservation of foods, as well as the many careers in this area. The 12 units cover the following topics: introduction to food science; and evaluation of food, matter, electrolyte solutions, energy, and food chemistry; leadership and citizenship; food mixtures; food microbiology; food preservation; complex food systems; and trends in food science. Units include competencies, objectives, a teaching outline keyed to teaching strategies and learning activities, and suggested resources. Other contents of the guide are as follows: course blueprint; course matrices; content outline; curriculum page layout; and a resource list citing 2 course textbooks, 6 state-adopted textbooks, 26 other books, 15 journal articles, 12 sources of information, 10 filmstrips, 13 videotapes, 5 computer software programs, 3 educational packets, 6 display kits, and 7 sources of supplies and equipment. (KC)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational and Technical Education Services.
Identifiers - Location: North Carolina