2023-2024 Course Standards

Legend
Essential standards (highlighted in green below) are big, powerful ideas that are necessary and essential for students to know to be successful in a course. Essential standards identify the appropriate verb and cognitive process intended for the student to accomplish. Essential standards provide value throughout a student's career, in other courses, and translate to the next level of education or world of work.

Objectives/Indicators (rows not highlighted in green below) provide another level of detail for each Essential Standard.

Adapted or Adopted Course includes essential standards and, in many cases, specific objectives/indicators aligned with business and industry standards and/or criteria for credentials or certifications. The course standards are designed using the Revised Bloom's Taxonomy (RBT). If the POL is a CTE State Assessment, the course is written at the level of the ESSENTIAL STANDARD and assesses the intended outcome of the sum of its objectives/indicators.

The six NC Essential Employability Skills are Communication, Ethics, Problem Solving, Professionalism, Resource Management, and Teamwork. These skills are covered among the course essential standards and objectives/indicators as listed beside each. NC CTE curriculum provides and supports career awareness, career exploration, career development, technical skill development, and career readiness where six Essential Employability Skills are included in CTE Curriculum Standards. CTE builds a career and college ready workforce through the K-12 pipeline and provides a consistent and 'common language' for identification of the six Essential Employability Skills.

Career and Technical Education conducts all activities and procedures without regard to race, color, creed, national origin, gender, or disability. The responsibility to adhere to safety standards and best professional practices is the duty of the practitioners, teachers, students, and/or others who apply the contents of this document.

This blueprint has been reviewed by business and industry representatives for technical content and appropriateness for the industry.

Column information
  • Standard/Obj #: The essential standard is denoted by the digits before the dot; objectives/indicators are indicated by the final 2 digits.
  • Standard: Essential standard and specific objective/indicator statements per essential standard. Each essential standard statement or specific objective/indicator begins with an action verb and makes a complete sentence when combined with The learner will be able to... Outcome behavior in each essential standard or objective/indicator statement is denoted by the verb plus its object.
  • Course Weight: Shows the relative importance of each essential standard or objective/indicator. Course weight is used to help determine the percentage of total class time that is spent on each objective/indicator.
  • RBT Designation: Classification of outcome behavior in essential standards and indicator statements in Dimensions according to the Revised Bloom's Taxonomy:
    Cognitive Process Dimension: 1 Remember, 2 Understand, 3 Apply, 4 Analyze, 5 Evaluate, 6 Create.
    Knowledge Dimension: A Factual Knowledge, B Conceptual Knowledge, C Procedural Knowledge.

FN43 Food Science and Technology

Course Type: Developed




Standard/Obj #Standard/ObjectiveCourse WeightRBT DesignationEssential Employability Skills
1.00Understand food analysis.10%B2 Conceptual Knowledge - Understand-
1.01Understand objective methods in a food analysis laboratory.5%B2 Conceptual Knowledge - Understand-
1.02Understand subjective methods in a food analysis laboratory.5%B2 Conceptual Knowledge - Understand-
2.00Understand the physical and chemical properties of food.10%B2 Conceptual Knowledge - Understand-
2.01Understand changes to physical properties of food.5%B2 Conceptual Knowledge - Understand-
2.02Understand the changes to the chemical properties of food.5%B2 Conceptual Knowledge - Understand-
3.00Understand the functions of food constituents.24%B2 Conceptual Knowledge - Understand-
3.01Understand the functions of water in food.3%B2 Conceptual Knowledge - Understand-
3.02Understand the functions of nutrients in food.16%B2 Conceptual Knowledge - Understand-
3.03Understand the functions of enzymes and phytochemicals.5%B2 Conceptual Knowledge - Understand-
4.00Understand food additives and food substitutes.6%B2 Conceptual Knowledge - Understand-
4.01Understand food additives and food substitutes.3%B2 Conceptual Knowledge - Understand-
4.02Understand government regulations related to food additives and food substitutes.3%B2 Conceptual Knowledge - Understand-
5.00Understand how microorganisms affect food quality and safety.13%B2 Conceptual Knowledge - Understand-
5.01Understand microorganisms associated with food quality and safety.9%B2 Conceptual Knowledge - Understand-
5.02Understand fermentation and its influence on food quality and safety.4%B2 Conceptual Knowledge - Understand-
6.00Understand non-microbial food hazards and allergen labeling.7%B2 Conceptual Knowledge - Understand-
6.01Understand non-microbial food hazards and allergen labeling.3%B2 Conceptual Knowledge - Understand-
6.02Understand ways to control common food hazards.4%B2 Conceptual Knowledge - Understand-
7.00Understand food production systems.6%B2 Conceptual Knowledge - Understand-
7.01Understand "farm to table" as related to food production.3%B2 Conceptual Knowledge - Understand-
7.02Compare organically produced foods to conventionally produced foods.3%B2 Conceptual Knowledge - Understand-
8.00Understand the impact of biotechnology on the food industry.7%B2 Conceptual Knowledge - Understand-
8.01Understand how biotechnology affects the quality and safety of food.4%B2 Conceptual Knowledge - Understand-
8.02Understand the ethical issues of biotechnology and its use in the food industry.3%B2 Conceptual Knowledge - Understand-
9.00Apply procedures to get a new food product to market.17%C3 Procedural Knowledge - Apply-
9.01Understand the types of preservation methods used in food product development.3%B2 Conceptual Knowledge - Understand-
9.02Classify food packaging procedures used in product development.3%B2 Conceptual Knowledge - Understand-
9.03Implement steps to get a new food product to market.11%C3 Procedural Knowledge - Apply-