Course Standards

2026-2027 Academic Year

DRAFT CMS until August 14, 2026.

← Back to Future CMS (2026-2027)

AY22 Exploring Food and Agricultural Products

Course Type: Developed

Course Outcomes:

Explain the processes involved in producing safe agricultural products and converting them into food and fiber for consumption.
Understand the need to market and label agricultural products.
Understand how positive character traits foster employability skills.
Understand careers in the agriculture industry.

Standard/Objective Number	Standard/Objective	Course Weight	RBT Designation
1.00	Understand components of workforce development in the agriculture industry.	15%	B2 Understand Conceptual
1.01	Understand employability and leadership skills valued by the agriculture industry.	7%	B2 Understand Conceptual
1.02	Understand career areas in producing and processing agricultural products.	8%	B2 Understand Conceptual
2.00	Understand the process to produce food and agriculture products.	45%	B2 Understand Conceptual
2.01	Understand animal and plant production systems.	20%	B2 Understand Conceptual
2.02	Understand processes involved in converting agricultural products to food and fiber products.	25%	B2 Understand Conceptual
3.00	Understand factors that influence the production of food and agriculture products.	40%	B2 Understand Conceptual
3.01	Understand the role of agribusiness and the consumer in providing safe agricultural products for consumption.	20%	B2 Understand Conceptual
3.02	Understand marketing and labeling principles that help consumers.	20%	B2 Understand Conceptual

Essential standards (highlighted in gray 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 gray 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.

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/Objective Number: The essential standard is denoted by the digits before the dot; objectives/indicators are indicated by the final 2 digits.
Standard/Objective: 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.