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