Download Skill Set - Career and Technical Education

CLUSTER
Human Services
CONCENTRATION
Food Science and Nutrition
WVEIS CODE
HU1215
ONET Codes & Occupations
19-4011.02 - Food Science Technicians
29-2051.00 - Dietetic Technicians
Sample of reported job titles: Laboratory Technician (Lab Technician), Quality Assurance Technician (QA
Technician), Quality Control Technician (QC Technician), Quality Assurance Analyst (QA Analyst), Quality
Assurance Manager (QA Manager), Quality Assurance Inspector (QA Inspector), Quality Assurance Supervisor
(QA Supervisor), Quality Assurance Laboratory Technician (QA Laboratory Technician), Operations
Technician, Technical Services Analyst, Diet Tech (Dietetic Technician), Dietary Aide, Cook, Cook Chill
Technician (CCT), Diet Clerk, Diet Technician Registered (DTR), Certified Dietary Manager (CDM), Dietary
Manager, Nutrition Technician, Clinical Dietetic Technician
Sample of reported job titles with additional education: Food Technologist, Food Scientist, Quality
Assurance Manager, Product Development Manager, Research and Development Manager, Research Scientist,
Product Development Scientist
INDUSTRY CREDENTIALS
AAFCS Pre PAC: Food Science, Dietetics, and Nutritionhttp://www.aafcs.org/CredentialingCenter/PrePAC.asp
REQUIRED COURSES (Preferred Sequence)
WVEIS Code
0951
0950
0952
0953
Course
Food Preparation
Nutrition and Food Foundation
Nutrition and Food Science
Nutrition and Food Advanced
SKILL SETS
Career Preparation Skills
Safety and Sanitation
Leadership Development
Customer Service
Plan, Prepare, and Serve Food
Management Principles in Nutrition
Food Tradition and Trends
Nutrition and Health
Food Preparation
Meal Management Skills
Scientific and Sensory Evaluation
Energy for the Body
Basic Concepts of Nutrition
Energy in Food Science
Chemical Processes
Function of Water in Food Science
Nutrients and Micronutrients
Research and Development Procedures
1
Nutrition and Food Practices in a Multicultural
Society
Nutritional Needs of Individuals and Families
Risk Management Procedures
Nutritional Therapy
Food Product Development
Food Based Business Innovation
Career Paths
2
Skill sets for Career Preparation Skills, Safety, Leadership Development and Customer and Personal Service
should be integrated throughout the concentration as remaining skill sets are delivered.
Skill Set
Knowledge Objectives
Career Preparation Skills
Students will demonstrate knowledge of
Performance Objectives
 career paths.
 goal development and achievement.
 attitudes and work habits that support career retention and advancement.
 communication in varied contexts.
Students will




Skill Set
Knowledge Objectives
relate skills and abilities to possible career pathways.
explain methods of goal development.
discuss methods of time management and task coordination.
practice professionalism in punctuality, appropriate dress, task completion,
etc.
 investigate methods of supervision such as giving and receiving feedback and
instruction.
 develop and present a statement of their personal work ethic.
 prepare an application, cover letter, resume and thank you letter.
 create a personal portfolio for use when applying for employment.
 practice simulated job interviews.
Safety and Sanitation
Students will demonstrate knowledge of
Performance Objectives
 sanitation procedures.
 maintaining facilities and equipment.
 contamination hazards (physical, chemical, and biological).
 food handling .
 equipment operation.
Students will


Skill Set
Knowledge Objectives
summarize potential safety and sanitation hazards in the kitchen.
examine health and wellness risks involved when safety and sanitation
principles are not followed.
 perform safety and sanitation practices when handling, storing, preparing, and
serving food.
Leadership Development
Students will demonstrate knowledge of



public speaking.
leadership concepts.
characteristics of effective teams and organizations.
3
Performance Objectives
Students will





Skill Set
Knowledge Objectives
develop and deliver presentations.
participate in business meetings.
attend leadership conferences and training.
volunteer in community service opportunities.
participate in career development events.
Customer and Personal Service
Students will demonstrate knowledge of



Performance Objectives
skills and procedures in customer and guest services.
interpersonal skills to build effective working relationships.
social perceptiveness by being aware of others' reactions and understanding
why they react as they do.
Students will











assess customer needs.
meet quality standards for service.
evaluate customer satisfaction.
demonstrate concern for others.
use good manners and show cooperation.
work with diverse people by being flexible and open-minded.
negotiate with others to resolve conflicts and settle disputes.
maintain open communication with others.
accurately interpret the verbal and non-verbal behaviors of others;
base actions appropriately.
respect diversity by demonstrating respect for, listening to, and considering
the opinions, perspectives, customs, and individual differences of others.
4
Food Preparation
WVEIS 0951
Skill Set
Knowledge Objectives
Plan, Prepare, and Serve Food
Students will demonstrate knowledge of
Performance Objectives
 skills and procedures in applying principles of food preparation.
 basic cooking methods.
 ethnic and culturally diverse foods.
 methods of food preservation and food preservatives.
Students will

Skill Set
Knowledge Objectives
develop appropriate menus, grocery orders, and timelines for
cooking and/or baking labs.
 examine functions of ingredients, nutritive value, and methods of
preparation.
 prepare nutritious foods appropriate for individuals, families, and small
groups.
 practice etiquette, food presentation, and table service appropriate for specific
situations.
Management Principles in Nutrition
Students will demonstrate knowledge of
Performance Objectives
 the variety of factors affecting consumer food purchases.
 the influence of advertising on consumer purchases.
Students will

Skill Set
Knowledge Objectives
determine the effects of work space, tools, equipment, and technology on food
preparation.
 plan and assess individual and family meals.
 determine ways family members assuming multiple roles can apply food
management skills.
Food Tradition and Trends
Students will demonstrate knowledge of
Performance Objectives
 the impact of culture on food choices and practices.
 factors that influence nutrition and wellness practices across the life span.
Students will


Skill Set
Knowledge Objectives
illustrate how technological developments affect food choices.
summarize factors that influence food choices.
Nutrition and Health
Students will demonstrate knowledge of

sources of food and nutrition information, including food labels, related to
health and wellness.
5
Performance Objectives
 various dietary guidelines in planning to meet nutrition and wellness needs.
Students will

Skill Set
Knowledge Objectives
summarize the effect of nutrients on health, appearance, and peak
performance.
 outline the relationship of nutrition and wellness to individual and family
health throughout the life span.
 estimate the effects of food and diet fads, food addictions, and eating disorders
on wellness.
Food Preparation
Students will demonstrate knowledge of


Performance Objectives
dietary guidelines in planning to meet nutrition and wellness needs.
processes to select, store, prepare, and serve nutritious and aesthetically
pleasing foods.
 strategies that meet the health and nutrition requirements of individuals and
families with special needs.
Students will



Skill Set
Knowledge Objectives
demonstrate measurement procedures, equivalents, and conversions.
interpret recipe terminology and directions.
demonstrate ability to select, store, and prepare nutritious and pleasing foods.
Meal Management Skills
Students will demonstrate knowledge of
Performance Objectives
 the organization and management of kitchens and resources.
 a positive dining atmosphere.
 work simplification principles.
 the organization of equipment in work centers.
Students will






manage money allocated for food.
utilize kitchen equipment appropriately.
analyze characteristics of appealing menus.
examine methods of meal service.
demonstrate table appointments.
exhibit appropriate etiquette.
6
Nutrition and Food Foundation
Skill Set
Knowledge Objectives
WVEIS 0950
Nutrition and Food Practices in a Multicultural Society
Students will demonstrate knowledge of

Performance Objectives
the influence of social, psychological, and technological changes on nutrition
and food practices.
 family food patterns for expression of family values and customs.
 current health concerns related to nutrition and food.
Students will

Skill Set
Knowledge Objectives
compare factors affecting national and international food supply and
distribution.
 evaluate food habits and meal patterns in terms of cultural influences.
 exhibit an awareness of the variety of food choices available in our
multicultural society.
Nutritional Needs of Individuals and Families
Students will demonstrate knowledge of


Performance Objectives
basic principles of nutrition to promote healthy food choices.
the role of good nutrition to the health and wellness of individuals and
families.
 factors affecting an individual’s nutritional needs.
Students will
Skill Set
Knowledge Objectives
 demonstrate how to conserve nutrients during food preparation.
 research diet disorders (i.e. bulimia, anorexia).
 demonstrate the use of dietary guidelines in making wise food choices.
 analyze nutritional adequacy of selected diets using available technology.
 analyze the reliability of nutrition information.
 evaluate claims made for dietary supplements, diet aids, and diet fads.
 analyze special needs diets (i.e. diabetic, vegetarian, low cholesterol, etc.).
Risk Management Procedures
Students will demonstrate knowledge of
Performance Objectives
 risk management procedures for food safety, food testing, and sanitation.
Students will




analyze factors that contribute to food borne illness.
analyze food service management safety and sanitation programs.
implement industry standards for documenting, investigating, and reporting
foodborne illnesses.
use the hazard analysis critical control point (HACCP) during all food
handling processes to minimize the risks of food borne illness.
7

Skill Set
Knowledge Objectives
demonstrate practices and procedures that assure personal and workplace
health and hygiene.
 demonstrate standard procedures for receiving and storage of raw and
prepared foods.
 classify current types of cleaning materials and sanitizers and their proper
use.
 use occupational safety and health administration's (OSHA) right to know
law and material safety data sheets (MSDS) and explain their requirements in
handling hazardous materials.
 demonstrate waste disposal and recycling methods.
Nutritional Therapy
Students will demonstrate knowledge of
Performance Objectives
 basic concepts of nutrition and nutritional therapy in a variety of settings.
Students will





analyze nutritional needs of individuals.
use nutritional information to support care planning.
utilize a selective menu.
construct a modified diet based on nutritional needs and health conditions.
design instruction on nutrition for health maintenance and disease prevention.
8
Nutrition and Food Science
Skill Set
Knowledge Objectives
WVEIS 0952
Scientific and Sensory Evaluation
Students will demonstrate knowledge of

Performance Objectives
functions of and proper techniques for using science equipment and food
preparation equipment in the food science laboratory.
 scientific and sensory evaluation of food.
Students will

Skill Set
Knowledge Objectives
employ the scientific method using appropriate laboratory methods, proper
safety procedures, and accurate, objective data-recording techniques in the
food science laboratory.
 illustrate physical, psychological, cultural, and environmental influences on
food preferences and their impact on nutritional wellness.
 experiment with variables that influence sensory perceptions and taste
preferences through laboratory taste tests of food products and food analogs.
Energy for the Body
Students will demonstrate knowledge of
Performance Objectives
 the characteristics of energy in relationship to foods.
Students will



Skill Set
Knowledge Objectives
compare physical changes to chemical reactions.
explain the relationship between food intake and body weight.
relate how the human body uses energy derived from food components.
Basic Concepts of Nutrition
Students will demonstrate knowledge of
Performance Objectives
 the basic concepts of nutrition.
Students will





Skill Set
Knowledge Objectives
examine food sources, food nutrients, and food groups.
interpret basic nutritional needs.
explain the USDA Dietary Guidelines for Americans.
explain the consequences of an unbalanced diet.
compare high nutrient density and low nutrient density foods.
Energy in Food Science
Students will demonstrate knowledge of
Performance Objectives
 forms and function of energy applied in food science.
Students will

differentiate among potential and kinetic sources as well as the various forms
of energy.
9

Skill Set
Knowledge Objectives
explain heat of fusion, heat of vaporization, and the relationship between heat
and temperature.
 explain the role of energy in metabolism and digestion.
Chemical Processes
Students will demonstrate knowledge of

Performance Objectives
the chemical processes that impact preparation, production, and storage of
food.
 the role of energy in metabolism and digestion.
 heat of fusion, heat of vaporization and the relationship between heat and
temperature.
Students will


Skill Set
Knowledge Objectives
demonstrate the chemical processes involved in leavening and fermentation.
demonstrate techniques to reduce vitamin and mineral losses during food
distribution, storage, and preparation.
 calculate the effects of acids, bases, heat, and mechanical processes on
phytochemicals in fruits, vegetables, and dairy products.
 describe and depict the effects of heat and other factors on foods that contain
proteolytic enzymes and on their interaction with protein gels.
 relate physical characteristics and dietary sources of saturated,
monounsaturated, and polyunsaturated fatty acids to their performance in
foods.
Function of Water in Food Science
Students will demonstrate knowledge of
Performance Objectives
 the role of water in food science.
 the functions of water in the body and the role of water in a nutritious diet.
Students will

Skill Set
Knowledge Objectives
explain how water content of foods affects food reactions during preparation
and storage processes.
 demonstrate the effects of dehydration on the quality of texture, flavor,
appearance and nutritive value of dried foods, food concentrates, and
dehydrated food products.
Nutrients and Micronutrients
Students will demonstrate knowledge of

Performance Objectives
the characteristics and functions of the categories of nutrients in food
preparation.
 the function of vitamins and minerals on the nutritive value of food.
Students will

relate physical characteristics and dietary sources of saturated,
monounsaturated, and polyunsaturated fatty acids to their performance in
10
Skill Set
Knowledge Objectives
foods.
 explain the nutritional impact of lipids in the diet and in control of heart
disease.
 utilize basic principles of the chemistry of protein to methods of selection,
storage, and preparation for eggs, milk products, and meat products.
 compare the nutritional functions of proteins with the functions of
carbohydrates and fats.
 evaluate the impact of starch and liquid mixtures on the selection of starches
to be used in food products.
 demonstrate the role of simple and complex carbohydrates in a nutritious diet.
 explain the sources and functions of fat-soluble vitamins, water-soluble
vitamins, major minerals, and trace minerals.
 examine the impact food processing and preservation methods have on the
nutritive value of food and management of food-related disease.
 demonstrate techniques to reduce vitamin and mineral losses during food
distribution, storage, and preparation.
Research and Development Procedures
Students will demonstrate knowledge of

Performance Objectives
the scientific method to examine one of the characteristics of a complex food
system.
 descriptive research and analytical research.
Students will




employ the scientific method to develop food science experiments, including
at least one control and one variable.
demonstrate synthesis of research findings to develop and test a formulation
for a new, nutritious food product or new variation of a food product.
demonstrate products to clients.
test products for flavor, texture, color, nutritional content, and adherence to
government and industry standards.
11
Nutrition and Food Advanced
WVEIS 0953
Skill Set
Knowledge Objectives
Food Product Development
Students will demonstrate knowledge of
Performance Objectives
 current technology in food product development and marketing.
Students will


Skill Set
Knowledge Objectives
analyze various factors that affect food preferences in the marketing of food.
analyze data in statistical analysis in making development and marketing
decisions.
 prepare food for presentation and assessment.
 implement procedures that affect quality product performance.
 conduct testing for safety of food products, utilizing available technology.
 implement food preparation, production, and testing systems.
 apply standards for food quality.
 create a standardized recipe.
 manage amounts of food to meet needs of customers, clients.
 analyze new products.
 implement procedures that provide cost effective products.
 establish par levels for the purchase of supplies based on an organization's
needs.
 utilize food code points of time, temperature, date markings, cross
contamination, hand washing, and personal hygiene as criteria for safe food
preparation.
Food Based Business Innovation Project
Students will demonstrate knowledge of
Performance Objectives
 food science, dietetics, and nutrition management principles and practices.
 opportunities for business innovation in nutrition and food industries.
Students will




Skill Set
Knowledge Objectives
analyze ideas for an innovative business project.
summarize project concerns and options.
select and conduct an innovative project within the classroom.
evaluate the project.
Career Paths in Nutrition, Food Science,
Students will demonstrate knowledge of

Performance Objectives
career paths within food science, food technology, dietetics, and nutrition
industries.
Students will

explain the roles and functions of individuals engaged in food science, food
technology, dietetics, and nutrition careers.
12



analyze opportunities for employment and entrepreneurial endeavors.
summarize education and training requirements and opportunities for career
paths in food science, food technology, dietetics, and nutrition.
analyze the impact of food science, dietetics, and nutrition occupations on
local, state, national, and global economies.
13