The primary goal of the course is to integrate the concepts and theories studied in science classes with the analytical and production processes found in home economics classes. A second goal is the creation of an interdisciplinary approach to the combination of theory with practice. The purpose of the course is to gain an understanding of the content of foods, to investigate food preparation techniques and to analyze nutritional aspects of students' diets. Students develop laboratory writing and reasoning skills through measuring, recording, and graphing data, predicting and evaluating laboratory results, and writing laboratory reports. The course promotes the development of a more sophisticated understanding of the scientific concepts being learned and helps the student to make connections between real world phenomena and the principles of science.
Food Science can be team taught by a chemistry teacher and a home economics teacher.
Students use the food laboratory facilitity plus a combination of equipment from both science and home economics. The validation process is based on accurate and current technical information, as well as on the nationally-recognized academic standards. Content Standard indicators emphasize skills for the larger world of work through the integration of vocational and academic skills, and through the incorporation of employability and life skills within the context of career exploration and development. Instructional practices need to include all students regardless of gender, disability, race, or ethnicity, and should be easily modified or adaptable to various learning styles and student experiences. Evaluation within this standard area concentrates on the assessments' alignment to the curriculum, the use of multiple and alternative assessment methods, and the assessments' relationship to the curriculum outcomes.