Texas Administrative Code › Title 19 - EDUCATION › Part 2 - TEXAS EDUCATION AGENCY › Chapter 127 - TEXAS ESSENTIAL KNOWLEDGE AND SKILLS FOR CAREER DEVELOPMENT AND CAREER AND TECHNICAL EDUCATION › Subchapter J - HOSPITALITY AND TOURISM › Section 127.473 - Food Science (One Credit), Adopted 2015

Current through Reg. 49, No. 28; July 12, 2024
(a) General requirements. This course is
				  recommended for students in Grades 11 and 12. Prerequisites: three units of
				  science, including chemistry and biology. Recommended prerequisite: Principles
				  of Hospitality and Tourism. Students must meet the 40% laboratory and fieldwork
				  requirement. This course satisfies a high school science graduation
				  requirement. Students shall be awarded one credit for successful completion of
				  this course.
(b) Introduction.
(1) Career and technical education
				  instruction provides content aligned with challenging academic standards and
				  relevant technical knowledge and skills for students to further their education
				  and succeed in current or emerging professions.
(2) The Hospitality and Tourism Career
				  Cluster focuses on the management, marketing, and operations of restaurants and
				  other food/beverage services, lodging, attractions, recreation events, and
				  travel-related services.
(3) In
				  Food Science students conduct laboratory and field investigations, use
				  scientific methods during investigations, and make informed decisions using
				  critical thinking and scientific problem solving. Food Science is the study of
				  the nature of foods, the causes of deterioration, the principles underlying
				  food processing, and the improvement of foods for the consuming
				  public.
(4) Science, as defined by
				  the National Academy of Sciences, is the "use of evidence to construct testable
				  explanations and predictions of natural phenomena, as well as the knowledge
				  generated through this process." This vast body of changing and increasing
				  knowledge is described by physical, mathematical, and conceptual models.
				  Students should know that some questions are outside the realm of science
				  because they deal with phenomena that are not scientifically
				  testable.
(5) Scientific inquiry is
				  the planned and deliberate investigation of the natural world. Scientific
				  methods of investigation are experimental, descriptive, or comparative. The
				  method chosen should be appropriate to the question being asked.
(6) Scientific decision making is a way of
				  answering questions about the natural world. Students should be able to
				  distinguish between scientific decision-making methods (scientific methods) and
				  ethical and social decisions that involve science (the application of
				  scientific information).
(7) A
				  system is a collection of cycles, structures, and processes that interact. All
				  systems have basic properties that can be described in space, time, energy, and
				  matter. Change and constancy occur in systems as patterns and can be observed,
				  measured, and modeled. These patterns help to make predictions that can be
				  scientifically tested. Students should analyze a system in terms of its
				  components and how these components relate to each other, to the whole, and to
				  the external environment.
(8)
				  Students are encouraged to participate in extended learning experiences such as
				  career and technical student organizations and other leadership or
				  extracurricular organizations.
(9)
				  Statements that contain the word "including" reference content that must be
				  mastered, while those containing the phrase "such as" are intended as possible
				  illustrative examples.