Spreadsheet: 555b9aed-65a2-4c2a-9aba-f800137630a9
Sheet: Sheet1

Agriculture, Food and Natural Resources | Unnamed: 1 | Unnamed: 2 | Unnamed: 3 | Unnamed: 4 | Unnamed: 5
Pathway: Food Products and Processing Systems
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
AGPA01.01 | Food Products and Processing Systems | #2: Introduction to Food Products and Food Processing Systems                                          #5: Internship in Food Products and Food Processing Systems                   #6: Food and the Consumer | Apply principles of food processing to the food industry. | Develop management plans to maintain equipment and facilities. | Develop and maintain a Standard Sanitation Operating Procedure (SSOP).
 |  |  |  |  | Explain and demonstrate Good Manufacturing Practices (GMP), including employee safety.
 |  |  |  | Interpret and follow, develop and implement Hazard Analysis Critical Control Point (HACCP) procedures to establish operating parameters. | Conduct a hazard analysis.
 |  |  |  |  | Identify Critical Control Points (CCP).
 |  |  |  |  | Establish critical limits for each Critical Control Point (CCP).
 |  |  |  |  | Establish monitoring procedures.
 |  |  |  |  | Establish corrective actions.
 |  |  |  |  | Establish verification procedures.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
AGPA01.02 | Food Products and Processing Systems | #2: Introduction to Food Products and Food Processing Systems                                                       #3: Advanced Food Products and Processing Systems                                             #10: Food Laws, Regulations and Regulatory Processes | Apply principles of food science to the food industry. | Apply food science principles to enhance product development. | Conduct research.
 |  |  |  |  | Apply the use of chemistry.
 |  |  |  |  | Comply with and apply USDA/FDA standards.
 |  |  |  |  | Use product development (e.g., consumer opinion, taste testing).
 |  |  |  |  | Conduct nutritional analysis (e.g., biochemistry).
 |  |  |  |  | Compare and contrast the nutritive value of food groups.
 |  |  |  |  | Identify and compare various food constituents.
AGPA01.03 | Food Products and Processing Systems | #3: Advanced Food Products and Processing Systems                                   #4: Agricultural Economics                                        #9: Food Product Development | Plan, implement, manage, and/or provide services for the preservation and packaging of food and food products. | Analyze product preparation options to prepare products for distribution. | Conduct micro-test.
 |  |  |  |  | Interpret and perform quality assurance tests (e.g., fat, moisture, protein).
 |  |  |  |  | Demonstrate approved product handling techniques.
 |  |  |  |  | Use weights and measures (e.g., US , metric) to formulate product.
 |  |  |  |  | Demonstrate documentation techniques.
 |  |  |  |  | Package products.
 |  |  |  |  | Store products.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
 |  |  | (CONTINUED) | Compare and select food preservation methods to develop food preservation programs. | Calculate and inventory parts per million (ppm) of restricted ingredients (e.g., milk).
 |  |  |  |  | Explain methods of chemical preservation (e.g., pH, salt, water activity [aw], additives).
 |  |  |  |  | Explain the impact of temperature in food preservation.
 |  |  |  |  | Compare and contrast packaging preservation (e.g., film, plastic, can).
 |  |  |  |  | Compare and contrast process preservation (e.g., irradiation, pasteurization, sterilization).
AGPA01.04 | Food Products and Processing Systems | #7: Scientific Study of Food Products and Processing Systems                                     #8: Principles of Food Processing                                 #9: Food Product Development | Identify processing, handling, and storage factors to show how they impact product quality and safety. | Develop a “quality factors program” to comply with local, national, governmental, and international standards. | Perform and interpret quality check of food products per industry standards.
 |  |  |  |  | Explain methods of food storage to assure product quality.
 |  |  |  |  | Interpret and follow industry/government standards.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
 |  |  | (CONTINUED) | Develop slaughter/inspection techniques to process food products and analyze food product options. | Demonstrate approved techniques for preparing ready-to-eat food products.
 |  |  |  |  | Compare and contrast slaughter techniques (e.g., zero tolerance).
 |  |  |  |  | Conduct pre-mortem and post-mortem inspections.
 |  |  |  |  | Process meat and poultry products.
 |  |  |  |  | Process dairy products.
 |  |  |  |  | Process fruits and vegetables.
 |  |  |  |  | Process grains.
 |  |  |  |  | Process bio-engineered foods.
 |  |  |  |  | Select raw materials for processing.