Food Production I

Course Description:

Concluding their investigation of Food Production 1, students will:
• Develop an understanding of food science.
• Develop an understanding of food systems and sustainability.
• Develop an understanding of the chemistry of foods.
• Develop an understanding of nutrition and digestion.
• Develop an understanding of food composition.
• Identify quality factors in foods.
• Understand unit operations in food processing.
• Develop an understanding of food deterioration.
• Develop an understanding of heat in food science.
• Develop an understanding of cold in food science.
• Develop an understanding of drying and dehydration in food science.
• Develop an understanding of radiant and electrical energy.
• Develop an understanding of fermentation, microorganisms, and biotechnology.
• Develop an understanding of food chemistry in food science.
• Develop an understanding of packaging in food science.

Course Details:

Course Title (District): Food Production I
Course Title (NCES SCED) : Food Service
Course Provider : Genesee ISD
Content Provided By : Fuel Education LLC (formerly Aventa Learning)
Online Instructor Provided By : Fuel Education LLC (formerly Aventa Learning)
Standards Addressed : None
Academic Terms : Open Entry / Open Exit
NCES SCED Code :
Subject Area : Hospitality and Tourism
Course Identifier : Food Service
Course Level : (G) General or Regular
Available Credit : 1
Sequence : 1 of 2

How To Enroll:

Enrollment Website : https://www.gennet.us/
Email : [email protected]
Phone : 866.912.8588

Students and Parents: It is important to work closely with your local school counselor or registrar to follow the school's enrollment procedures. By clicking the "Start Registration Request" button below, you will be able to notify the school of your interest in registering for the online course. However, it is the responsibility of the district or school to review the registration request and approve or deny the request. Please make a note to follow up with your school after submitting a registration request.

Start Registration Request

Additional Course Information:

Concluding their investigation of Food Production 1, students will:
• Develop an understanding of food science.
• Develop an understanding of food systems and sustainability.
• Develop an understanding of the chemistry of foods.
• Develop an understanding of nutrition and digestion.
• Develop an understanding of food composition.
• Identify quality factors in foods.
• Understand unit operations in food processing.
• Develop an understanding of food deterioration.
• Develop an understanding of heat in food science.
• Develop an understanding of cold in food science.
• Develop an understanding of drying and dehydration in food science.
• Develop an understanding of radiant and electrical energy.
• Develop an understanding of fermentation, microorganisms, and biotechnology.
• Develop an understanding of food chemistry in food science.
• Develop an understanding of packaging in food science.

INACOL Online Course Quality Standards

Academic Content Standards and Assessments Rating Comments
The goals and objectives clearly state what the participants will know or be able to do at the end of the course. The goals and objectives are measurable in multiple ways. Partially Met Learning objectives are provided at the beginning of each unit (chapter). Objectives are met via reading content as well as a variety of interactive activities including quizzes and chapter tests in addition to the labs and study tools.
The course content and assignments are aligned with the state’s content standards, Common Core curriculum, or other accepted content standards set for Advanced Placement® courses, technology, computer science, or other courses whose content is not included in the state standards. Partially Met Alignment available for reference.
The course content and assignments are of sufficient rigor, depth and breadth to teach the standards being addressed. Fully Met
Information literacy and communication skills are incorporated and taught as an integral part of the curriculum. Partially Met Opportunities to practice information literacy and communication skills are incorporated.
Multiple learning resources and materials to increase student success are available to students before the course begins. Fully Met Information is available in syllabus and course overview; details clarify policies and offer suggestions for student success. An online orientation and videos are also offered (ORN010).
Course Overview and Introduction Rating Comments
Clear, complete course overview and syllabus are included in the course. Fully Met MindTap's Learning Path provides an overview of the course. A detailed syllabus, customized by the teacher at the start of each course is available in the Course Materials in D2L.
Course requirements are consistent with course goals, are representative of the scope of the course and are clearly stated. Partially Met
Information is provided to students, parents and mentors on how to communicate with the online instructor and course provider. Fully Met Located on the home page under Teacher Contact Information and in the syllabus.
Legal and Acceptable Use Policies Rating Comments
The course reflects multi-cultural education, and the content is accurate, current and free of bias or advertising. Fully Met
Expectations for academic integrity, use of copyrighted materials, plagiarism and netiquette (Internet etiquette) regarding lesson activities, discussions, and e-mail communications are clearly stated. Fully Met Academic Integrity guidelines are provided to each student in each course. The policy is located in the Course Materials section of each course. Specific academic integrity policies are developed by each school and are found in the school's policy handb
Privacy policies are clearly stated. Fully Met http://www.k12.com/privacy_policy/
Instructor Resources Rating Comments
Online instructor resources and notes are included. Fully Met Instructional resources are available in course materials.
Assessment and assignment answers and explanations are included. Partially Met Auto-graded assignments deliver answers and some assignments also deliver explanations. Instructor resources for the course including answer keys and scoring guides for dropbox assignments are located in the Course Materials.
Instructional and Audience Analysis Rating Comments
Course design reflects a clear understanding of all students’ needs and incorporates varied ways to learn and master the curriculum. Partially Met Auto-graded assignments deliver answers and some assignments also deliver explanations. Instructor resources for the course including answer keys and scoring guides for dropbox assignments are located in the Course Materials.
Course, Unit and Lesson Design Rating Comments
The course is organized by units and lessons that fall into a logical sequence. Each unit and lesson includes an overview describing objectives, activities, assignments, assessments, and resources to provide multiple learning opportunities for students to master the content. Fully Met Instructor can adjust the pacing of course, alter assignments, and offer additional practice or extended learning in synchronous sessions to meet individual student needs.
Instructional Strategies and Activities Rating Comments
The course instruction includes activities that engage students in active learning. Fully Met
The course and course instructor provide students with multiple learning paths, based on student needs that engage students in a variety of ways. Partially Met Can be fully met when implemented at the school; local policies
The course provides opportunities for students to engage in higher-order thinking, critical reasoning activities and thinking in increasingly complex ways. Fully Met
The course provides options for the instructor to adapt learning activities to accommodate students’ needs. Partially Met Instructors can add content or hide or move assessment for all students, but not for individual students. Individual assessments can be modified exempting point values.
Readability levels, written language assignments and mathematical requirements are appropriate for the course content and grade-level expectations. Fully Met
Communication and Interaction Rating Comments
The course design provides opportunities for appropriate instructor-student interaction, including opportunities for timely and frequent feedback about student progress. Fully Met Interaction includes synchronous sessions, office hours, and email or voice contact. Students can monitor their own progress in the online gradebook. Most schools set policies for timely responses to student communication and updates of course progress an
The course design includes explicit communication/activities (both before and during the first week of the course) that confirms whether students are engaged and are progressing through the course. The instructor will follow program guidelines to address non-responsive students. Fully Met
The course provides opportunities for appropriate instructor-student and student-student interaction to foster mastery and application of the material. Fully Met Teachers communicate regularly with students via email and telephone. In general, there are two exchanges per week. Students know how to contact the instructor (via phone and I email) and are encouraged to do so whenever needs arise. Teachers are required
Resources and Materials Rating Comments
Students have access to resources that enrich the course content. Fully Met Learning object repository in D2L is designed to support additional resources.
Evaluation Strategies Rating Comments
Student evaluation strategies are consistent with course goals and objectives, are representative of the scope of the course and are clearly stated. Fully Met
The course structure includes adequate and appropriate methods and procedures to assess students’ mastery of content. Fully Met
Feedback Rating Comments
Ongoing, varied, and frequent assessments are conducted throughout the course to inform instruction. Fully Met
Assessment strategies and tools make the student continuously aware of his/her progress in class and mastery of the content. Fully Met
Assessment Resources and Materials Rating Comments
Assessment materials provide the instructor with the flexibility to assess students in a variety of ways. Partially Met There are multiple different activity types offered for assessments directly on the learning path. The CNOW app allows the instructor to edit quizzing and create their own assignments using the existing question pool.
Grading rubrics are provided to the instructor and may be shared with students. Partially Met Instructor resources for the course include including answer keys and scoring guides for dropbox assignments.
The grading policy and practices are easy to understand. Partially Met Grading information docs and pacing guides are provided.
Course Architecture Rating Comments
The course architecture permits the online instructor to add content, activities and assessments to extend learning opportunities. Fully Met
The course accommodates multiple school calendars; e.g., block, 4X4 and traditional schedules. Fully Met
User Interface Rating Comments
Clear and consistent navigation is present throughout the course. Partially Met
Rich media are provided in multiple formats for ease of use and access in order to address diverse student needs. Fully Met All embedded animations and video content meets accessibility guidelines and provides closed captioning as well as a transcript. The reader contains ReadSpeak functionality which allows the student to have reading content read aloud to them.
Technology Requirements and Interoperability Rating Comments
All technology requirements (including hardware, browser, software, etc...) are specified. Fully Met Technology Requirements are found on the K12 website and explained during course orientation: HS: http://www.k12.com/high-school-course-list/technical-requirements.html
Prerequisite skills in the use of technology are identified. Not Met Can be fully met when implemented at the school; local policies
The course uses content-specific tools and software appropriately. Fully Met
The course is designed to meet internationally recognized interoperability standards. Fully Met IMS Global Learning Consortium-Product List for Cengage Learning
Copyright and licensing status, including permission to share where applicable, is clearly stated and easily found. Fully Met http://www.k12.com/ip-policy.html http://www.k12.com/copyright_policy/ http://www.k12.com/online-educational-products-services-agreement-terms.html
Accessibility Rating Comments
Course materials and activities are designed to provide appropriate access to all students. The course, developed with universal design principles in mind, conforms to the U.S. Section 504 and Section 508 provisions for electronic and information technology as well as the W3C’s Web Content Accessibility guidelines (WCAg 2.0). Partially Met K12 encourages full compliance for WCAg 2.0 Level A and AA
Data Security Rating Comments
Student information remains confidential, as required by the Family Educational Rights and Privacy Act (FERPA). Fully Met Can be fully met when implemented at the school; local policies
Accessing Course Effectiveness Rating Comments
The course provider uses multiple ways of assessing course effectiveness. Partially Met Peer review and biannual family and student evaluations of courses are available at K12. A feedback system for families, mentors, teachers, and students helps to monitor and evaluate course effectiveness. Internal review of student success helps inform an
The course is evaluated using a continuous improvement cycle for effectiveness and the findings used as a basis for improvement. Partially Met MindTap activity is assessed for improvement of new releases every 3-4 years of programs.
Course Updates Rating Comments
The course is updated periodically to ensure that the content is current. Partially Met MindTap updates courses every 3-4 years.
Certification Rating Comments
Course instructors, whether faceto-face or virtual, are certificated and “highly qualified.” The online course teacher possesses a teaching credential from a state-licensing agency and is “highly qualified” as defined under ESEA. Fully Met Teachers must meet professional teaching requirements set by the state.
Instructor and Student Support Rating Comments
Professional development about the online course delivery system is offered by the provider to assure effective use of the courseware and various instructional media available. Fully Met Instructors complete comprehensive virtual training, including use of courseware and media, before the school year begins.
The course provider offers technical support and course management assistance to students, the course instructor, and the school coordinator. Fully Met Students receive 24/7 technical support and course management through Customer Care: 866.K12CARE (866.512.2273). Instructors and School Coordinators have 24/7 support through Academic Services Helpdesk, school-based technology managers, and Operations Ma
Course instructors, whether face-to-face or virtual, have been provided professional development in the behavioral, social, and when necessary, emotional, aspects of the learning environment. Fully Met Instructors participate in professional development that focus on building skills and competencies to meet the needs of students and their families. A catalog of 400+ professional development offerings for educators to choose from are available at K12trai
Course instructors, whether face-to-face or virtual, receive instructor professional development, which includes the support and use of a variety of communication modes to stimulate student engagement online. Fully Met Instructors complete virtual training before the start of school and ongoing support and training, including an instructional coach and mentor (for new teachers) to help them build communication skills via multiple modalities.
The provider assures that course instructors, whether face-to-face or virtual, are provided support, as needed, to ensure their effectiveness and success in meeting the needs of online students. Fully Met Fully met when implemented at the school; local policies
Students are offered an orientation for taking an online course before starting the coursework. Fully Met Students attend an online orientation course (ORN010); they also participate in synchronous orientations with local school staff.

Review Conducted By : Fuel Education LLC (formerly Aventa Learning)
Date of Review : 08/29/2018

Overview of Food Science
• Name the four parts of the food industry
• Describe consumer food buying trends
• Divide the food industry by major product lines
• Compare spending for food in the United States to that in other countries
• List four consumption trends
• Discuss trends in consumer meal purchases
• Identify allied industries
• Explain the international scope of the food industry
Food System and Sustainability
• Describe food systems
• List five major segments of a food system
• Discuss the concept of sustainability
• Identify three allied industries of a food system
• List three effects of urbanization on a food system
• List 13 standards for sustainability
• Discuss why changes in the food system need to be science-based
• Identify three trends in global food demand that effect food systems
• Name two social or political aspects of a food system
• Identify three renewable energy sources that could be used in a food system
• Explain the role agriculture plays in water use and water consumption
• Discuss the role of income level on the food system
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Copying or distributing without K12’s written consent is prohibited.
• Describe the importance of soil conservation to a successful food system
• Describe integrated pest management represents a sustainable method of pest control
• Identify how a food system contributes to strong communities
• List three types of water pollution that can adversely affect food systems
Chemistry of Foods
• Name four carbohydrates and describe their chemical makeup
• Classify carbohydrates
• Compare the sweetness of various sugars
• Name three uses of carbohydrates in foods
• Describe the chemical makeup of proteins
• Discuss the use of proteins in foods
• List six functions of protein in the body
• Name three functions of protein in food
• Classify lipids
• Discuss the use of lipids or fats in foods
• Identify the difference between saturated and unsaturated fats
• List the fat- and water-soluble vitamins
• Name 10 minerals important to nutrition
• Describe two functions of water in the body
• Identify biotin, choline, and phytochemicals
Nutrition and Digestion
• Identify nutritional needs using RDA or DRI
• Discuss the functions of energy, carbohydrates, fats, and proteins in the body
• Provide the caloric content of proteins, carbohydrates, fats, and alcohol
• List the essential amino acids
• Name two protein-deficiency diseases
• Describe protein quality
• Name an essential fatty acid
• List the water- and fat-soluble vitamins and their functions
• List six minerals required by the body
• Describe the process of digestion
• Identify the organs involved in digestion
• Discuss the relationship of diet to health
Food Composition
• Find foods in a food composition table and describe their nutritional value
• List three methods of determining the composition of foods
• Describe the method for determining the caloric content of foods
• Explain the difference between Calorie and calorie
• Identify common abbreviations and terms used in a food-composition table
• Discuss the use of food-composition tables
• List four factors that affect the nutrient content of foods
Quality Factors in Foods
• Describe the influence of color on food quality
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Copying or distributing without K12’s written consent is prohibited.
• Identify the instrument that can measure food texture
• Discuss the influence of color, texture, size, and shape on consumer acceptance
• Describe how water changes the texture of food products
• Identify six words used to describe food flavor
• Describe sensory methods humans use to determine food flavor
• Discuss three factors that can affect food flavor
• Explain three means for maintaining or assessing quality in foods
• Describe the role the U.S. Department of Agriculture plays in food quality
Unit Operations in Food Processing
• Describe materials handling in the food industry
• Name three methods of reducing the size of a food product
• Name three methods for separating food products
• Identify two general types of pumps
• Describe four factors that affect mixing
• Describe five factors that influence heat transfer
• Identify five unit processes that include heat transfer
• Understand the uses of food drying methods
• List two examples of a formed food
• Describe the purposes of concentration
• Identify reasons for packaging food products
• Discuss why some unit operations overlap
Food Deterioration
• List three general categories of food deterioration
• Discuss shelf life and dating
• Name six factors that cause food deterioration
• Understand six preservation techniques that prevent deterioration
• Describe normal changes in food products following harvest or slaughter
• Identify four food enzymes and describe their function
Heat
• Identify the four degrees of preservation achieved by heating
• Describe how specific heat treatments are selected
• Identify how the heat resistance of microorganisms is determined
• Discuss methods of heating foods before or after packaging
• Describe one type of retort
• Compare conduction and convection heating
• Explain time–temperature combinations
• List three factors that influence how foods heat
• Describe a thermal death curve
• Compare the acidity of various foods to the heat treatment required
Cold
• Compare cooling, refrigeration, and freezing
• Identify four requirements for refrigeration
• Correlate storage temperature to length of storage
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• Understand requirements for refrigeration and freezing
• List three methods of freezing
• Describe changes in food quality that may occur during refrigeration or freezing
• Compare home freezing to commercial freezing
Drying and Dehydration
• Discuss several reasons for dehydrating foods
• Describe changes that occur during dehydrating
• List three factors that affect dehydration
• Identify chemical changes that can occur in food during drying
• Explain two problems that can occur during drying
• Identify reasons for food concentration
• Describe three drying methods
• Describe the methods of food concentration
• Compare home drying of foods to commercial drying
Radiant and Electrical Energy
• Describe ionizing radiation
• Identify two requirements for the irradiation process
• Discuss the four areas in which irradiation is most useful
• List the three specific ways the Food and Drug Administration has approved irradiation uses
• Explain in scientific detail how microwaves heat food
• Describe ohmic (electrical) heating and its major advantage
• Explain why salt and water content are important in microwave heating
Fermentation, Microorganisms, and Biotechnology
• Discuss the use of fermentation in food preservation
• Provide the general reactions for fermentation
• Understand three methods for controlling fermentation
• List six foods produced by fermentation
• Identify the uses of acetic acid bacteria and lactic acid bacteria
• Describe fermentation use in bread making
• Identify four uses of acetic acid
• Describe the use of microorganisms as food
• Discuss a role of biotechnology in the food industry
Food Chemistry
• Describe three reasons for using food additives
• Discuss how food additives are monitored and controlled
• List five general categories of intentional food additives
• Identify the five specific uses of food additives and give examples
• Discuss the use of nutritional additives
• Identify five uses of food additives that would be considered an abuse
• Name two methods used to reduce fat intake
• Identify three color additives exempt from certification
• Understand food labels and identify the additives and provide a reason for their use
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Packaging
• Identify three types of food packaging
• Name and describe the use of four basic packaging materials
• List 10 features or requirements of packaging material
• Understand tests that measure the properties of packaging material
• Identify packages with special features
• Discuss how packaging addresses environmental concerns
• Identify and describe a packaging innovation

Term Type Enrollment Opens Enrollment Ends Random Draw Date Enrollment Drop Date Course Starts Course Ends # of Seats Course Fee Potential Additional Costs
Open Entry / Open Exit 07/01/2019 12/31/2019 100 $270.0000 0.0000
Drop Policy Completion Policy Term Type Enrollment Opens Enrollment Ends
Courses dropped within 2 weeks of enrollment will receive 100% refund Enrollments earning 60% or more of the total course points are considered course completions and will be charged the final 20% payment. Open Entry / Open Exit 07/01/2019 12/31/2019