# CTE Resource Center - Verso - Food Science and Dietetics FCCLA: STAR Events (2019) Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

FCCLA: STAR Events (2019) Correlation by Task

In this course, the following tasks/competencies reinforce the standards listed beside them. Teachers may identify additional reinforcements in locally developed instructional materials.

Task/Competency Number Task/Competency Statement Standards
39 Describe food systems and U.S. consumption trends. FCCLA: STAR Events (2019): Food Innovations ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sports Nutrition ♦ Sustainability Challenge
40 Explore the various careers in the food industry. FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Arts ♦ Entrepreneurship ♦ Food Innovations ♦ Job Interview ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
41 Analyze careers within the food science, food technology, dietetics, and nutrition industries. FCCLA: STAR Events (2019): Career Investigation ♦ Entrepreneurship ♦ Food Innovations ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
42 Differentiate the pathways in the food science and dietetics industries. FCCLA: STAR Events (2019): Career Investigation ♦ Entrepreneurship ♦ Food Innovations ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
43 Define the functionality of carbohydrates. FCCLA: STAR Events (2019): Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
44 Define the functionality of lipids. FCCLA: STAR Events (2019): Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
45 Identify the functionality of proteins. FCCLA: STAR Events (2019): Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
46 Define the functionality of vitamins, minerals, and phytochemicals in the diet. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
47 Analyze the impacts of different processing methods on nutritional quality. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
48 Identify the functionality of water activity and pH in food preparation and preservation. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
49 Describe test methods for water activity and pH used in the food industry. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
50 Identify food allergens and their origins as defined in the Food and Drug Administration (FDA) Food Code. FCCLA: STAR Events (2019): Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
51 Describe how the presence of food allergens impacts the food industry’s testing processes and procedures for handling allergen contamination. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sports Nutrition
52 Explore various methods used to test for carbohydrates, protein, fat, and vitamins and minerals. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
53 Trace the flow of food in food-service operations. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
54 Analyze risk factors and points of vulnerability in the food supply continuum, from source to production to distributor. FCCLA: STAR Events (2019): Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate
55 Identify the regulatory agencies involved in food protection. FCCLA: STAR Events (2019): Chapter Service Project Display ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sports Nutrition
56 Analyze risk factors that contribute to food-borne illnesses. FCCLA: STAR Events (2019): Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sports Nutrition
57 Identify the process of responding to food-borne illnesses. FCCLA: STAR Events (2019): Culinary Arts ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
58 Demonstrate Hazard Analysis Critical Control Point (HACCP) implementation. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation
59 Demonstrate practices and procedures that assure personal and workplace health and hygiene. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Hospitality, Tourism, and Recreation ♦ Professional Presentation ♦ Public Policy Advocate
60 Perform a safety evaluation based on OSHA regulations. FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Arts ♦ Hospitality, Tourism, and Recreation ♦ Professional Presentation ♦ Public Policy Advocate
61 Apply basic concepts of human nutrition. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sports Nutrition
62 Explain nutritional guidelines/nutrition labels. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Public Policy Advocate ♦ Sports Nutrition
63 Describe factors affecting a person’s food preferences. FCCLA: STAR Events (2019): Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
64 Describe food security and access (e.g., local, state, national, international). FCCLA: STAR Events (2019): Entrepreneurship ♦ Food Innovations ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sustainability Challenge
65 Compare nutrient requirements across the life span. FCCLA: STAR Events (2019): Culinary Math Management ♦ Entrepreneurship ♦ Event Management ♦ Focus on Children ♦ Food Innovations ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
66 Apply basic concepts of nutrition and nutritional therapy for meeting special dietary needs. FCCLA: STAR Events (2019): Focus on Children ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
67 Identify food guidelines for various populations. FCCLA: STAR Events (2019): Event Management ♦ Hospitality, Tourism, and Recreation ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
68 Interpret food, nutrition, and menu labeling guidelines. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Nutrition and Wellness ♦ Professional Presentation
69 Assess the nutritional composition of meals. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
70 Modify a recipe based on nutritional needs. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
71 Develop a daily menu based on a modified diet. FCCLA: STAR Events (2019): Culinary Math Management ♦ Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
72 Outline the history of food preservation and processing. FCCLA: STAR Events (2019): Entrepreneurship ♦ Professional Presentation
73 Examine the role of food additives in processed foods. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate
74 Describe procedures that affect product quality performance. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Nutrition and Wellness ♦ Professional Presentation
75 Describe units of operation in food processing and preservation. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Professional Presentation
76 Examine the principles of fermentation. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Professional Presentation
77 Implement food preparation, production, and testing systems. FCCLA: STAR Events (2019): Culinary Arts ♦ Culinary Math Management ♦ Hospitality, Tourism, and Recreation ♦ Professional Presentation
78 Analyze packaging materials with regard to types, functions, and environmental factors. FCCLA: STAR Events (2019): Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Professional Presentation
79 Explore how different packaging affects food/nutrient quality. FCCLA: STAR Events (2019): Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Nutrition and Wellness ♦ Professional Presentation
80 Review the history of food processing and product development. FCCLA: STAR Events (2019): Entrepreneurship ♦ Food Innovations ♦ Professional Presentation
81 Identify the need for food product development. FCCLA: STAR Events (2019): Career Investigation ♦ Entrepreneurship ♦ Food Innovations ♦ Professional Presentation
82 Review the process for food product development. FCCLA: STAR Events (2019): Entrepreneurship ♦ Food Innovations ♦ Professional Presentation
83 Analyze various marketing strategies that affect consumer food choices. FCCLA: STAR Events (2019): Career Investigation ♦ Entrepreneurship ♦ Food Innovations ♦ Professional Presentation
84 Explore consumer trends and how they impact the food industry and related careers. FCCLA: STAR Events (2019): Career Investigation ♦ Entrepreneurship ♦ Food Innovations ♦ Professional Presentation
85 Analyze data in making food product marketing decisions. FCCLA: STAR Events (2019): Food Innovations ♦ Professional Presentation
86 Describe the role of science and food-science management in the development of new food products. FCCLA: STAR Events (2019): Food Innovations ♦ Professional Presentation
87 Explain basic chemistry concepts and how ingredients react in food-science applications. FCCLA: STAR Events (2019): Food Innovations ♦ Professional Presentation
88 Prepare food products for presentation and assessment. FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Arts ♦ Entrepreneurship ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Professional Presentation
89 Explain the purpose of sensory evaluation panels and how to conduct a sensory panel, using appropriate controls. FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Arts ♦ Entrepreneurship ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Professional Presentation
90 Identify food product development related to health and wellness needs. FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Arts ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Nutrition and Wellness ♦ Professional Presentation
91 Identify sustainable practices related to food product development. FCCLA: STAR Events (2019): Entrepreneurship ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sustainability Challenge
92 Describe examples of emerging trends that may impact careers in food science. FCCLA: STAR Events (2019): Career Investigation ♦ Entrepreneurship ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Sports Nutrition
93 Describe the functions, operations, and maintenance of test laboratory and related equipment and supplies. FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Math Management ♦ Entrepreneurship ♦ Professional Presentation
94 Conduct testing for safety of food products, using up-to-date technology. FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Math Management ♦ Entrepreneurship ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ Professional Presentation
95 Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products. FCCLA: STAR Events (2019): Culinary Arts ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation
96 Review standards of identity for foods and Reference Amounts Customarily Consumed (RACC). FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Arts ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sports Nutrition
97 Identify ethical considerations for the use of food technologies. FCCLA: STAR Events (2019): Career Investigation ♦ Culinary Arts ♦ Entrepreneurship ♦ Food Innovations ♦ Hospitality, Tourism, and Recreation ♦ National Programs in Action ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate ♦ Sports Nutrition
98 Compare various methods of food production. FCCLA: STAR Events (2019): Entrepreneurship ♦ Food Innovations ♦ Professional Presentation ♦ Public Policy Advocate
99 Describe agricultural practices. FCCLA: STAR Events (2019): Professional Presentation ♦ Public Policy Advocate ♦ Sustainability Challenge
100 Identify the implications of local and globalized food sources. FCCLA: STAR Events (2019): Food Innovations ♦ Nutrition and Wellness ♦ Professional Presentation ♦ Public Policy Advocate
101 Identify differences between international and U.S. food regulations. FCCLA: STAR Events (2019): Professional Presentation