# CTE Resource Center - Verso - Food Science and Dietetics Task/Competency List

CTE Resource Center - Verso

Virginia’s CTE Resource Center

2019/2020 Competency-Based Task/Competency List for Food Science and Dietetics (8239/36 weeks)

Tasks/competencies bordered in blue are considered optional when marked as such; they and/or additional tasks/competencies may be taught at the discretion of the school division. All other tasks are considered essential statewide and are required of all students.

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Demonstrating Personal Qualities and Abilities

  1. Demonstrate creativity and innovation.
  2. Demonstrate critical thinking and problem solving.
  3. Demonstrate initiative and self-direction.
  4. Demonstrate integrity.
  5. Demonstrate work ethic.

Demonstrating Interpersonal Skills

  1. Demonstrate conflict-resolution skills.
  2. Demonstrate listening and speaking skills.
  3. Demonstrate respect for diversity.
  4. Demonstrate customer service skills.
  5. Collaborate with team members.

Demonstrating Professional Competencies

  1. Demonstrate big-picture thinking.
  2. Demonstrate career- and life-management skills.
  3. Demonstrate continuous learning and adaptability.
  4. Manage time and resources.
  5. Demonstrate information-literacy skills.
  6. Demonstrate an understanding of information security.
  7. Maintain working knowledge of current information-technology (IT) systems.
  8. Demonstrate proficiency with technologies, tools, and machines common to a specific occupation.
  9. Apply mathematical skills to job-specific tasks.
  10. Demonstrate professionalism.
  11. Demonstrate reading and writing skills.
  12. Demonstrate workplace safety.

Examining All Aspects of an Industry

  1. Examine aspects of planning within an industry/organization.
  2. Examine aspects of management within an industry/organization.
  3. Examine aspects of financial responsibility within an industry/organization.
  4. Examine technical and production skills required of workers within an industry/organization.
  5. Examine principles of technology that underlie an industry/organization.
  6. Examine labor issues related to an industry/organization.
  7. Examine community issues related to an industry/organization.
  8. Examine health, safety, and environmental issues related to an industry/organization.

Addressing Elements of Student Life

  1. Identify the purposes and goals of the student organization.
  2. Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
  3. Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
  4. Identify Internet safety issues and procedures for complying with acceptable use standards.

Exploring Work-Based Learning

  1. Identify the types of work-based learning (WBL) opportunities.
  2. Reflect on lessons learned during the WBL experience.
  3. Explore career opportunities related to the WBL experience.
  4. Participate in a WBL experience, when appropriate.

Exploring Food Science and Dietetics

  1. Describe food systems and U.S. consumption trends.
  2. Explore the various careers in the food industry.
  3. Analyze careers within the food science, food technology, dietetics, and nutrition industries.
  4. Differentiate the pathways in the food science and dietetics industries.

Examining the Nutritional Composition of Foods

  1. Define the functionality of carbohydrates.
  2. Define the functionality of lipids.
  3. Identify the functionality of proteins.
  4. Define the functionality of vitamins, minerals, and phytochemicals in the diet.
  5. Analyze the impacts of different processing methods on nutritional quality.
  6. Identify the functionality of water activity and pH in food preparation and preservation.
  7. Describe test methods for water activity and pH used in the food industry.
  8. Identify food allergens and their origins as defined in the Food and Drug Administration (FDA) Food Code.
  9. Describe how the presence of food allergens impacts the food industry’s testing processes and procedures for handling allergen contamination.
  10. Explore various methods used to test for carbohydrates, protein, fat, and vitamins and minerals.

Implementing Risk Management

  1. Trace the flow of food in food-service operations.
  2. Analyze risk factors and points of vulnerability in the food supply continuum, from source to production to distributor.
  3. Identify the regulatory agencies involved in food protection.
  4. Analyze risk factors that contribute to food-borne illnesses.
  5. Identify the process of responding to food-borne illnesses.
  6. Demonstrate Hazard Analysis Critical Control Point (HACCP) implementation.
  7. Demonstrate practices and procedures that assure personal and workplace health and hygiene.
  8. Perform a safety evaluation based on OSHA regulations.

Exploring Diet and Nutrition Fundamentals

  1. Apply basic concepts of human nutrition.
  2. Explain nutritional guidelines/nutrition labels.
  3. Describe factors affecting a person’s food preferences.
  4. Describe food security and access (e.g., local, state, national, international).
  5. Compare nutrient requirements across the life span.
  6. Apply basic concepts of nutrition and nutritional therapy for meeting special dietary needs.

Applying Nutritional and Dietary Requirements

  1. Identify food guidelines for various populations.
  2. Interpret food, nutrition, and menu labeling guidelines.
  3. Assess the nutritional composition of meals.
  4. Modify a recipe based on nutritional needs.
  5. Develop a daily menu based on a modified diet.

Examining Food Processing, Preservation, and Packaging

  1. Outline the history of food preservation and processing.
  2. Examine the role of food additives in processed foods.
  3. Describe procedures that affect product quality performance.
  4. Describe units of operation in food processing and preservation.
  5. Examine the principles of fermentation.
  6. Implement food preparation, production, and testing systems.
  7. Analyze packaging materials with regard to types, functions, and environmental factors.
  8. Explore how different packaging affects food/nutrient quality.

Examining Product Development

  1. Review the history of food processing and product development.
  2. Identify the need for food product development.
  3. Review the process for food product development.
  4. Analyze various marketing strategies that affect consumer food choices.
  5. Explore consumer trends and how they impact the food industry and related careers.
  6. Analyze data in making food product marketing decisions.
  7. Describe the role of science and food-science management in the development of new food products.
  8. Explain basic chemistry concepts and how ingredients react in food-science applications.
  9. Prepare food products for presentation and assessment.
  10. Explain the purpose of sensory evaluation panels and how to conduct a sensory panel, using appropriate controls.
  11. Identify food product development related to health and wellness needs.
  12. Identify sustainable practices related to food product development.

Investigating Food Technology

  1. Describe examples of emerging trends that may impact careers in food science.
  2. Describe the functions, operations, and maintenance of test laboratory and related equipment and supplies.
  3. Conduct testing for safety of food products, using up-to-date technology.
  4. Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products.
  5. Review standards of identity for foods and Reference Amounts Customarily Consumed (RACC).
  6. Identify ethical considerations for the use of food technologies.

Investigating Food Sources and Systems

  1. Compare various methods of food production.
  2. Describe agricultural practices.
  3. Identify the implications of local and globalized food sources.
  4. Identify differences between international and U.S. food regulations.