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Food Science
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40 Weeks: 1 HS Credit
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Quarter 1Quarter 2
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Unit 1: Safety, Sanitation & Equipment Review
(Food Core Standards - SS.1.1, SS.2.1, SS.2.2, SS.2.4, FFP.2.1) 		Unit 5: Sensory Evaluation of Food
(RP.1, FIC.1)
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Unit 2: Intro to Food Science
(FS.1)		Unit 6: Digestion, Metabolism & Basic Nutrition
(LS.1, LS.2, W.1, C.1, L.1, P.2, VM.1, VM.2, MFS.1)
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Unit 3: Food Safety, Sanitation & Lab Practices
(RP.1, PS.1, PS.2, PS.3,IM.1, MFS.1,MFS.2, FS.1, FS.2,)		Unit 7: Carbohydrates (C.1)
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Unit 4: Mixtures, Solutions & Colloids
(PS.3,PS.4,PS.6)
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Quarter 3Quarter 4
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Unit 8: Lipids
(L.1)		Unit 12: Vitamins & Minerals
(VM.1, VM.2)
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Unit 9: Milk
(P.1, P.3, C.1)		Unit 13: Dehydration
(FP.1, FP.2, FS.1, TA.1)
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Unit 10: Proteins
(P.1, P.2, P.3)		Unit 14: Fermentation
(MFS.1, MFS.2)
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Unit 11: Water
(W.1)		Final Project/Exam
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Collaborators
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Lacell