CLUSTERHuman Services

CONCENTRATIONFood Science and Nutrition

WVEIS CODEHU1215

ONET Codes & Occupations

19-4011.02 - Food Science Technicians

29-2051.00 - Dietetic Technicians

Sample of reported job titles: Laboratory Technician (Lab Technician), Quality Assurance Technician (QA Technician), Quality Control Technician (QC Technician), Quality Assurance Analyst (QA Analyst), Quality Assurance Manager (QA Manager), Quality Assurance Inspector (QA Inspector), Quality Assurance Supervisor (QA Supervisor), Quality Assurance Laboratory Technician (QA Laboratory Technician), Operations Technician, Technical Services Analyst, Diet Tech (Dietetic Technician), Dietary Aide, Cook, Cook Chill Technician (CCT), Diet Clerk, Diet Technician Registered (DTR), Certified Dietary Manager (CDM), Dietary Manager, Nutrition Technician, Clinical Dietetic Technician

Sample of reported job titles with additional education:Food Technologist, Food Scientist, Quality Assurance Manager, Product Development Manager, Research and Development Manager, Research Scientist, Product Development Scientist

INDUSTRY CREDENTIALS

AAFCS Pre PAC:Food Science, Dietetics, and Nutrition-

REQUIRED COURSES (Preferred Sequence)

WVEIS CodeCourse

0951Food Preparation

0950Nutrition and Food Foundation

0952Nutrition and Food Science

0953Nutrition and Food Advanced

SKILL SETS

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Career Preparation Skills

Safety and Sanitation

Leadership Development

Customer Service

Plan, Prepare, and Serve Food

Management Principles in Nutrition

Food Tradition and Trends

Nutrition and Health

Food Preparation

Meal Management Skills

Scientific and Sensory Evaluation

Energy for the Body

Basic Concepts of Nutrition

Energy in Food Science

Chemical Processes

Function of Water in Food Science

Nutrients and Micronutrients

Research and Development Procedures

Nutrition and Food Practices in a Multicultural Society

Nutritional Needs of Individuals and Families

Risk Management Procedures

Nutritional Therapy

Food Product Development

Food Based Business Innovation

Career Paths

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Skill sets for Career Preparation Skills, Safety, Leadership Development and Customer and Personal Service should be integrated throughout the concentration as remaining skill sets are delivered.

Skill Set / Career Preparation Skills
Knowledge Objectives / Students will demonstrate knowledge of
  • career paths.
  • goal development and achievement.
  • attitudes and work habits that support career retention and advancement.
  • communication in varied contexts.

Performance Objectives / Students will
  • relate skills and abilities to possible career pathways.
  • explain methods of goal development.
  • discuss methods of time management and task coordination.
  • practice professionalism in punctuality, appropriate dress, task completion, etc.
  • investigate methods of supervision such as giving and receiving feedback and instruction.
  • develop and present a statement of their personal work ethic.
  • prepare an application, cover letter, resume and thank you letter.
  • create a personal portfolio for use when applying for employment.
  • practice simulated job interviews.

Skill Set / Safety and Sanitation
Knowledge Objectives / Students will demonstrate knowledge of
  • sanitation procedures.
  • maintaining facilities and equipment.
  • contamination hazards (physical, chemical, and biological).
  • food handling .
  • equipment operation.

Performance Objectives / Students will
  • summarize potential safety and sanitation hazards in the kitchen.
  • examine health and wellness risks involved when safety and sanitation principles are not followed.
  • perform safety and sanitation practices when handling, storing, preparing, and serving food.

Skill Set / Leadership Development
Knowledge Objectives / Students will demonstrate knowledge of
  • public speaking.
  • leadership concepts.
  • characteristics of effective teams and organizations.

Performance Objectives / Students will
  • develop and deliver presentations.
  • participate in business meetings.
  • attend leadership conferences and training.
  • volunteer in community service opportunities.
  • participate in career development events.

Skill Set / Customer and Personal Service
Knowledge Objectives / Students will demonstrate knowledge of
  • skills and procedures in customer and guest services.
  • interpersonal skills to build effective working relationships.
  • social perceptiveness by being aware of others' reactions and understanding why they react as they do.

Performance Objectives / Students will
  • assess customer needs.
  • meet quality standards for service.
  • evaluate customer satisfaction.
  • demonstrate concern for others.
  • use good manners and show cooperation.
  • work with diverse people by being flexible and open-minded.
  • negotiate with others to resolve conflicts and settle disputes.
  • maintain open communication with others.
  • accurately interpret the verbal and non-verbal behaviors of others;
  • base actions appropriately.
  • respect diversity by demonstrating respect for, listening to, and considering the opinions, perspectives, customs, and individual differences of others.

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Food PreparationWVEIS 0951

Skill Set / Plan, Prepare, and Serve Food
Knowledge Objectives / Students will demonstrate knowledge of
  • skills and procedures in applying principles of food preparation.
  • basic cooking methods.
  • ethnic and culturally diverse foods.
  • methods of food preservation and food preservatives.

Performance Objectives / Students will
  • develop appropriate menus, grocery orders, and timelines for
cooking and/or baking labs.
  • examine functions of ingredients, nutritive value, and methods of
preparation.
  • prepare nutritious foods appropriate for individuals, families, and small groups.
  • practice etiquette, food presentation, and table service appropriate for specific situations.

Skill Set

/ Management Principles in Nutrition
Knowledge Objectives / Students will demonstrate knowledge of
  • the variety of factors affecting consumer food purchases.
  • the influence of advertising on consumer purchases.

Performance Objectives / Students will
  • determine the effects of work space, tools, equipment, and technology on food preparation.
  • plan and assess individual and family meals.
  • determine ways family members assuming multiple roles can apply food management skills.

Skill Set / Food Tradition and Trends
Knowledge Objectives / Students will demonstrate knowledge of
  • the impact of culture on food choices and practices.
  • factors that influence nutrition and wellness practices across the life span.

Performance Objectives / Students will
  • illustrate how technological developments affect food choices.
  • summarize factors that influence food choices.

Skill Set / Nutrition and Health
Knowledge Objectives / Students will demonstrate knowledge of
  • sources of food and nutrition information, including food labels, related to health and wellness.
  • various dietary guidelines in planning to meet nutrition and wellness needs.

Performance Objectives / Students will
  • summarize the effect of nutrients on health, appearance, and peak performance.
  • outline the relationship of nutrition and wellness to individual and family health throughout the life span.
  • estimate the effects of food and diet fads, food addictions, and eating disorders on wellness.

Skill Set / Food Preparation
Knowledge Objectives / Students will demonstrate knowledge of
  • dietary guidelines in planning to meet nutrition and wellness needs.
  • processes to select, store, prepare, and serve nutritious and aesthetically pleasing foods.
  • strategies that meet the health and nutrition requirements of individuals and families with special needs.

Performance Objectives / Students will
  • demonstrate measurement procedures, equivalents, and conversions.
  • interpret recipe terminology and directions.
  • demonstrate ability to select, store, and prepare nutritious and pleasing foods.

Skill Set

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Meal Management Skills

Knowledge Objectives / Students will demonstrate knowledge of
  • the organization and management of kitchens and resources.
  • a positive dining atmosphere.
  • work simplification principles.
  • the organization of equipment in work centers.

Performance Objectives / Students will
  • manage money allocated for food.
  • utilize kitchen equipment appropriately.
  • analyze characteristics of appealing menus.
  • examine methods of meal service.
demonstrate table appointments.
  • exhibit appropriate etiquette.

Nutrition and Food FoundationWVEIS 0950

Skill Set / Nutrition and Food Practices in a Multicultural Society
Knowledge Objectives / Students will demonstrate knowledge of
  • the influence of social, psychological, and technological changes on nutrition and food practices.
  • family food patterns for expression of family values and customs.
  • current health concerns related to nutrition and food.

Performance Objectives / Students will
  • compare factors affecting national and international food supply and distribution.
  • evaluate food habits and meal patterns in terms of cultural influences.
  • exhibit an awareness of the variety of food choices available in our multicultural society.

Skill Set / Nutritional Needs of Individuals and Families
Knowledge Objectives / Students will demonstrate knowledge of
  • basic principles of nutrition to promote healthy food choices.
  • the role of good nutrition to the health and wellness of individuals and families.
  • factors affecting an individual’s nutritional needs.

Performance Objectives / Students will
  • demonstrate how to conserve nutrients during food preparation.
  • research diet disorders (i.e. bulimia, anorexia).
  • demonstrate the use of dietary guidelines in making wise food choices.
  • analyze nutritional adequacy of selected diets using available technology.
  • analyze the reliability of nutrition information.
  • evaluate claims made for dietary supplements, diet aids, and diet fads.
  • analyze special needs diets (i.e. diabetic, vegetarian, low cholesterol, etc.).

Skill Set / Risk Management Procedures
Knowledge Objectives / Students will demonstrate knowledge of
  • risk management procedures for food safety, food testing, and sanitation.

Performance Objectives / Students will
  • analyze factors that contribute to food borne illness.
  • analyze food service management safety and sanitation programs.
  • implement industry standards for documenting, investigating, and reporting foodborne illnesses.
  • use the hazard analysis critical control point (HACCP) during all food handling processes to minimize the risks of food borne illness.
  • demonstrate practices and procedures that assure personal and workplace health and hygiene.
  • demonstrate standard procedures for receiving and storage of raw and prepared foods.
  • classify current types of cleaning materials and sanitizers and their proper use.
  • use occupational safety and health administration's (OSHA) right to know law and material safety data sheets (MSDS) and explain their requirements in handling hazardous materials.
  • demonstrate waste disposal and recycling methods.

Skill Set / Nutritional Therapy
Knowledge Objectives / Students will demonstrate knowledge of
  • basic concepts of nutrition and nutritional therapy in a variety of settings.

Performance Objectives / Students will
  • analyze nutritional needs of individuals.
  • use nutritional information to support care planning.
  • utilize a selective menu.
  • construct a modified diet based on nutritional needs and health conditions.
  • design instruction on nutrition for health maintenance and disease prevention.

Nutrition and Food Science WVEIS 0952

Skill Set / Scientific and Sensory Evaluation
Knowledge Objectives / Students will demonstrate knowledge of
  • functions of and proper techniques for using science equipment and food preparation equipment in the food science laboratory.
  • scientific and sensory evaluation of food.

Performance Objectives / Students will
  • employ the scientific method using appropriate laboratory methods, proper safety procedures, and accurate, objective data-recording techniques in the food science laboratory.
  • illustrate physical, psychological, cultural, and environmental influences on food preferences and their impact on nutritional wellness.
  • experiment with variables that influence sensory perceptions and taste preferences through laboratory taste tests of food products and food analogs.

Skill Set / Energy for the Body
Knowledge Objectives / Students will demonstrate knowledge of
  • the characteristics of energy in relationship to foods.

Performance Objectives / Students will
  • compare physical changes to chemical reactions.
  • explain the relationship between food intake and body weight.
  • relate how the human body uses energy derived from food components.

Skill Set / Basic Concepts of Nutrition
Knowledge Objectives / Students will demonstrate knowledge of
  • the basic concepts of nutrition.

Performance Objectives / Students will
  • examine food sources, food nutrients, and food groups.
  • interpret basic nutritional needs.
  • explain the USDA Dietary Guidelines for Americans.
  • explain the consequences of an unbalanced diet.
  • compare high nutrient density and low nutrient density foods.

Skill Set / Energy in Food Science
Knowledge Objectives / Students will demonstrate knowledge of
  • forms and function of energy applied in food science.

Performance Objectives / Students will
  • differentiate among potential and kinetic sources as well as the various forms of energy.
  • explain heat of fusion, heat of vaporization, and the relationship between heat and temperature.
  • explain the role of energy in metabolism and digestion.

Skill Set / Chemical Processes
Knowledge Objectives / Students will demonstrate knowledge of
  • the chemical processes that impact preparation, production, and storage of food.
  • the role of energy in metabolism and digestion.
  • heat of fusion, heat of vaporization and the relationship between heat and temperature.

Performance Objectives / Students will
  • demonstrate the chemical processes involved in leavening and fermentation.
  • demonstrate techniques to reduce vitamin and mineral losses during food distribution, storage, and preparation.
  • calculate the effects of acids, bases, heat, and mechanical processes on phytochemicals in fruits, vegetables, and dairy products.
  • describe and depict the effects of heat and other factors on foods that contain proteolytic enzymes and on their interaction with protein gels.
  • relate physical characteristics and dietary sources of saturated, monounsaturated, and polyunsaturated fatty acids to their performance in foods.

Skill Set / Function of Water in Food Science
Knowledge Objectives / Students will demonstrate knowledge of
  • the role of water in food science.
  • the functions of water in the body and the role of water in a nutritious diet.

Performance Objectives / Students will
  • explain how water content of foods affects food reactions during preparation and storage processes.
  • demonstrate the effects of dehydration on the quality of texture, flavor, appearance and nutritive value of dried foods, food concentrates, and dehydrated food products.

Skill Set / Nutrients and Micronutrients
Knowledge Objectives / Students will demonstrate knowledge of
  • the characteristics and functions of the categories of nutrients in food preparation.
  • the function of vitamins and minerals on the nutritive value of food.

Performance Objectives / Students will
  • relate physical characteristics and dietary sources of saturated, monounsaturated, and polyunsaturated fatty acids to their performance in foods.
  • explain the nutritional impact of lipids in the diet and in control of heart disease.
  • utilize basic principles of the chemistry of protein to methods of selection, storage, and preparation for eggs, milk products, and meat products.
  • compare the nutritional functions of proteins with the functions of carbohydrates and fats.
  • evaluate the impact of starch and liquid mixtures on the selection of starches to be used in food products.
  • demonstrate the role of simple and complex carbohydrates in a nutritious diet.
  • explain the sources and functions of fat-soluble vitamins, water-soluble vitamins, major minerals, and trace minerals.
  • examine the impact food processing and preservation methods have on the nutritive value of food and management of food-related disease.
  • demonstrate techniques to reduce vitamin and mineral losses during food distribution, storage, and preparation.

Skill Set / Research and Development Procedures
Knowledge Objectives / Students will demonstrate knowledge of
  • the scientific method to examine one of the characteristics of a complex food system.
  • descriptive research and analytical research.

Performance Objectives / Students will
  • employ the scientific method to develop food science experiments, including at least one control and one variable.
  • demonstrate synthesis of research findings to develop and test a formulation for a new, nutritious food product or new variation of a food product.
  • demonstrate products to clients.
  • test products for flavor, texture, color, nutritional content, and adherence to government and industry standards.

Nutrition and Food AdvancedWVEIS 0953

Skill Set / Food Product Development
Knowledge Objectives / Students will demonstrate knowledge of
  • current technology in food product development and marketing.

Performance Objectives / Students will
  • analyze various factors that affect food preferences in the marketing of food.
  • analyze data in statistical analysis in making development and marketing decisions.
  • prepare food for presentation and assessment.
  • implement procedures that affect quality product performance.
  • conduct testing for safety of food products, utilizing available technology.
  • implement food preparation, production, and testing systems.
  • apply standards for food quality.
  • create a standardized recipe.
  • manage amounts of food to meet needs of customers, clients.
  • analyze new products.
  • implement procedures that provide cost effective products.
  • establish par levels for the purchase of supplies based on an organization's needs.
  • utilize food code points of time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation.

Skill Set / Food Based Business Innovation Project
Knowledge Objectives / Students will demonstrate knowledge of
  • food science, dietetics, and nutrition management principles and practices.
  • opportunities for business innovation in nutrition and food industries.

Performance Objectives / Students will
  • analyze ideas for an innovative business project.
  • summarize project concerns and options.
  • select and conduct an innovative project within the classroom.
  • evaluate the project.

Skill Set / Career Paths in Nutrition, Food Science,
Knowledge Objectives / Students will demonstrate knowledge of
  • career paths within food science, food technology, dietetics, and nutrition industries.

Performance Objectives / Students will
  • explain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition careers.
  • analyze opportunities for employment and entrepreneurial endeavors.
  • summarize education and training requirements and opportunities for career paths in food science, food technology, dietetics, and nutrition.
  • analyze the impact of food science, dietetics, and nutrition occupations on local, state, national, and global economies.

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