HUM-FS-1 Demonstrate employability skills required by business and industry.

HUM-FS-1

Demonstrate employability skills required by business and industry.

HUM-FS-2

Define food science and explore careers in food science.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=ScnJ8YEyd4d3jM&tbnid=6ZxP-ttIVtoq9M:&ved=0CAUQjRw&url=http%3A%2F%2Fexperiencelife.com%2Farticle%2Fscary-food-science%2F&ei=t3m0U6WTI822yASj_4DICQ&bvm=bv.70138588,d.aWw&psig=AFQjCNHIvrgjVz3XStr-xgmZeok8PfggsQ&ust=1404422925644740

HUM-FS-3

Investigate how and why scientific evaluation of foods is conducted.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=Fu-z2pYSTzp9HM&tbnid=pzp2w06ywy9dZM:&ved=0CAUQjRw&url=http%3A%2F%2Fwomenworld.org%2Fhealth%2Ftop-10-food-for-healthy-diet-(part-1).aspx&ei=PXq0U-vEO9SpyAT98oK4Ag&bvm=bv.70138588,d.aWw&psig=AFQjCNHIvrgjVz3XStr-xgmZeok8PfggsQ&ust=1404422925644740

Explore the basic chemistry concepts of food science.

HUM-FS-4

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=7UAxTUtxnxsJZM&tbnid=ZABIwbOBNlmoGM:&ved=0CAUQjRw&url=http%3A%2F%2Ffineartamerica.com%2Ffeatured%2F3-periodic-table-of-elements-michael-tompsett.html&ei=t3u0U93HD4-1yATfxoDIDQ&bvm=bv.70138588,d.b2U&psig=AFQjCNHk8sizj2BLsqJe_D5YxtA5cuoWHg&ust=1404423469606395

HUM-FS-5

Observe how energy works in food preparation and preservation.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=YvwWrzL003WU0M&tbnid=AN5PTVQN_KfmOM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.oxfordlearnersdictionaries.com%2Fdefinition%2Fenglish%2Fbake&ei=an20U6vOBZCjyASO34HQBQ&bvm=bv.70138588,d.b2U&psig=AFQjCNEWZLI5tNSFlzV5RfVZG0Add_RlCA&ust=1404423846990279

HUM-FS-6

Examine why water and acidity are important factors in food preparation

and preservations.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=nkobKoudW9dUKM&tbnid=cny4w_fb9B7IeM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.redorbit.com%2Fnews%2Fscience%2F1112693997%2Fboiling-water-leidenfrost-effect-091412%2F&ei=hX60U8KbF4qjyASh2oE4&bvm=bv.70138588,d.b2U&psig=AFQjCNEXeoZs6LzUiXtn4BfPngCSG2JZGQ&ust=1404424134621973

HUM-FS-7

Summarize why carbohydrates are important in food preparation, preservation, and the

nutritional impact on diets.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=fDrQwPllQ0oX1M&tbnid=GM_AEWUU_j9C9M:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.fitnessoptionsvt.com%2Fcontent%2Fnewsm%2Fnews%3Fshow%3DVIEW%26a%3D29&ei=EH-0U7L0DdCYyATat4KgAw&bvm=bv.70138588,d.b2U&psig=AFQjCNGZFNEBrIXnLcR4AjrkVrOSPX1KBQ&ust=1404424310566368

HUM-FS-8

Summarize why lipids are important in food preparation and preservation and the

nutritional impact they have on the diet.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=6kWvxBgDNPloeM&tbnid=TrhtzGC07CSu5M:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.ariix.com%2Fgood-fats-versus-bad-fats%2F&ei=G4C0U423PI2fyAS9h4DYBw&bvm=bv.70138588,d.b2U&psig=AFQjCNGC2V6nyK9f3Dp2d54LYbkvlGEpNA&ust=1404424496195046

HUM-FS-9

Summarize why proteins are important in food preparation and preservation and the nutritional impact they have on diet.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=RmNluY5INsOaUM&tbnid=jl4LhkTKY7mjqM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.rivertea.com%2Fblog%2Fprotein-supplements-vs-natural-proteins-who-wins-the-battle%2F&ei=v4C0U5CwHdSqyATTh4D4BQ&bvm=bv.70138588,d.b2U&psig=AFQjCNFp2pVWf_isGdqDXUv_uHeEPdPZ9w&ust=1404424708202500

HUM-FS-10

Investigate the sources, and impact of food formulations, preparation and preservation on food constituents important to health.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=sjqIK5E_UvD43M&tbnid=7aDfi4KdITeQgM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.drrodney.com%2Fwellness%2Ffunctional-foods%2F&ei=jIG0U4z0AtWqyASwhoLYBg&bvm=bv.70138588,d.aWw&psig=AFQjCNEa4hq-nc86MaIlIguNGe3YlJInVg&ust=1404424963395699

HUM-FS-11

Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=6MiZnOj1D0-X7M&tbnid=8U7J5nTNpBDpdM:&ved=0CAUQjRw&url=http%3A%2F%2Fwithfriendship.com%2Fuser%2Fmithunss%2Ffood-additive.php&ei=GYK0U_veO9CYyATat4KgAw&bvm=bv.70138588,d.aWw&psig=AFQjCNHhQeQxPTXJMa0y8voNDhhZ3O2HEQ&ust=1404425015881577

HUM-FS-12

Analyze the principles of fermentation.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=gKkZHoPYTdxWsM&tbnid=WDPWAX2Xe_uJXM:&ved=0CAUQjRw&url=http%3A%2F%2Facademic.pgcc.edu%2F~kroberts%2FLecture%2FChapter%25205%2Ffermentation.html&ei=xIO0U8vLFJKQyATSw4KQDw&bvm=bv.70138588,d.aWw&psig=AFQjCNHsGSkFXTEYiWHGFOxdHdwrZzeXgw&ust=1404425528567105

HUM-FS-13

Investigate measures used to produce safe and wholesome food under

sanitary conditions.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=9RoU3RdKnxRomM&tbnid=5vxu2UVrRVSJGM:&ved=0CAUQjRw&url=http%3A%2F%2Ffoodsanitationxffa.wordpress.com%2F&ei=TYW0U7yrNYWHyATB04GADQ&bvm=bv.70138588,d.aWw&psig=AFQjCNF6LC4J60k0Fo6ZHFjr9jvNaRDTcw&ust=1404425910284170

HUM-FS-14

Compare and contrast different food preservation methods and the resultant

quality of preserved food.

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=y0syKtz2hwqjnM&tbnid=fXRFPuULTMOQgM:&ved=0CAUQjRw&url=http%3A%2F%2Fstravaganzastravaganza.blogspot.com%2F2012%2F12%2Ffood-preservation-freeze-drying.html&ei=-YW0U92qM9SxyATjqoKABQ&bvm=bv.70138588,d.aWw&psig=AFQjCNHqLxz5oW3wdizj8d-R4noTR0ZSig&ust=1404426078827735

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=yudRcdio2GyaUM&tbnid=mX5HWg_mD9nfGM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.canningbasics.com%2F&ei=X4a0U4aMDYagyATp0ID4Cg&bvm=bv.70138588,d.aWw&psig=AFQjCNHqLxz5oW3wdizj8d-R4noTR0ZSig&ust=1404426078827735