High School CTE IAS Standards

College and Career Readiness Skills

Leadership and Employability Skills

Career Navigation

Industry 4.0

Identify the components of the Industrial Internet of Things (IIoT).

Demonstrate skills to obtain the SACA C-101 Certified Industry 4.0 Associate - Basic Operations - Gold Certification at 100% of skill standard.

Recognize that IIoT is the building block for Smart Manufacturing and Digital Integration.

Recognize how equipment monitoring plays a major role in predictive maintenance, lean manufacturing, and quality.

Demonstrate how Industry 4.0 concepts are changing the manufacturing world.

Execute basic setup, adjustment & operation of automated machines that may include CNC, robotics, 3D Printers, laser engraving, etc.

Discuss multiple aspects of industrial prints/drawings that are used in manufacturing.

Demonstrate an understanding of technical math, US customary, metric system, and metrology.

Recall content pertaining to General Industrial Safety to successfully obtain the OSHA 10 Hour General Industry Certification.

Recall fundamental content to meet/exceed the cut-score for the SACA (Smart Automation Certification Alliance) C-101 Certified Industry 4.0 Associate - Basic Operations - Silver Certification.

Explore career opportunities related to the program of study and understand how they relate to the global economy and marketplace.

Understand the specialized skills needed for different career opportunities related to the program of study.

Examine licensing, certification, and credentialing requirements for different career opportunities related to the program of study.

Identify a career goal and develop an action plan, including opportunities available while in high school, for obtaining the specialized skills and credentials needed for a career related to the program of study.

Demonstrate professionalism by meeting expectations of promptness, attendance, being prepared, completing tasks, and following safety procedures.

Demonstrate the skills needed to successfully collaborate within teams, departments, and organizations.

Demonstrate an awareness and understanding of responsible, ethical, and professional networking.

Examine personal, wellness, and stress management strategies.

Demonstrate computer literacy skills and basic computer functions.

Communicate clearly, effectively, and with reason through speaking, writing, using visuals, and active listening in formal and informal settings.

Demonstrate decision-making and problem-solving skills using critical thinking and relevant math and data knowledge.

Demonstrate research, study skills, and self-learning strategies needed to be successful in a career pathway.

Students perform independent studies as a means to explore various careers in accounting/financial pathways and learn about the educational and experience requirements of each

Students read, interpret, and report financial information.

Students use management accounting techniques to plan and evaluate the performance of an organization.

Students apply appropriate accounting principles to various forms of ownership, payroll, income taxation, international accounting, and managerial accounting systems.

Students create, interpret, and analyze end-of-fiscal-period activities and financial statements for corporations

Students use Generally Accepted Accounting Principles (GAAP) to determine the value of assets, liabilities, stockholder’s equity, revenues, and expenses.

Students understand and apply the various steps of the accounting cycle for corporations and comprehend the purpose of each step.

Content Standards

Apply Generally Accepted Accounting Principles (GAAP) and interpret the principles correctly.

Collect and verify source documents.

Analyze business transactions using source documents and interpret the effect on the accounting equation.

Journalize business transactions using special journal formats.

Prepare and use an 8 and/or 10-column worksheet.

Analyze and prepare adjusting entries, including accruals and deferrals.

Create, evaluate and analyze financial statements and describe the way each interrelates with the others.

Execute the closing process by journalizing and posting the closing entries and preparing the post-closing trial balance.

Demonstrate both manual and computerized accounting systems.

Differentiate current and long-term assets and analyze their effect on financial statements.

Define intangible assets and account for their acquisition, amortization, and disposal.

Define and identify short-term and long-term investments and the accounting concepts related to them.

Compare and contrast the cost basis and fair market value of assets.

Differentiate current and long-term liabilities and analyze their effect on financial statements.

Explain the purpose of notes payable; establish, calculate, and maintain records for payables and related interest.

Apply Generally Accepted Accounting Principles (GAAP) and techniques to analyze and record the issuance, amortization, and retirement of bonds.

Analyze and record mortgage and lease obligations.

Demonstrate both manual and computerized accounting systems for liabilities.

Explain the effect of changes in foreign exchange rates on the value of liabilities.

Define contingent liabilities.

Identify and apply cash control techniques.

Use straight-line and effective interest amortization methods to compute for bond premiums and discounts.

Explain the purpose of the following accounts for a corporation: common stock, preferred stock, paid-in capital, retained earnings, and dividends.

Analyze and record investments by stockholders and the declaration and payment of dividends for a corporation.

Differentiate between stockholders’ equity and retained earnings for corporations.

Demonstrate both manual and computerized accounting systems for stockholder’s equity.

Differentiate the effects of revenue on financial statements.

Determine procedures for cash basis versus accrual methods.

Demonstrate both manual and computerized accounting systems for revenues.

Differentiate between cost of sales and general operating expenses.

Compare and contrast transactions recorded as assets versus expense, such as supplies inventory/supplies expense.

Apply appropriate accounting techniques for uncollectible accounts.

Discuss year-end cut-offs for expenses.

Demonstrate both manual and computerized accounting systems for expenses.

Explain the purpose of notes receivable; establish, calculate, and maintain records for receivables and related interest.

Compare and contrast inventory and costing procedures.

Apply appropriate accounting concepts and techniques for acquisition, depreciation, depletion, and disposal of assets.

Explain, compare, and analyze various depreciation methods and their effect on the value of assets.

Demonstrate both manual and computerized accounting systems for assets.

Explain the effect of changes in foreign exchange rates on the value of assets.

Create financial statements for corporations in advanced formats.

Demonstrate both manual and computerized accounting systems for preparing financial statements.

Produce horizontal and vertical analyses and compute appropriate ratios to evaluate solvency and earning power.

Discuss and analyze the inherent limitations of the historical cost accounting model when interpreting financial statements prepared during periods of changing prices.

Evaluate financial statements using horizontal analysis, vertical analysis, and commonly used financial ratios.

Generate all necessary year-end journal entries.

Evaluate the effect of changes in operating procedures, accounting methods, and estimates on the financial statements and ratios using software.

Use software to generate charts and graphs to analyze the financial condition of the business.

Discuss the importance of integrity, confidentiality, and high ethical standards in the preparation of financial statements.

Compare and contrast financial statements of corporations using a variety of sources.

Discuss the three basic types of business activities—operating, investing, and financing.

Generate statements of cash flow using the direct and indirect methods.

Research the employment opportunities in the financial services sector

Research the basic differences between Generally Accepted Accounting Principles (GAAP) and tax law.

Compare and contrast International Accounting Standards (IAS) with Generally Accepted Accounting Principles (GAAP).

Explain the role of managerial accounting in the management process.

Interpret and explain those costs and accounts that are unique to the manufacturing process.

Discuss the cost flow concepts followed by a manufacturing business.

Apply job order costing procedures to compute the cost of manufactured products.

Prepare a schedule of cost of goods manufactured and explain its relationship to the income statement.

Describe the types of products and apply appropriate accounting concepts and procedures for job order and process costing systems.

Investigate and understand the state and national educational and licensing requirements for careers in the business and finance professions

Discuss appropriate Generally Accepted Accounting Principles (GAAP) for government and not-for- profit entities.

Analyze stock performance and market fluctuations in a market economy.

Generate and maintain employee and employer payroll records using computerized systems.

Analyze the effects of payroll taxes for a corporation.

Prepare federal, state, and local government payroll reports.

Differentiate between taxation at personal and business levels, including tax- planning strategies.

Discuss how income tax law is formed.

Compare and contrast fixed, variable, and mixed costs.

Use cost-volume- profit and contribution margin analysis to plan operations.

Prepare a budget for planning purposes.

Prepare budget analysis using spreadsheet software.

Discuss auditing procedures for different types of business.

Discuss the importance of integrity, confidentiality, and high ethical standards in interpretation and use of data.

Analyze company performance by applying standard costing and variance analysis.

Apply differential analysis to make decisions.

Apply present value concepts to evaluate capital investment opportunities.

Read and interpret financial statements.

Write summaries of financial decisions.

Present summaries for decisions.

Use appropriate industry terminology.

Research the employment opportunities for accountants and CPAs in business, industry, public practice, education, government, and not-for- profit professions.

Investigate and understand the state and national educational and licensing requirements for careers in the business and finance professions

Investigate career pathways, education, and training in areas related to children, child development, and nurturing of children.

Career Exploration in Child Development and Nurturing

Explore factors affecting children and families with a variety of special (economic, physical, emotional, intellectual, and societal) conditions and the resources available to children and families dealing with these factors.

Special Conditions Affecting Children Advanced Child Development, 8-1-14, Page 3 of 4

Evaluate and implement developmentally appropriate teaching practices and guidance to enhance children’s growth and development ages 4 to 8.

Teaching and Guiding Children

Demonstrate practices, including resource management processes, which promote the well-being and development of children ages 4 to 8.

Child Health and Wellness Core Standard 5: Demonstrate practices, including resource management processes, which promote the well-being and development of children ages 4 to 8.

Choose positive approaches for creating a nurturing environment for children ages 4 to 8 based on accepted child development theories, research, and best practices. Standards Advanced Child Development, 8-1-14, Page 2 of 4

Child Development Theories, Research, and Best Practices

Analyze human growth and development of children ages 4 to 8.

Child Growth and Development

Incorporate established professional and ethical standards related to working with children and their families in order to promote optimum development in safe and healthy environments.

Professional and Ethical Issues in Child Development Core

Students will integrate processes of thinking, communication, leadership, and management in order to apply child development knowledge and skills.

Personal, Academic, and Career Success

Domain 8 – Career Exploration in Child Development and Nurturing Core Standard 8: Investigate career pathways, education, and training in areas related to children, child development, and nurturing of children. Standards

Domain 7 – Special Conditions Affecting Children Advanced Child Development, 8-1-14, Page 3 of 4 Core Standard 7: Explore factors affecting children and families with a variety of special (economic, physical, emotional, intellectual, and societal) conditions and the resources available to children and families dealing with these factors. Standards ACD-7.1 Examine characteristics, needs, and interventions related to children with special needs, such as those who are academically gifted; have learning, emotional, and physical difficulties; and experience developmental delays. ACD-7.2 Investigate inherited and environmental conditions which adversely affect children and determine interventions to provide a safe and secure environment for children. ACD-7.3 Determine situations that require crisis intervention and community services available to provide this intervention. ACD-7.4 Identify support services and referral processes for children and families, including those from friends, family, community, and social agencies.

Domain 6 – Teaching and Guiding Children Core Standard 6: Evaluate and implement developmentally appropriate teaching practices and guidance to enhance children’s growth and development ages 4 to 8.  Standards  ACD-6.3 Demonstrate respect for diversity with sensitivity to anti-bias, gender equity, age, culture, and ethnicity related to children, parenting, and child nurturing practices.   ACD-6.6 Access, evaluate, and utilize current and emerging research related to child growth and development related to early childhood practices and procedures.

Domain 5 – Child Health and Wellness Core Standard 5: Demonstrate practices, including resource management processes, which promote the well-being and development of children ages 4 to 8. Standards  ACD-5.4 Examine information and analyze options for health and wellness practices to enhance long-term well-being and development of children. ACD-5.5 Identify available community services and resources, including financial resources that contribute to the long-term well-being and development of children

Domain 4 – Child Development Theories, Research, and Best Practices Core Standard 4: Choose positive approaches for creating a nurturing environment for children ages 4 to 8 based on accepted child development theories, research, and best practices. Standards Advanced Child Development, 8-1-14, Page 2 of 4    ACD-4.5 Determine strategies for advocating on behalf of children and families in areas such as child care, prevention of child abuse and neglect, and parental support.

Domain 3 – Child Growth and Development Core Standard 3: Analyze human growth and development of children ages 4 to 8. Standards ACD-3.1 Examine physical, intellectual, emotional, social, and moral s domains of human growth and development, ages 4 to 8. ACD-3.2 Investigate impacts of heredity and environment on growth and development of children, ages 4 to 8. ACD-3.3 Assess effects of nutrition on the growth and development of children, ages 4 to 8. ACD-3.4 Examine how gender, ethnicity, and life events relate to the child’s development, ages 4 to 8.

Domain 2 – Professional and Ethical Issues in Child Development Core Standard 2: Incorporate established professional and ethical standards related to working with children and their families in order to promote optimum development in safe and healthy environments. Standards ACD-2.1 Utilize emerging technologies responsibly to enhance child-related interactions and careers

Domain 1 – Personal, Academic, and Career Success Core Standard 1: Students will integrate processes of thinking, communication, leadership, and management in order to apply child development knowledge and skills. Standards

Demonstrate components of critical thinking, creative thinking, and reasoning.

ACD-1.1 Demonstrate components of critical thinking, creative thinking, and reasoning. ACD-1.5 Examine the interrelationships among thinking, communication, leadership, and management processes to address family, community, and workplace issues.

ACD-1.2 Evaluate effective communication processes in school, family, career, and community setting.

Evaluate effective communication processes in school, family, career, and community setting

Demonstrate leadership that encourages participation and respect for the ideas, perspectives, and contributions of group members.

ACD-1.3 Demonstrate leadership that encourages participation and respect for the ideas, perspectives, and contributions of group members.

Apply management, decision-making, and problem solving processes to accomplish tasks and fulfill responsibilities.

ACD-1.4 Apply management, decision-making, and problem solving processes to accomplish tasks and fulfill responsibilities.

Examine the interrelationships among thinking, communication, leadership, and management processes to address family, community, and workplace issues.

ACD-1.5 Examine the interrelationships among thinking, communication, leadership, and management processes to address family, community, and workplace issues.

Demonstrate fundamentals to college and career success (e.g. strong work ethic, timemanagement, positive attitude, adaptability/flexibility, stress resilience, accountability, self-discipline, resourcefulness, cooperation, self-assessment).

ACD-1.6 Demonstrate fundamentals to college and career success (e.g. strong work ethic, timemanagement, positive attitude, adaptability/flexibility, stress resilience, accountability, self-discipline, resourcefulness, cooperation, self-assessment).

Utilize emerging technologies responsibly to enhance child-related interactions and careers.

ACD-2.1 Utilize emerging technologies responsibly to enhance child-related interactions and careers

Apply professional codes of conduct for interacting with children, their families, and co-workers (i.e., the NAEYC Code of Ethical Conduct).

ACD-2.2 Apply professional codes of conduct for interacting with children, their families, and co-workers (i.e., the NAEYC Code of Ethical Conduct). ACD-2.3 Devise standards and demonstrate techniques for positive, collaborative relationships with children, their families, and co-workers.

Devise standards and demonstrate techniques for positive, collaborative relationships with children, their families, and co-workers.

ACD-2.3 Devise standards and demonstrate techniques for positive, collaborative relationships with children, their families, and co-workers.

Examine physical, intellectual, emotional, social, and moral s domains of human growth and development, ages 4 to 8.

ACD-3.2 Investigate impacts of heredity and environment on growth and development of children, ages 4 to 8.

Investigate impacts of heredity and environment on growth and development of children, ages 4 to 8.

ACD-3.3 Assess effects of nutrition on the growth and development of children, ages 4 to 8. ACD-3.4 Examine how gender, ethnicity, and life events relate to the child’s development, ages 4 to 8.

Assess effects of nutrition on the growth and development of children, ages 4 to 8.

Examine how gender, ethnicity, and life events relate to the child’s development, ages 4 to 8.

Examine roles and responsibilities of the family unit, caregivers, and educators for nurturing children, providing children with a stimulating

ACD-4.1 Examine roles and responsibilities of the family unit, caregivers, and educators for nurturing children, providing children with a stimulating environment,and transmitting societal expectations, culture, and traditions to children.

Examine policies, issues, and trends in the workplace, community, nation, and world that impact children and child nurturing practices.

ACD-4.2 Examine policies, issues, and trends in the workplace, community, nation, and world that impact children and child nurturing practices.

ACD-4.3 Analyze impacts of social, economic, technological, and environmental forces, including media and marketing, on adult actions related to children and on child growth and development.

ACD-4.4 Examine laws and legal issues that impact children, parents, care givers, child educators, and child nurturing practices.

Examine laws and legal issues that impact children, parents, care givers, child educators, and child nurturing practices.

Determine strategies for advocating on behalf of children and families in areas such as child care, prevention of child abuse and neglect, and parental support.

ACD-4.5 Determine strategies for advocating on behalf of children and families in areas such as child care, prevention of child abuse and neglect, and parental support.

Examine the use of family resources in making choices that satisfy the needs and wants of children.

ACD-5.1 Examine the use of family resources in making choices that satisfy the needs and wants of children.

Design strategies to meet nutrition requirements and provide safe and nutritious food for children.

ACD-5.2 Design strategies to meet nutrition requirements and provide safe and nutritious food for children.

Provide a safe and supportive environment through developmentally appropriate clothing, housing, furnishings, toys, equipment, and modes of transportation.

ACD-5.3 Provide a safe and supportive environment through developmentally appropriate clothing, housing, furnishings, toys, equipment, and modes of transportation.

ACD-5.4 Examine information and analyze options for health and wellness practices to enhance long-term well-being and development of children.

ACD-5.4 Examine information and analyze options for health and wellness practices to enhance long-term well-being and development of children.

ACD-5.5 Identify available community services and resources, including financial resources that contribute to the long-term well-being and development of children

Identify available community services and resources, including financial resources that contribute to the long-term well-being and development of children.

Standards ACD-6.1 Assess strategies that promote physical, emotional, social, intellectual, cultural, and moral development of children.

Assess strategies that promote physical, emotional, social, intellectual, cultural, and moral development of children.

Analyze components of an integrated curriculum that incorporate a child's language, learning styles, home experiences, and cultural values.

ACD-6.2 Analyze components of an integrated curriculum that incorporate a child's language, learning styles, home experiences, and cultural values.

Demonstrate respect for diversity with sensitivity to anti-bias, gender equity, age, culture, and ethnicity related to children, parenting, and child nurturing practices.

Choose positive guidance and discipline practices that promote child growth and development.

ACD-6.4 Choose positive guidance and discipline practices that promote child growth and development.

ACD-6.5 Formulate nonviolent, proactive strategies to prevent and manage conflict between children and between adults and children, including bullying.

Formulate nonviolent, proactive strategies to prevent and manage conflict between children and between adults and children, including bullying.procedures.

ACD-6.6 Access, evaluate, and utilize current and emerging research related to child growth and development related to early childhood practices and procedures.

Access, evaluate, and utilize current and emerging research related to child growth and development related to early childhood practices and procedures.

Examine characteristics, needs, and interventions related to children with special needs, such as those who are academically gifted; have learning, emotional, and physical difficulties; and experience developmental delays.

ACD-7.1 Examine characteristics, needs, and interventions related to children with special needs, such as those who are academically gifted; have learning, emotional, and physical difficulties; and experience developmental delays.

ACD-7.2 Investigate inherited and environmental conditions which adversely affect children and determine interventions to provide a safe and secure environment for children.

Determine situations that require crisis intervention and community services available to provide this intervention.

ACD-7.3 Determine situations that require crisis intervention and community services available to provide this intervention.

Identify support services and referral processes for children and families, including those from friends, family, community, and social agencies.

ACD-7.4 Identify support services and referral processes for children and families, including those from friends, family, community, and social agencies.

Examine potential career paths, trends, and job market opportunities in areas related to children, child development, and nurturing of children.

ACD-8.1 Examine potential career paths, trends, and job market opportunities in areas related to children, child development, and nurturing of children.

Determine roles and functions; knowledge, skills, and attitudes; and rewards and demands associated with various careers and levels of employment in areas related to children, child development, and nurturing of children.

ACD-8.2 Determine roles and functions; knowledge, skills, and attitudes; and rewards and demands associated with various careers and levels of employment in areas related to children, child development, and nurturing of children.

Analyze personal qualifications, interests, values, and educational preparation required for careers and employment in areas related to children, child development, and nurturing of children.

ACD-8.3 Analyze personal qualifications, interests, values, and educational preparation required for careers and employment in areas related to children, child development, and nurturing of children.

ACD-8.4 Identify volunteer roles, part-time jobs, and entry-level positions that offer opportunities to explore careers related to children, child development, and nurturing of children.

Identify volunteer roles, part-time jobs, and entry-level positions that offer opportunities to explore careers related to children, child development, and nurturing of children.

ACD-3.1 Examine physical, intellectual, emotional, social, and moral s domains of human growth and development, ages 4 to 8.

Analyze impacts of social, economic, technological, and environmental forces, including media and marketing, on adult actions related to children and on child growth and development.

ACD-6.3 Demonstrate respect for diversity with sensitivity to anti-bias, gender equity, age, culture, and ethnicity related to children, parenting, and child nurturing practices.

Investigate inherited and environmental conditions which adversely affect children and determine interventions to provide a safe and secure environment for children.

Electrical Power

Advanced Manufacturing Technology

Conduct assigned tasks in a safe and workmanlike manner while working either independently or in small groups

Identify the common types and operation of bearing, coupling, belt, and chain systems.

Identify physical principles including force, torque, simple machines, and mechanical drives.

Describe the basic concepts of machine control, machine automation, and electrical control.

Communicate effectively using listening, speaking, reading, and writing skills.

Use quantitative analytical skills to evaluate and process numerical data.

Solve problems using critical and creative thinking skills.

Utilize and apply software where appropriate to the course.

Attain readiness to take MSSC Production and Maintenance Awareness Certification exams.

Demonstrate ability to read and interpret technical documents.

Demonstrate the ability to use various types of software applicable to course.

Identify basic manufacturing processes and major types of production systems.

Define common properties of industrial materials, their application, testing and enhancement

Describe the design, tooling, and production aspects of manufacturing.

Demonstrate a general knowledge of non-traditional manufacturing processes and automation.

Explain the basic concepts of electrical, hydraulic, and pneumatic power systems.

Describe and solve for basic electrical quantities such as voltage, amperage, resistance, and power.

Describe the types of basic fluid power systems used in manufacturing.

Determine fluid system properties such as pressure, flow, viscosity, and pressure drop

Demonstrate proper safety precautions related to equipment.

Assemble and test laboratory exercises including building single phase AC switched circuits, and circuits using mechanical relays.

Demonstrate ability to read and interpret technical documents.

Demonstrate ability to use various types of software applicable to course.

Recall fundamental content to meet/exceed the cut-score for the SACA (Smart Automation Certification Alliance) C-201 Electrical Systems I Certification exam - Silver Certification.

Demonstrate skills to obtain the SACA C-201 Electrical Systems I Certification exam - Gold Certification at a 100% of skill standard.

Define the following terms: voltage, resistance, current amperage, direct current, alternating current, and power supply.

Identify electrical components and form a schematic diagram.

Identify types of electrical mechanical switches (SPDT, DPDT, etc.)

Calculate voltage, current, and resistance in series, parallel, and series-parallel circuits using Ohm’s Law.

Perform voltage, current, and resistance measurements using the proper measurement devices (both analog and digital meters).

Create a schematic drawing and complete single phase AC electrical service connections including meter bases and service panels.

Identify basic principles and characteristics of transformers, resistors, capacitors and diodes.

Calculate values for AC and DC resistive, inductive, and capacitive components.

Demonstrate understanding of the basic functions of PLC’s

Advanced Manufacturing Welding Technology

Gas Welding Processes

Domain: Gas Metal Arc Welding

Employ safety practices involved in gas metal arc welding.

Demonstrate ability to use various types of software applicable to course.

Describe constant voltage and wire feed welding processes.

Weld with hard wire using short circuit and spray method welding.

Weld with flux-core tubular wires.

Weld aluminum with spray.

Identify the gases used in gas metal arc welding.

Perform routine maintenance on gas metal arc welding equipment.

Identify and weld five (5) basic types of joints.

Demonstrate ability to read and interpret technical documents.

Domain: Advanced Gas Metal Arc Welding

Demonstrate the proper safety procedures in Gas Metal Arc welding.

Understand the basic metallurgical properties of steel and aluminum and how they are affected by welding.

Understand the significance of the suffix in GMAW electrode selection.

Prepare to create a workmanship sample weldment for GMAW following the AWS provided prints.

Gain insight into the Certification for AWS welders

Attain readiness to take American Welding Society certification exam

Demonstrate ability to read and interpret technical documents.

Demonstrate ability to use various types of software applicable to course.

Learn proper AWS Standard Welding Terms and Definition.

Perform weld restarts that are smooth and even with GMAW using short circuiting transfer equipment on mild steel.

Perform lap and tee joint welds with GMAW using short circuiting transfer equipment on mild steel in the vertical up, vertical down and overhead position.

Perform square groove welds with GMAW using short circuiting transfer equipment on mildsteel in the vertical up, vertical down and overhead position.

Perform lap and tee joint welds with GMAW using spray equipment on thick mild steel in the flat and horizontal position.

Perform V-Groove welds with GMAW using spray equipment on thick mild steel in the flat position.

Perform lap, tee, and groove welds with GMAW equipment on aluminum.

Understand welding procedure specifications (WPS) and be able to follow them.

Principles of Welding Technology

Domain: Welding Fundamentals

Understand and identify welding symbols and blueprints.

Demonstrate the use of plasma arc cutting.

Discuss the current trends and opportunities in the welding field.

Attain readiness to take OSHA 10 Hour General Industry Certification exam

Demonstrate ability to read and interpret technical documents. Apply that knowledge to steel fabrication.

Utilize welding symbols to make appropriate welds according to code.

Understand the basic concepts of sketching and drawing blueprints.

Understand and apply welding symbol terminology and theory to industry applications

Demonstrate ability to use various types of software applicable to course.

Discuss the need for workplace safety and workplace safety training programs as covered by the OSHA 10 Hour program

Demonstrate basic welding techniques using virtual welding simulator.

Learn proper AWS Standard Welding Terms and Definitions.

Effectively analyze and apply Metallurgy fundamentals to welding processes.

Identify the five basic welding joints.

Understand and identify welding defects and discontinuities.

Understand how to interpret Weld Procedure Specifications (WPSs) and their purpose.

Demonstrate the use of oxy fuel welding and cutting.

Domain: Plasma Arc Cutting

Understand and apply learned skills to be able to operate CNC plasma cutting equipment

Use CAD software to design parts

Perform basic maintenance on all required equipment

Utilize equipment to its full capability

Use proper terminology as it applies to Plasma Arc Cutting

Show they understand safe work practices

Apply learned skills to cut and fabricate a project

Shielded Metal Arc Welding

Domain: Shielded Metal Arc Welding

Demonstrate electric welding equipment safety.

Identify SMAW electrodes and AWS electrode classification.

Describe D.C. straight and reverse polarity.

Describe proper electrode manipulation for each type of electrode.

Describe proper correct technique for each welding position and electrode type.

Demonstrate ability to read and interpret technical documents.

Demonstrate ability to use various types of software applicable to course.

Understand and apply all shielded metal arc welding safety rules.

Identify the five basic welding joints.

Identify heat input and metal distortion.

Describe the capabilities of electric welding equipment.

Weld with A.C. and D.C. current.

Prepare and tack weld coupons.

Make single and multi-pass welds.

Weld in the flat, horizontal, vertical, and the overhead position.

Domain: Advanced Shielded Metal Arc Welding

Describe differences in currents and polarities; AC, DC Reverse and DC Straight.

Describe methods of destructive and non-destructive testing.

Attain readiness to take American Welding Society certification exam

Demonstrate ability to read and interpret technical documents.

Demonstrate ability to use various types of software applicable to course.

Explain how to safely use SMAW equipment.

Describe the AWS electrode identification system for SMA process.

Perform fillet welds on .5” to 1"plate (21-bead multi-pass) in horizontal, vertical, .3and overhead positions.

Describe how to control magnetic arc blow in DC welding of groove welds.

Prepare and tack groove welds as to AWS D1.1 Structural Steel Code.

Perform 3/8"and 1" groove welds as per AWS and ASME Code, in all positions.

Perform air carbon arc gouging on steel groove welds.

Describe heat input and metal warpage and distortion.

Welding Technology Capstone

Domain: Gas Tungsten Arc Welding

Interpret welding symbols and demonstrate how they apply to shop drawings.

Properly assemble and adjust all variables required to produce acceptable GTA welds.

Properly prepare tungsten electrodes for welding with AC or DC current.

Demonstrate the use of square wave and pulse welding technology and how it applies to GTAW.

Properly prepare metals for welding.

Identify different types of weld defects and describe steps to prevent them.

Describe welding characteristics for Mild Steel, Stainless Steel, and Aluminum and other weldable metals.

Demonstrate welding on various types of metals.

Identify the various joint configurations and explain how they affect weld strength.

Employ and practice safety procedures and practices used in the welding industry.

Identify and describe the function of each component of a GTAW station.

Identify and specify GTAW electrodes using the AWS electrode classification system.

Identify and specify GTAW filler metals using the AWS filler metal classification system.

Explain the effects of DCEN, DCEP, and AC current on electrode life, surface cleaning, and weld characteristics.

Describe the shielding gases used for GTAW, describe their characteristics and their uses.

Select the proper power source, current type, shielding gas, flow rate, electrode type and diameter, nozzle size, and filler metal.

Domain: Advanced Gas Tungsten Arc Welding

Demonstrate the proper safety procedures in Gas Tungsten Arc welding.

Practice welding, following WPS and instructor’s guidelines.

Lap/T/Square groove/w/wire on 10ga.steel.

Lap/T/Square groove on 10ga. Stainless Steel.

Lap/T on 10ga. Aluminum.

Workmanship sample prints; steel, stainless steel, aluminum.

Attain readiness to take American Welding Society certification exam.

Demonstrate ability to read and interpret technical documents.

Learn proper AWS Standard Welding Terms and Definition.

Setup and shut down of a Gas Tungsten Arc station properly and safely.

Select and determine the proper electrode and nozzle size for a job.

Understand welding procedure specifications (WPS) and be able to follow them.

Perform destruction testing with appropriate welds.

Perform proper techniques of preparation of tungsten electrodes.

Perform balling of tungsten electrodes in preparation for aluminum welding.

Gain insight into the Certification for AWS welders.

Domain: Pipe Welding

Understand and apply all shielded metal arc pipe welding and gas tungsten arc welding safety rules.

Weld pipe in the 5G position with the stringer or weave bead method.

Prepare pipe for weld test.

Demonstrate ability to inspect weld joint before, during and after welding.

Demonstrate ability to read and interpret technical documents.

Apply American Welding Society D1.1 code welding criteria to guided bend tests.

Utilize and apply shielded metal arc pipe welding process and gas tungsten arc welding fundamentals to pass AWS welding certifications.

Apply all appropriate equipment settings and adjustments.

Understand and apply the basic principles and terminology involved in destructive weld testing.

Employ safety procedures in preparation of and welding of pipe.

Perform the proper technique for preparing the pipe for welding.

Tack pipe in 2G and 5G position.

Weld pipe in the2G position with the stringer bead method.

Domain: Fabrication

Describe equipment used in basic metal fabrication.

Demonstrate ability to read and interpret technical documents.

Use measuring equipment.

Prepare a bill of materials from a print chosen for project.

Prepare a list of fabrication steps necessary to fabricate this project.

Layout the various tolerances, fits and allowances related to this project.

Layout the assigned project.

Fabricate the assigned project.

Perform visual inspection of project.

Produce a detailed drawing of project with welding symbols.

Core Standard 7 Investigate career pathways, education, and training in areas related to nutrition, food, and wellness.

Domain 7 – Career Exploration in Nutrition, Food, and Wellness

Core Standard 6 Explore impacts of science and technology on nutrition and foods.

Domain 6 – Science and Technology in Foods and Nutrition

Core Standard 5 Implement principles of food acquisition, handling, and preparation.

Domain 5 – Food Preparation, safety and handling

Core Standard 4 Explore ways that families, culture, communities, and governments influence nutrition and health of individuals.

Domain 4 – Influences on Nutrition and Wellness

Standard 3 Analyze different ways that nutrition affects the body across the lifespan.

Domain 3 – Nutrition Applications Across the Lifespan Core

Standard 2 Synthesize physiological functions, requirements, and food sources for each of the major nutrients (protein, carbohydrates, fats, vitamins, minerals, and water).

Domain 2 – Nutrition Principles Core0

Core Standard 1 Integrate processes of thinking, communication, leadership, and management in order to apply knowledge and skills for nutrition, food, and wellness.

Domain 1 – Personal, Academic, and Career Success

1 Demonstrate components of critical thinking, creative thinking, and reasoning

2 Evaluate effective communication processes in school, family, career, and community settings

3 Demonstrate leadership that encourages participation and respect for the ideas, perspectives, and contributions of group members

4 Apply management, decision-making, and problem solving processes to accomplish tasks and fulfill responsibilities

5 Examine the interrelationships among thinking, communication, leadership, and management processes to address family, community, and workplace issues

6 Demonstrate fundamentals to career success (e.g. strong work ethic, time management, positive attitude, adaptability/flexibility, stress resilience, accountability, self-discipline, resourcefulness, cooperation, self-assessment)

1 Research the physiological functions of the major nutrients for the body (protein, carbohydrates, fats, vitamins, minerals, and water)

2 Recommend food sources following dietary guidelines for each of the major nutrients

3 Analyze variations in daily dietary requirements of each nutrient in order to meet nutrition needs across the life span and for special dietary needs

4 Predict the physiological consequences of an excessive or an insufficient amount of each nutrient in the diet

5 Develop and create meals and snacks offering a variety of foods which supply each major nutrient

1 Evaluate standards for maintaining healthy nutrition across the life span (e.g., Choose YourPlate.gov, dietary guidelines, portion/serving sizes, nutrition labels)

2 Differentiate among various nutrition guidelines for different age groups and dietary needs (e.g., children, elderly, pregnant women, athletes, diabetics; individuals who are lactose-intolerant, require a gluten free diet, and/or have food allergies)

3 Develop and create healthy meals and snacks address individual and family resources, activities, and preferences (e.g., time constraints, financial and equipment limitations, extent of physical activity, dietary preferences such as vegetarian)

4 Analyze beverage choices for calorie count, nutritive value, and adequacy of hydration Advanced Nutrition and Wellness, 8-1-14, Page 2 of 4

5 Develop individual nutrition and physical activity goals, reevaluating those goals and modifying them across the lifespan as needed

6 Predict outcomes to nutrition challenges related to eating disorders, fad diets, and other factors relating to nutrition

1 Examine cultural and ethical influences on individual food choices, dietary patterns, and practices

2 Determine economic and governmental influences on food choices/availability and nutritional practices through legislation and regulations

3 Discover various international cuisines and their influence on eating patterns

4 Demonstrate appropriate etiquette for business and social situations

5 Research government and community programs that support nutritional needs of individuals and families (e.g., Family Nutrition Program [FNP]; food co-ops; food pantries; Supplemental Nutrition and Purchasing [SNAP]; Women, Infants, and Children program [WIC])

1 Select, adapt, and prepare recipes to increase healthy aspects and accommodate specific dietary needs (e.g., energy needs, diabetes, lactose intolerance, celiac disease, food allergies)

3 Select and apply safety and sanitation practices that promote personal safety, food safety, and prevention of food borne illnesses

1 Determine impacts of technology, Internet, and social media as related to food choices, nutrient content, availability, and safety of food supply

2 Apply information about current nutrition and food trends and issues, such as “farm to table,” food availability, organic food, and holistic eating practices

3 Utilize available technological tools that support healthy nutrition practices (e.g., online programs and applications to calculate calories, dietary exchanges, and physical activity; www.ChooseMyPlate.gov; and others)

4 Examine and propose marketing practices that promote food production, choice/availability, and purchasing

1 Examine potential career paths, trends, and job market opportunities related to nutrition, food, and wellness

2 Determine roles and functions; knowledge, skills, and attitudes; and rewards and demands associated with various careers and levels of employment related to nutrition, food, and wellness

3 Analyze personal qualifications, interests, values, and educational preparation required for careers and employment in nutrition, food, and wellness-related industries

4 Identify volunteer roles, part-time jobs, and entry-level positions that offer opportunities to explore careers related to nutrition, food, and wellness

2 Demonstrate proper food preparation skills, selection, and storage of food

Agricultural, Food and Natural Resources, Agri-Science- Plants or Animals

Animal Science

Domain: Historic and Current Trends in the Animal Systems Industry

Students evaluate the implications of animal origin and analyze common animal production methods from both producer and global perspectives.

Evaluate and describe characteristics of animals that developed in response to the animal’s environment and led to their domestication.

Describe the historical and scientific developments of different animal industries and summarize the products, services and careers associated with each.

Explain the role of animal agriculture within the food system in meeting food and nutritional security.

Analyze the impact of animal production methods on end product qualities (e.g., price, sustainability, marketing, labeling, animal welfare, etc.)

Calculate costs of marketing versus predicted increases in sales

Analyze and evaluate the accuracy and effectiveness of records used in an animal system business.

Analyze the structure of laws governing animal industries, international trade and animal production policies.

Analyze the local and global impact of sustainable animal agriculture practices on human and environmental systems.

Domain: Careers

Students examine the scope of career opportunities in and the importance of agriculture to the economy.

Evaluate the nature and scope of animal sciences in agriculture, society, and the economy

Describe career opportunities and means to achieve those opportunities in animal sciences

Identify how key organizational structures and processes affect organizational performance and the quality of products and services

Demonstrate those qualities, attributes, and skills necessary to succeed in, or further prepare for, a chosen career while effectively contributing to society.

Domain: Leadership

Students validate the necessity of leadership skills development in conjunction with participation in The National FFA Organization (FFA) as a critical component to a well-rounded agricultural education.

Communicate clearly, effectively, and with reason through speaking, writing, visuals, and active listening in formal and informal settings

Recognize and explain the role of the FFA in the development of leadership, education, employability, communications, and human relations skills

Examine roles within teams, work units, departments, organizations, inter- organizational systems, and the larger environment

Acquire the skills necessary to positively influence others

Develop a skill set to enhance the positive evolution of the whole person

Domain: Supervised Agriculture Experience

Students validate the necessity of a Supervised Agricultural Experience (SAE) program as a critical component to a well-rounded agricultural education.

Explain the nature of and become familiar with those terms related to an SAE program

Explore the numerous possibilities for an SAE program which a student might develop

Develop an individual SAE program and implementation plan for record keeping skills

Domain: Animal Husbandry and Welfare

Students demonstrate management techniques that ensure animal welfare and analyze procedures to ensure animal safety while maintaining safe animal products.

Design production plans that assure the welfare of animals and prevent abuse or mistreatment

Analyze and document animal welfare procedures used to ensure safety and maintain low stress when moving and restraining animals.

Analyze and document animal husbandry practices and their impact on animal welfare.

Utilize tools, technology, and equipment to perform animal husbandry and welfare tasks.

Analyze consumer concerns with animal production practices relative to human health.

Analyze and summarize the impact of animal trace-back capabilities on producers and consumers.

Domain: Animal Nutrition

Students analyze the nutritional needs of animals and evaluate feed rations for effectiveness.

Differentiate between nutritional requirements of animals in different growth stages and production systems (e.g., growth, maintenance, gestation, natural, organic, etc.).

Correlate a species’ nutritional needs to feedstuffs that could meet those needs.

Determine the relative nutritional value of feedstuffs by evaluating their general quality and condition.

Appraise the adequacy of feed rations using data from the analysis of feedstuffs, animal requirements and performance.

Compare and contrast methods that utilize feed additives and growth promotants with production practices that do not, (e.g., organic versus conventional production methods).

Utilize tools and equipment to perform animal nutrition tasks.

Analyze and apply information from a feed label and feeding directions to feed animals.

Analyze technologies used to provide animal nutrition and summarize their potential benefits and consequences.

Domain: Animal Reproduction

Students evaluate animals for reproduction readiness and soundness and apply scientific principles to breeding programs.

Develop an understanding of artificial insemination, embryo transfer, and cloning.

Analyze the processes of major reproductive management practices, including estrous synchronization, superovulation, flushing and embryo transfer.

Compare and contrast quantitative breeding value differences between genetically superior animals and animals of average genetic value.

Analyze the functions of major organs in the male and female reproductive systems.

Assess and describe factors that lead to reproductive maturity.

Evaluate reproductive problems that occur in animals.

Compare and contrast the use of genetically superior animals in the production of animals and animal products.

Demonstrate how to determine probability trait inheritance in animals.

Analyze how DNA analysis can detect genetic defects in breeding stock

Analyze the care needs for breeding stock in each stage of growth.

Calculate the potential economic benefits of natural versus artificial breeding methods.

Domain: Environmental Considerations of Animals

Design animal housing, equipment, and handling facilities for the major systems of animal production.

Critique designs for an animal facility and prescribe alternative layouts and adjustments for the safe, sustainable and efficient use of the facility.

Analyze the use of modern equipment, technology and handling facility procedures and determine if they enhance the safe, economic, and sustainable production of animals.

Analyze animal facilities to determine if standards have been met.

Analyze the structure of laws pertaining to animal systems.

Domain: Anatomy and Physiology

Classify animals according to taxonomic classification systems and use (e.g., agricultural, companion, etc.).

Compare and contrast desirable anatomical and physiological characteristics of animals within and between species.

Compare and contrast procedures to sustainably and efficiently develop an animal to reach its highest performance potential with respect to its anatomical and physiological characteristics.

Evaluate and select products from animals based on industry standards.

Explain how animals are classified using a taxonomic classification system.

Appraise and evaluate the economic value of animals for various applications in the agriculture industry.

Analyze the visual characteristics of an animal or animal product and select correct classification terminology when referring to companion and production animals.

Apply principles of comparative anatomy and physiology to uses within various animal systems.

Analyze the functions of each animal cell structure.

Analyze the processes of meiosis and mitosis in animal growth, development, health, and reproduction.

Compare and contrast animal cells, tissues, organs, body system types and functions among animal species.

Select and train animals for specific purposes and maximum performance based on anatomy and physiology.

Domain: Animal Health and Safety

Students design programs to prevent animal diseases, parasites and other disorders and analyze biosecurity measures utilized to ensure animal welfare.

Describe and demonstrate the proper use and function of specific tools and technology related to animal health management.

Perform simple health-check evaluations on animals and practice basic emergency response procedures related to animals.

Identify and describe common illnesses and disorders of animals based on symptoms and problems caused by wounds, diseases, parasites and physiological disorders.

Research and analyze data to evaluate preventive measures for controlling and limiting the spread of diseases, parasites, and disorders among animals.

Assess the safety and effectiveness of facilities and equipment used for surgical and nonsurgical veterinary treatments and procedures.

Analyze procedures at the local, state, and national levels to ensure biosecurity of the animal industry.

Analyze the health risk of different zoonotic diseases to humans and identify prevention methods.

Domain: Environmental Impacts of Animal Agriculture

Students design and evaluate environments for animals to promote animal health and husbandry.

Assess the effectiveness of methods of reducing the effects of animal agriculture on the environment.

Critique the reliability and validity of evidence presented to support claims regarding the effects of environmental conditions on animal populations and performance (e.g., population changes, emerging species, extinction, etc.).

Implement and evaluate the effectiveness of methods to ensure optimal environmental conditions for animals.

Domain: Biotechnology in Animal Agriculture

Investigate and explain the roles and issues of biotechnology in animal agriculture.

Assess the benefits, risks, and opportunities associated with using biotechnology to promote animal health.

Research and summarize the evolution of biotechnology in animal agriculture.

Assess and summarize current work in biotechnology being done to add value to animal agriculture and society.

Distinguish between current and emerging applications of biotechnology in agriculture.

Compare and contrast the benefits and risks of biotechnology compared with alternative approaches to improving agriculture.

Assess and summarize the role and scope of agencies that regulate biotechnology.

Research and summarize public perceptions of biotechnology in agriculture.

Assess and argue the pros and cons of transgenic species.

Research genetic engineering and CRISPR procedures used in production of animal species.

Advanced Life Science, Animals (L)

Domain: Historic and Current Trends Impacting the Animal Systems Industry

Evaluate the development and implications of animal origin, domestication and distribution and assess animal production methods for use in animal systems based on effectiveness.

Evaluate the implications of animal adaptations on production practices and the environment.

Predict trends and implications of future developments within different animal industries on production practices and the environment.

Evaluate the effectiveness of different production methods and defend the use of selected methods using data and evidence.

Devise and evaluate marketing plans for an animal agriculture product or service.

Select and defend the use of a specific record management system based upon its effectiveness for a business related to animal systems.

Devise and evaluate plans to manage wildlife populations to achieve optimal ecological health.

Domain: Leadership

Students validate the necessity of leadership skills development in conjunction with participation in The National FFA Organization (FFA) as a critical component to a well-rounded agricultural education.

Communicate clearly, effectively, and with reason through speaking, writing, visuals, and active listening in formal and informal settings

Recognize and explain the role of the FFA in the development of leadership, education, employability, communications, and human relations skills

Examine roles within teams, work units, departments, organizations, inter-organizational systems, and the larger environment

Acquire the skills necessary to positively influence others

Develop a skill set to enhance the positive evolution of the whole person

Domain: Supervised Agriculture Experience

Students validate the necessity of a Supervised Agricultural Experience (SAE) program as a critical component to a well-rounded agricultural education.

Explain the nature of and become familiar with those terms related to an SAE program

Explore the numerous possibilities for an SAE program which a student might develop

Develop an individual SAE program and implementation plan for record keeping skills

Domain: Careers

Students examine the scope of career opportunities in and the importance of agriculture to the economy.

Evaluate the nature and scope of animal sciences in agriculture, society, and the economy

Describe career opportunities and means to achieve those opportunities in animal science

Explain the nature of and become familiar with those terms related to an SAE program

Explore the numerous possibilities for an SAE program which a student might develop

Domain: Global Perspective of Laws and Sustainability

Analyze and apply laws and sustainable practices to animal agriculture from a global perspective.

Evaluate the impact of laws pertaining to animal agriculture (e.g., pros, cons, effect on individuals, effect on businesses, etc.) and assess the compliance of production practices with established regulations.

Select, evaluate, and defend the use of sustainable practices in animal agriculture.

Domain: Animal Husbandry and Welfare

Demonstrate management techniques that ensure animal welfare and analyze procedures to ensure safety of animal products.

Implement and evaluate quality-assurance programs and procedures for animal production.

Devise, implement and evaluate safety procedures and plans for working with animals by species using information based on animal behavior and responses.

Devise economical recommendations to increase the welfare of animals in animal systems.

Select, evaluate, and defend the use of specific tools, technology or equipment used to perform animal husbandry and welfare tasks.

Research and evaluate programs to assure the safety of animal products for consumption.

Evaluate the effectiveness of animal and/or premise identification programs for a given species.

Domain: Animal Nutrition

Analyze the nutritional requirements of animals and analyze feed rations to assess their effectiveness

Research and recommend technology improvements to provide proper nutrition to animals.

Assess nutritional needs for an individual animal based on its growth stage and production system.

Design and defend the use of a nutritional program by demonstrating the relationship between the nutrient requirements and the feedstuffs provided.

Identify essential and non-essential nutrients. In addition, describe the relationship between amino acids, vitamins, and minerals in the health of cells and organs.

Select appropriate feedstuffs for animals based on a variety of factors (e.g., economics, digestive system and nutritional needs, etc.).

Select and utilize animal feeds based on nutritional requirements, using rations for maximum nutrition and optimal economic production.

Make and defend decisions regarding whether to use feed additives and growth promotants after researching and considering scientific evidence, production system needs and goals, and input from industry professionals.

Select, evaluate, and defend the use of specific tools or equipment used to perform animal nutrition tasks.

Evaluate and summarize the potential impacts, positive and negative, of compliance and/or noncompliance with a feed label and feeding directions.

Domain: Animal Reproduction

Students evaluate animals for breeding readiness and soundness and apply scientific principles to select and care for breeding animals.

Describe ectoderm, endoderm, and mesoderm as three germ layers that give rise to tissues and organs. Describe blastula and gastrula formation, and the function of morphogens, and recognize their importance in the developmental processes of vertebrates.

Define and describe estrous cycle(s). Describe how hormones act during the estrous cycle and how they are used to suppress it.

Discuss the social implications of reproductive and genetic technologies used in animal husbandry (e.g., embryo transfer, artificial insemination, gene transfer, cloning).

Describe spermatogenesis and sperm motility. List and explain factors that affect both.

Describe the steps in lactation.

Describe parturition and the method(s) used to predict when it occurs.

Select and evaluate a breeding system based on the principles of genetics.

Select and evaluate breeding animals and determine the probability of a given trait in their offspring.

Perform a DNA analysis and use the data to make and defend breeding decisions.

Create a plan to differentiate care of a species of breeding animals throughout their growth stages.

Select breeding animals based on characteristics of the reproductive organs.

Describe ways that animals prevent inbreeding and discuss genetic diversity.

Compare and contrast natural selection with artificial selection, as used by humans to domesticate animals and breed improved varieties.

Compare and contrast adaptations of animals for survival in different environmental conditions.

Describe the role of biotechnology on the process of selection.

Explain the science behind mammalian cloning. Compare and contrast cloning a gene and an animal.

Describe the relationship between genotype and phenotype.

Select animal breeding methods based on reproductive and economic efficiency.

Evaluate the implementation and effectiveness of artificial insemination techniques.

Create and evaluate plans and procedures for estrous synchronization, superovulation, flushing, embryo transfer and other reproductive management practices.

Select and assess animal performance based on quantitative breeding values for specific characteristics.

Evaluate and select animals for reproductive readiness.

Treat or cull animals with reproductive problems.

Summarize the process of sexual maturation

Identify and discuss various breeding systems in domesticated animals

Describe the function of the animal/host defense mechanism

Discuss the direct and indirect impact of disease on animal health

Compare and contrast the reproductive organs for male and female domesticated animal species.

Domain: Animal Environmental Considerations

Students design animal housing, equipment, and handling facilities for the major systems of animal production that comply with government regulations and safety standards.

Design an animal facility focusing on animal requirements, economic efficiency, sustainability, safety, and ease of handling.

Select, use, and evaluate equipment, technology and handling procedures to enhance sustainability and production efficiency.

Evaluate facility designs and make recommendations to ensure that it meets standards for the legal, safe, ethical, economical, and efficient production of animals.

Evaluate the impact of laws pertaining to animal systems.

Domain: Animal Classification, Anatomy, & Physiology

Students classify animals according to taxonomic classification systems and use (e.g., agricultural, companion, etc.).

Apply the processes of meiosis and mitosis to solve animal growth, development, health and reproductive problems.

Apply knowledge of anatomical and physiological characteristics of animals to make production and management decisions.

Compare and contrast muscle function under anaerobic and aerobic conditions

Identify and explain the major organ systems found in vertebrae systems (Muscular, Skeletal, Circulatory, Respiratory, Digestive, Nervous, Endocrine, Integumentary, Excretory, Urinary, Immune)

Describe the organization of the animal body, cells, tissues, organs, and organ systems

Discuss four basic tissue types: epithelial, connective, muscle, and nervous

Students select and train animals for specific purposes and maximum performance based on anatomy and physiology.

Evaluate and select animals to maximize performance based on anatomical and physiological characteristics that affect health, growth, and reproduction

Choose, implement and evaluate sustainable and efficient procedures (e.g., selection, housing, nutrition, and management) to produce consistently high-quality animals that are well suited for their intended purposes.

Evaluate and select animals to produce superior animal products based on industry standards.

Assess taxonomic characteristics and classify animals according to the taxonomic classification system.

Recommend different uses for an animal species based upon an analysis of local market needs.

Apply knowledge of classification terms to communicate with others about animal systems in an effective and accurate manner.

Define the terms hypertonic, hypotonic, and isotonic. Describe the phenomena of osmosis, and predict the direction that water will move given the concentrations of solutes in adjacent cells.

Describe the biochemistry and functions of animal cell membranes. In doing so, describe the fluid mosaic model of the membrane and the role of the cell membrane proteins in transporting materials in and out of cells.

Describe cellular respiration. Recognize that animals perform only respiration, while plants perform both photosynthesis and respiration. Also, describe the transformation of energy during respiration, and the role of ATP produced in respiration for other metabolic processes.

Students apply principles of comparative anatomy and physiology to uses within various animal systems.

Correlate the functions of animal cell structures to animal growth, development, health, and reproduction.

Domain: Animal Health

Students design programs to prevent animal diseases, parasites and other disorders and ensure animal welfare.

Discuss the impact of disease on animal health.

Describe the various parasites and their impact on organ systems. Discuss host specificity and the importance of it.

Students analyze biosecurity measures utilized to protect the welfare of animals on a local, state, national, and global level.

Design and evaluate a biosecurity plan for an animal production operation.

Research and evaluate the effectiveness of zoonotic disease prevention methods and procedures to identify those that are best suited to ensure public safety and animal welfare.

Select and use tools and technology to meet specific animal health management goals.

Determine when an animal health concern needs to be referred to an animal health professional.

Treat common diseases, parasites, and physiological disorders of animals according to directions prescribed by an animal health professional.

Design and implement a health maintenance and a disease and disorder prevention plan for animals in their natural and/or confined environments.

Identify and describe surgical and nonsurgical veterinary treatments and procedures to meet specific animal health care objectives.

Describe the function of the animal/host defense mechanism

Describe the use of antibiotics in animal health and describe how antibiotics work. Discuss the impact improper use of antibiotics has on antibiotic resistance.

Discuss the role of blood in host defense

Domain: Environmental Impacts of Animal Production

Design and implement methods to reduce the effects of animal production on the environment.

Devise a plan that includes measures to reduce the impact of animal agriculture on the environment.

Apply valid and reliable research evidence to predict the potential effects of different environmental conditions for an animal population.

Devise and improve plans to establish favorable environmental conditions for animal growth and performance based on a variety of factors (e.g., economic feasibility, environmental sustainability, impact on animals, etc.).

Advanced Life Science: Foods

Domain: Safety, Sanitation, and Quality of Food

Students analyze and manage operational and safety procedures in food product and processing facilities.

Interpret and evaluate results of quality assurance tests on food products and examine steps to implement corrective procedures.

Conduct and interpret microbiological tests for food-borne pathogens.

Characterize, identify, and research the physical, chemical, and biological properties of microbes as they pertain to food spoilage and foodborne illness.

Students apply food safety procedures when storing food products to ensure food quality.

Prepare plans that ensure implementation of proper food storage procedures.

Implement and evaluate the effectiveness of a documented procedure used within a food product and processing facility and recommend improvements.

Construct plans that ensure implementation of safety programs for food products, processing facilities, and the environment.

Devise and implement strategies to maintain equipment and facilities for food products and processing systems.

Describe the importance of performing quality-assurance tests on food products and applying corrective procedures as needed.

Demonstrate procedures for safe handling of food products.

Develop and implement operating procedures aligned with current industry regulations.

Students apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality.

Identify sources of contamination in food products and/or processing facilities and develop ways to eliminate contamination

Examine, interpret, and report outcomes from safe handling procedures and results from quality assurance tests.

Domain: Nutrition, Biology, Microbiology, and Chemistry of Food Products

Students apply principles of nutrition, biology, microbiology, and chemistry to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.

Students apply principles of human behavior to develop food products to provide a safe, wholesome and nutritious food supply for local and global food systems.

Determine a strategy to prepare and label foods according to the established standards of regulatory agencies.

Design new food products that meet a variety of goals (e.g., consumer preferences, market, nutritional needs, regulatory requirements, etc.).

Perform sensory-testing and marketing functions to characterize and determine consumer preference and marketing potential.

Analyze the physical, chemical, and biological properties of food products (e.g. oxidation, rancidity, hydrogenation, enzymatic browning, structures of essential nutrients, etc.) to evaluate nutritional value.

Construct methods to design a healthy daily food guide for a variety of nutritional value.

Design and conduct experiments to determine the chemical and physical properties of food products.

Devise and apply strategies to determine what additives are utilized and why they are included in a variety of food products (artificial sweeteners, preservatives, color, etc.).

Develop and implement plans to engineer new food items using biochemistry concepts.

Describe enzymes, the changes they cause in foods, and the physical and chemical parameters that affect enzymatic reactions.

Analyze digestion and absorption of essential nutrients.

Describe enzymes, the changes they cause in foods, and the physical and chemical parameters that affect enzymatic reactions.

Domain: Storage, Distribution, and Consumption of Food

Implement selection, evaluation, and inspection techniques to ensure safe and quality food products.

Construct and implement methods of selecting packaging materials to store a variety of food products.

Students create food distribution plans and procedures to ensure safe delivery of food products.

Devise and defend a strategy to determine ways for food distribution to reduce environmental impacts.

Make recommendations to improve safety procedures used in food distribution scenarios to ensure a safe product is being delivered to consumers.

Propose distribution plans for food products that meet specific market demands.

Outline procedures to assign quality and yield grades to food products according to industry standards.

Develop, apply, and evaluate care and handling procedures to maintain original food quality and yield.

Examine and respond to consumer concerns about the inspection and harvesting techniques of animals using accurate information based on regulatory, agency approved or industry-approved techniques.

Evaluate and grade food products from different classifications of food products.

Students design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.

Design plans to formulate and package food products using a variety of weights and measures.

Evaluate food quality factors on foods prepared for different markets (e.g., shelf life, shrinkage, appearance, weight, etc.).

Devise and apply strategies to preserve different foods using various methods and techniques.

Domain: History and Current Development of the Food Industry

Students examine the scope of the food industry by evaluating local and global policies, trends, and customs for food production.

Construct and implement methods to obtain data about organizations, groups, and regulatory agencies that affect the food products and processing industry.

Construct and implement plans that ensure adherences to industry standards for food products and processing facilities.

Analyze current government regulations.

Research and evaluate the impact of supplemental government programs (e.g., SNAP, Free & Reduced meals, WIC, etc.).

Articulate and defend a personal point of view on policies and legislation that affect the food products and processing system in the US or around the world.

Devise and implement a strategy to create food products that meet a specific consumer trend in a specific market.

Propose and implement culturally sensitive food processing and distribution practices.

Predict and defend upcoming changes and trends in the food products and processing industry.

Examine and respond to consumer concerns about the environment and safety of the food supply using accurate information regarding food products and processing systems and practices.

Research and evaluate the feasibility of implementing a current or emerging technology to improve a current food product or process used in a facility.

Demonstrate an ability to critically evaluate the validity of information that commonly appears in newspapers, magazines, radio, and television (e.g., food recalls)

Students identify and explain the purpose of industry organizations, groups, and regulatory agencies that influence the local and global food systems.

Domain: Careers

Students examine the scope of career opportunities in and the importance of food science to the economy.

Evaluate the nature and scope of animal sciences in agriculture, society, and the economy

Describe career opportunities and means to achieve those opportunities in plant and soil sciences

Identify how key organizational structures and processes affect organizational performance and the quality of products and services

Demonstrate those qualities, attributes and skills necessary to succeed in, or further prepare for, a chosen career while effectively contributing to society

Domain: Leadership

Students validate the necessity of leadership skills development in conjunction with participation in the national FFA Organization (FFA) and/or Family, Career and Community Leaders of America (FCCLA) as a critical component of the course.

Communicate clearly, effectively, and with reason through speaking, writing, visuals, and active listening in formal and informal settings

Recognize and explain the role of the CTSO in the development of leadership, education, employability, communications, and human relations skills

Examine roles within teams, work units, departments, organizations, inter- organizational systems, and the larger environment

Acquire the skills necessary to positively influence others

Develop a skill set to enhance the positive evolution of the whole person

Advanced Life Science, Plants and Soils (L)

Domain: Taxonomy and Classification

Students analyze the classification of organisms to understand diversity and the roles of each plant organism.

Explain the classification of organisms based on a hierarchical taxonomy

Distinguish the five kingdoms of organisms, and more specific taxonomy of agricultural species of plants

Identify plants using a taxonomic key

Develop a detailed knowledge base in plant biology (this includes cell biology, physiology, morphology, anatomy, genetics, classification, evolution and ecology of plants)

Domain: Molecules and Plant Cells

Students connect basic concepts of chemistry, biochemistry, and biological functions as they relate to the field of agriculture science.

Evaluate the impact of photosynthesis and cellular respiration and the factors that affect them on plant management, culture and production problems.

Compare and contrast molecules

Explain the concepts of monomers and polymers

Compare and contrast the different types of chemical bonds

Identify and differentiate between common groups of molecules

Compare and contrast animal, plant, and bacterial cells at the biological and chemical levels

Describe biochemistry and functions of plant cells, membranes, organelles, and cell walls

Identify and demonstrate the principles of genetic expression within a genome

Describe and compare cellular respiration in plants and animals

Domain: Development and Function of Plant Systems

Students confirm that plants have a variety of cells and tissues with specific functions and systems to illustrate the relationship between certain specific chemicals in their processes.

Apply the knowledge of cell differentiation and the functions of the major types of cells to plant systems

Define primary and secondary growth and the role of the apical meristem on regulating growth.

Relate the active and passive transport of minerals into and through the root system to plant nutrition

Devise plans for plant management that applies knowledge of transpiration, translocation and assimilation on plant growth.

Explain how leaves capture light energy and allow for the exchange of gases

Identify the different types of flowers, the components of a flower, the functions of a flower and the functions of lower components

Identify the macro and micronutrients essential for plant growth and describe some of their functions in plants

Select and defend the use of specific plant growth regulators to produce desired responses from plants

Domain: Plant Genetics – Chemistry, Expression, and Modification

Students apply concepts of the roles of t-RNA, m-RNA, DNA, other chemistry of genes and genomes, and a plant's environment in reproduction and expression to understand how plants reproduce and can be modified genetically.

Evaluate and explain how scientists use the scientific method to develop new plant crop varieties

Evaluate methods of genetic modification for their short- and long-term benefits and risks

Devise and support an argument in favor of or against an ethical issue associated with biotechnology in agriculture

Explain the structures of DNA and RNA

Explain the molecular basis for heredity and the tools and techniques used in DNA and RNA manipulations

Analyze factors that influence gene expression

Validate how genotype influences phenotype

Research the term genome

Compare and contrast DNA replication in mitosis and meiosis

Compare the different methods of genetic modification of crops throughout the history of domestication.

Evaluate the impact of plant breeding and other forms of genetic modification of crops on production practices, both locally and globally.

Domain: Evolutionary Trends and Ecology

Students evaluate a variety of environmental factors to understand how they contribute to the development and survival of plant species.

Describe various approaches to control plant and animal pests

Explain how plants sense changes in their environment and respond

Develop a familiarity with plants and sharpen observational skills and appreciate their role in human affairs.

Explain the significance of genetic diversity to evolution.

Compare and contrast natural selection with artificial selection

Compare and contrast adaptations of plants for survival and seed dispersal in different environmental conditions

Explain how climate is a factor in the selection of both crop and ornamental plants

Define hybridization, and describe how it can lead to the development of unique species and varieties

Describe methods of producing transgenic plants and ways in which they are used

Explain the roles of plants in the global carbon cycle

Describe the nitrogen and phosphorus cycles

Domain: Physical Environment: Soils – Formation, Nutrients, and Chemistry

Students evaluate different soil types to understand how they are formed, determined and how they compare to each other.

Discuss the effects of soil pH on mineral availability and toxicity and apply necessary changes for maximum fertility.

Interpret laboratory analyses of soil and tissue samples and prescribe applications based on the results.

Identify, calculate, and calibrate appropriate fertilizer applications to meet plant nutrient needs.

Define and describe the role of water holding capacity and hydraulic conductivity for and how that influences irrigation and drainage practices.

Describe how decomposers affect organic material formation

Describe the inverse relationship between drainage and oxygen availability

Compare and contrast ion exchange capacity in natural soils and artificial media

Define anion and cation, and describe their roles in soil science

Describe the physical and chemical structures and functions of soil components including sand, silt, clay, and organic matter

Identify and describe the various soil horizons and their roles

Explain the physical, chemical, geological, and biological processes of soil formation

Domain: Careers

Students examine the scope of career opportunities in and the importance of agriculture to the economy.

Evaluate the nature and scope of animal sciences in agriculture, society, and the economy

Describe career opportunities and means to achieve those opportunities in plant and soil sciences

Identify how key organizational structures and processes affect organizational performance and the quality of products and services

Demonstrate those qualities, attributes, and skills necessary to succeed in, or further prepare for a chosen career while effectively contributing to society

Domain: Leadership

Students validate the necessity of leadership skills development in conjunction with participation in The National FFA Organization (FFA) as a critical component to a well-rounded agricultural education.

Communicate clearly, effectively, and with reason through speaking, writing, visuals, and active listening in formal and informal settings

Recognize and explain the role of the FFA in the development of leadership, education, employability, communications and human relations skills

Examine roles within teams, work units, departments, organizations, inter- organizational systems, and the larger environment

Acquire the skills necessary to positively influence others

Develop a skill set to enhance the positive evolution of the whole person

Domain: Supervised Agriculture Experience

Students validate the necessity of a Supervised Agricultural Experience (SAE) program as a critical component to a well-rounded agricultural education.

Explain the nature of and become familiar with those terms related to an SAE program

Explore the numerous possibilities for an SAE program which a student might develop

Develop an individual SAE program and implementation plan for record keeping skills

Food Science

History and Current Trends of the Food Industry

Explain the scope of the food industry and the historical and current developments of food products and processing.

Discuss the history and current trends to describe and explain the components (e.g., processing, distribution, byproducts) of the food products and processing industry.

Analyze the similarities and differences amongst policies and legislation that affect the food products, processing systems, and supply in the U.S. or around the world.

Analyze food production and distribution outcomes based on cultural customs.

Discuss the issues of safety and environmental concerns about foods and food processing (e.g., Genetically Modified Organisms, organics, microorganisms, contamination, irradiation).

Identify and explain the purpose of industry organizations, groups, and regulatory agencies that influence the local and global food systems.

Evaluate the purposes and changes in the food products and processing industry brought about by industry organizations or regulatory agencies

Explain the importance, application, and usage of industry standards in food products and processing

Prepare an implementation plan for industry standards in food products and processing systems

Domain: Food Safety Principles and Processing Systems

Students develop and implement procedures to ensure safety, sanitation, and quality in food product and processing facilities.

Describe the effects food-borne pathogens have on food products and humans

Conduct and interpret microbiological tests for food-borne pathogens and implement corrective procedures

Discuss documentation procedures in a food products and processing system

Explain safety standards that must be observed in facility design and equipment use

Outline guidelines for personnel safety in the food products and processing industry

Evaluate a facility to determine the implementation of safety procedures

Describe contamination hazards (physical, chemical, and biological) associated with food products and processing

Outline procedures to eliminate possible contamination hazards associated with food products and processing

Analyze the effectiveness of a food product and processing company’s Critical Control Point (CCP) procedures

Analyze and document attributes and procedures of current safety programs in food products and processing facilities.

Assess specifications and maintenance needs for equipment and processing systems (e.g., specifications for machines, sanitation procedures, repair protocol, etc.)

Students apply safety and sanitation procedures to understand the handling, processing, and storing of food products.

Explain and demonstrate techniques and procedures for the safe handling of food products

Describe the importance of and perform quality-assurance tests on food products

Domain: The Science and Nutrition of Food Products and The Processing Industry

Students apply principles of nutrition, biology, microbiology, chemistry, and human behavior to make healthy food selections.

Discuss essential nutrients (proteins, carbohydrates, fats, vitamins, minerals, and water).

Explain the application of chemistry and physics to food science.

Explain the MyPlate recommendations in relation to essential nutrients for the human diet.

Identify common food additives (e.g., preservatives, antioxidants, buffers, stabilizers, colors, flavors).

Identify the key components of a food label and their significance to create an informed consumer.

Domain: Processing, Preservation, Quality Control, and Packaging of Food Products

Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.

Analyze and document food preservation processes and methods on a variety of food products.

Analyze the degree of desirable food qualities of foods stored in various packaging.

Explain materials and methods of food packaging and presentation.

Describe factors in planning and developing a new food product.

Identify and assign quality and yield grades to meat, poultry, fish, dairy, fruits, vegetables, grains, legumes, and oilseeds.

Select raw food products based on yield grades, quality grades and related selection criteria.

Perform quality-control inspections of raw food products for processing.

Identify and describe acceptable animal treatment and processing techniques.

Explain desirable and undesirable characteristics of both pre-mortem and post- mortem animals in relation to the inspection and production of food products.

Students will apply processes, preservation, packaging, and food presentation to food products for sale and distribution to understand product development.

Compare weights and measurements of products and perform conversions between units of measure.

Outline appropriate methods and prepare foods for sale and distribution for different markets.

Domain: Careers

Students examine the scope of career opportunities in and the importance of agriculture to the economy.

Evaluate the nature and scope of natural resources in agriculture, society, and the economy

Describe career opportunities and means to achieve those opportunities in natural resources

Identify how key organizational structures and processes affect organizational performance and the quality of products and services.

Demonstrate those qualities, attributes, and skills necessary to succeed in, or further prepare for, a chosen career while effectively contributing to society.

Domain: Leadership

Students validate the necessity of leadership skills development in conjunction with participation in The National FFA Organization (FFA) as a critical component to a well-rounded agricultural education.

Communicate clearly, effectively, and with reason through speaking, writing, visuals, and active listening in formal and informal settings

Recognize and explain the role of the FFA in the development of leadership, education, employability, communications, and human relations skills.

Examine roles within teams, work units, departments, organizations, inter-organizational systems, and the larger environment.

Acquire the skills necessary to positively influence others.

Develop a skill set to enhance the positive evolution of the whole person.

Domain: Supervised Agriculture Experience

Students validate the necessity of a Supervised Agricultural Experience (SAE) program as a critical component to a well-rounded agricultural education.

Explain the nature of and become familiar with those terms related to an SAE program.

Explore the numerous possibilities for an SAE program which a student might develop.

Develop an individual SAE program and implement record keeping skills.

Plant and Soil Science

Domain: Classifying

Students classify agricultural plants according to taxonomy systems.

Explain systems used to classify plants

Compare, contrast, and classify agricultural plants according to the hierarchical classification system, life cycles, plant use and as monocotyledons or dicotyledons

Describe the morphological characteristics used to identify agricultural plants

Domain: Soil Water

Students evaluate soil and water relationships to encourage optimum plant growth.

Identify the categories of soil water

Discuss how soil drainage and water holding capacity can be improved

Assess the physical qualities of the soil that determine its potential for filtration of groundwater supplies and the likelihood of flooding

Describe properties of watersheds and identify the boundaries of local watersheds

Domain: Soil Conservation Practices

Students apply and adapt the soil conservation practices necessary to keep soil productive.

Propose management practices and cropping systems when given features and land capabilities that would help improve the usefulness of the land

Analyze effects of water and mechanical practices on erosion

Explain how the programs and services provided by conservation agencies contribute to successful soil management

Calculate soil loss using current models

Measure slope and explain the relationship between steepness of slope and erosion

Domain: Soil Fertility and Health

Students will connect physical, chemical, and biological properties that make up soil health to impacts on yield and water quality.

Assess and describe the short- and long- term effects production methods have on soil

Identify key indicators of soil health

Describe the biodiversity (earthworms, nematodes, and microorganisms) found in soil and the contribution to soil health

Describe factors that contribute to soil compaction and its effects on plants and productivity

Contrast pH and cation exchange capacity between different soil types

Domain: Careers

Students examine the scope of career opportunities in and the importance of agriculture to the economy.

Evaluate the nature and scope of plant and soil sciences in agriculture, society, and the economy

Describe career opportunities and means to achieve those opportunities in plant and soil sciences

Identify how key organizational structures and processes affect organizational performance and the quality of products and services

Demonstrate those qualities, attributes, and skills necessary to succeed in, or further prepare for, a chosen career while effectively contributing to society

Domain: Leadership

Students validate the necessity of leadership skills development in conjunction with participation in The National FFA Organization (FFA) as a critical component to a well-rounded agricultural education.

Communicate clearly, effectively, and with reason through speaking, writing, visuals, and active listening in formal and informal settings

Recognize and explain the role of the FFA in the development of leadership, education, employability, communications, and human relations skills

Examine roles within teams, work units, departments, organizations, inter- organizational systems, and the larger environment

Acquire the skills necessary to positively influence others

Develop a skill set to enhance the positive evolution of the whole person

Domain: Supervised Agriculture Experience

Students validate the necessity of a Supervised Agricultural Experience (SAE) program as a critical component to a well-rounded agricultural education.

Explain the nature of and become familiar with those terms related to an SAE program

Explore the numerous possibilities for an SAE program which a student might develop

Develop an individual SAE program and implementation plan for record keeping skills

Domain: Plant Reproduction

Students analyze the germination of seeds and plant reproduction to successfully grow and propagate plants.

Explain pollination, cross-pollination and self-pollination of flowering plants

Diagram the process of plant fertilization

Design and implement a plan to control the pollination of plants

Demonstrate planting techniques and provide favorable conditions for seed germination

Conduct tests associated with seed germination rates, viability, and vigor

Domain: Environmental Factors

Students evaluate the environmental factors affecting plant growth to productively cultivate plants.

Compare and contrast mitosis and meiosis

Describe the effects air, temperature, and water have on plant metabolism and growth

Determine the optimal air, temperature and water conditions for plant growth

Design, implement and evaluate a plan to maintain optimal conditions for plant growth

Describe the qualities of light that affect plant growth

Describe and evaluate plant responses to light color, intensity, and duration

Students differentiate plant cell parts and functions as they apply to cell physiology and reproduction.

Identify structures in a typical plant cell and summarize the function of plant cell organelles

Diagram a typical plant cell and identify plant cell organelles and their functions

Domain: Plant Structure and Function

Students establish knowledge of plant parts and functions to successfully cultivate plants for the food, fiber, and natural resource industry.

Identify the components, the types and the functions of plant roots

Identify the components and the functions of plant stems

Describe the processes of translocation

Discuss external leaf morphology and the functions of leaves

Explain how leaves capture light energy and allow for the exchange of gases

Domain: Energy Synthesis

Students apply and adapt photosynthesis and respiration in plants to make decisions on plant production.

Explain the basic process of photosynthesis and its importance to life on Earth

Explain requirements necessary for photosynthesis to occur and identify the products and byproducts of photosynthesis

Distinguish between the light-dependent and light-independent reactions that occur during photosynthesis and apply the knowledge to plant management

Explain cellular respiration and its importance to plant life

Explain factors that affect cellular respiration and identify the products and byproducts of cellular respiration

Domain: Plant Pests

Identify types of plant pests and disorders

Identify major local weeds, insect pests and infectious and noninfectious plant diseases

Describe damage caused by plant pests and diseases

Diagram the life cycles of major plant pests and diseases

Describe pest control strategies associated with integrated pest management

Describe types of pesticide controls and modes of action

Employ pest management strategies to manage pest populations, assess the effectiveness of the plan and adjust the plan as needed

Explain risks and benefits associated with the materials and methods used in plant pest management

Evaluate environmental and consumer concerns regarding pest management strategies

Domain: Sustainable Agriculture Systems

Students apply principles and practices of cropping systems to plant production to recommend the ideal system for their local community.

Identify the current topics in crop production and the role those topics play in the management & production of agronomic crops

Assess the importance of long-term impacts on sustainable agriculture systems in relation to global food security

Evaluate the various methods of land preparation and seeding based on soil and plant characteristics

Research and summarize production methods focused on soil management (e.g., crop rotation, cover crops, etc.)

Analyze the alignment of modern technologies used in production systems (e.g., precision agriculture, gene editing technologies, etc.)

Describe sustainable agriculture practices and how they relate to conventional agricultural practices

Compare and contrast the differing management techniques related to environmental factors & their effect on plants.

Evaluate practices in support of sustainable agriculture

Domain: Crop Fertilization

Students connect soil nutrients and soil management to promote healthy plant growth.

Identify the essential nutrients in the soil for plant growth and development and their major functions

Calculate the content of N-P-K in a fertilizer container from information on the package and calculate the amount of nitrogen needed for an acre of a crop using a selected nitrogen source

Describe nutrient deficiency symptoms and recognize environmental causes of nutrient deficiencies

Domain: Soil Properties

Students analyze the physical properties of soil to determine crop selection, cropping drainage, and soil conservation.

Explain the process of soil formation through weathering

Demonstrate techniques used to identify soil types

Report examples of how humans are dependent upon soil, directly or indirectly, for their food, clothing, and shelter

Describe how the basic components and physical qualities of a soil influence its possible uses

Principles of Agriculture

Domain: AFNR Systems

Describe the role of agriculture in US and global societies through the domestication and distribution of the world’s important crop and livestock species.

Recognize the diversity of AFNR systems in the US and the world.

Understand the size and productivity of farms and ranches in the US and around the world.

Understand US production systems for major grain crops, including Crop Rotation Systems, Tillage Systems, Variety Selection, and Harvest and grain storage technology.

Understand US production systems for major livestock animals.

Research, examine, and discuss issues and trends that impact AFNR systems on local, state, national and global levels.

Examine technologies and analyze their impact on AFNR systems.

Domain: Agribusiness

To have students develop an understanding of how economics relates to agriculture, and how economic principles are used to analyze and solve problems in agriculture and agribusiness.

To have students understand the structure of the U.S. Agriculture and how agriculture interacts with the aggregate economic system.

To have students recognize the role of producers, input suppliers, food marketing organizations, and consumers in the U.S. Agricultural economy.

Help students understand the qualities and characteristics employers in agribusiness expect in prospective employees and how students can develop those qualities and characteristics.

Describe the diversity of jobs and careers in agricultural industries in Indiana and the US.

Domain: Safety, Health, and Environment Management Systems

Identify and explain the implications of required regulations to maintain and improve safety, health and environmental management systems.

Summarize the importance of safety, health and environmental management in the workplace.

Use appropriate protective equipment and demonstrate safe and proper use of AFNR tools and equipment.

Domain: Careers

Evaluate the nature and scope of AFNR systems in society and the economy

Describe career opportunities and means to achieve those opportunities in AFNR systems

Identify how key organizational structures and processes affect organizational performance and the quality of products and services

Demonstrate those qualities, attributes, and skills necessary to succeed in, or further prepare for, a chosen career while effectively contributing to society.

Domain: Leadership

Communicate clearly, effectively, and with reason through speaking, writing, visuals, and active listening in formal and informal settings

Recognize and explain the role of the FFA in the development of leadership, education, employability, communications, and human relations skills

Examine roles within teams, work units, departments, organizations, interorganizational systems, and the larger environment

Acquire the skills necessary to positively influence others

Develop a skill set to enhance the positive evolution of the whole person

Domain: Supervised Agriculture Experience (SAE)

Explain the nature of and become familiar with those terms related to an SAE program.

Explore the numerous possibilities for an SAE program which a student might develop.

Develop an individual SAE program and implementation plan for record keeping skills.

Agriculture Biotechnology Capstone

Domain: Competency 1

Investigate and explain the relationship between past, current and emerging applications of biotechnology in agriculture

Analyze the relationship and implications of bioethics, laws, and public perceptions on applications of biotechnology in agriculture.

Research and summarize the emergence, evolution and implications of bioethics associated with biotechnology in agriculture.

Research and summarize legal issues related to biotechnology in agriculture (e.g., protection of intellectual property through patents, copyright, trademarks, etc.).

Research and summarize public perceptions of biotechnology in agriculture (e.g., social and cultural issues).

Research and summarize the evolution of biotechnology in agriculture.

Examine and categorize current applications and gains achieved in applying biotechnology to agriculture.

Distinguish between current and emerging applications of biotechnology in agriculture.

Compare and contrast the benefits and risks of biotechnology compared with alternative approaches to improving agriculture.

Evaluate the scope and implications of regulatory agencies on applications of biotechnology in agriculture and protection of public interests

Compare and contrast differences between regulatory systems worldwide.

Research and document major regulatory issues related to biotechnology in agriculture.

Explain the relationship between regulatory agencies and the protection of public interests such as health, safety and the environment.

Domain: Competency 2

Read, document, evaluate and secure accurate laboratory records of experimental protocols, observations, and results.

Demonstrate advanced aseptic techniques in the laboratory (e.g., sterile work area, sterile handling, personal hygiene, etc.).

Examine and implement standard operating procedures for the use of biological materials according to directions and their classification (e.g., proper handling of bacteria or DNA before, during and after use).

Formulate and prepare solutions using standard operating procedures (e.g., proper labeling, storage, etc.).

Examine and perform scientific procedures using microbes, DNA, RNA, and proteins in a laboratory.

Characterize the physical and biological properties of organisms.

Compare and contrast the structures of DNA and RNA and investigate how genotype influences phenotype.

Perform electrophoretic techniques and interpret electrophoresis fragmentation patterns (e.g., gel electrophoresis, southern blotting, etc.).

Examine and document the role and applications of proteins in agricultural biotechnology.

Synthesize the relationship between proteins, enzymes, and antibodies.

Maintain and interpret laboratory records documented in a laboratory to ensure data accuracy and integrity (e.g., avoid bias, record any conflicts of interest, avoid misinterpreted results, etc.).

Research and summarize the need for data and information security in a laboratory and demonstrate best practices.

Evaluate the role of bioinformatics in agriculture and summarize the types of databases that are available (e.g., genomic, transcriptomics, etc.).

Implement standard operating procedures for the proper maintenance, use and sterilization of equipment in a laboratory.

Identify, interpret, and implement standard operating procedures for laboratory equipment.

Manipulate basic laboratory equipment and measurement devices (e.g., water bath, electrophoresis equipment, micropipettes, laminar flow hood, etc.).

Perform sterilization techniques for equipment in a laboratory using standard operating procedures.

Apply standard operating procedures for the safe handling of biological and chemical materials in a laboratory.

Domain: Competency 3

Apply biotechnology principles, techniques, and processes to create transgenic species through genetic engineering.

Apply biotechnology principles, techniques, and processes to protect the environment and maximize use of natural resources (e.g., biomass, bioprospecting, industrial biotechnology, etc.).

Examine the consequences of agricultural practices on natural populations.

Define and summarize industrial biotechnology and categorize the benefits and risks associated with its use in manufacturing (e.g., fabrics, plastics, etc.).

Research and summarize the potential applications of bioprospecting in biotechnology and agriculture.

Apply biotechnology principles, techniques, and processes to enhance plant and animal care and production

Research and describe the aims and techniques involved in selective plant-breeding process.

Examine and classify biotechnology processes applicable to animal health (e.g., genetic testing, etc.).

Research and categorize the types of pharmaceuticals developed for animals and humans through biotechnology

Summarize the need for global biodiversity and applications of biotechnology to reduce threats to biodiversity.

Apply biotechnology principles, techniques, and processes to produce biofuels (e.g., fermentation, transesterification, methanogenesis, etc.).

Summarize biological, social, agronomic, and economic reasons for genetic modification of eukaryotes.

Examine and synthesize the need for biofuels (e.g., cellulosic bioenergy, etc.).

Differentiate between biomass and sources of biomass.

Research and explain the process of fermentation and its potential applications.

Define and summarize the process of transesterification and its potential applications.

Examine the process of methanogenesis and its potential applications.

Apply biotechnology principles, techniques, and processes to improve waste management (e.g., genetically modified organisms, bioremediation, etc.).

Compare and contrast the use of natural organisms and genetically engineered organisms in the treatment of wastes.

Summarize the purpose of microorganisms in biological waste management.

Analyze the role of microorganisms in industrial chemical waste treatment.

Provide examples of instances in which bioremediation can be applied to clean up environmental contaminants.

Summarize the process of transformation of eukaryotic cells with transgenic DNA.

Analyze the benefits and risks associated with the use of biotechnology to increase productivity and improve quality of living species (e.g., plants, animals such as aquatic species, etc.).

Define and summarize epigenetics and synthesize the relationship between mutation, migration and evolution of transgenes in the environment.

Apply biotechnology principles, techniques, and processes to enhance the production of food using microorganisms and enzymes.

Summarize reasons for detecting microbes and identify sources of microbes.

Examine enzymes, the changes they cause and the physical and chemical parameters that affect enzymatic reactions (e.g., food, cellulosic bioenergy, etc.).

Identify and categorize foods produced using biotechnology (e.g., fermentation, etc.) to change the chemical properties of food for an intended purpose (e.g., create desirable nutritional profile, preservation, flavor, etc.)

Students validate the necessity of a Supervised Agricultural Experience (SAE) program as a critical component to a well-rounded agricultural education.

Supervised Agriculture Experience

Students validate the necessity of leadership skills development in conjunction with participation in The National FFA Organization (FFA) as a critical component to a well-rounded agricultural education.

Leadership

Students examine the scope of career opportunities in and the importance of agriculture to the economy.

Careers

Investigate and explain the roles and issues of biotechnology in animal agriculture.

Biotechnology in Animal Agriculture

Students design and evaluate environments for animals to promote animal health and husbandry.

Environmental Impacts of Animal Agriculture

Students design programs to prevent animal diseases, parasites and other disorders and analyze biosecurity measures utilized to ensure animal welfare.

Animal Health and Safety

Select and train animals for specific purposes and maximum performance based on anatomy and physiology.

Apply principles of comparative anatomy and physiology to uses within various animal systems.

Classify animals according to taxonomic classification systems and use (e.g. agricultural, companion, etc.).

Anatomy and Physiology

Design animal housing, equipment and handling facilities for the major systems of animal production.

Environmental Considerations of Animals

Students evaluate animals for reproduction readiness and soundness and apply scientific principles to breeding programs.

Animal Reproduction

Students analyze the nutritional needs of animals and evaluate feed rations for effectiveness.

Animal Nutrition

Students demonstrate management techniques that ensure animal welfare and analyze procedures to ensure animal safety while maintaining safe animal products.

Animal Husbandry and Welfare

Students evaluate the implications of animal origin and analyze common animal production methods from both producer and global perspectives.

Historic and Current Trends in the Animal Systems Industry

Evaluate and describe characteristics of animals that developed in response to the animal’s environment and led to their domestication.

Describe the historical and scientific developments of different animal industries and summarize the products, services and careers associated with each.

Explain the role of animal agriculture within the food system in meeting food and nutritional security.

Analyze the impact of animal production methods on end product qualities (e.g., price, sustainability, marketing, labeling, animal welfare, etc.)

Calculate costs of marketing versus predicted increases in sales

Analyze and evaluate the accuracy and effectiveness of records used in an animal system business.

Analyze the structure of laws governing animal industries, international trade and animal production policies.

Analyze the local and global impact of sustainable animal agriculture practices on human and environmental systems.

Assess the effectiveness of methods of reducing the effects of animal agriculture on the environment.

Critique the reliability and validity of evidence presented to support claims regarding the effects of environmental conditions on animal populations and performance (e.g., population changes, emerging species, extinction, etc.).

Implement and evaluate the effectiveness of methods to ensure optimal environmental conditions for animals.

Research and summarize the evolution of biotechnology in animal agriculture.

Assess and summarize current work in biotechnology being done to add value to animal agriculture and society.

Distinguish between current and emerging applications of biotechnology in agriculture.

Compare and contrast the benefits and risks of biotechnology compared with alternative approaches to improving agriculture.

Assess and summarize the role and scope of agencies that regulate biotechnology.

Research and summarize public perceptions of biotechnology in agriculture.

Assess and argue the pros and cons of transgenic species.

Research genetic engineering and CRISPR procedures used in production of animal species.

Assess the benefits, risks, and opportunities associated with using biotechnology to promote animal health.

Evaluate the nature and scope of animal sciences in agriculture, society, and the economy.

Describe career opportunities and means to achieve those opportunities in animal sciences.

Identify how key organizational structures and processes affect organizational performance and the quality of products and services.

Demonstrate those qualities, attributes and skills necessary to succeed in, or further prepare for, a chosen career while effectively contributing to society.

Communicate clearly, effectively, and with reason through speaking, writing, visuals, and active listening in formal and informal settings.

Recognize and explain the role of the FFA in the development of leadership, education, employability, communications and human relations skills.

Examine roles within teams, work units, departments, organizations, interorganizational systems, and the larger environment.

Acquire the skills necessary to positively influence others.

Develop a skill set to enhance the positive evolution of the whole person.

Explain the nature of and become familiar with those terms related to an SAE program.

Explore the numerous possibilities for an SAE program which a student might develop.

Develop an individual SAE program and implementation plan for record keeping skills.

Design production plans that assure the welfare of animals and prevent abuse or mistreatment

Analyze and document animal welfare procedures used to ensure safety and maintain low stress when moving and restraining animals.

Analyze and document animal husbandry practices and their impact on animal welfare.

Utilize tools, technology and equipment to perform animal husbandry and welfare tasks.

Analyze consumer concerns with animal production practices relative to human health.

Analyze and summarize the impact of animal trace-back capabilities on producers and consumers.

Differentiate between nutritional requirements of animals in different growth stages and production systems (e.g., growth, maintenance, gestation, natural, organic, etc.).

Correlate a species’ nutritional needs to feedstuffs that could meet those needs.

Determine the relative nutritional value of feedstuffs by evaluating their general quality and condition.

Appraise the adequacy of feed rations using data from the analysis of feedstuffs, animal requirements and performance.

Compare and contrast methods that utilize feed additives and growth promotants with production practices that do not, (e.g., organic versus conventional production methods).

Utilize tools and equipment to perform animal nutrition tasks.

Analyze and apply information from a feed label and feeding directions to feed animals.

Analyze technologies used to provide animal nutrition and summarize their potential benefits and consequences.

Analyze the processes of major reproductive management practices, including estrous synchronization, superovulation, flushing and embryo transfer.

Compare and contrast quantitative breeding value differences between genetically superior animals and animals of average genetic value.

Analyze the functions of major organs in the male and female reproductive systems.

Assess and describe factors that lead to reproductive maturity.

Evaluate reproductive problems that occur in animals.

Compare and contrast the use of genetically superior animals in the production of animals and animal products.

Demonstrate how to determine probability trait inheritance in animals.

Analyze how DNA analysis can detect genetic defects in breeding stock

Analyze the care needs for breeding stock in each stage of growth.

Calculate the potential economic benefits of natural versus artificial breeding methods.

Develop an understanding of artificial insemination, embryo transfer, and cloning.

Critique designs for an animal facility and prescribe alternative layouts and adjustments for the safe, sustainable and efficient use of the facility.

Analyze the use of modern equipment, technology and handling facility procedures and determine if they enhance the safe, economic and sustainable production of animals.

Analyze animal facilities to determine if standards have been met.

Analyze the structure of laws pertaining to animal systems.

Explain how animals are classified using a taxonomic classification system.

Appraise and evaluate the economic value of animals for various applications in the agriculture industry.

Analyze the visual characteristics of an animal or animal product and select correct classification terminology when referring to companion and production animals.

Analyze the functions of each animal cell structure.

Analyze the processes of meiosis and mitosis in animal growth, development, health and reproduction.

Compare and contrast animal cells, tissues, organs, body systems types and functions among animal species.

Compare and contrast desirable anatomical and physiological characteristics of animals within and between species.

Compare and contrast procedures to sustainably and efficiently develop an animal to reach its highest performance potential with respect to its anatomical and physiological characteristics.

Evaluate and select products from animals based on industry standards.

Describe and demonstrate the proper use and function of specific tools and technology related to animal health management.

Perform simple health-check evaluations on animals and practice basic emergency response procedures related to animals.

Identify and describe common illnesses and disorders of animals based on symptoms and problems caused by wounds, diseases, parasites and physiological disorders.

Research and analyze data to evaluate preventive measures for controlling and limiting the spread of diseases, parasites and disorders among animals.

Assess the safety and effectiveness of facilities and equipment used for surgical and nonsurgical veterinary treatments and procedures.

Analyze procedures at the local, state and national levels to ensure biosecurity of the animal industry.

Analyze the health risk of different zoonotic diseases to humans and identify prevention methods.

Baking and Pastry Capstone

Domain: Human Relations Management

Describe the process of management through effective communication skills.

Evaluate methods of conflict resolution.

Identify reasons for disciplinary problems and discuss the supervisor’s role in handling them.

Describe the procedure for terminating employees.

Analyze motivational techniques/problems; discuss procedures for attitudinal changes.

Analyze ways of dealing with stress in the workplace.

Discuss time management and other organizational management techniques.

Summarize leadership styles and analyze when each is most appropriate.

Outline the supervisor’s role in ethical decision-making, problem solving, and delegation of duties.

Explain the role of job descriptions and specifications and develop written examples.

Perform mock interviews; analyze results.

Describe procedures of new employee orientation.

Compare training methods; construct an effective employee-training program to include follow-up training and cross training.

Analyze types and methods of employee evaluation.

Describe necessity of change and ways of implementing change with the least employee resistance.

Domain: Cakes, Icing, and Fillings

Identify, select, and use and care for tools and equipment used in baking and decorating cakes.

Prepare and describe techniques used in mixing, panning, and baking cakes.

Produce a variety of cakes including butter, sponge, high ratio, and other cake variations.

Understand how to correct cake failures and defects.

Produce a variety of icings used in cake assembly and production.

Prepare a variety of fillings and toppings.

Construct classical and special occasion cakes, including layer cakes and sheet cakes.

Develop and utilize different decorating techniques.

Identify and assess practical approaches to marketing.

Domain: Classical Pastries and Chocolates

Utilize proper cake mixing methods to produce quality scratch baked cakes, icings and fillings for classical cake formulas.

Demonstrate proper technique in cooking sugar and producing basic sugar works.

Prepare ice creams, sorbets and other frozen desserts.

Prepare hot and cold soufflés.

Produce and prepare marzipan figurines.

Develop basic icing, piping, decorating and finishing skills for cakes.

Produce pastry dough for tart crusts.

Produce fillings for pastry tarts with finishing techniques for proper presentation.

Prepare Choux pastries.

Prepare the three basic meringue types.

Prepare a variety of dessert sauces.

Discuss the application of mixes and other value-added products.

Identify types of chocolate and demonstrate proper technique in tempering chocolate and use chocolate effectively for garnishes.

Domain: Yeast Breads

Demonstrate intermediate knowledge of baking terms, ingredients, equipment and utensils.

Apply basic math skill to recipe conversions.

Demonstrate proper scaling and measurement techniques.

Demonstrate proper selection of equipment and utensils for specific application.

Demonstrate basic knowledge and proficiency in the production of principle yeast bread products: lean yeast doughs, crusty European-style hearth/artisan breads (French bread varieties), sourdough bread, rich yeast doughs, soft-roll yeast doughs, sweet yeast doughs, laminated yeast doughs (croissant & Danish), specialty yeast doughs (Baba & Savarin, pizza dough, focaccia), and yeast biscuits.

Domain: Baking Science

Understand the nature of the combination of ingredients in baking formulas.

Understand the methods of mixing and its importance in baking.

Understand the importance of standardized formulas and the science of substitutions.

Utilize basic mathematics in formulas to ensure the consistency of products.

Domain: Advanced Decorating Candies

Demonstrate knowledge of the science and art of classical and contemporary candies and confectionary decorating.

Develop a concise workable recipe repertoire with format and logical categorization

Demonstrate proficiency in the production of candy products.

Demonstrate proficiency in decorating confections and other patisserie.

Produce and merchandise confections and other patisserie.

Students develop skills to create and present accurate and effective communication for specific business related purposes and audiences.

Communication

Students apply math concepts to analyze and solve problems related to management principles.

Management Principles

Plan and design various displays for products with different size and shape requirements

Calculate and analyze market share

Using trend data and forecasting models, calculate future sales

Analyze demographic information to make sound marketing decisions

Calculate the response rate and results of surveys

Calculate and analyze different types of trade discounts

Compute markup or markdown

Compute extensions, subtotals, sales tax, and sales totals for a sales transaction

Compare and contrast expenses associated with various advertising mediums

Students apply math concepts to analyze and solve problems related to marketing principles for business.

Marketing Principles

Students apply math concepts to analyze and solve problems related to the principles of business finance.

Students apply math concepts to analyze and solve problems related to banking services for business.

Banking and Financial Services

Students apply math concepts to analyze and solve problems related to payroll for business.

Students apply math concepts to analyze and solve problems related to accounting principles for business.

Accounting Principles

Students analyze and interpret data using common probability and statistical procedures to solve problems for a variety of business situations.

Students apply geometry principles to solve problems for a variety of business situations.

Students demonstrate the knowledge and skills necessary to determine the correct algebraic process to solve problems for a variety of business situations.

Math Concepts

Reinforce basic math skills, such as but not limited to percents, decimals, and fractions, and algebraic skills of solving equations with one or two variables

Select and use appropriate formulas to solve problems

Construct and solve an equation for a given problem using units

Determine if a solution to an algebraic computation is reasonable

Use algebraic graphs in real world situations

Apply complex functions to business financials

Use clear and legible handwriting in all written work and communication

Demonstrate active listening skills

Use discussion skills to assume leadership and participant roles

Use research, composition, and oral skills to present information for a variety of situations utilizing appropriate technology

Work cooperatively with peers and authority figures

Use clear and concise writing skills to describe, explain, and inform various audiences

Follow and interpret directions, graphs, charts and diagrams found in technical writing

Use appropriate industry terminology

Demonstrate ability to take measurements and convert as needed

Use formulas and geometric reasoning necessary for area, perimeter, circumference, diameter, and volume

Determine if a solution to a geometry computation is reasonable

Construct, read, and interpret tables, charts, and graphs

Use probability concepts to predict events

Construct and interpret frequency distribution

Calculate measures of range and central tendency (e.g., mean, median, mode)

Determine if a solution to probability and statistical computation is reasonable

Calculate equity using the accounting equation

Calculate and plan for taxes including, sales, income, and property

Calculate cost of goods sold, gross profit, operating expenses, and net profit

Determine cost of goods sold using different inventory valuation methods (e.g., LIFO, FIFO)

Calculate manufacturing costs and break-even point

Calculate and plan for a variety of expenses

Calculate company or department overhead based on various situations (e.g., sales or floor space)

Calculate depreciation of assets using various methods (e.g., declining-balance method, sum-of-the-years method)

Compare the costs of renting, leasing, or buying plant or current assets

Calculate and maintain employee payroll records

Calculate employee and employer taxes and prepare related reports

Calculate fringe benefits and analyze their effect on the total wage package

Analyze costs of recruiting, placing, and training employees

Maintain checking account records (e.g. checks, check register, and deposit slips)

Show a reconciliation of a bank statement

Compare and contrast different financial institutions and their services Assess data from the stock markets used in making investment decisions

Calculate various types of interest, (e.g., simple, compound, variable, exact, or ordinary)

Compare and contrast the advantages and disadvantages of offering credit to customers

Calculate the costs associated with installment purchases

Compare cash price to installment price in order to make a purchasing decision

Compute the monthly payment, interest, and total amount required to amortize a loan (e.g. mortgage)

Compare and contrast benefits and cost of long-term debt options for promissory notes and bonds

Compare and contrast benefits and costs of investment options (e.g. money-markets, CD’s, stocks, bonds)

Understand and calculate present value and future value

Determine the finance charges on credit card balances

Compare and contrast the advantages and disadvantages of employee credit card use for business expenses

Interpret financial statements to make sound managerial decisions

Create and analyze budgets

Calculate inventory balances and stock reorder points

Calculate necessary ratios to make sound managerial decisions

Calculate the cost of full-time versus part-time employees

Compare and contrast the different types and costs relating to insurance (e.g. property, automobile, bonding)

Education and Training

Child and Adolescent Development

Explore the physical, social, emotional, cognitive, and moral development of the child from birth through adolescence

Identify community and school resources needed to support children and families from birth through adolescence.

Establish instructional goals that are developmentally appropriate.

Recognize theories of growth and development that focus on early and middle childhood through the adolescent years

Examine and implement observation and interviewing skills as a means of understanding the child

Discuss confidentiality when working with children/adolescents and families.

Identify prosocial and antisocial behavior. Discuss culturally appropriate behavior management techniques.

Identify environments that promote healthy social/emotional development for all children/adolescents.

Recognize appropriate personal strengths and behaviors (dispositions) for adults working with school-aged children.

Identify and analyze societal issues facing today's children/adolescents, including students with exceptional needs.

Identify and explore ways to support diverse children/adolescents in their personal growth and development related to trust, autonomy, initiative, industry, and identity (Erikson's stages).

Principles of Teaching

Domain: Introduction to Teacher

Identify and appreciate the essential qualifications and personal demands of teaching as a profession.

Review the history of American education and identify the philosophical foundations of education and their global roots.

Identify and observe in the classroom various elements of diversity that affect K-12 student learning and accomplishment.

Recognize and examine the diversity in schools in the United States and globally.

Identify and observe in the classroom the cultural, family, and environmental factors that affect students in schools.

Complete a minimum of twenty (20) hours of supervised service learning/field work experience in a classroom and reflect on the experience in relation to personal skills, dispositions, and future professional decisions.

Define and evaluate his/her own teaching dispositions and learning style.

Recognize the essential function of professional ethics, personal morals, and a strong value system in the role of the teacher, including the importance of confidentiality and liability issues pertaining to family/school relationships.

Reflect on personal reasons for entering the teaching profession and write an initial statement of educational philosophy.

Review current teacher licensure laws in the State of Indiana. Compare this licensure process with requirements for teaching in a variety of global locations.

Recognize and identify strategies to support the family’s role as the child’s first teacher and to support the family/teacher partnership in a culturally competent manner.

Identify career choices within the field of education, including opportunities to teach abroad. Explore programs for professional preparation.

Define and describe the nature, purpose, and responsibilities of the public education system in a democratic society. Compare and contrast with the role of public education in other countries.

Domain: Teaching and Learning Concepts

Explain how schedules, activities, routines, and transitions promote learning

Describe curriculum and instruction models

Examine ways student learning is influenced by teaching strategies.

Assess the structure of school governance

Differentiate between various types of assessments including formative, summative, traditional, and authentic.

Analyze relevant standards in instructional planning and assessment.

Domain: Introduction to Special Education

Explain the significance of the research and rationale for inclusive education.

Demonstrate an understanding of differentiated instruction and heterogeneous grouping to meet the needs of diverse learners.

Demonstrate an understanding of appropriate instructional materials and methods for learners with high and low incidence disabilities and the accommodations that can be made for them in inclusive settings.

Teaching and Learning

Domain: Teaching and Learning

Identify classroom management strategies for the elementary and secondary classroom.

Discuss effective instructional frameworks and methods such as differentiated instruction, cooperative learning, project-based learning, and metacognitive strategies.

Determine management strategies that promote positive student behavior while engaging students in learning.

Demonstrate discussion and questioning techniques that promote critical thinking and problem solving.

Create schedules, activities, routines, and transitions that promote learning.

Evaluate student data to guide instruction.

Demonstrate an understanding of the role and responsibilities of the general educator in monitoring learner progress and collecting data from formal and informal assessments to inform instruction.

Domain: Technology in Education

Create instructional materials in a variety of applications, formats, and styles.

Demonstrate an understanding of technological operations and concepts for instruction.

Plan and design effective learning environments and experiences supported by technology.

Apply current research on teaching and learning with technology to the planning of appropriate and challenging instructional materials and learning environments.

Apply technology to the creation of effective assessment and evaluation strategies.

Use technology to enhance the teacher’s productivity, efficiency, and professional practice.

Analyze the social, ethical, legal, and human issues surrounding the use of technology in the classroom.

Explore the availability and use of assistive technologies for students with special needs.

Analyze and utilize the standards presented in the NETS and InNTASC consortia.

Education Professions Capstone

Domain: The Exceptional Child

Describe society’s changing attitudes towards exceptional children and their families, including the influence of the media, public policy, and laws pertaining to special education.

Create adaptive materials to use with children enrolled in special education, including gifted/ talented programs.

Recognize developmental delays in children.

Determine and write instructional goals for children with special needs.

Describe the main goals of early intervention.

Develop techniques to collaborate with other professionals and parents regarding children with special needs.

Describe and explain the various roles and responsibilities of the special education teacher.

Identify and define the categories of disabilities and eligibility criteria as stipulated in federal (IDEA) and State (Article 7) legislation.

Explain the term LRE (Least Restrictive Environment) and how this influences the services provided to school-age children with disabilities.

Identify developmental likenesses and differences in children, both those who are typically developing and those with special needs.

Research various types of disabilities and the developmental and health characteristics associated with them.

Define the aspects of the family/teacher community partnership.

Explain the IFSP (Individual Family Service Plan) and the IEP (Individual Education Program) processes and the requirements of each.

Develop techniques to work with the exceptional child and support inclusion in the typical classroom setting.

Design classroom environments to meet the needs of all children. Evaluate school playgrounds for accessibility.

Domain: Developing Literacy through Children's Literature

Discuss the use of children’s literature to develop phonological awareness, phonemic awareness, fluency skills, comprehension skills, and vocabulary.

Construct and implement a literacy lesson plan based on the Indiana academic standards.

Construct and implement an integrated (interdisciplinary) lesson plan using children’s literature based on the Indiana academic standards.

Examine the value of using bibliotherapy in the classroom.

Describe the process of literacy development in the young child.

Express the benefits of reading aloud, of being read to, and reading silently. Explore methods to teach effective listening skills.

Explore and practice effective teaching strategies for the use of children’s literature in the classroom.

Evaluate and select quality pieces of literature including books receiving the Newbery Award and Caldecott Medal distinctions for future use in a classroom.

Compare and contrast various children’s authors and illustrators.

Examine the value of rhythm and rhyme in children’s literature.

Compare and contrast various narrative elements in children’s literature: plot, characters, setting, and conflict.

Demonstrate an understanding of the importance of children’s literature as it reflects the social, cognitive, and emotional development of children.

Domain: Field Experience

Design a plan for materials, furnishings, and other resources to create safe and effective instructional environments.

Plan a community/and or family school partnership event to positively influence the school environment

Apply principles and elements of effective instruction and assessment in the field experience setting.

Evaluate support systems that provide services for parents and caregivers.

Support Systems for Parents and Caregivers

Choose care giving practices and nurturing strategies that maximize growth and development of children.

Child Care Giving and Nurturing Practices

Analyze human growth and development from prenatal through age three

Growth and Development of Children

Analyze factors related to preparing for the birth of a child.

Conception, Prenatal Development, and Birth

Integrate processes of thinking, communication, leadership, and management in order to apply child development knowledge and skills.

Personal, Academic, and Career Success

Demonstrate components of critical thinking, creative thinking, and reasoning

Evaluate effective communication processes in school, family, career, and community settings

Demonstrate leadership that encourages participation and respect for the ideas, perspectives, and contributions of group members

Apply management, decision-making, and problem solving processes to accomplish tasks and fulfill responsibilities

Examine the interrelationships among thinking, communication, leadership, and management processes to address family, community, and workplace issues

Demonstrate fundamentals to college and career success (e.g. strong work ethic, timemanagement, positive attitude, adaptability/flexibility, stress resilience, accountability, self-discipline, resourcefulness, cooperation, self-assessment)

Apply knowledge gained through research to solve problems and communicate ideas in fields related to child development

Examine biological processes related to conception, prenatal development, birth, and health of child and mother

Evaluate physical, emotional, and environmental factors of prenatal development and birth in relation to the health of the parents and child

Analyze legal, moral, and ethical impacts of technology related to the birth of a child (e.g., infertility issues, surrogacy, selective abortion due to health of unborn child or multiple births, stem cell usage, and others)

Survey the history of child development, including prominent theorists

Examine physical, intellectual, emotional, social, and moral domains of human growth and development of children across a range of birth through age 3

Investigate impacts and relationships of heredity and environment on prenatal and early childhood human growth and development

Assess effects of pre-pregnancy, prenatal, and postnatal nutrition on health and wellness of mother and child

Examine how gender, ethnicity, culture and life events impact child development

Apply current and emerging research on human growth and development, including brain research, to assess nurturing practices

Evaluate communication strategies that promote positive self-esteem in children

Implement nurturing practices that support human growth and development of young children

Analyze impacts of abuse and neglect on children and families and identify methods of prevention

Examine nurturing practices unique to infants and young children with special needs

Evaluate criteria for selecting and providing care and services, including preventative health care, for children

Explain the importance of friends, family, and community relationships in supporting parents and caregivers

Describe community resources, services, and opportunities that support parenting and nurturing

Analyze current laws, regulations, and policies related to parenting and care giving

Discuss careers that draw on knowledge of children, child development, and nurturing of children

PROCESSES Explain, demonstrate, and integrate processes of thinking, communication, leadership, and management in order to apply family and consumer sciences knowledge and skills.

Demonstrate components of critical thinking, creative thinking, and reasoning.

Evaluate effective communication processes in school, family, career, and community settings.

Demonstrate leadership that encourages participation and respect for the ideas, perspectives, and contributions of group members.

Apply management, decision-making, and problem-solving processes to accomplish tasks and fulfill responsibilities.

Examine the interrelationships among thinking, communication, leadership, and management processes to address family, community, and workplace issues.

TRADE Explain why nations trade goods and services and explain the impact of trade on the economies of the nations involved.

Define/explain the following concepts, with an emphasis on individual, family, and community applications and impacts: absolute advantage, comparative advantage, quotas, tariffs, exchange rates, balance of payments, balance of trade, trade deficit.

Explain the benefits of trade among individuals, families, businesses, communities, regions, and nations.

Explain why countries sometimes erect barriers to trade.

Summarize the arguments for and against free trade.

Explain the difference between balance of trade and balance of payments.

Explain fluctuations in currency exchange rates and how these fluctuations affect trade.

Describe impacts of trade agreements such as the North Atlantic Free Trade Agreement (NAFTA) and the General Agreement on Tariffs and Trade (GATT) on individuals, families, communities, and countries.

INDIVIDUAL AND FAMILY ECONOMIC ROLES Analyze economic actions and responsibilities of individuals and families in their roles as exchanger, consumer, investor, saver, producer, and citizen.

Examine interrelationships among standards, needs, wants, and goals of individuals and families and their economic roles as exchanger, consumer, investor, saver, producer, and citizen.

Assess and gain control of economic roles in light of personal standards, wants, needs, and goals.

Assess the power of individuals and families to proactively choose how, when and in what ways they develop and exchange their human resources for money, goods, and services.

Examine interrelationships of standards, wants, needs, goals, and consumer satisfaction.

Analyze activities and institutions used to satisfy the consumer needs and wants of individuals and families.

Determine advantages and disadvantages of investing and saving for individuals, families, and society.

Examine investment and saving activities, institutions, and alternatives.

Investigate resources and activities used by families and individuals as producers to transform human and nonhuman resources into goods and services.

Demonstrate responsible citizenship and leadership in allocating individual, family, and community resources.

SCARCITY Explain that because of scarcity (unlimited wants and limited resources), economics systems must be developed by individuals, families, communities, and societies in order to determine how goods and services will be produced and distributed.

Appraise how consumers and producers confront the concepts of scarcity, choice, and opportunity cost.

Define each of the productive resources (natural, human, capital) and identify the returns on each for individuals, families, and communities.

Identify the characteristics of traditional, market, command, and mixed economies in families, communities, and societies.

Compare, contrast, and examine impacts on individuals, families, and communities as to how the traditional, market, command, and mixed economic systems answer the questions: What to produce? How to produce it? and For whom to produce it?

Use a production possibilities curve to explain the concepts of choice, scarcity, opportunity cost, tradeoffs, unemployment, productivity, and growth, as applied to individual, family, and community economic roles.

Identify and explain how individuals and families practice and are affected by the basic economic goals of freedom, efficiency, equity, security, and growth.

Develop and apply a decision-making model to solve economic problems in individual, family, and community settings.

SUPPLY AND DEMAND Analyze the role that supply and demand, prices, and profits play in determining what individuals, families, businesses, communities, and societies produce and distribute in a market economy.

Demonstrate how supply and demand determine equilibrium price and quantity in the product, resource, and financial markets.

Predict factors that would cause changes in market supply and demand and their impacts on individuals, families, businesses, and communities.

Apply the laws of supply and demand in individual, family, and community situations.

Demonstrate how government wage and price controls create shortages and surpluses for individuals, families, communities, and society.

Explain the functions of profit in a market economy.

Use the concepts of price elasticity of demand and supply to explain and predict changes in quantity as price changes.

Explain how consumers ultimately determine what is produced in a market economy (consumer sovereignty).

MARKET STRUCTURE Describe the organization and role of the firm, analyze the various types of market structures in the United States Economcy, and assess their impacts on individuals, families, businesses, communities, and society.

Compare and contrast the following forms of business organization: sole proprietorship, partnership, and corporation.

Identify the three basic ways that firms finance operations (retained earnings, stock issues, and borrowing), and explain the advantages and disadvantages of each.

Explain ways that firms engage in price and non-price competition and how this affects individuals, families, and communities.

Identify laws and regulations adopted in the United States to promote competition among firms. Explain how the effects of these laws have sometimes reduced competition and the impacts of this on individuals, families, and communities.

Describe the benefits of natural monopolies (economies of scale) and the purposes of government regulation of these monopolies (such as utilities).

Define cartels, and explain how cartel collusion affects product price and output.

ROLE OF GOVERNMENT 3 Family and Consumer Sciences: Consumer Economics 8/01/2005 Examine government roles and actions in a market economy and their effects on individuals, families, businesses, communities, and society.

List and explain the basic functions of government in a market economy.

Identify categories of goods and services provided by various levels of government and the roles of individuals, families, and communities in selecting, supporting, producing, and using these goods and services.

Explain how government responds to positive and negative externalities in the economy.

Describe major expense and income categories and their respective proportions of state and federal budgets.

Describe different types of taxes including income, sales, property, and social security, and determine whether they are progressive, proportional, or regressive.

Assess the impact of specific progressive, proportional, and regressive taxes on individuals, families, and communities with different economic characteristics.

Assess current and future impacts of recent trends in the federal budget deficit and the national debt on individuals, families, and the national economy.

Appraise recent trends in state and federal spending and taxation, and analyze the cause of recent federal budget deficits.

MONEY AND THE ROLE OF FINANCIAL INSTITUTIONS Examine the role of money and financial institutions in a market economy and their impacts on individuals, families, businesses, communities, and society.

Analyze and explain the basic functions of money for individuals, families, communities, and society.

Identify the composition of the money supply in the United States.

Explain the role of banks and other financial institutions in the economy of the United States and in the day-to-day activities of individuals, families, and communities.

Describe the organization, functions, and impacts of the Federal Reserve System.

Demonstrate how banks create money through the principle of fractional reserve banking, and explain the impacts of this practice on individuals, families, and communities.

Identify different causes of inflation. Determine who gains and loses by inflation using individual, family, and community examples.

Compare and contrast services available to individuals and families from financial institutions (e.g. credit, savings, and investment).

LABOR PRODUCTIVITY Explain the importance of labor productivity to individuals, families, communities, firms, and nations by explaining how labor productivity affects income, production, costs, and standard of living.

Define labor productivity; identify basic factors (technology, education and training, specialization) which affect productivity.

Explain how increases in labor productivity improve wages and standards of living for individuals, families, communities, and society.

Explain how individual and family decisions to create and purchase new capital goods or to invest in education and training involves a trade-off of fewer consumer goods or services in the present in return for higher future labor productivity.

Explain and give individual, family, community, and society examples of economies of scale.

Explain ways that employers and employees have worked together to improve business productivity.

Compare and contrast labor productivity trends in the United States and other developed countries.

Demonstrate how government expenditures, regulations, and tax policy can influence labor productivity.

Compare and contrast how the market and nonmarket forces (such as union activity, family friendly policies) influence wage rates and labor productivity.

ECONOMIC STABILIZATION Describe economic stabilization policies, how they impact the economy, and how they influence and are influenced by individuals, families, businesses, communities, and society.

Define/explain the following concepts and their interrelationships with the economic roles and activities of individuals, families, and communities: fiscal policy, monetary policy, aggregate supply and demand, unemployment, gross domestic product.

Explain the four phases of the business cycle: expansion, peak, contraction, and recession.

Explain how the relationship between aggregate supply and aggregate demand is an important determinant of the levels of unemployment and inflation in an economy.

Explain how the government uses taxing and spending decision (fiscal policy) to promote price stability, maximum employment, and economic growth.

Explain the limitations of using Gross Domestic Product (GDP) to measure economic welfare.

Explain how the Federal Reserve uses monetary tools to promote price stability, maximum employment, and economic growth.

Explain how monetary policy affects the level of inflation in the economy.

Culinary Arts - Baking and Pastry

Culinary Arts

Domain: Soups, Stocks, and Sauces

Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety and sanitation.

Identify, select and prepare thickening agents.

Identify the seasoning forms.

Identify and select bones for stocks.

Identify and select ingredients for soups.

Outline the major classifications and uses of sauces.

Demonstrate food presentation techniques.

Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.

Identify and prepare various stocks, soups and sauces.

Identify and select pre-made soup bases.

Gain a working knowledge of the use of bases and flavorings for the preparation of various sauces and gravies.

Demonstrate the use of bases in stock preparation.

Describe the basic types of stocks.

List ingredients and seasonings used in stock preparation.

Identify and select stocks.

Demonstrate the preparation and uses of glazes prepared from stocks.

Domain: Baking and Pastries

Define baking terms.

Produce a variety of types of pies and tarts.

Produce a variety of types of cookies.

Prepare laminated doughs such as puff pastry, croissant, and Danish pastry doughs.

Prepare creams, custards, puddings, and related sauces.

Discuss the application of mixes and other labor-saving products.

Discuss nutritional concerns as they apply to baking, including recipe modifications.

Prepare fritters, cobblers and crisps.

Prepare a variety of fillings and toppings for pastries and baked goods.

Identify equipment and utensils used in baking and discuss proper use and care.

Demonstrate proper selection of equipment and utensils for specific application.

Identify ingredients used in baking.

Demonstrate proper scaling and measurement techniques.

Apply basic math skills to recipe conversions.

Describe properties and list function of various ingredients.

Prepare crusty, soft and specialty yeast products; observe reactions.

Prepare quick breads.

Nutrition

Domain: Nutrition

List the six food groups in the current USDA food guide, MyPlate, and the recommended daily servings from each. List the major nutrients contributed by each of the food groups.

Discuss contemporary nutritional issues such as vegetarianism, heart healthy menus and religious food preferences.

Understand careers related to nutrition and the health industry.

Discuss the current Dietary Guidelines for Americans and adapt recipes accordingly.

Evaluate diets in terms of the Recommended Dietary Allowances.

Describe the characteristics, functions, and best sources of the major nutrients.

List the primary functions and best sources of each of the major vitamins and minerals.

Describe the process of human digestion.

Discuss energy balance in terms of calories consumed and daily energy expenditure.

Discuss healthy cooking techniques and menu planning.

Identify common food allergies and determine appropriate substitutions.

Principles of Culinary and Hospitality

Domain: Basic Food Theory and Skills

Define hospitality and the philosophy of the hospitality industry.

Identify and use utensils, pots and pans.

Utilize weights and measures to demonstrate proper scaling and measurement techniques.

Define, describe and demonstrate basic cooking methods to include boiling, steaming, poaching, roasting, pan frying, deep fat frying, sautéing, broiling, grilling, braising and sous vide.

Demonstrate process of recipe yield adjustment.

Identify and use herbs, spices, oils and vinegars.

Identify and prepare fruits, vegetables, starches and farinaceous items.

Trace the growth and development of the hospitality and tourism industry.

Describe the various cuisines and contributions of leading culinarians.

Identify professional organizations within the field; explain purposes and benefits.

Outline the organization, structure, and functional areas in various hospitality organizations as a perspective for later courses.

Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.

Discuss and evaluate industry trade periodicals and social media

Demonstrate how to read and follow a standard recipe.

Demonstrate knife skills, hand tools, and equipment operation, emphasizing proper safety and sanitation.

Domain: Safety and Sanitation

Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).

Review Material Safety Data Sheets (MSDS) and understand their requirements in handling hazardous materials. Discuss right-to-know laws.

Develop cleaning and sanitizing schedule and procedures for equipment and facilities.

Identify proper methods of waste disposal and recycling.

Differentiate signs of pest infestation and conclude appropriate measures for insects, rodents, and pest eradication appropriate measures for insects, rodents, and pest control eradication.

Understand steps of a sanitation self-inspection and identify modification necessary for compliance with standards.

Differentiate appropriate types and use of fire extinguishers used in the foodservice area.

Recall laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.

Demonstrate knowledge of how blood-borne pathogens can spread.

Demonstrate knowledge of basic first-aid techniques and CPR.

Identify microorganisms, which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth.

Recognize symptoms common to food borne illnesses and how these illnesses can be prevented.

Demonstrate knowledge of good personal hygiene and health habits.

Develop acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.

Differentiate the major reasons for and recognize signs of food spoilage.

Describe the requirements for proper receiving and storage of both raw and prepared foods.

Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.).

Differentiate current types of cleaners and sanitizers and their proper use.

Culinary Art Capstone

Domain: Human Relations Management

Describe the process of management through effective communication skills.

Evaluate methods of conflict resolution.

Identify reasons for disciplinary problems and discuss the supervisor’s role in handling them.

Describe the procedure for terminating employees.

Analyze motivational techniques/problems; discuss procedures for attitudinal changes.

Analyze ways of dealing with stress in the workplace.

Discuss time management and other organizational management techniques.

Summarize leadership styles and analyze when each is most appropriate.

Outline the supervisor’s role in ethical decision-making, problem solving, and delegation of duties.

Explain the role of job descriptions and specifications and develop written examples.

Perform mock interviews; analyze results.

Describe procedures of new employee orientation.

Compare training methods; construct an effective employee-training program to include follow-up training and cross training.

Analyze types and methods of employee evaluation.

Describe necessity of change and ways of implementing change with the least employee resistance.

Domain: Pantry and Breakfast

Prepare quick breads and muffins.

Demonstrate food presentation techniques.

Identify and prepare different fruits and vegetables.

Demonstrate skills illustrating short order cooking techniques.

Illustrate appropriate garnishing techniques.

Plan a la carte, cycle, ethnic, banquet and buffet menu.

Prepare a variety of basic hot soufflés.

Prepare laminated doughs.

Prepare crepe and appropriate application.

Identify the preparation, presentation, and service of a variety of beverages, including coffee and tea.

Identify and use herbs, spices, oils and vinegars.

Identify and prepare various salads, dressings (emulsions), and marinades.

Identify and prepare hot and cold sandwiches.

Identify and prepare canapés and hot and cold hord’oeuvres.

Identify and prepare breakfast meats, eggs, cereals and batter products.

Domain: Meat and Seafood

Demonstrate knife skills, hand tools and equipment operation.

Explain the significance of aging meats.

Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics.

Demonstrate food presentation techniques.

Wrap and store meats for maximum shelf life.

Tie meats – tie string to form a net around meats for roasting.

For poultry, explain the differences between “light meat” and “dark meat,” and describe how these differences affect cooking.

Identify any domestic poultry item with reference to its kind, class and style.

Cut chickens into halves, quarters and pieces of eight.

Store poultry items properly.

Define the concept of the “food mile.”

Understand the importance of proper sanitation procedures used during and after the butchery process.

Discuss controlling the amount of food prepared in order to reduce waste; and what can be done with excess prepared food as an alternative to composting.

Identify a variety of protein products that can be purchased in your local area and describe how you would procure them.

Identify the pros and cons of purchasing locally produced (raised) proteins.

Explain the pros and cons of purchasing organic foods.

Research the different ways of raising sustainable proteins.

Define (10) terms used to describe “sustainable” foods (e.g., free range, organic, heritage, heirloom, rBGH-free, etc.)

Identify the pros and cons of purchasing locally.

Understand the concept of sustainable seafood, and list 10 fish that are on the red, yellow and green lists.

Research the benefits and issues related to aquaculture and wild-caught fish, along with the different wild-caught fish methods.

List seafood that can be substituted for red-listed species, based on fish texture and flavor.

Identify and select knives to be used in the butchering of meats, poultry, fish and seafood (scimitar, boning knife – stiff and flexible, slicer, utility knife, meat handsaw, and meat cleaver).

Describe the composition and structure of meat, poultry, fish, and seafood; explain how it relates to protein selection and cooking methods.

Use the federal meat inspection and grading system to select and purchase meats, poultry, fish, and seafood.

Explain proper purchasing, receiving, aging, storage and handling of meats, poultry, fish, and seafood.

Identify the primal cuts of beef, lamb, veal, and pork and list the major fabricated cuts obtained from each of them.

Demonstrate the various market cuts used in selling fish and seafood

Describe a variety of techniques used in merchandising seafood.

Domain: Customer Service

Demonstrate the general rules of table settings and service.

Evaluate the relationship of beverages to food.

Identify the preparation, presentation, and service of non-alcoholic and dealcoholized beverages to include coffees and teas.

Identify equipment and glassware used for beverage preparation and service.

Discuss opening and closing procedures of a beverage operation.

Explain procedures for implementing internal beverage controls.

Create menu item descriptions following established truth-in-menu guidelines.

Demonstrate specific American, English, French and Russian service.

Discuss food delivery system such as banquets, buffets, and catering.

Describe the functions of dining service.

Discuss training procedures for processing guest checks.

Discuss procedures for processing guest checks.

Demonstrate and understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.

Explain interrelationships and workflow between dining room and kitchen operations.

Discuss sales techniques for service personnel, including menu knowledge and suggestive selling.

Baking and Pastry Capstone

Domain: Human Relations Management

Describe the process of management through effective communication skills.

Evaluate methods of conflict resolution.

Identify reasons for disciplinary problems and discuss the supervisor’s role in handling them.

Describe the procedure for terminating employees.

Analyze motivational techniques/problems; discuss procedures for attitudinal changes.

Analyze ways of dealing with stress in the workplace.

Discuss time management and other organizational management techniques.

Summarize leadership styles and analyze when each is most appropriate.

Outline the supervisor’s role in ethical decision-making, problem solving, and delegation of duties.

Explain the role of job descriptions and specifications and develop written examples.

Perform mock interviews; analyze results.

Describe procedures of new employee orientation.

Compare training methods; construct an effective employee-training program to include follow-up training and cross training.

Analyze types and methods of employee evaluation.

Describe necessity of change and ways of implementing change with the least employee resistance.

Domain: Cakes, Icing, and Fillings

Identify, select, and use and care for tools and equipment used in baking and decorating cakes.

Prepare and describe techniques used in mixing, panning, and baking cakes.

Produce a variety of cakes including butter, sponge, high ratio, and other cake variations.

Understand how to correct cake failures and defects.

Produce a variety of icings used in cake assembly and production.

Prepare a variety of fillings and toppings.

Construct classical and special occasion cakes, including layer cakes and sheet cakes.

Develop and utilize different decorating techniques.

Identify and assess practical approaches to marketing.

Domain: Classical Pastries and Chocolates

Utilize proper cake mixing methods to produce quality scratch baked cakes, icings and fillings for classical cake formulas.

Demonstrate proper technique in cooking sugar and producing basic sugar works.

Prepare ice creams, sorbets and other frozen desserts.

Prepare hot and cold soufflés.

Produce and prepare marzipan figurines.

Develop basic icing, piping, decorating and finishing skills for cakes.

Produce pastry dough for tart crusts.

Produce fillings for pastry tarts with finishing techniques for proper presentation.

Prepare Choux pastries.

Prepare the three basic meringue types.

Prepare a variety of dessert sauces.

Discuss the application of mixes and other value-added products.

Identify types of chocolate and demonstrate proper technique in tempering chocolate and use chocolate effectively for garnishes.

Domain: Yeast Breads

Demonstrate intermediate knowledge of baking terms, ingredients, equipment and utensils.

Apply basic math skill to recipe conversions.

Demonstrate proper scaling and measurement techniques.

Demonstrate proper selection of equipment and utensils for specific application.

Demonstrate basic knowledge and proficiency in the production of principle yeast bread products: lean yeast doughs, crusty European-style hearth/artisan breads (French bread varieties), sourdough bread, rich yeast doughs, soft-roll yeast doughs, sweet yeast doughs, laminated yeast doughs (croissant & Danish), specialty yeast doughs (Baba & Savarin, pizza dough, focaccia), and yeast biscuits.

Domain: Baking Science

Understand the nature of the combination of ingredients in baking formulas.

Understand the methods of mixing and its importance in baking.

Understand the importance of standardized formulas and the science of substitutions.

Utilize basic mathematics in formulas to ensure the consistency of products.

Domain: Advanced Decorating Candies

Demonstrate knowledge of the science and art of classical and contemporary candies and confectionary decorating.

Develop a concise workable recipe repertoire with format and logical categorization

Demonstrate proficiency in the production of candy products.

Demonstrate proficiency in decorating confections and other patisserie.

Produce and merchandise confections and other patisserie.

Culinary Arts

Domain: Soups, Stocks, and Sauces

Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety and sanitation.

Identify, select and prepare thickening agents.

Identify the seasoning forms.

Identify and select bones for stocks.

Identify and select ingredients for soups.

Outline the major classifications and uses of sauces.

Demonstrate food presentation techniques.

Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.

Identify and prepare various stocks, soups and sauces.

Identify and select pre-made soup bases.

Gain a working knowledge of the use of bases and flavorings for the preparation of various sauces and gravies.

Demonstrate the use of bases in stock preparation.

Describe the basic types of stocks.

List ingredients and seasonings used in stock preparation.

Identify and select stocks.

Demonstrate the preparation and uses of glazes prepared from stocks.

Domain: Baking and Pastries

Define baking terms.

Produce a variety of types of pies and tarts.

Produce a variety of types of cookies.

Prepare laminated doughs such as puff pastry, croissant, and Danish pastry doughs.

Prepare creams, custards, puddings, and related sauces.

Discuss the application of mixes and other labor-saving products.

Discuss nutritional concerns as they apply to baking, including recipe modifications.

Prepare fritters, cobblers and crisps.

Prepare a variety of fillings and toppings for pastries and baked goods.

Identify equipment and utensils used in baking and discuss proper use and care.

Demonstrate proper selection of equipment and utensils for specific application.

Identify ingredients used in baking.

Demonstrate proper scaling and measurement techniques.

Apply basic math skills to recipe conversions.

Describe properties and list function of various ingredients.

Prepare crusty, soft and specialty yeast products; observe reactions.

Prepare quick breads.

Culinary Art Capstone

Domain: Human Relations Management

Describe the process of management through effective communication skills.

Evaluate methods of conflict resolution.

Identify reasons for disciplinary problems and discuss the supervisor’s role in handling them.

Describe the procedure for terminating employees.

Analyze motivational techniques/problems; discuss procedures for attitudinal changes.

Analyze ways of dealing with stress in the workplace.

Discuss time management and other organizational management techniques.

Summarize leadership styles and analyze when each is most appropriate.

Outline the supervisor’s role in ethical decision-making, problem solving, and delegation of duties.

Explain the role of job descriptions and specifications and develop written examples.

Perform mock interviews; analyze results.

Describe procedures of new employee orientation.

Compare training methods; construct an effective employee-training program to include follow-up training and cross training.

Analyze types and methods of employee evaluation.

Describe necessity of change and ways of implementing change with the least employee resistance.

Domain: Pantry and Breakfast

Prepare quick breads and muffins.

Demonstrate food presentation techniques.

Identify and prepare different fruits and vegetables.

Demonstrate skills illustrating short order cooking techniques.

Illustrate appropriate garnishing techniques.

Plan a la carte, cycle, ethnic, banquet and buffet menu.

Prepare a variety of basic hot soufflés.

Prepare laminated doughs.

Prepare crepe and appropriate application.

Identify the preparation, presentation, and service of a variety of beverages, including coffee and tea.

Identify and use herbs, spices, oils and vinegars.

Identify and prepare various salads, dressings (emulsions), and marinades.

Identify and prepare hot and cold sandwiches.

Identify and prepare canapés and hot and cold hord’oeuvres.

Identify and prepare breakfast meats, eggs, cereals and batter products.

Domain: Meat and Seafood

Demonstrate knife skills, hand tools and equipment operation.

Explain the significance of aging meats.

Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics.

Demonstrate food presentation techniques.

Wrap and store meats for maximum shelf life.

Tie meats – tie string to form a net around meats for roasting.

For poultry, explain the differences between “light meat” and “dark meat,” and describe how these differences affect cooking.

Identify any domestic poultry item with reference to its kind, class and style.

Cut chickens into halves, quarters and pieces of eight.

Store poultry items properly.

Define the concept of the “food mile.”

Understand the importance of proper sanitation procedures used during and after the butchery process.

Discuss controlling the amount of food prepared in order to reduce waste; and what can be done with excess prepared food as an alternative to composting.

Identify a variety of protein products that can be purchased in your local area and describe how you would procure them.

Identify the pros and cons of purchasing locally produced (raised) proteins.

Explain the pros and cons of purchasing organic foods.

Research the different ways of raising sustainable proteins.

Define (10) terms used to describe “sustainable” foods (e.g., free range, organic, heritage, heirloom, rBGH-free, etc.)

Identify the pros and cons of purchasing locally.

Understand the concept of sustainable seafood, and list 10 fish that are on the red, yellow and green lists.

Research the benefits and issues related to aquaculture and wild-caught fish, along with the different wild-caught fish methods.

List seafood that can be substituted for red-listed species, based on fish texture and flavor.

Identify and select knives to be used in the butchering of meats, poultry, fish and seafood (scimitar, boning knife – stiff and flexible, slicer, utility knife, meat handsaw, and meat cleaver).

Describe the composition and structure of meat, poultry, fish, and seafood; explain how it relates to protein selection and cooking methods.

Use the federal meat inspection and grading system to select and purchase meats, poultry, fish, and seafood.

Explain proper purchasing, receiving, aging, storage and handling of meats, poultry, fish, and seafood.

Identify the primal cuts of beef, lamb, veal, and pork and list the major fabricated cuts obtained from each of them.

Demonstrate the various market cuts used in selling fish and seafood

Describe a variety of techniques used in merchandising seafood.

Domain: Customer Service

Demonstrate the general rules of table settings and service.

Evaluate the relationship of beverages to food.

Identify the preparation, presentation, and service of non-alcoholic and dealcoholized beverages to include coffees and teas.

Identify equipment and glassware used for beverage preparation and service.

Discuss opening and closing procedures of a beverage operation.

Explain procedures for implementing internal beverage controls.

Create menu item descriptions following established truth-in-menu guidelines.

Demonstrate specific American, English, French and Russian service.

Discuss food delivery system such as banquets, buffets, and catering.

Describe the functions of dining service.

Discuss training procedures for processing guest checks.

Discuss procedures for processing guest checks.

Demonstrate and understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.

Explain interrelationships and workflow between dining room and kitchen operations.

Discuss sales techniques for service personnel, including menu knowledge and suggestive selling.

Students connect functions of technology with computer hardware and software so they make decisions about computer technology.

Functions on Technology

Students apply technology concepts to take industry standard certifications.

Technology Assessment

Students establish communication and collaboration skills using the internet and social media to increase global awareness.

Internet Tools

Students synthesize database management concepts to manage, evaluate, and organize information in an effective manner.

Database Software

Students create a variety of multi-media presentations using appropriate design principles to communicate in a professional manner.

Presentation Software

Students apply concepts of spreadsheet software to organize and manipulate data.

Spreadsheet Software

Students design documents by using complex features of software to develop advanced documents that are user-friendly.

Document Processing

Students integrate technology to arrange materials and solve problems efficiently.

Technology as a Planning and Productivity Tool

Apply technology as a means to create business, industry, and professional tasks and develop strategies for solving problems

Use appropriate technology to plan, develop, edit and present material to different types of audiences both in a group or individually (i.e., paper, web page, multimedia presentation, publications, speech, hypermedia, etc.)

Integrate information and communication technology to analyze a real-world problem, design and implement procedures to monitor information, set timelines, and evaluate progress toward the solution

Using appropriate handling and use of supplies and equipment, practice respectful and responsible use of technology through abiding by the professional practices

Apply an understanding of plagiarism and fair use; respect copyright laws of information producers such as authors and artists, including website developers

Create and manage master documents and subdocuments by using various edit tools, formatting tools, and templates

Use advanced features to create combo boxes, macros, newsletters with mastheads, multi-column brochures, multi-page books, forms wizards, composition, table of contents, and mail merge

Explain the use of various document types and how they related to different situations (school, work, home, etc)

Demonstrate saving, opening, and finding files in various formats and the ability to follow instructions

Use industry terminology when using spreadsheet software

Apply relative, absolute, mixed cell references and advanced features (i.e. naming ranges; track, accept and reject changes; formatting, filtering and protection) in formulas and printing

Create and evaluate formulas and functions; customize formats; pivot tables and charts; and edit and run command buttons, macros and macros with buttons

Edit and label chart components (i.e. axis, legends, titles, and databases)

Link and merge worksheets/workbooks; importing and exporting data to and from spreadsheets

Demonstrate how electronic presentations are created

Apply Industry design guidelines to create, manipulate and enhance visual presentations

Demonstrate presentation skills by creating well-organized, audience-appropriate presentations such as informative, entertaining, instructional, while using proper public speaking techniques

Create a stand-alone presentation with video, embedded objects, specialized features, by modifying and designing templates

Create database objects such as tables, forms and queries

Use advanced functions to filter, extract, and split databases and cross reference

Use a database application software to create or modify a database structure, enter records in a database, create reports, sort and index a database

Construct basic HTML5 coding

Apply and adapt best practices for internet research

Investigate the effects of social media tools on society

Explain concepts of internet privacy and security

Investigate industry-based certifications within the information technology industry

Take computer-based narrative tests and computer adaptive timed tests for topic remediation and support

Identify the principle hardware components of a microcomputer and describe their functions

Use operating system utilities to control the operation of the computer

Investigate security risks and how to prevent or resolve security issues

Recognize and explain compatibility issues and common errors

Assess the risk associated with upgrading technology

Identify preventative maintenance products and techniques

Establish knowledge of computer technology in relationship to networks

Digital Design

Graphic Design and Layout

Domain: Typography

Describe, appreciate and apply the history and development of type and typefaces.

Describe and use typographic terminology.

Create various design projects/layouts that demonstrate the ability to solve communication design problems using typography.

Be aware of the design (typefaces, hand lettering, font creation) options available, and fully utilize the unique potential of the typography.

Develop an attention to detail to recognize typographic rules and aesthetics.

Evaluate your and peer work critically.

Domain: Graphic Design and Layout

Create portfolio quality projects by applying the design process.

Develop marketing concepts by completing creative briefs based on global, corporate and social applications and target audience.

Visualize ideas by means of research, thumbnail sketches, and developmental drafts.

Identify print reproduction criteria necessary for various media.

Adhere to a production schedule to meet deadlines in an efficient and professional manner.

Present and provide feedback to peers, clients, faculty, or advisors.

Professional Photography & Videography

Domain: Commercial Photography

Apply zone system to black and white photography.

Effectively execute assignments starting with pre-visualization and ending with a properly exposed negative and print.

Demonstrate ability to use filters with the camera.

Demonstrate the ability to make decisions about depth of field and shutter speeds.

Demonstrate and refine ability to compose effectively.

Demonstrate advanced tonal controls, image adjustments, as well as various digital workflow processes to produce high quality digital prints.

Demonstrate the critical and aesthetic skills necessary to effectively assess photographic images.

Present orally a project to your peers, clients, faculty, or advisors.

Domain: Video and Sound

List and compare various formats for video recording, storage, and sequencing.

Describe the production process and define the responsibilities of production team members.

Learn the basics of planning, shooting, editing and post-producing video.

Analyze videos for technical quality and aesthetic principles.

Demonstrate competent usage and handling of video equipment.

Incorporate effective visual aesthetics in capturing video content.

Compile and edit video content into creative and technically successful project

Interactive Media Design

Domain: Web and Social Media

Discuss the current online/interactive environment and the unique design challenges this media (websites, mobile, and social media) presents.

Apply professional quality standards in the role of blogging, social networking, dynamic media, and the mobile web to build the brand of a company, person, or organization

Implement interactive media such as websites, social media mobile design using current editing software.

Manipulate and optimize images for web utilization with industry-standard graphic software.

Understand web hosting options.

Identify and apply effective design solutions based on content.

Understand how User Experience (UX) impacts online/interactive media.

Discuss the importance of proper research, brainstorming and thumbnails.