hum-fs-1 demonstrate employability skills required by business and industry
TRANSCRIPT
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HUM-FS-1
Demonstrate employability skills required by business and industry.
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HUM-FS-2
Define food science and explore careers in food science.
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HUM-FS-3
Investigate how and why scientific evaluation of foods is conducted.
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Explore the basic chemistry concepts of food science.
HUM-FS-4
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HUM-FS-5
Observe how energy works in food preparation and preservation.
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HUM-FS-6
Examine why water and acidity are important factors in food preparation
and preservations.
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HUM-FS-7
Summarize why carbohydrates are important in food preparation, preservation, and the
nutritional impact on diets.
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HUM-FS-8
Summarize why lipids are important in food preparation and preservation and the
nutritional impact they have on the diet.
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HUM-FS-9
Summarize why proteins are important in food preparation and preservation and the nutritional impact they have on diet.
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HUM-FS-10
Investigate the sources, and impact of food formulations, preparation and preservation on food constituents important to health.
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HUM-FS-11
Investigate the reasons for the use of food additives and food analogs in food preparation and in processed products.
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HUM-FS-12
Analyze the principles of fermentation.
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HUM-FS-13
Investigate measures used to produce safe and wholesome food under
sanitary conditions.
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HUM-FS-14
Compare and contrast different food preservation methods and the resultant
quality of preserved food.