Can your students identify food aromas? In this lesson, students will have an opportunity to sniff and identify up to 32 aromas. This is part of the Food Science CDE in FFA as well!

This task was developed by high school and postsecondary mathematics and agriculture sciences educators, and validated by content experts in the Common Core State Standards in mathematics and the National Career Clusters Knowledge & Skills Statements. It was developed with the purpose of demonstrating how the Common Core and CTE Knowledge & Skills Statements can be integrated into classroom learning - and to provide classroom teachers with a truly authentic task for either mathematics or CTE courses.

This task was developed by high school and postsecondary mathematics and agriculture sciences educators, and validated by content experts in the Common Core State Standards in mathematics and the National Career Clusters Knowledge & Skills Statements. It was developed with the purpose of demonstrating how the Common Core and CTE Knowledge & Skills Statements can be integrated into classroom learning - and to provide classroom teachers with a truly authentic task for either mathematics or CTE courses.

Students will research food oils from beans and seeds in this activity developed from CASE Food Science curricula.

Students will compare plant-based milks in this activity adapted from CASE Food Science curricula.

In this lesson, students will view a "yuck steak" and identify that the lesion is caused by an injection.  Students will then watch videos on how to administer an intramuscular and subcutaneous injection.  After watching the videos, the student will use the Marcel Marceau e-Moment to mime the procedures.  The students will then practice injections on an orange and cut the orange in half, viewing how the injections disperse throughout the orange.  The students will then video their demonstrations of each injection to submit for grading.NE.AFNR.HS.28.5.b or NE.AFNR.HS.29.5.b

Students will read two articles and watch two videos stating that the levels of weed killer in many popular cereals are very high.  Then they will read an article and watch a video that contradicts these claims.  The students will then be asked to write an argument about the safety of cereal.

This lesson introduces students to beef, pork, and lamb retail cuts, as well as assesses their ability to correctly identify each retail cut.

Concise lesson plan template asking for the 'essential question', objectives, interest approach, content/procedure/activity, and closure/check for understanding.  Developed by Matt Kriefels.

Food product development can include many different parts and ideas. In this lesson, students will create and market a kind of popcorn.

Food labels help consumers make purchasing decisions at the grocery store and provide information about what is inside the container. A food label initially helps sell the product to the consumer and gives the consumer information about the product identity, quality, nutrition, and relevant health and safety information.

This presentation has 70 slides and speaker notes are included in the PowerPoint file.