1. (a) Implementation.

   1. (1) The provisions of this section shall be implemented by school districts beginning with the 2017-2018 school year.
   2. (2) School districts shall implement the employability skills student expectations listed in §127.15(d)(2) of this chapter (relating to Career and Technical Education Employability Skills) as an integral part of this course.
2. (b) General requirements. This course is recommended for students in Grades 10-12. Recommended prerequisite: Food Technology and Safety. Students shall be awarded one credit for successful completion of this course.

3. (c) Introduction.

   1. (1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.
   2. (2) The Agriculture, Food, and Natural Resources Career Cluster focuses on the production, processing, marketing, distribution, financing, and development of agricultural commodities and resources, including food, fiber, wood products, natural resources, horticulture, and other plant and animal products/resources.
   3. (3) Food Processing focuses on the food processing industry with special emphasis on the handling, processing, and marketing of food products. To prepare for careers in food products and processing systems, students must attain academic skills and knowledge, acquire technical knowledge and skills related to natural resources and the workplace, and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations. To prepare for success, students need opportunities to learn, reinforce, apply, and transfer their knowledge and skills in a variety of settings.
   4. (4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other organizations that foster leadership and career development in the profession such as student chapters of related professional associations.
   5. (5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples.

4. (d) Knowledge and skills.

   1. (1) The student develops a supervised agriculture experience program. The student is expected to:

      1. (A) plan, propose, conduct, document, and evaluate a supervised agriculture experience program as an experiential learning activity;
      2. (B) apply proper record-keeping skills as they relate to the supervised agriculture experience;
      3. (C) participate in youth leadership opportunities to create a well-rounded experience program; and
      4. (D) produce and participate in a local program of activities using a strategic planning process.

   2. (2) The student knows the relationship of the food processing industry to the free enterprise system. The student is expected to:

      1. (A) explain the importance of the food processing industry in the free enterprise system; and
      2. (B) explain trends in the consumption of food products.

   3. (3) The student understands consumer satisfaction issues. The student is expected to:

      1. (A) practice equipment maintenance and sanitation procedures;
      2. (B) explain the factors that affect food palatability;
      3. (C) fabricate red meat, poultry, game, and fish into wholesale and retail cuts; and
      4. (D) demonstrate work ethics, customer relations skills, and management competencies consistent with industry standards.

   4. (4) The student understands quality control issues in food processing. The student is expected to:

      1. (A) practice procedures relating to the safe manufacture of foods through hygienic food handling and processing;
      2. (B) develop and maintain sanitation schedules;
      3. (C) describe hazard analysis and critical control point implementation issues;
      4. (D) research food safety laws; and
      5. (E) describe solutions for different environmental issues.

   5. (5) The student identifies marketing considerations for food processing. The student is expected to:

      1. (A) practice methods of merchandising red meat, poultry, game, fish, and their by-products;
      2. (B) identify, select, and grade meat;
      3. (C) develop food preservation programs using appropriate food preservation methods;
      4. (D) explain the impact of temperature in food preservation;
      5. (E) compare and contrast preservation packaging such as film, plastic, and cans;
      6. (F) describe harvest and inspection techniques to process food products and analyze food product options; and
      7. (G) identify specific criteria for organic food processing and marketing.

Source Note:The provisions of this §127.35 adopted to be effective August 1, 2025, 50 TexReg 4421.