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  • FPP Unit Plan

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    This document outlines a plant and soil science unit with various lessons on food production and processing topics. It includes 11 lessons with objectives aligned to AFNR standards. Lessons cover the anatomy of a hamburger, food safety and sanitation, food preservation methods, and labs making jerky, jam, bread, and butter. Formative assessments include exit tickets, notes, worksheets, and lab sheets to evaluate students' understanding of concepts taught in each lesson.

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    This document outlines a plant and soil science unit with various lessons on food production and processing topics. It includes 11 lessons with objectives aligned to AFNR standards. Lessons cover the anatomy of a hamburger, food safety and sanitation, food preservation methods, and labs making jerky, jam, bread, and butter. Formative assessments include exit tickets, notes, worksheets, and lab sheets to evaluate students' understanding of concepts taught in each lesson.

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    © All Rights Reserved
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    Download as pdf or txt
    37 views2 pages

    FPP Unit Plan

    Uploaded by

    api-526441454
    This document outlines a plant and soil science unit with various lessons on food production and processing topics. It includes 11 lessons with objectives aligned to AFNR standards. Lessons cover the anatomy of a hamburger, food safety and sanitation, food preservation methods, and labs making jerky, jam, bread, and butter. Formative assessments include exit tickets, notes, worksheets, and lab sheets to evaluate students' understanding of concepts taught in each lesson.

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    © All Rights Reserved
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    Plant and Soil Science Unit Outline

    Lesson Title AFNR Standards Objectives Teaching Ideas Assessment Ideas


    (Job)
    The Anatomy FPP.04.02.01.a. Describe and explain the 1. Today I will identify what a value Lecture Exit Ticket/Note
    of a Big Mac components of the food products and chain is and be able to apply the steps
    processing industry (e.g., processing, to different commodities like beef.
    distribution, byproducts, etc.).
    The Anatomy FPP.04.02.01.a. Describe and explain the 1. Today I will identify what a value Lecture Work attitude
    of a Big Mac components of the food products and chain is and be able to apply the steps (technical skill
    processing industry (e.g., processing, to different commodities like cheese attainment)
    distribution, byproducts, etc.). and onions. Cooperative
    Learning
    Food Safety FPP.01. Develop and implement 1. Today I will identify the safety and Lecture with bad safety demo-
    and Sanitation procedures to ensure safety, sanitation sanitation mistakes made during a jello making jello
    and quality in food product and recipe and the ways to improve
    processing facilities.
    Food FPP.03.02.03.b. Analyze and document 1. Today I will identify the methods of Group Research and Share Lab worksheet
    Preservation food preservation processes and methods food preservation and the cultural and and dust bowl
    on a variety of food products. historical origins of them reflection
    FPP.03.02.01.a. Identify and explain
    English and metric measurements used in
    the food products and processing
    industry.
    Jerky Lab FPP.03.02. Design and apply techniques of Today I will apply the principles of food Individual/lab Lab sheet
    food processing, preservation, packaging preservation to safely produce jerky
    and presentation for distribution and
    consumption of food products.
    Jam Lab FPP.03.02. Design and apply techniques of Today I will apply the principles of food Group/Lab Product
    food processing, preservation, packaging preservation to safely produce jam
    and presentation for distribution and
    consumption of food products.
    Bread Lab FPP.02.02.01.b. Explain how the chemical Today I will apply the principles of food Group/Lab Product
    and physical properties of foods influence preservation to safely produce bread
    nutritional value and eating quality. Today I will identify the chemical
    reactions that make bread rise
    Butter Lab FPP.02.02.01.b. Explain how the chemical Today I will discover milk fat Group/Lab Product
    and physical properties of foods influence percentages and the process of
    nutritional value and eating quality. making butter

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