- Description
- Students learn about the processes and practices related to producing an agrifood product or providing a related service, focusing on industry inputs and processing technologies and practices.
- Prerequisite
- None
- Parameters
- Access to an agrifood industry. Potential areas of investigation include dairy, beef, pork, poultry, cereals, oil seeds, sugar beets, wine, fruits/vegetables and honey.
- Supporting courses
- FOD1010: Food Basics FOD1070: Farm to Table MAM1050: Agriculture Consumer Products & Services
Outcomes The student will:
1 describe the range of input materials, food products and/or related services characteristic of an agrifood industry
1.1 explain the stages and steps in processing the commodity and providing the value-added product and/or service
1.2 explain applications of technology in processing the commodity and providing the value-added product and/or service
1.3 explain the need for quality control within the processing industry, including:
1.3.1 testing/inspection of raw materials
1.3.2 product quality and uniformity
1.4 explore and describe systems used to grade products within the industry
2 describe technologies and practices used in processing an agricultural food product or in providing a related service
2.1 describe methods of preserving perishable products within the industry; e.g., blanching and canning, dehydration and freeze-drying, fermentation, refrigeration and freezing, atmosphere control, food additives
2.2 describe packaging and labelling practices within the industry
2.3 describe transportation and storage practices within the industry and describe their impact on industry location and product costs
2.4 describe buildings/structures and equipment used in processing, transportation and storage; e.g., design features, operation and maintenance, safety standards, economics/cost
2.5 identify safety concerns, regulations and legislated standards within the industry; e.g., handling of tools, equipment, food products
2.6 discuss the use of time and resources as they apply to producing an agrifood product or service
2.7 demonstrate skills and techniques for the safe and sanitary handling of tools, equipment and food products and for the efficient use of time and resources
3 develop a plan for altering an existing agricultural or horticultural product or for developing a new product
3.1 identify the agricultural or horticultural commodity, product or service to be marketed
3.2 research local, national and international markets for the agricultural or horticultural commodity, product or service
3.3 identify factors that influence consumer trends and the development of new markets for an agricultural or horticultural product; e.g., economic, environmental, social and demographic
3.4 prepare a flowchart that illustrates basic stages and steps in processing an agricultural or horticultural product
4 demonstrate basic competencies
4.1 demonstrate fundamental skills to:
4.1.1 communicate
4.1.2 manage information
4.1.3 use numbers
4.1.4 think and solve problems
4.2 demonstrate personal management skills to:
4.2.1 demonstrate positive attitudes and behaviours
4.2.2 be responsible
4.2.3 be adaptable
4.2.4 learn continuously
4.2.5 work safely
4.3 demonstrate teamwork skills to:
4.3.1 work with others
4.3.2 participate in projects and tasks
5 identify possible life roles related to the skills and content of this cluster
5.1 recognize and then analyze the opportunities and barriers in the immediate environment
5.2 identify potential resources to minimize barriers and maximize opportunities
Program of Studies 2010. Source document, © Alberta Education.