Principles of Food Production and Post Harvest Technology

Curriculum details

Strand

Food Production and Natural Resource Conservation (Strand 3)

Sub-strand

Principles of Food Production and Post Harvest Technology (3.1)

Content standard

3.3.1.CS.2 - Demonstrate the knowledge, understanding and skills of processing, storage and marketing of safe and quality products from selected animals, including fish. 3.3.1.LO.2 Use the knowledge acquired to process, market and store animal/fish products.

Indicator

3.3.1.LI.3 - Apply food safety and quality measures in the processing, marketing and storage of selected animals and their carcasses.

Suggested placement

Semester 1, Week 15 (Week 15 of the year)

Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.

Curriculum reference

NaCCA curriculum document, p. 192

Exemplars (from the NaCCA curriculum)

Building on what others say: In pairs, learners brainstorm the meaning of safety and quality practices in animal production.
Problem-based learning: In mixed-ability groups, learners surf the internet for the steps involved in producing safe and quality animal products for human consumption.
Think-pair-share: Learners in pairs discuss the importance of applying safety and quality practices to processing, storage and marketing of selected animal products.
Project-based learning: In gender-based groups, learners build a pictorial flow chart of the steps and importance of safety and quality in processing, storage and marketing of selected animal products.
Assessment (3.3.1.AS.3). The document marks these depth-of-knowledge levels for this indicator: Level 4 Extended critical thinking and reasoning.
Teaching and Learning Resources:
- Functional internet connectivity
- Computer
- Projector
- Pens
- Notebooks
- Flow charts
- Textbook and journals on Agricultural food safety and meat science.
- Industries and managers
- Community members
- Salt
- Industrial chemical preservatives
- Samples of fish and carcasses to process
- Manual and motorized mincers
- Deep freezers
- Textbooks and journals on animal and meat science