3 rd Course 0134 SAE. 2 nd Course 0139 Fundamentals of Animal Processing

Transcription

1 CURRICULUM MAP Cluster: Agriculture, Food and Natural Resources CTE Program of Study: AG Animal 0151 Animal 0160 Animal Foundations of Agribusiness.1 Students will Foundations Systems.5 Students will Types of agribusiness ownership. Return on investment. Methods of marketing agricultural commodities, products and services in domestic and international markets. Basic finance - personal inventory, net worth, income, expense Supervised Agricultural Experience Program () The Four Ps (product, place, price and promotion). Create an advertisement for an agricultural product. Research local supply and demand of agricultural products. Create a plan and begin development for their own agricultural enterprises. () The origin, significance, distribution and domestication of animal systems. 1

2 0151 Animal 0160 Animal Common and scientific names of major animal species. Breeds of livestock. Basic anatomy of animals. Livestock terminology (steer, heifer, barrow, gilt, etc.). Animal cells. Animal health disorders. Bio-security in the animal industry. Common types of feedstuffs. Animal welfare and animal rights. Facilities needed to house and produce animal species safely and efficiently. Effects of animal agriculture on the environment..6 Diagram a typical animal cell and identify the organelles.7 Practice administering injections..8 Perform a basic health exam on a live animal..9 Debate the issues associated with animal welfare and animal rights. Agriculture Innovation and Technology.10 Students will Agricultural biotechnology. Applications of biotechnology in agriculture. 2

3 0151 Animal 0160 Animal The history of agriculture innovation The major agriculture inventions and their impact on the industry..11 Use agricultural related technology and equipment.12 Debate the issues associated with biotechnology Research current agricultural products impacted by biotechnology practices. Foundations of Food Products and.14 Students will The history of the animal processing industry. The importance of food labeling to the consumer. Quality and yield grades of food products. Foods derived from meat, egg, poultry, fish and dairy products. Products derived from fruits and vegetables. Products derived from grains, legumes and oilseeds. Common weights and measures in the food products and processing industry. Methods of food preservation..15 Produce a food product (cheese, sausage, sauerkraut, etc.).16 Compare and contrast various food labels. 3

4 0151 Animal 0160 Animal.17 Conduct a food preservation experiment. Foundations of Natural Resources.18 Students will Natural resources. Ecosystems. Renewable resources. Nonrenewable resources..19 Identify renewable resources..20 Identify nonrenewable resources..21 Identify alternative energy sources..22 Identify healthy ecosystem characteristics. Foundations of Plant Systems.23 Students will Parts of a plant. demonstrate knowledge of : Functions of plant parts. Basic soil science. Basic plant nutrition. Plant physiology - photosynthesis, reproduction, respiration, transpiration..24 Diagram a typical plant cell and identify plant cell organelles and their functions..25 Identify the components and functions of plant roots..26 Identify the components and the functions of plant stems. 4

5 0151 Animal 0160 Animal.27 Identify the components and the functions of plant leaves..28 Identify the components and the functions of plant flowers..29 Interpret soil results to determine fertilizer application needs..30 Conduct soil sampling and testing..31 Identify agriculturally important plants by common names. Foundations of Power, Structural and Technical Systems.32 Students will Units of weight, volume, length and temperature. Basic math practices used in Power, Structural and Technical Systems. The basic hand tools and their proper uses in an agricultural setting..33 Add, subtract, multiply, and divide whole numbers, with and without a calculator..34 Use a ruler, a metric ruler, and a measuring tape to measure..35 Add, subtract, multiply, and divide fractions..36 Add, subtract, multiply, and divide decimals, with and without a calculator..37 Convert decimals to percentages and percentages to decimals 5

6 0151 Animal 0160 Animal.38 Convert fractions to decimal and decimals to fractions..39 Properly and safely use hand tools..40 Construct a project using hand tools. Leadership Development through FFA Students will demonstrate knowledge of.41 FFA history and facts, Code of Ethics, Official Dress, basic parliamentary procedure and the three circle model of Agricultural Education..42 Recite the FFA Creed..43 Recite the FFA motto..44 Research the important dates and events in the history of FFA and Agricultural Education..45 Perform basic parliamentary procedure. (make motion, second motion, debate) Production and Products.1 Students will Raw materials. Production processes. Quality control. Costs. Techniques for maximizing effective manufacture and distribution of goods..2 Wrap, weigh, label and price cuts of meat. 6

7 0151 Animal 0160 Animal Prepare and place meat cuts and products.3 in display counter, so they will appear attractive and catch the shopper's eye..4 Prepare special cuts of meat ordered by customers. Cut, trim, bone, tie, and grind meats, such.5 as beef, pork, poultry, and fish, to prepare meat in cooking form..6 Receive, inspect, and store meat upon delivery, to ensure meat quality..7 Shape, lace, and tie roasts, using boning knife, skewer, and twine..8 Remove bones, and cut meat into cuts in preparation for marketing. Use knives, cleavers, meat saws, band saws,.9 or other equipment to perform meat cutting and trimming..10 Clean, trim, slice, and section carcasses for future processing..11 Cut and trim meat to prepare for packing..12 Remove parts, such as skin, feathers, scales or bones, from carcass. Inspect meat products for defects, bruises.13 or blemishes and remove them along with any excess fat. Estimate requirements and order or.14 requisition meat supplies to maintain inventories. 7

8 0151 Animal 0160 Animal.15 Supervise other butchers or meat cutters. Record quantity of meat received and.16 issued to cooks and/or keep records of meat sales..17 Negotiate with representatives from supply companies to determine order details..18 Produce hamburger meat and meat trimmings..19 Process primal parts into cuts that are ready for retail use..20 Obtain and distribute specified meat or carcass..21 Separate meats and byproducts into specified containers and seal containers..22 Weigh meats and tag containers for weight and contents..23 Students will Primal and retail cuts of meat. HACCP plan. USDA animal processing guidelines..24 Identify basic primal and retail cuts of beef, pork and lamb..25 Read and understand a HACCP plan..26 Discuss and communicate the USDA guidelines for commercial and custom meat processing facilities. 8

9 0151 Animal 0160 Animal Agriculture Innovation and Technology Emerging technology in the animal.27 processing and meat industry. The impact of international agriculture on the U.S. animal processing and meat industry. Career opportunities in technology, innovation, and entrepreneurship in animal processing and the meat industry. Grants available to support technology, innovation, and entrepreneurship in animal processing and the meat industry. Identify a current question in the animal processing and meat industry and then.28 develop a hypothesis and conduct research and present findings. Identify a current issue or problem in the animal processing and meat industry and.29 work as a group to find a solution to the problem. Animal Entrepreneurship.1 Students will demonstrate knowledge of entrepreneurship, value added agriculture, direct marketing and sustainability..2 Develop a marketing plan for animal processing enterprises. 9

10 0151 Animal 0160 Animal.3 Develop a marketing plan for agribusiness enterprises. Animal Systems Financial Record Keeping.4 Students will demonstrate knowledge of financial record keeping,.5 Keep financial records such as net worth statements, inventories, financial statements, income and expense logs, and other pertinent records..6 Create and maintain an portfolio to include financial records, resume, sample student work, and documenting pictures Animal - Retail Students will Raw materials. Production processes. Quality control. Costs. Techniques for maximizing effective manufacture and distribution of goods Wrap, weigh, label and price cuts of meat Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye Prepare special cuts of meat ordered by customers. 10

11 0151 Animal 0160 Animal Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form Receive, inspect, and store meat upon delivery, to ensure meat quality Shape, lace, and tie roasts, using boning knife, skewer, and twine Remove bones, and cut meat into cuts in preparation for marketing. Use knives, cleavers, meat saws, band saws, or other equipment to perform meat cutting and trimming Clean, trim, slice, and section carcasses for future processing Cut and trim meat to prepare for packing Remove parts, such as skin, feathers, scales or bones, from carcass. Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat. Estimate requirements and order or requisition meat supplies to maintain inventories Supervise other butchers or meat cutters Record quantity of meat received and issued to cooks and/or keep records of meat sales. 11

12 0151 Animal 0160 Animal Animal - Plant Students will Negotiate with representatives from supply companies to determine order details. Produce hamburger meat and meat trimmings. Process primal parts into cuts that are ready for retail use. Obtain and distribute specified meat or carcass. Separate meats and byproducts into specified containers and seal containers. Weigh meats and tag containers for weight and contents. Raw materials. Production processes. Quality control. Costs. Techniques for maximizing effective manufacture and distribution of goods Wrap, weigh, label and price cuts of meat Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye Prepare special cuts of meat ordered by customers. 12

13 0151 Animal 0160 Animal Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form Receive, inspect, and store meat upon delivery, to ensure meat quality Shape, lace, and tie roasts, using boning knife, skewer, and twine Remove bones, and cut meat into cuts in preparation for marketing. Use knives, cleavers, meat saws, band saws, or other equipment to perform meat cutting and trimming Clean, trim, slice, and section carcasses for future processing Cut and trim meat to prepare for packing Remove parts, such as skin, feathers, scales or bones, from carcass. Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat. Estimate requirements and order or requisition meat supplies to maintain inventories Supervise other butchers or meat cutters. Record quantity of meat received and issued to cooks and/or keep records of meat sales Negotiate with representatives from supply companies to determine order details. 13

14 0151 Animal 0160 Animal Produce hamburger meat and meat trimmings Process primal parts into cuts that are ready for retail use Obtain and distribute specified meat or carcass Separate meats and byproducts into specified containers and seal containers Weigh meats and tag containers for weight and contents Students will demonstrate knowledge of animal slaughter procedures. Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious Slit open, eviscerate, and trim carcasses of slaughtered animals Sever jugular veins to drain blood and facilitate slaughtering. Shave or singe and de-feather carcasses, and wash them in preparation for further processing or packaging Trim, clean, and/or cure animal hides Shackle hind legs of animals to raise them for slaughtering or skinning Skin sections of animals or whole animals Trim head meat, and sever or remove parts of animals' heads or skulls. 14

15 0151 Animal 0160 Animal Saw, split, or scribe carcasses into smaller portions to facilitate handling Stun animals prior to slaughtering. 15