Pearson Agriscience Explorations 4 th Edition, 2013

Transcription

1 Pearson Agriscience Explorations 4 th Edition, 2013 Florida Department of Education Instructional Materials Correlation Exploration of Agriscience Course Code

2 CORRELATION FLORIDA DEPARTMENT OF EDUCATION INSTRUCTIONAL MATERIALS CORRELATION COURSE STANDARDS/S SUBJECT: Career & Technical Education GRADE LEVEL: 6-8 COURSE TITLE: Exploration of Agriscience COURSE CODE: SUBMISSION TITLE: Agriscience Explorations, 4e 2013 BID ID: 2822 PUBLISHER: Pearson Education, Inc., publishing as Prentice Hall PUBLISHER ID: CODE CTE Standards and Benchmarks Apply knowledge and skills in the area of agricultural research and related professions. Apply knowledge and skills in biotechnology--the student will be able to: Define biotechnology. Discuss current and future uses of genetic engineering. Identify issues associated with biotechnology. SE: 77 Exploring #2; 255 Exploring #3, 4; 161 Exploring #2; 168 Tissue Culture; 204 Questions #8-10; 179 Question #10; 181 Exploring #3; 287 Exploring #3; Veterinary Practice; 305 Exploring #1; 351 Exploring #2, 4; 371 Exploring #1, 2, 3 SE: 164 Biotechnology; Organismic Biotechnology; Genomes; Stem Cell Technology; Issues; 179 Question #10; 181 Exploring #3 SE: 164 Biotechnology; Organismic Biotechnology; Molecular Biotechnology; 179 Main Idea; Questions SE: Molecular Biotechnology SE: 163 Introductory paragraph; Issues; 179 Question #10; 181 Exploration #3 SE = Student Edition Page 2 of 7

3 CODE Explain the history of genetic engineering and biotechnology in agriculture. Apply knowledge and skills in plant sciences--the student will be able to: Produce an agricultural crop. Discuss the technology involved in the development of improved crops Identify agribusinesses that provide supplies and services to plant science industries in the local area Identify the recommended uses and safety precautions from a pesticide label Compare landscaping methods Develop a landscape design Develop a care and maintenance program for horticultural, forestry, and/or agronomic crops Identify pests, pathogens, parasites, and predators of horticultural, forestry, and agronomic crops Describe the major components of soil. SE: 164 Biotechnology; Organismic Biotechnology; 168 Molecular Biotechnology; Genomes; Stem Cell Technology SE: Technology in Agriculture; 77 Exploring #4; Soil Composition; 351 Exploring #4; 371 Exploring #1-3 SE: 77 Exploring #4; 168 Tissue Culture; 180 Exploring #2 SE: Using Technology; Technology in Agriculture; 77 Exploring #4; Molecular Biotechnology; 175 Benefits SE: 329 Exploring #3; 371 Exploring #1, 2; 411 Illustration 6-10 SE: Pest Control Techniques; 326 Chemical Controls SE: Landscaping; 371 Question #8 SE: 355 Floriculture; Landscaping; 371 Exploring #3 SE: 371 Exploring #3 SE: Pest Control Techniques; Issues; Pest Management; Food Spoilage SE: 184 Soil; Soil Composition; Soil Characteristics; 349 Main Ideas; 351 Exploring # Explain methods of soil conservation. Identify the major forest regions of the United States and Florida. SE: 195 Soil; 197 Soil Conservation; 351 Exploring #2 Opportunities exist through the following content:: SE: 320, Timber, Pulp and Fuel Crops and 327, Forestry Describe the importance of forests and SE: 198 Preservation forest products Describe how trees grow, reproduce, and SE: Wood Products components of forest health. SE = Student Edition Page 3 of 7

4 CODE Use tools and techniques common to the forest industry Describe various forms of fertilizer Demonstrate how to read a fertilizer label. Demonstrate proper fertilizer use. Apply knowledge and skills in animal sciences--the student will be able to: Describe the differences between animal welfare and animal rights. Raise and care for an agricultural animal. Discuss the technology involved in the development of improved animal products Identify agribusinesses that provide supplies and services to animal science industries in the local area Demonstrate knowledge and skills in food science--the student will be able to: Demonstrate the proper handling and storage of food products Demonstrate at least one method of food preservation Conduct a food taste test Produce and market a food product. Read, interpret, and develop a food label. SE: Hand Tools; Power Tools; 236 Exploring #5 SE: 342 Paragraphs 3-4, Fertilization Programs SE: 342 Illustration SE: 342 Plant Nutrients, Paragraphs 2-4 SE: Animal Safety; Genomes; Animal Well-Being; 287 Exploring #3; Veterinary Practice; 305 Exploring #1 SE: 137 Animal Safety; 169 Last paragraph, Issues Three and Four, Animal Well-Being; 287 Exploring #3 SE: Livestock; Poultry; 276 Agriscience Connection; Nutrient Requirements; Activities, Career Development Events SE: Technology in Agriculture; 164 Biotechnology: What Is It?; Genomes; 263 Dairy Cattle SE: Illustrations 6-11, 6-12; Stem Cell Technology; Veterinary Practice; 305 Exploring #1 SE: 14 Producing for Others; Nutrition and Health; 92 Nutrition Facts Label; Food Packaging; Food Safety SE: 93 Food Safety; Processing; Preservation Methods; Food Packaging; Risks with Foods; Food Safety SE: Food Preservation; Preservation Methods Opportunities exist through Career Development. SE: Activities SE: 14 Producing for Others; Marketing SE: 92 Nutrition Food Label; Food Quality; 432 Labeling SE = Student Edition Page 4 of 7

5 CODE Describe the components of a balanced diet Apply knowledge and skills in agricultural processing and marketing--the student will be able to: Identify processing and packaging techniques used in agriculture Discuss the difference in marketing strategies between perishable and nonperishable commodities Prepare, process, and develop a merchandising plan for an agricultural product Identify and compare USDA standards and grades for agricultural products Describe how processing, packaging, and marketing affects the price of an item Recognize misleading advertising Describe how competition benefits the consumer Record the market price of an agricultural commodity over a period of time Apply knowledge and skills in environmental resources--the student will be able to: Identify methods or practices of conserving natural resources Demonstrate a method or practice of conservation Identify major ecosystems in Florida Discuss the importance of the ecosystems to agriculture, society and each other. SE: Meeting Food Needs: Eating Right; 92 Nutrition Facts Label; Nutrient Requirements; 389 Nutrition Content SE: Processing; Preservation Methods; Food Packaging; 426 Price SE: Processing; Preservation Methods; Food Packaging SE: 376 Perishable Food, Marketing; Four Ps; International Differences SE: Marketing; Four Ps; 438 Exploring #2 SE: 93 Food Safety; Food Quality SE: 426 Price SE: 420, Advertising Specialist, 426 Promotion SE: Product SE: 433 Agricultural Trade, 438 Exploring #3 SE: Ecosystems; 161 Exploring #2 ; Conservation; 200 Agriculture; 204 Questions #8-10 SE: Conservation; 200 Agriculture; 204 Questions #8-10 Opportunities exist through Career Development. SE: 205 Exploring #2, Activities SE: Ecosystems SE: Ecosystems; 161 Exploring #2 SE = Student Edition Page 5 of 7

6 CODE Define Best Management Practices. Opportunities exist in Sustainable Agriculture content. SE: Sustainable Agriculture, 161 Exploring #2, Explain the use of Best Management Practices in agriculture Demonstrate the value of responsibility, good work habits, and planning for career opportunities in agriculture--the student will be able to: Identify attitudes and habits necessary to achieve career success. Identify the basic steps in career planning. Develop basic career plan. Identify and research careers within a specific area of agriscience. Apply leadership and communication skills-- The student will be able to: Discuss the establishment and history of the FFA organization Identify the characteristics and responsibilities of organizational leaders Demonstrate parliamentary procedure skills during a meeting Demonstrate effective communication skills through delivery of a speech or conducting a demonstration Identify state and community organizations associated with agricultural promotion. Opportunities exist in Sustainable Agriculture content. SE: 161 Exploring #2, 3 SE: Career Planning; Career Skills; Career Clusters and Pathways; Employee Expectations and Work Habits; 43 Exploring #2 SE: Career Planning; Career Skills; 43 Exploring #2; 388 Food Inspector; 410 Agricultural Engineer SE: Career Planning; 43 Exploring #4; General Planning SE: Career Planning; Education; 43 Exploring #4; Training Plan SE: 74 Agronomist; 108 Agricultural Economist; 158 Biochemist; 388 Food Inspector; 410 Agricultural Engineer SE: 61 Exploring #5; History; 488 Questions #1, 2; 539 Presiding Over a Meeting; 547 Exploring #2 SE: Purpose; History; 488 Main Ideas; 488 Questions #1, 2 SE: 530 Leadership; Planning a Meeting; 539 Presiding Over a Meeting SE: Using Parliamentary Procedure; Common Motion in Parliamentary Procedure; 547 Exploring #2 SE: 61 Exploring #5; Oral Communication; Public Speaking; Giving a Prepared Speech; Delivering SE: 52 Experimental Stations; 53 Student Organizations; 61 Exploring #1 SE = Student Edition Page 6 of 7

7 CODE 09.0 Integrate the use of science, mathematics, reading, geography, history, writing, and communication in agriscience and technology--the student will be able to: Apply basic mathematics operations to solve agricultural problems Correctly use measuring devices and utilize measurements to solve agricultural problems Apply the scientific method to solve an agricultural problem. Prepare written and/or oral materials using correct English grammar. Identify the main idea in oral presentations and/or written materials Locates, organizes, and interprets information from a variety of agricultural sources. SE: 77 Exploring #2; 168 Tissue Culture; The Scientific Method in Action; 255 Exploring #3, 4; 351 Exploring #4 SE: 168 Tissue Culture; 351 Exploring #4 Opportunities exist through Career Development. SE: Measuring Devices; Activities SE: The Scientific Method; 250 Going into the Lab; The Scientific Method in Action; 255 Exploring #3, 4 SE: 77 Exploring #2; 205 Exploring #2-5; 255 Exploring #2-3; 438 Exploring #2; Speaking; 459 Making the Speech; 463 Exploring #1-4 SE: Listening SE: Resources and Information; 61 Exploring #3; 77 Exploring #2; 351 Exploring #3; 457 Getting Ready; 463 Exploring SE = Student Edition Page 7 of 7