Food science & chemistry

Semesters 1 & 2


    Chemistry is an algebra based science course focusing on the basic understanding     of chemical and physical changes, understanding the basic types of chemical                changes and their importance, and laboratory skills in manipulation, observing,            recording, and reporting. Projects will include studies of agricultural chemicals, c           cleaning and personal products, and food science. Students will become proficient        in testing water, soil, and air for chemical components. Units will include organic            chemistry, biochemistry, environmental  chemistry, and industrial chemistry. This is a     laboratory based course that will give students practice in applying their                       knowledge of chemistry.

       Food Science

    Food Science is a course that focuses on the application of biological, chemical            and physical principles to the study of converting raw agricultural products into            processed forms of materials suitable for direct human consumption, and the               storage of such products. Concepts covered include human physiology and                nutrition, food chemistry, agricultural products processing, food additives, food            preparation and packaging, food storage and shipment, and related aspects of            human health and safety including toxicology and pathology.


    The following areas/themes will be covered throughout the year:

    Writing Eyewitness Report

Critical Review

Persuasive Essay

Reflection Essay

Short Stories

Literary Interpretation


Compare and Contrast

Research Report

    Grammar The Sentence and Its Parts



Rhetorical Grammar

    Vocabulary Building a Stronger Vocabulary

Interpreting Analogies

Using Context Clues

Analyzing Word Parts

Using Word Origins

Words with Multiple Meanings

Homophones, Homographs, Homonyms

Denotation and Connotation

                        Understanding Informal Language