Food Science and Dietetics
Through laboratory and other practical experiences, students will develop a deeper appreciation for the food system and the effect of science on the food and nutrition industries. Students will explore food sources, the science and technology of food production and processing, and the implications for individual and global nutrition and health. Career opportunities are broad and include health care; dietetics; food research, development, and manufacturing; education; cooperative extension; and agriculture. Contextual instruction and student participation in co-curricular career and technical student organization (CTSO) activities will develop leadership, interpersonal, and career skills. High-quality work-based learning (HQWBL) will provide experiential learning opportunities related to students' career goals and/or interests, integrated with instruction, and performed in partnership with local businesses and organizations.
Corequisite: Chemistry
Suggested prerequisite: Nutrition and Wellness
Class Size Regulation
The Virginia Administrative Code regulates the class size for this course. For additional information, see 8VAC20-120-150, "Maximum class size," or contact the Virginia Department of Education Office of Career and Technical Education at cte@doe.virginia.gov.
Use this to download a zipped Common Cartridge file containing your course and resources. If your PC asks you to select an app to open the file, simply click away from the app selection window. You do not need to unzip or open the file.
You will import the file into your learning management system. For further instructions on importing your course, see the FAQ section of our website for step-by-step instructions.
Course Sequences
A combination of this course and those below, equivalent to two 36-week courses, is a concentration sequence. Students wishing to complete a specialization may take additional courses based on their career pathways. A program completer is a student who has met the requirements for a CTE concentration sequence and all other requirements for high school graduation or an approved alternative education program.
- Applied Agricultural Concepts (36 Weeks)
- Biological Applications in Agriculture (36 Weeks)
- Biotechnology Applications in Agriculture (36 Weeks)
- Biotechnology Foundations in Agricultural and Environmental Science (36 Weeks)
- Culinary Arts I (36 Weeks)
- Culinary Arts II (36 Weeks)
- Foundations of Agriculture, Food, & Natural Resources (36 Weeks)
- Introduction to Nutrition for Health and Medical Sciences (18 Weeks)
- Nutrition and Wellness (18 Weeks)
- Nutrition and Wellness (36 Weeks)
Industry Credentials (Only apply to 36-week courses)
- College and Career Readiness Assessment (CCRA+)
- Food Safety & Science Certification Examination
- Food Science Fundamentals Assessment
- Leadership Essentials Assessment
- National Career Readiness Certificate (NCRC)
- Nutrition, Food, and Wellness Assessment
- Workplace Readiness Skills for the Commonwealth Examination
Career Clusters
| Pathway | Occupation |
|---|---|
| Food Science and Processing |
|
