Raybon, Cynthia (H) Home Ec

1^st Semester

2^nd Semester

1^st 6-Weeks

Unit: Teamwork & Collaboration

Unit: Communication Styles

Unit: Decision Making

Unit: Management of Unergy Money & Tasks

Unit: Employability Skills 

Unit: 6-Week exam Prep

TEKS: 1

4^th 6-Weeks

Unit: Chemical Processes in Food Science

Unit: It's Alive ! Foodborne Illnesses

Unit: Principles of HACCP

Unit: Science in Food Handling & Storage

Unit: Science in Food Preservation

Unit: 6-Week Exam Prep

 TEKS: 6, 10, 11, 12, 14, 18, 21

2^nd 6-Weeks

Unit: Citizen ship Basics

Unit: English Applications

Unit: Basic Personal Finance

Unit: Scientific Procedures and Safety

Unit: 6-Week Exam Prep

TEKS: 2, 3, 4, 

5^th 6-Weeks

Unit: Value Added & Specialy Products

Unit: Food Packaging Options & Guidelines

Unit Metabolism & Energy

Unit: Fundamental Plant Processes

Unit 6-Week Exam Prep

TEKS; 10, 13, 14, 20

3^rd 6-Weeks

Unit: Chemical Properties

Unit: Solutions & Emulsions

Unit: Enzymes

Unit: Acids & Bases in Food Science

TEKS: 5, 7, 8, 9, 10

6^th 6-Weeks

Unit: Carbohydrates

Unit: Fats & Lipids

Unit: Proteins & Amino Acids

Unit: Vitamins, Minerals & Water

Unit: 6-Week/Final Exam Prep

TEKS: 14, 15, 16, 17, 18

Curriculum Resources Used: CEV Multimedia

Authors: Cynthia Raybon

Last Updated: Fall 20