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Food Processing
Agriculture, Food, and Natural Resources · Texas TEKS
Agriculture, Food, and Natural Resources
Food Processing
TEKS Code: §127.35 · Credit: One Credit · Duration: 18-36 weeks
Coverage: 21 of 22 sub-standards aligned to Core-LX badges (95%).
| Strand | Standard ID | Standard Statement | Covered? | CLX Match List |
|---|---|---|---|---|
| 1. The Student Develops A Supervised Agriculture Experience Program. The Student Is Expect... | 1.1.1 | plan, propose, conduct, document, and evaluate a supervised agriculture experience program as an experiential learning activity | ❌ | no genuine match |
| 1.1.2 | apply proper record-keeping skills as they relate to the supervised agriculture experience | ✅ | • Pointful Education : Agriscience I : Agriscience_01 06: Agriscience Tools, Equipment, and Instruments | |
| 1.1.3 | participate in youth leadership opportunities to create a well-rounded experience program; | ✅ | • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills | |
| 1.1.4 | produce and participate in a local program of activities using a strategic planning process | ✅ | • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills | |
| 2. The Student Knows The Relationship Of The Food Processing Industry To The Free Enterpri... | 2.1.1 | explain the importance of the food processing industry in the free enterprise system; | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 32 - Food Processing and Packaging • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 33 - Careers in Food Processing • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Pointful Education : Agriscience II : Agriscience_02 08: Global Economy Part II |
| 2.1.2 | explain trends in the consumption of food products | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Core-LX : All Lessons : Food Preservation: Canning, Freezing, and Drying Techniques (pending) | |
| 3. The Student Understands Consumer Satisfaction Issues. The Student Is Expected To: | 3.1.1 | practice equipment maintenance and sanitation procedures | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 31 - Food Quality and Safety • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 04 Foodservice Sanitation, Part 1 |
| 3.1.2 | explain the factors that affect food palatability | ✅ | • Open Textbooks : Meat Cutting and Process for Food Service : CH01: Meat Science and Nutrition • Open Textbooks : Meat Cutting and Process for Food Service : CH01: Meat Science and Nutrition | |
| 3.1.3 | fabricate red meat, poultry, game, and fish into wholesale and retail cuts; | ✅ | • Open Textbooks : Meat Cutting and Process for Food Service : CH03: Cutting and Processing Meats • Open Textbooks : Meat Cutting and Process for Food Service : CH03: Cutting and Processing Meats • Open Textbooks : Meat Cutting and Process for Food Service : CH03: Cutting and Processing Meats • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 29 - Animal Production Practices • Pointful Education : Agriscience II : Agriscience_02 02: Livestock Reproduction | |
| 3.1.4 | demonstrate work ethics, customer relations skills, and management competencies consistent with industry standards | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Certify ED : Hospitality Management : Hospitality - Unit 07 - Safety and Appearance • Certify ED : Medical Assistant : Medical Assistant - Unit 40 - Legal Standards and Medication Safety • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management | |
| 4. The Student Understands Quality Control Issues In Food Processing. The Student Is Expec... | 4.1.1 | practice procedures relating to the safe manufacture of foods through hygienic food handling and processing | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Culinary (Video and VR) : Culinary - Unit 03 - Culinary Safety and Sanitation: A Comprehensive Guide • Certify ED : Culinary (Video and VR) : Culinary - Unit 04 - Culinary Safety and Sanitation: A Foundation for Food Excellence • Pointful Education : Agriscience I : Agriscience_01 08: Food Safety and Handling Procedures • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 |
| 4.1.2 | develop and maintain sanitation schedules | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 31 - Food Quality and Safety • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 05 Foodservice Sanitation, Part 2 | |
| 4.1.3 | describe hazard analysis and critical control point implementation issues | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Culinary (Video and VR) : Culinary - Unit 04 - Culinary Safety and Sanitation: A Foundation for Food Excellence • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 05 - HACCP and Contamination Prevention • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 05 - HACCP and Contamination Prevention | |
| 4.1.4 | research food safety laws; | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 31 - Food Quality and Safety • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH03.00: Chapter 3: Food Safety • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH03.00: Chapter 3: Food Safety • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 10 - Workplace and Food Safety | |
| 4.1.5 | describe solutions for different environmental issues | ✅ | • Pointful Education : Agriscience I : Agriscience_01 08: Food Safety and Handling Procedures • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 07. Cheese Safety • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 07. Cheese Safety • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 03. Milk • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 32 - Food Processing and Packaging | |
| 5. The Student Identifies Marketing Considerations For Food Processing. The Student Is Exp... | 5.1.1 | practice methods of merchandising red meat, poultry, game, fish, and their by-products | ✅ | • Open Textbooks : Meat Cutting and Process for Food Service : CH02: Inspection and Grading of Meats and Poultry • Open Textbooks : Meat Cutting and Process for Food Service : CH03: Cutting and Processing Meats • Open Textbooks : Meat Cutting and Process for Food Service : CH03: Cutting and Processing Meats • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 29 - Animal Production Practices • Certify ED : Culinary (Video and VR) : Culinary - Unit 09 - Fundamentals of Culinary Techniques and Ingredients |
| 5.1.2 | identify, select, and grade meat | ✅ | • Open Textbooks : Meat Cutting and Process for Food Service : CH02: Inspection and Grading of Meats and Poultry • Open Textbooks : Meat Cutting and Process for Food Service : CH02: Inspection and Grading of Meats and Poultry • Open Textbooks : Meat Cutting and Process for Food Service : CH02: Inspection and Grading of Meats and Poultry • Open Textbooks : Meat Cutting and Process for Food Service : CH03: Cutting and Processing Meats • Certify ED : Culinary (Video and VR) : Culinary - Unit 09 - Fundamentals of Culinary Techniques and Ingredients | |
| 5.1.3 | develop food preservation programs using appropriate food preservation methods | ✅ | • Core-LX : All Lessons : Food Preservation: Canning, Freezing, and Drying Techniques (pending) • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 32 - Food Processing and Packaging • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 04 Foodservice Sanitation, Part 1 • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 04 Foodservice Sanitation, Part 1 • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 05. Manufacturing, Ripening, Process Control and Grading | |
| 5.1.4 | explain the impact of temperature in food preservation | ✅ | • Core-LX : All Lessons : Food Preservation: Canning, Freezing, and Drying Techniques (pending) • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 04 Foodservice Sanitation, Part 1 • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 04 Foodservice Sanitation, Part 1 • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 | |
| 5.1.5 | compare and contrast preservation packaging such as film, plastic, and cans | ✅ | • TPC : TPC Industrial Packaging : 311 Introduction to Packaging • TPC : TPC Industrial Packaging : 311 Introduction to Packaging • TPC : TPC Industrial Packaging : 311 Introduction to Packaging • TPC : TPC Industrial Packaging : 311 Introduction to Packaging • TPC : TPC Industrial Packaging : 311 Introduction to Packaging | |
| 5.1.6 | describe harvest and inspection techniques to process food products and analyze food product options; | ✅ | • Open Textbooks : Meat Cutting and Process for Food Service : CH02: Inspection and Grading of Meats and Poultry • Open Textbooks : Meat Cutting and Process for Food Service : CH02: Inspection and Grading of Meats and Poultry • Open Textbooks : Meat Cutting and Process for Food Service : CH02: Inspection and Grading of Meats and Poultry • Open Textbooks : Meat Cutting and Process for Food Service : CH03: Cutting and Processing Meats • Core-LX : All Lessons : FDA Food Facility Inspections and Corrective Action Plans (pending) | |
| 5.1.7 | identify specific criteria for organic food processing and marketing | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 38 - Production Practices and Sustainability • Core-LX : All Lessons : Agribusiness: Agricultural Inputs Distribution and Farm Policy (pending) |
Coverage Summary
Core-LX delivers strong coverage of this TEKS course at 95% of sub-standards aligned.
Primary publishers contributing alignment: Open Textbooks (27), Certify ED (25), Pineapple Academy (12), Pointful Education (11), Core-LX (5).
Gap-closure roadmap (1 sub-standards not yet aligned, grouped by strand):
- Strand 1. The Student Develops A Supervised Agriculture Experience Program. The Student Is Expect...: 1 sub-standard(s) — candidate for a focused Gap Lesson
Eligible for Gap Lesson / Gap Lab generation — coverage exceeds the 85% threshold; any remaining sub-standard gaps will be closed by auto-generated lessons in the next pipeline phase.
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