Pork 101 Curriculum

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This curriculum was supported by the Kentucky Pork Producers Association.

The Kentucky Pork Producers Association and the Kentucky Agriculture and Environment in the Classroom have partnered to develop a comprehensive curriculum to teach Family & Consumer Sciences/Culinary & Food Services skills with the world’s most commonly consumed meat, pork.

This curriculum was released in 2015, and it received rave reviews from our Kentucky teachers.

The curriculum includes 5 Kentucky Career Pathway and KOSSA-aligned Food and Nutrition modules with corresponding learning activities and assessments:

  • Before You Begin: Pre-Test Questions & Vocabulary

  • Module 1: Pork Production and Kentucky’s Pork Industry – Technical Content: 1, 2, 21, 22, 25
    Students will learn why we eat and use pork; how farmers produce safe, healthy pigs and hogs; and of the careers and businesses that support Kentucky’s pork industry.

  • Module 2: Cuts of Pork - Technical Content: 14, 15, 16
    Students will learn the different cuts and prices of pork to help them make more educated decisions at the meat counter.

  • Module 3: Nutrition/Selection, Storage, Handling/Food Safety – Technical Content: 4, 5, 20, 26
    Students will learn nutrition, selection, storing, handling, and food safety information for pork to help them make improved consumer decisions.

  • Module 4: Cooking Methods – Technical Content: 7, 8
    Students will learn the different cooking methods and tips for different cuts of pork and will be able to apply this knowledge for cooking other cuts of meat.

  • Module 5: Projects, Post-Test and Resources – Technical Content: 4, 10, 11, 13, 15, 25, 26
    Students will apply their knowledge to develop a 5-meal plan featuring pork. Students will calculate cost per serving for their dishes. Students will develop a marinade for pork.

Each module is provided as a guided Power Point presentation that you can find at the link above.

CurriculumJennifer ElwellPigs, Secondary