Hospitality and Tourism §130.I.
August 2017 Update Page 15
(B) demonstrate an understanding of the use and conservation of resources and the proper
disposal or recycling of materials.
(3) The student uses scientific methods and equipment during laboratory and field investigations. The
student is expected to:
(A) know the definition of science and understand that it has limitations, as specified in
subsection (b)(4) of this section;
(B) know that hypotheses are tentative and testable statements that must be capable of being
supported or not supported by observational evidence. Hypotheses of durable explanatory
power that have been tested over a wide variety of conditions are incorporated into
theories;
(C) know scientific theories are based on natural and physical phenomena and are capable of
being tested by multiple independent researchers. Unlike hypotheses, scientific theories
are well-established and highly-reliable explanations, but they may be subject to change
as new areas of science and new technologies are developed;
(D) distinguish between scientific hypotheses and scientific theories;
(E) plan and implement descriptive, comparative, and experimental investigations, including
asking questions, formulating testable hypotheses, and selecting equipment and
technology;
(F) collect and organize qualitative and quantitative data and make measurements with
accuracy and precision using tools such as calculators, spreadsheet software, data-
collecting probes, computers, standard laboratory glassware, microscopes, various
prepared slides, stereoscopes, metric rulers, electronic balances, gel electrophoresis
apparatuses, micropipettors, hand lenses, Celsius thermometers, hot plates, lab notebooks
or journals, timing devices, cameras, Petri dishes, lab incubators, dissection equipment,
meter sticks, and models, diagrams, or samples of biological specimens or structures;
(G) analyze, evaluate, make inferences, and predict trends from data; and
(H) communicate valid conclusions supported by the data through methods such as lab
reports, labeled drawings, graphic organizers, journals, summaries, oral reports, and
technology-based reports.
(4) The student uses critical thinking, scientific reasoning, and problem solving to make informed
decisions within and outside the classroom. The student is expected to:
(A) in all fields of science, analyze, evaluate, and critique scientific explanations by using
empirical evidence, logical reasoning, and experimental and observational testing,
including examining all sides of scientific evidence of those scientific explanations, so as
to encourage critical thinking by the student;
(B) communicate and apply scientific information extracted from various sources such as
current events, news reports, published journal articles, and marketing materials;
(C) draw inferences based on data related to promotional materials for products and services;
(D) evaluate the impact of scientific research on society and the environment;
(E) evaluate models according to their limitations in representing biological objects or
events; and
(F) research and describe the history of biology and contributions of scientists.
(5) The student analyzes the role of acids and bases in the food sciences. The student is expected to:
(A) evaluate physical and chemical properties of acids and bases; and
(B) analyze the relationship of pH to the properties, safety, and freshness of food.