Family Consumer Science (FAC) Targeted standards Standard 08.5: Demonstrate food preparation methods and techniques Food and Production Services
FAC-08.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
Student Learning Targets:
Knowledge Targets
I can
Reasoning Targets
I can
Skills (Performance) Targets
I can
Product Targets
I can
Proficiency Scale
Score
Description
Sample Activity
Advanced
Proficient
In addition to Score 3.0, the student demonstrates in-depth inferences and applications regarding more complex material that go beyond end of instruction expectations.
-
3.5
In addition to Score 3.0 performance, the student demonstrates in-depth inferences and applications regarding the more complex content with partial success.
Proficient
“The Standard.” The student demonstrates no major errors or omissions regarding any of the information and processes that were end of instruction expectations.
Describe the differences between the types of batters and dough. (r)
Explain the functions of ingredients in baked items. (r)
Distinguish instances between using baking soda or baking powder. (k)
Demonstrate precise measuring techniques of ingredients. (s)
-
2.5
The student demonstrates no major errors or omissions regarding the simpler details and processes (Score 2.0 content) and partial knowledge of the more complex ideas and processes (Score 3.0 content).
Developing
The student demonstrates no major errors or omissions regarding the simpler details and processes but exhibits major errors or omissions regarding the more complex ideas and processes (Score 3.0 content).
List the types of batters and dough. (r)
List common ingredients used in baked items. (r)
Explain the differences between baking soda and baking powder. (k)
Identify proper measuring techniques of ingredients. (s)
-
1.5
The student demonstrates partial knowledge of the simpler details and processes (Score 2.0 content) but exhibits major errors or omissions regarding the more complex ideas and procedures (Score 3.0 content).
Beginning
With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) and some of the more complex ideas and processes (Score 3.0 content).
-
0.5
With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) but not the more complex ideas and processes (Score 3.0 content).
