Family Consumer Science (FAC) Targeted standards Standard 09.5: Demonstrate use of current technology in food product development and marketing. Food Science, Dietetics, and Nutrition
FAC-09.5.05 Implement procedures that affect quality product performance.
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.
Do a demonstration speech for the class.
Take part in a “Chopped” lab to come up with a successful product from chosen ingredients.
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.
Demonstrate a variety of knife cuts including, chop, mince, dice, cube, julienne, etc.
Exemplify how to follow a recipe and complete the steps in the correct order. (s)
Alter a recipe by substituting, adding or omitting ingredients to modify the taste and/or appearance. (s,r)
Demonstrate various cooking methods (e.g., roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, baking, etc.)
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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).
Define types of knife cuts including, chop, mince, dice, cube, julienne, etc.
Explain the components of a recipe
Recognize a recipe can be altered by substituting, adding or omitting ingredients to modify the taste and/or appearance.
Identify various cooking methods(e.g., roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, baking, etc.)
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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).
Beginner
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).
