Family Consumer Science (FAC) Targeted standards Standard 08.3: Demonstrate industry standards in selecting, using, and maintaining food Food and Production Services
FAC-08.3.06 Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand tools and small ware.
Student Learning Targets:
Knowledge Targets
I can identify basic kitchen equipment items. (7th grade)
I can identify a variety of other kitchen equipment items. (8th grade)
Reasoning Targets
I can explain the proper use of most of the basic kitchen equipment items. (7th grade; 8th grade)
Skills (Performance) Targets
I can demonstrate the use of a specialty equipment item. (7th grade; 8th grade)
FACS 7 Proficiency Scale
Score
Description
Sample Activity
4.0
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.
The student will be able to:
compare and contrast different types of kitchen equipment.
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.
3.0
“The Standard.” The student demonstrates no major errors or omissions regarding any of the information and processes that were end of instruction expectations.
The student will be able to:
identify most of the basic kitchen equipment items.
understand the proper use of most of the basic kitchen equipment items.
-
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).
2.0
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).
The student will be able to:
identify some of the basic kitchen equipment items:
understand the proper use of some of the basic kitchen equipment items.
However, the student exhibits major errors or omissions regarding the more complex ideas and processes.
-
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).
1.0
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).
FACS 8 Proficiency Scale
Score
Description
Sample Activity
4.0
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.
The student will be able to:
identify and explain the use of equipment needed for specific recipes.
-
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.
3.0
“The Standard.” The student demonstrates no major errors or omissions regarding any of the information and processes that were end of instruction expectations.
The student will be able to:
identify all of the basic kitchen equipment items.
understand the proper use of most of the basic kitchen equipment items.
identify most of the intermediate kitchen equipment items.
-
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).
2.0
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).
The student will be able to:
identify all of the basic kitchen equipment items:
However, the student exhibits major errors or omissions regarding the more complex ideas and processes.
-
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).
1.0
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).
