Family Consumer Science (FAC) Targeted standards Standard 08.5: Demonstrate food preparation methods and techniques Food and Production Services
FAC-08.5.07 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils 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 Fruits and Vegetables
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 student can:
Describe the differences between various fruits. (r)
Judge the quality of various fruits based on their characteristics. (k)
Prepare a variety of fruits to maximize nutrient retention. (p)
Describe the differences between various vegetables. (k)
Judge the quality of various vegetables based on their characteristics. (k)
Prepare a variety of vegetables to maximize nutrient retention. (p)
-
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).
Identify basic characteristics of good quality fruit. (k)
Identify basic characteristics of good quality vegetables. (k)
-
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).
Proficiency Scale Dairy
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 student can:
Demonstrate the use of enzymes, bacteria, and other additives to develop various dairy products. (s)
Apply the fundamentals of time, temperature, and cooking methods to produce various dairy products. (p)
Analyze the nutritional benefits of consuming various dairy products
Prepare a variety of vegetables to maximize nutrient retention. (p)
-
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).
Explain the fundamentals of time, temperature, and cooking methods to produce various dairy products. (p)
List the nutritional benefits of various dairy products
-
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).
