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-09.5.03 Prepare food for presentation and assessment.
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.
Produce an aesthetically appealing product (e.g., color, form, shape)
Evaluate desired characteristics of a well-prepared product (e.g., texture, tenderness, tunnels & peaks of a muffin)
Evaluate foods according to quality of flavor and aroma.
-
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 an aesthetically appealing product (e.g., color, form, shape)
List desired characteristics of a well-prepared product (e.g., texture, tenderness, tunnels & peaks of a muffin)
-
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).
