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PRIORITIZED STANDARDS

FAC-08.2.02

Family Consumer Science (FAC) Targeted standards
Standard 08.2: Demonstrate food safety and sanitation procedures.
Food and Production Services

FAC-08.2.02 Employ food service management safety/sanitation program procedures, including CPR and first aid.

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.

  • Practice proper kitchen safety techniques. (s)  (eg. electronics, attire, oven mitts, etc.)

  • Demonstrate safe kitchen equipment use. (s)

  • Exhibit safe knife skills (s)

  • Demonstrate the proper use of common utensils and equipment. (k,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).

  • Describe proper kitchen safety techniques.

  • Describe food handling and preparation techniques that prevent cross-contamination. (r,s)

  • Define common foodborne pathogens found in food

  • Identify the use of common utensils and equipment. (k,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).
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).

Resources

Websites

Vocabulary

FAC-08.2.07

Family Consumer Science (FAC) Targeted standards
Standard 08.2: Demonstrate food safety and sanitation procedures.
Food and Production Services

FAC-08.2.07 Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.

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.

  • Demonstrate materials and procedures for sanitation of equipment and work space

  • Demonstrate sanitation practices including hand washing,  appropriate kitchen attire,  personal hygiene, and electronic devices. (s)

  • Demonstrate food handling and preparation techniques that prevent cross-contamination. (r,s)

  • Explain the role of common foodborne pathogens and explain their role in causing illness. (k)

 -
  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).

  • Describe food handling and preparation techniques that prevent cross-contamination. (r,s)

  • Define common foodborne pathogens found in food and explain their role in causing foodborne illness. (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).

Resources

Websites

Vocabulary

FAC-08.3.06

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:
    • tongs, turner, rubber scraper, mixing bowls, wire whisk, cutting board, paring knife, cookie sheet, muffin tin, saucepan
  • 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:
    • tongs, turner, rubber scraper, mixing bowls, wire whisk, cutting board, paring knife, cookie sheet, muffin tin, saucepan
  • understand the proper use of some of the basic kitchen equipment items.
  • identify some of the intermediate kitchen equipment items:
    • colander, strainer, spatula, slotted spoon, ladle, jellyroll pan, paring knife, chef's knife, etc.

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).

Resources

Websites

Vocabulary

FAC-08.4.07

Family Consumer Science (FAC) Targeted standards
Standard 08.4: Demonstrate menu planning principles and techniques based on standardized recipe
Food and Production Services

FAC-08.4.07 Apply principles of Measurement, Portion Control, Conversions, Food Cost Analysis and Control, Menu Terminology and Menu Pricing to menu planning.

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
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. -
  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.

  • Demonstrate proper technique of cooking methods. (s)

  • Demonstrate skill in modifying recipes to meet appropriate portions. (s)

  • Demonstrate proper selection of measuring tools. (s)

  • Demonstrate proper 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).
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).

  • Define common cooking terms. (k)

  • Choose proper measuring tools for various types of ingredients

  • Describe measuring techniques for various ingredients

 -
  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).

Resources

Websites

Vocabulary

FAC-08.5.02

Family Consumer Science (FAC) Targeted standards
Standard 08.5: Demonstrate food preparation methods and techniques
Food and Production Services

FAC-08.5.02 Demonstrate skill for a variety of cooking methods.

Student Learning Targets:

Skills (Performance) Targets

  • I can demonstrate a cooking technique not presented in class to the teacher and or class.
  • I can demonstrate skill for a variety of cooking methods.

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.

The student will be able to:
  • demonstrate a cooking technique not presented in class to the teacher and or class.
 -

  • 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.

The student will be able to:

  • 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.)

 

 -
  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).

The student will be able to:

  • 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.)

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).
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).

Resources

Websites

Vocabulary

FAC-08.5.03

Family Consumer Science (FAC) Targeted standards
Standard 08.5: Demonstrate food preparation methods and techniques
Food and Production Services

FAC-08.5.03 Utilize measurement tools to demonstrate knowledge of proper measurement techniques.

Student Learning Targets:

Knowledge Targets

  • I can list standard measuring equipment and sizes. (6th grade; 7th grade; 8th grade)
  • I can list measuring equipment abbreviations. (7th grade; 8th grade)

Skills (Performance) Targets

  • I can use correct technique when measuring liquid and dry ingredients. (6th grade; 7th grade; 8th grade)
  • I can utilize individual measuring skill knowledge to analyze a recipe. (7th grade; 8th grade)

FACS 6 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:

  • utilize individual measuring skill knowledge to analyze a recipe. 
 -
  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:

  • list standard measuring equipment and sizes most of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp., ½ tsp., 1 tsp., 1 Tbsp).

  • use correct technique when measuring liquid and dry ingredients most of the time.

 -
  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:

  • list standard measuring equipment and sizes some of the time;  liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp, ½ tsp, 1 tsp, 1 Tbsp).
  • use correct technique when measuring liquid and dry ingredients some of the time.

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 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:

  • analyze various 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:

  • list standard measuring equipment and sizes most of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp., ½ tsp., 1 tsp., 1 Tbsp).

  • use correct technique when measuring liquid and dry ingredients most of the time.

  • list measuring equipment abbreviations most of the time; tsp. (t), tbsp. (T),  c., pt., qt., gal., oz., lb. (#), o, min.

 -
  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:

  • list standard measuring equipment and sizes some of the time;  liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp, ½ tsp, 1 tsp, 1 Tbsp).
  • use correct technique when measuring liquid and dry ingredients some of the time.
  • list measuring equipment abbreviations some of the time; tsp. (t), tbsp. (T),  c., pt., qt., gal., oz., lb. (#), o, min.

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:

  • adjust recipe quantities into the most simple measurement using standard measuring equipment  (half/double). 
 -
  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:

  • list standard measuring equipment and sizes most of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp., ½ tsp., 1 tsp., 1 Tbsp).

  • use correct technique when measuring liquid and dry ingredients most of the time.

  • list measuring equipment abbreviations most of the time; tsp. (t), tbsp. (T),  c., pt., qt., gal., oz., lb. (#), o, min.

  • halve and double a recipe correctly most of the time.
 -
  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:

  • list standard measuring equipment and sizes some of the time;  liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp, ½ tsp, 1 tsp, 1 Tbsp).
  • use correct technique when measuring liquid and dry ingredients some of the time.
  • list measuring equipment abbreviations some of the time; tsp. (t), tbsp. (T),  c., pt., qt., gal., oz., lb. (#), o, min.
  • halve and double a recipe correctly some of the time.

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 Intro. Foods 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.

The student will be able to:

  • adjust recipe quantities into the most simple measurement using standard measuring equipment  (half/double). 
 -
  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.
Proficiency

“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:

 

  • Demonstrate proper technique of cooking methods. (s)

  • Demonstrate skill in modifying recipes to meet appropriate portions. (s)

  • Demonstrate proper selection of measuring tools. (s)

  • Demonstrate proper 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).

The student will be able to:

  • Define common cooking terms. (k)

  • Choose proper measuring tools for various types of ingredients

  • Describe measuring techniques for various ingredients

 

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).
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).

Resources

Websites

Vocabulary

FAC-08.5.04

Family Consumer Science (FAC) Targeted standards
Standard 08.5: Demonstrate food preparation methods and techniques
Food and Production Services

FAC-08.5.04 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.

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.

  • Demonstrate various methods of cooking ground meats (k)

  • Properly handle and cook ground meats for safety.

  • Explain the nutritional components of ground meats (k)

 -
  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.

  • Identify various methods of cooking ground meats (k)·        

  • List the various types of ground meats. (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.  -
  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).

Resources

Websites

Vocabulary

FAC-08.5.05

Family Consumer Science (FAC) Targeted standards
Standard 08.5: Demonstrate food preparation methods and techniques
Food and Production Services

FAC-08.5.05 Prepare various meats, seafood, and poultry 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.

  • Demonstrate various methods of cooking ground meats (k)

  • Properly handle and cook ground meats for safety.

  • Explain the nutritional components of ground meats (k)

 -
  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.

  • Identify various methods of cooking ground meats (k)·      
  • List the various types of ground meats. (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).

Resources

Websites

Vocabulary

FAC-08.5.07

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).

Resources

Websites

Vocabulary

FAC-08.5.10

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).

Resources

Websites

Vocabulary

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