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FAC-08.4.04

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

FAC-08.4.04 Develop a variety of menu layouts, themes, and design styles.

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. -
  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). -
  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-08.4.05

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

FAC-08.4.05 Prepare requisitions for food, equipment, and supplies to meet production requirements.

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. -
  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). -
  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-08.4.06

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

FAC-08.4.06 Record performance of menu items to analyze sales and determine menu revisions.

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. -
  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). -
  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

Under Development
Standards are larger groups of related benchmarks. So the Standard Score is a calculation of all the related benchmarks. So click on the benchmark name below each Standard to access the learning targets and proficiency scales for each Standard's related benchmarks.

Food Production and Services

Standard 08.5:

Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

In the future this will contain narratives and other information about the Standard.

FAC-08.5.01

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

FAC-08.5.01 Demonstrate professional skills in safe handling of knives, tools, and equipment.

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. -
  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). -
  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

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