FAC-09.5.05
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-09.5.05 Implement procedures that affect quality product performance.
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Student Learning Targets:
Knowledge Targets
Reasoning Targets
Skills (Performance) Targets
Product Targets
Proficiency Scale
Score |
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Description |
Sample Activity
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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. |
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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.
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Demonstrate a variety of knife cuts including, chop, mince, dice, cube, julienne, etc.
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Exemplify how to follow a recipe and complete the steps in the correct order. (s)
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Alter a recipe by substituting, adding or omitting ingredients to modify the taste and/or appearance. (s,r)
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Demonstrate various cooking methods (e.g., roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, baking, etc.)
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- |
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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).
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Define types of knife cuts including, chop, mince, dice, cube, julienne, etc.
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Explain the components of a recipe
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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.)
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- |
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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). |
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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 |