8-2-13
Name of Teacher:
School:
HCPSS Student Learning Objective
Family and Consumer Sciences - Culinary Science
Component
Student Learning
Objective (SLO)
Description
100% of students will demonstrate growth toward mastery in their
understanding of safety and sanitation principles and practices as
measured by the ServSafe examination.
Population
One class of students enrolled in Culinary Science
Learning Content
HCPSS Culinary Science Essential Curriculum
Instructional Interval
School year 2013-14
Evidence of Growth
Multiple data points over time, including at least the following:
1st quarter: Administration of baseline safety and sanitation exam
using practice tests from ServSafe and/or Chapter 2 of course
textbook, Foundations of Restaurant Management and Culinary Arts,
Level One.
3rd/4th quarters: Administration of the ServSafe examination
Baseline
Baseline scores on the summarizing assignments are on the attached
roster.
Summary of scores:
 ___ students earned a score of 85% or higher on the baseline.
 ___ students earned a score of 75-84% on the baseline.
 ___ students earned a score of 65-74% on the baseline.
 ___ students earned a score of 0-64% on the baseline.
(Attach class roster to share students’ scores on Beginning-of-theYear Assignment/Performance Task/Assessment.)
Rationale for Student
Learning Objective
The food preparation area, whether home or commercial kitchen, is a
busy environment that is full of many potential dangers that are both
obvious and, in some cases, less obvious to the untrained person.
Understanding and abiding by the principles of safety and sanitation
in the food lab is critical to protect students’ health and wellbeing and
is essential knowledge for employment in the hospitality industry.
This SLO is a sample. Targets need to be adjusted based on your students’ data. Student growth should be
achieved for all students.
8-2-13
 Students who earned a score of 85% or higher will earn a
Target
score of at least 95% on a similar future assignment.
 Students who earned a score of 75-84% will earn a score of at
least 90% on a similar future assignment.
 Students who earned a score of 65-74% will earn a score of at
least 80% on a similar future assignment.
 Students who earned a score of 0-64% will earn a score of
70% on a similar future assignment.
*Please note: Students identified by IEP teams as having significant
cognitive disabilities will have individual targets.
Criteria for Effectiveness
Full Attainment of
Target
More than 90% of
students meet
agreed upon
learning targets.
Strategies




Partial Attainment
of Target
Between 75% and
90% of students
meet agreed upon
learning targets.
Insufficient
Attainment of Target
Less than 75% of
students meet agreed
upon learning targets.
Frequent review of safety and sanitation knowledge and skills
through warm-up questions
Develop and use graphic organizers that require students to note and
explain safety and sanitation measures taken during teacher
demonstrations
Provide opportunities for formative assessment of student learning
during food labs
Lab reflection questions focused on safety and sanitation principles
most relevant to completed lab
This SLO is a sample. Targets need to be adjusted based on your students’ data. Student growth should be
achieved for all students.