PUBLISHER:
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COURSE:
TITLE:
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GENERIC EVALUATION CRITERIA
20010-2015
Food Preparation
Grades 9-12
Yes
R-E-S-P-O-N-S-E
No
N/A
CRITERIA
I. INTER-ETHNIC
The instructional material meets the
requirements of inter-ethnic: concepts,
content and illustrations, as set by West
Virginia Board of Education Policy (Adopted
December 1970).
II. EQUAL OPPORTUNITY
The instructional material meets the
requirements of equal opportunity: concept,
content, illustration, heritage, roles
contributions, experiences and achievements
of males and females in American and other
cultures, as set by West Virginia Board of
Education Policy (Adopted May 1975).
NOTES
INSTRUCTIONAL MATERIALS ADOPTION: 21st CENTURY LEARNING EVALUATION CRITERIA
20010-2015
Food Preparation
Grades 9-12
(Vendor/Publisher)
SPECIFIC LOCATION OF
CONTENT WITHIN PRODUCT
(IMR Committee) Responses
I=In-depth
A=Adequate
M=Minimal
N=Nonexistent
I
A
M
In addition to alignment of Content Standards and Objectives (CSOs), materials must also clearly connect to
Learning for the 21st Century which includes opportunities for students to develop
A.
Learning Skills
 Thinking and Problem-Solving Skills.
 Information and Communication Skills.
 Interpersonal and Self-Direction Skills and use these 21 Century Tools
B.
21st Century Tools
 Problem-solving tools (such as spreadsheets, decision support, design
tools)
 Communication, information processing and research tools (such as word

processing, e-mail, groupware, presentation, Web development, Internet
search tools)
Personal development and productivity tools (such as e-learning, time
management/calendar, collaboration tools)
N
INSTRUCTIONAL MATERIALS ADOPTION: 21st Century Learning EVALUATION CRITERIA
The general evaluation criteria apply to each grade level and are to be evaluated for each grade level unless otherwise specified. These criteria consist of
information critical to the development of all grade levels. In reading the general evaluation criteria and subsequent specific grade level criteria, e.g. means
“examples of” and i.e. means that “each of” those items must be addressed. Eighty percent of the general criteria and eighty percent of the specific criteria
must be met with I (In-depth) or A (Adequate) in order to be recommended.
20010-2015
Food Preparation
Grades 9-12
(Vendor/Publisher)
SPECIFIC LOCATION OF
CONTENT WITHIN PRODUCT
(IMR Committee) Responses
I=In-depth
A=Adequate
M=Minimal
N=Nonexistent
I
A
M
For student mastery of content standards and objectives, the instructional materials will provide students with the opportunity to
A. Multimedia
1. offer appropriate multimedia (e.g., software, audio, visual, internet
access) materials.
2. provide a website which provides links to relevant sites as well as
lesson plans, student activities and parent resources.
3. integrate technology into the curriculum.
N
B. Scientifically-Based Research Strategies
1. provide explicit instructional strategies to present varied teaching
models including but not limited to webbing, mapping, Venn
diagrams and inverted pyramids.
2. promote writing skills and study techniques .
3. present varied teaching models with emphasis on differentiated
instruction in content, process, and product.
C. Critical Thinking
1. emphasize questioning models to promote higher order thinking skills
based on Bloom’s Taxonomy.
2. promote student-generated responses.
D. Life Skills
1. address life skills (e.g., health related concepts, goal setting,
application to career oriented goals, reference tools, and
researching).
2. address habits of mind activities (e.g., literacy skills, interpersonal
communications, problem solving, and self-directional skills).
E. Classroom Management
1. include opportunities for large group, small group, and independent
learning.
2. provide classroom management suggestions.
3. provide suggestions for differentiated instruction (e.g., practice
activities, learning stations, assessment, lesson plans).
F. Instructional Materials
1. address varied learning styles and multiple intelligences of students
by including models.
2. provide extensive and varied opportunities to practice skills.
3. provide intervention, practice, and enrichment materials.
4. continue skill or strategy instruction across several instructional
sessions to expand the applicability and utility of the skill or strategy.
5. connect previously taught skills and strategies with new content and
text.
6. cumulatively build a repertoire of multiple strategies that are
introduced, applied, and integrated throughout the course of study.
G. Assessment
1. provide opportunities for assessment based on performance-based
measures, open-ended questioning, portfolio evaluation, rubrics, and
multimedia simulations.
2. provide on-going progress monitoring.
3. provide rubric-based differentiated assessment.
Food Preparation
Grades 9-12
Food Preparation emphasizes skill development in the selection, preparation, storing, and serving of food, management of resources to
meet individual and family nutritional needs and optimal use of food resources, the principles of nutrition, and the relationship of
nutrition to health and well-being. Students will use reasoning processes, individually and collaboratively, to take responsible action in
families, workplaces, and communities. Students will utilize problem solving techniques and participate in project -based activities.
Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active
members of an appropriate student organization, such as FCCLA. The West Virginia Standards for 21st Century Learning include the
following components: 21st Century Content Standards and 21st Century Learning Skills and Technology Tools. All West Virginia
teachers are responsible for classroom instruction that integrates learning skills, technology tools, and content standards and
objectives.
Standard: 1 Leadership, Citizenship, and Teamwork Skills
Students will demonstrate leadership, citizenship, and teamwork skills required for success in the family, workplace, and global
community.
Standard: 2 Nutrition and Food Practices in a Multicultural Society
Students will analyze factors that influence nutrition and food practices in a multicultural society.
Standard: 3 Nutritional Needs of Individuals and Families
Students will demonstrate practices that meet the nutritional needs of individuals and families across the life span.
Standard: 4 Management Principles in Nutrition
Students will apply management principles in meeting nutritional needs.
Standard: 5 Safety and Sanitation Procedures
Students will demonstrate safety and sanitation procedures when handling, preparing, storing, and serving food.
Standard: 6 Plan, Prepare, and Serving Food
Students will demonstrate the ability to plan, prepare, and serve nutritious and appealing foods.
Standard: 7 Participating in the student organization
Students will participate in a student organization.
Standard 8: Reasoning for Action
The student will apply reasoning processes, individually and collaboratively, to take responsible action in families, workplaces, and
communities.
Standard: 9 Literacy and Numeracy
Students will demonstrate the literacy and numeracy skills required to solve complex, real-world problems associated with their
career/technical content area and improve their thinking and reasoning skills.
Standard: 10 21st Century Learning Skills
The student will
 access and manipulate information for use in oral, written, or multimedia format using appropriate technology skills.
 apply sound reasoning processes to solve complex real-world problems and develop new ideas.

exhibit leadership and ethical behavior in planning and executing tasks, as an individual or a group member.
Standard: 11 Entrepreneurship Skills
Students will access the opportunities, concepts, processes, and personal traits/behaviors associated with successful entrepreneurial
performance.
(Vendor/Publisher)
SPECIFIC LOCATION OF
CONTENT WITHIN PRODUCT
(IMR Committee) Responses
I=In-depth
A=Adequate
M=Minimal
N=Nonexistent
I
A
M
For student mastery of content standards and objectives, the instructional materials
will provide students with the opportunity to
A. Leadership, Citizenship, and Teamwork Skills
1. assess factors involved in successful leadership skills,
citizenship traits, and teamwork traits.
2. apply leadership, citizenship, and teamwork skills as an
integral part of classroom activities.
B. Nutrition and Food Practices in a Multicultural Society
1. analyze the influence of social, psychological, and
technological changes on nutrition and food practices.
2. analyze family food patterns for expression of family
values and customs.
3. examine current health concerns related to nutrition and
food.
4. compare factors affecting national and international food
supply and distribution.
N
5. evaluate food habits and meal patterns in terms of cultural
influences.
6. exhibit an awareness of the variety of food choices
available in our multicultural society.
C. Nutritional Needs of Individuals and Families
1. apply basic principles of nutrition to promote healthy food
choices.
2. relate the role of good nutrition to the health and wellness
of individuals and families.
3. demonstrate the use of dietary guidelines in making wise
food choices.
4. analyze nutritional adequacy of selected diets using
available technology.
5. analyze the reliability of nutrition information.
6. evaluate claims made for dietary supplements, diet aids,
and diet fads.
7. identify factors affecting an individual’s nutritional needs.
8. demonstrate how to conserve nutrients during food
preparation.
9. research diet disorders (i.e. bulimia, anorexia).
10. analyze special needs diets (i.e. diabetic, vegetarian, low
cholesterol, etc.).
D. Management Principles in Nutrition
1. outline a variety of factors affecting consumer food
purchases.
2. determine the effects of work space, tools, equipment,
and technology on food preparation.
3. plan and assess individual and family meals.
4. analyze the influence of advertising on consumer
purchases.
E. Safety and Sanitation Procedures
1. summarize potential safety and sanitation hazards in the
kitchen
2. examine health and wellness risks involved when safety
and sanitation principles are not followed.
3. perform safety and sanitation practices when handling,
storing, preparing, and serving food.
F. Plan, Prepare, and Serving Food
1. demonstrate skills and procedures in applying principles
of food preparation.
2. examine basic cooking methods.
3. develop appropriate menus, grocery orders, and timelines
for cooking and/or baking labs.
4. examine functions of ingredients, nutritive value, and
methods of preparation.
5. prepare nutritious foods appropriate for individuals,
families, and small groups.
6. practice etiquette, food presentation, and table service
appropriate for specific situations.
7. compare ethnic and culturally diverse foods.
8. compare methods of food preservation and food
preservatives.
G. Participating in the student organization
1. identify the purposes and goals of the
student/professional organization.
2. explain the benefits and responsibilities of participation in
student/professional/civic organization.
3. demonstrate leadership skills through participation in
student/professional/civic organization activities such as
meetings, programs, and projects.
H. Reasoning for Action
1. contrast consequences of adequate and inadequate
reasoning for self, others, culture/society, and global
environment.
2. analyze recurring and evolving family, workplace, and
community concerns.
3. analyze practical reasoning components.
4. implement practical reasoning for responsible action in
families, workplaces, and communities.
5. demonstrate inquiry and reasoning to gain factual
knowledge and test theories on which to base judgments
for action.
I. Literacy and Numeracy
1. utilize a variety of technical sources (e.g., Internet,
manuals, journals, directions, reports, etc.) to complete
career/technical assignments and projects.
2. demonstrate writing skills required to complete
career/technical assignments and projects.
3. demonstrate accuracy in calculating and measuring
graphical work required to complete career/technical
assignments and projects.
4. analyze tables, charts, graphs and multiple data sources
to complete career/technical assignments and projects.
J. 21st Century Learning Skills
1. search online using a range of technology tools and
media to access relevant information needed for problem
solving.
2. create information for oral, written, and multimedia
communications, adhering to copyright laws.
3. engage in problem solving and critical thinking processes
to create and evaluate complex strategies in order to
independently solve problems.
4. adapt to new situations by considering multiple
perspectives and a commitment to continued learning.
5. exhibit ethical behavior and positive leadership while
working collaboratively in the school and/or community.
6. model legal and ethical behaviors in the use of
technology.
K. Entrepreneurship Skills
1. assess global trends in entrepreneurship that are related
to their career/technical program.
2. determine entrepreneurial opportunities in venture
creation related to their career/technical program.
3. examine desirable entrepreneurial personality traits.