AssessmentData&Analysis

Gradingcriteria&scoring:
Theassessmentsweregraded10totalpointspossiblefrom10differentquestionsinthe
formofTrue/False.Studentswerecredited1pointforeveryquestiontheychoose
correct,withtheopportunitytoreceive1additionalpointforchoosingtheextracredit
questioncorrectly.
Thestudentspreassessmentwillthenbecomparedtotheirpostassessment,
indicatingiflearningoccurredornot.

Pre&PosAssessmentresults:
Student

PreAssessment

PostAssessment

#1

#2

11

#3

11

#4

#5

10

#6

11

#7

10

#8

11

11

#9

11

#10

11

#11

11

#12

10

11

#13

10

#14

#15

#16

#17

11

#18

10

#19

10

#20

11

#21

11

Astheabovetableindicates,learningoccurredwitheveryindividualstudent.The
students1216whotypicallydonotaccelerateasfastasotherstudents,wereableto
grasptheinformationalongwiththemoreadvancedstudentswhoreceived10and11
onthepostassessment.

Thestudents121arecategorizedbelowintofourgroupsoffourandonegroupoffive.
Thegroupsoffourandfiveindicatetheindividualstudentswhositatthesametable
andworkwithoneanotherintheculinarylabs.

Table

TotalPre
Assessments

TotalPost
Assessments

#1(Students14)

28

40

#2(Students58)

36

42

#3(Students912)

36

44

#4(Students1316)

24

37

#5(Students1721)

39

53

Theabovetableconfirmswhattheindividualresultsindicated,thatstudentlearning
occurredonalllevelsandwithallstudents.Table#5scoresskewthetotalresults
becausetheyhaveafifthmembercontributingtotheoverallprogress.
Theoverallnumbersareslightlymisleadingaboutindividualandtablestudentprogress
onthetopicbecauseoftheextracreditquestionoffered.Althoughthisonlymakesthe
differenceofonepointandtheresultsindicatethatmuchmorelearningoccurredthan
justsimplyonequestion,theresultsaremisleading.

Strenghts&weaknessesofplan:
Thestrengthsoftheunitplanareinthereviewoftheassessmentwithadailyquestion
andreviewofwhatthatdayslabwillreviewfromtheassessmentandhowthestudent
wereabletophysicallyapplythatinformationduringlab.
Studentshadtheopportunitytohavediscussionsaboutthecorrectinternaltemperature
ofgroundbeeforchicken,reviewthecorrectanswer,thendirectlyapplythoseliteracy
andnumericskillsintheculinarylabwhencheckingtheinternaltemperatureof
meatballsorchicken.
Studentswerealsoabletolearnandapplysafety,sanitation,handling,storing,and
preparingmethods,theexactfoodsandtechniquestheywouldbetestedonattheend
oftheunit.

Theweaknessesoftheunitwereinthelackofinstructionalminutesdedicatedto
lecture,aswellas,moreformsoftechnologytofosteralltypesofstudentslearning.The
maintypesoflearningstylesthisunitfocusedonarelinguisticandkinesthetic.
Theunitobjectivesandoutcomesneedtobebetterexplainedandalignedwiththe
contentstandards,fromanadministrationaspect.Studentslearningoccurredandcould
beclearlyindicatedduringandattheendoftheunit,butanontraditionalassessment
likeaportfoliooressaywouldindicateifhighstudentlearningoccurredordidnt.

Beef/PoultryAssessment

Name:_________________________ Score:______/10

Directions:Pleasefullyreadandanswerthefollowing10questionstothebestofyour
ability.Thereare10totalpointspossiblefrom10differentquestionsintheformof
True/False.PleaseanswerthefollowingquestionbycirclingTfortrueandFforfalse.
Goodluck!

True/FalseBeef:
1. Toensuresafety,youshouldcookgroundbeeftoaninternaltemperatureof160
degrees.
T/F
2. Examplesofdryheatpreparationincludebaking&broiling.
T/F
3. Inthemeatindustrymeatinspectionismandatory.
T/F
4. Inthemeatindustrymeatgradingisvoluntary.
T/F
5. Smallflecksoffatthroughouttheleanofthemeatiscalledmarbling.
T/F

True/FalsePoultry:
1. Toensuresafety,cookpoultrytoaninternaltemperatureof165degrees.
T/F
2. Salmonellacan
only
contaminatepoultry.
T/F
3. Thebestwaytothawchickenistoleaveitonthecountertop.
T/F

4. Tocheckvisuallyfordoneness,youshouldpiercechickenwithaforkjuices
shouldrunclearnotpink.
T/F
5. Inthemeatindustrypoultryinspectionismandatory.
T/F

ExtraCredit:
(Chooseonequestiontoanswerforpotentialextracredit.)
JameisWinstonwasthe#1overallpickinthe2015NFLDraft?
T/F