Nutrition & Food Science EVALUATION GUIDE FOR INDUSTRY CERTIFICATION
Nutrition & Food ScienceEVALUATION GUIDE FOR INDUSTRYCERTIFICATIONA Partnership betweenAndGeorgia Department of EducationCareer, Technical &Agricultural Education DivisionAndWorking together to recognize EXEMPLARYNutrition & Food Science Programspreparing students to be College & Career Ready1
PROCEDURES FOR SEEKING NUTRITION & FOOD SCIENCEINDUSTRY CERTIFICATION1.CERTIFICATION INQUIRIESContact should be made with the NFS Foundation Director - Evaluation Team Leader (ETL) indicating interest inapplying for Nutrition and Food Science (NFS) Industry Certification. Refer to the Nutrition & Food ScienceStandards on the GaDOE (Georgia Department of Education) website for further information.2.Certification Informationa.Schools with an existing Nutrition and Food Science program that has been in existence for three consecutiveyears can pursue Nutrition and Food Science Industry Certification.b.All teachers are required to pass a content knowledge test.c.If chosen to receive the grant, there are two components to the Industry Certification process:1) The high school program will be evaluated using the standards included in this packet, and this materialmay be compiled in folders/crates for easy review.2) During the summer, prior to going through industry certification, the high school teacher should attendan industry certification professional learning workshop covering the Nutrition and Food ScienceIndustry Certification procedures and expectations, standards, evaluation tools, and the Site Review.3.INSTRUCTION FOR SELF-ASSESSMENTThe self-assessment is a process whereby the program compares itself to the standards. The process includes areview of the standards by the local school’s self-assessment team which should ensure the school will be readyfor the Industry Certification site visit by the Nutrition & Food Science evaluation team. The following steps arerecommended:a.Review the standards and criteria for the high school program classroom. See Appendix A.b.Form a local self-assessment certification team using school administrators, faculty members, advisorycommittee members, and business/industry members from the community or use a sub-set of youradvisory committee as the self-assessment team. The goal is to solicit help from individuals withexpertise in Nutrition and Food Science.c.Generate detailed documentation for each standard in the order in which they appear. Under eachcriterion provide documentation (pictures, emails, lesson plans with supporting student work, flyers,student portfolios, forms, etc.) and recommend improvements that still need to be made. Describingwhat you have done or giving examples does not count as evidence. Pictures, student work,budgets, displays, etc are acceptable documentation of evidence. Two to three years (a history) ofdocumentation is required. Early collecting of evidence is suggested to document each Standard.Some teachers begin with a file folder labeled for each of the nine standards to collect evidence prior tocompiling the folders that will be examined during the site visit. Folders or electronic compilations areacceptable for review.d.Set realistic time schedules for completion of the program self-assessment and for group sessions tosummarize team members’ findings/documentation and their recommendations for improvement. Keep2
in mind deadlines: apply for grants in Spring prior to going through industry certification, set date earlyin year for Site Review, spend grant money, schedule onsite visit, allow for Nutrition and Food ScienceReview Team, and closure of grant ending June 30th.4.e.The team can use the evaluation form to document self-assessment ratings, identify and makerecommendations for criteria needing additional work.f.Adjustments or corrections to the program, after the self-evaluation, should be completed prior to theformal Site Review by the Nutrition & Food Science Review Team.g.After all reviews and observations are completed and improvements made, the local self-assessment teamshould compile the folders for the Site Visit by the Nutrition & Food Science Review Team.APPLICATION FOR SITE REVIEWWhen the school has completed all requirements for the self-assessment, an “Application for Nutrition & FoodScience Industry Certification Site Review” should be made (Appendix D). Site visits should be scheduled priorto April 15th.5.a.When the program is ready for formal site review, the Site Visit applications must be approved andsigned by the CTAE Director before submission to the Nutrition & Food Science Foundation Director forapproval.b.The Director will authorize via signature the “Application for Nutrition & Food Science IndustryCertification Site Review” and forward a copy to the Nutrition & Food Science Review Team.c.The Nutrition & Food Science Review Team may consist of Nutrition & Food Science business andindustry individuals, NFS Board Members, university or technical college faculty, or others withexpertise in nutrition and food science.d.The high school teacher will plan cooperatively with the Nutrition & Food Science ETL to plan sitereview dates, schedules, agendas, etc.REVIEW AND RECOMMENDATION FOR CERTIFICATIONThe Nutrition & Food Science Industry Certification Site Review Team will spend approximately one dayreviewing the program in terms of the Nutrition & Food Science Industry Standards.a.The NFS Review Team will review the high school/program documentation, observe and visit thefacilities, and interview the teacher, high school students and advisory committee members.b.The NFS Review Team will use the same standards as set forth in Appendix A.c.The Review Team will discuss general findings in an exit interview with the high school teacher and/orany administrators that would like to attend. The final recommendations, ratings and detailed findings ofthe team; however, will not be discussed during the exit interview.d.The findings of the Review Team will be forwarded to the Nutrition & Food Science ETL for processingbased on the recommendation of the Review Team.e.On the basis of the review ratings, the team’s recommendation and final review by the Nutrition & FoodScience ETL, the program will be awarded either certification, conditional certification pending further3
documentation or denial of certification. The decision will be accompanied by written identification ofthe areas needing improvement and an explanation of what improvements are needed to earncertification, if applicable.f.6.7.8.Recognition will be awarded to those programs meeting the Nutrition & Food Science IndustryCertification Standards by the GADOE at the Winter GATFACS Conference or at the GACTE SummerConference.MINIMUM STANDARD REQUIREDa.The Industry Certification Instructional Program must include at least 180 hours of classroom and/orlaboratory instruction per the state recommended curriculum guide.b.All Nutrition & Food Science Standards I-IX must be met. If for some reason the standard is notmet, there will be an opportunity to correct and/or resubmit evidence for further review. Anyreview items must be resubmitted by a date determined by NFS Foundation Director of the year inwhich the review takes place.Annual Reports and Recertificationa.An Annual Report Form (Appendix F) should be completed each year by May 15th and sent to NFSFoundation Director - ETL.b.GaDOE requires a recertification every 5 years for all certified programs and requires the same Site Visitprocedures as the initial certification – review of the high school program by the Nutrition & FoodScience Review Team.CONTACT INFORMATION FOR THE Nutrition & Food Science Foundationa.Cheryl Hambrick, NFS Foundation Director - Evaluation Team Leader (ETL)nfsdirector19@gmail.com or 404-409-91844
Appendix ANutrition & Food Science Industry CertificationStandards and CriteriaThe following are the Nutrition and Food Science (NFS) Industry Certification Standards and Criteria forthe high school program classroom. Every program pursing industry certification will be evaluated onthese standards and criteria. Two to Three years of documentation (a history) is required.I.Curriculum & InstructionStandard Statement: InstructionInstruction must be systematic and reflect the program goals. Specific performance standards will ensure that studentswill meet their education goals in the Nutrition & Food Science Program. The instructional program must reflect theprinciples of sound instruction for a career and technical education program.Performance Standards1.2.3.The program is using the GaDOE curriculum and a scope andsequence is provided for each course indicating the GeorgiaStandards of Excellence/Lecture Hours/Lab Hours. (3 years)Project-Based Lab Hours Required: FNW (20-25 hrs); FFL(25-30 hrs.; FS (30-35 hrs)*Food, Nutrition, & Wellness (FNW)*Food for Life (FFL)*Food Science (FS)Courses are designed so that students can complete all therequirements for a career pathway in NFS within 3 years. Theideal is to offer NFS in the following order:1. Food, Nutrition, and Wellness (FNW)2. Food for Life (FFL)3. Food Science (FS)The Nutrition & Food Science program has a documentedroster of students completing each pathway course, showingend of course grade. (3 years)Review ofDocumentationCommentsYES, evidence isprovidedNOYES, evidence isprovidedNOYES, evidence isprovidedNO5
4.Document that the program courses havean average of 20 students in each class, and this pathwaycompromises a majority of the courses the instructor teaches. (3years)YES, evidence isprovidedNO5.A minimum of three lesson plans from each course (FNW,FFL, & FS) to adequately reflect standards. Plans are supportedwith examples of assessed student work relating to the lessonplans.YES, evidence isprovidedNOIn all instances throughout the Standards, lesson plans shouldbe original or if CTAERN, etc. plans are used, they should bemodified to address local student needs.6.A minimum of three teacher created lesson plans that focus oncareer awareness and employability skills are being taught inthe Nutrition & Food Science curriculum. Each plan issupported by the evidence of assessed student work.YES, evidence isprovidedNO7.The most up-to-date course syllabus is provided for eachcourse. The document includes pathway information, coursedescriptions, objectives of course, career opportunities, andapplicable end-of-pathway assessment(s). (3 years)YES, evidence isprovidedNO8.Student team presents collaborative project to the on-site teamdescribing the project and the specific skills and knowledgeacquired.Presentation needs to include description, objectives, alignmentto GPS, rubric for assessment and demonstration --- all relatedto the collaborative project.9.High school students are given the opportunity to explorecurrent events, trends, history, andtechnology in the Nutrition & Food Science Industry. (3 years)Documentation should be student work relating to a lesson planwhich may be news articles, business periodicals, onlinewebsites, portfolios, labeled pictures, and, etc.10.An annual community service project should be take place witha focus on nutrition and/or wellness. (3 years)YES, evidence isprovidedNOYES, evidence isprovidedNOYES, evidence isprovidedNO6
11.Local resource people/stakeholders speak and work with highschool students about professions/issues relating to nutritionand food science. (3 years)YES, evidence isprovidedNO12.The high school teacher’s daily schedule provides adequatetime for: (3 years) Planning and course development. Student organization activities.YES, evidence isprovidedNO13.Individual, differentiated materials/activities/projects are usedto accommodate needs of high school students. (3 years)YES, evidence isprovidedNO14.Evidence indicates the instructor is aware of different learningstyles and utilizes them in the instruction. (3 years)The high school teacher provides instruction using differentmodalities including lecturing, demonstration, simulation etc.15.16.The instructor utilizes a variety of curriculum materials andactivities to encourage the acceptance of diversity as it relatesto gender, age, language, ability, race, religion, familystructure, background or culture. No evidence of bias wasfound in materials, displays, lesson plan, etc. (3 years)Students have mastered proficiencies in the pathway.Provide the number of students taking and passing the End ofPathway Assessment for the past three years:- AAFCS Food Science # Tested 1 2 3 # Passed1 2 3YES, evidence isprovidedNOYES, evidence isprovidedNOYES, provide evidenceof EOPA’s taken andpassedNO- AAFCS Nutrition/Wellness # Tested 1 2 3 #Passed 1 2 3- ServSafe Handler # Tested 1 2 3 # Passed1 2 3- ServSafe Manager # Tested 1 2 3 # Passed1 2 37
II.Equipment & FacilitiesStandard Statement:Equipment used in the training program must be of the type and quality found to provide training to meet the programgoals and performance objectives. The facilities must be appropriate for the variety of learning and training activitieswhich occur in the Nutrition and Food Science classroom/lab setting and must meet business and industry standards.17.The Nutrition and Food Science classroom/lab are equipped withupdated and functional equipment/chemicals per theequipment/chemical inventory listed in Appendix B, C, & D.YES, evidence isprovidedNO18.A local system or teacher developed long rangeequipment/chemical replacement plan is available.YES, evidence isprovidedNO19.Consumable supply funds have been spent on qualityinstructional materials for the last 3 years.YES, evidence isprovidedNO20.Students are trained in the proper use of laboratory equipment aspart of ongoing instruction. (3 years)YES, evidence isprovidedNO21.Industry certification funds were spent according to theguidelines.YES, evidence isprovidedNO22.Adequate storage area is available to support activities outlined inthe program goals.YES, evidence isprovidedNO23.The storage area is used for the intended purposes.YES, evidence isprovidedNO8
24.A locked storage area is used for the intended purposes.YES, evidence isprovidedNO25.The layout of the NFS lab is suitable for large/small group, teamand individual student work.YES, evidence isprovidedNO26.The classroom has lab space that is barrier free to accommodatestudents with disabilities.YES, evidence isprovidedNO27.The classroom is clean, orderly and reflective of an environmentthat encourages and promotes learning.YES, evidence isprovidedNO28.The classroom has 1680 square feet including 40 square feet ofteacher office space, 50 square feet of supplies storage and 100square feet for equipment storage.YES, evidence isprovidedNO29.Document how the equipment/chemicals are used for exploration,experimentation, discovery, or etc. (3 years)YES, evidence isprovidedNO30.Each NFS lab includes at least 2 refrigerator/freezer, 4 ranges,dishwasher, 4 sinks, 4 microwaves, washing machine, dryer,demonstration table, and/or any other capital related equipmentfound on the GaDOE website.YES, evidence isprovidedNO9
III. Learning ResourcesStandard Statement:Support material consistent with both program goals and performance objectives must be available to staff and students.A. Instructional Resources31.Current textbook or digital resources, software packages, audiovisual materials and web-based resources (dated within fiveyears) are available to facilitate efficient and effective learning.YES, evidence isprovidedNO32.Current (hard copy or digital) general and Nutrition & FoodScience professional magazines (ex. Today’s Dietician, Food &Nutrition, Nutrition I-Mag, etc.) and newspapers related to theinstructional program are available and accessible for student andinstructor use.YES, visual and listonline resourcesNOB. Multi-Media Resources33.34.Appropriate, up-to-date multi-media equipment and hardwaresuch as flip charts, LCD projectors, “Smart Boards,” speakers,interactive projectors, digital cameras, video cameras, DVDplayers and writers, tablets and other emerging instructionaltechnologies are readily available to the classroom.A computer or tablet is available in the NFS classroom, one forevery two high school students and being utilized to completeprogram objectives.YES, visual observationand inventory listNOYES, evidence isprovidedNOIV. Instructional StaffStandard Statement:The instructional staff must have technical competency and meet all state and local requirements for certification inNutrition and Food Science.35.The high school NFS classroom teacher holds an applicablecertificate from the Georgia Professional Standards Commissionto teach this pathway.YES, evidence isprovidedNO10
*If “new” teacher, have certificate requirements accomplished bytime of On-Site Evaluation.36.The high school teacher(s) has/have passed the NFS IndustryCertification Content Test.YES, evidence isprovidedNO37.The high school Nutrition & Food Science teacher is a currentmember of ACTE, GACTE & GATFACS.YES, evidence isprovidedNO38.39.The high school Nutrition & Food Science teacher is a currentmember of another related professional organization related toFACS, Nutrition and/or Food Science such as AAFCS, Societyfor Nutrition Education and Behavior, Institute for FoodTechnology, Academy of Nutrition and Dietetics, and/or GeorgiaNutrition Council. (Optional)The high school Nutrition & Food Science teacher(s) holds acurrent ServSafe Handler AND Manager Certification.YES, evidence isprovidedNOYES, evidence isprovidedNO40.41.The high school Nutrition & Food Science teacher(s) hasattended at least 25 hours of professional developmentspecifically related to Nutrition and Food Science in the last threeyears.The high school teacher(s) attended the NFS IndustryCertification Workshop.YES, evidence isprovidedNOYES, evidence isprovidedNO42.Document any additional teacher’s responsibilities beyond theclassroom and FCCLA for the last three years.YES, evidence isprovidedNO11
V.CTSO’sStandard Statement:The program will provide student leadership opportunities through a career technical student organization (CTSO).43.44.Students are affiliated with Family, Career and CommunityLeaders of America (FCCLA) at the state and national level.*Include membership for last three years.*12 members required to affiliateFCCLA is an integral part of the NFS program and curriculumincluding participation in regional, state and national events andcompetitions for the last 3 years.YES, evidence isprovidedNOYES, evidence isprovidedNO45.The program promotes interest in Nutrition & Food Sciencerelated occupations through community service activities, nationaland state projects. (3 years)YES, evidence isprovidedNO46.Records are kept to document internal and external promotion ofFCCLA. (3 years)YES, evidence isprovidedNO47.48.49.Long term partnerships and professional relationships have beenformed with local business, industry, institutions, agencies tosupport and enhance NFS Program and/or FCCLA activities. (3years)Students compete in FCCLA State and/or STAR Events related tothe Nutrition and Food Science pathway. (i.e. Digital Delish Dish,Food Innovations, Nutrition and Wellness, Sports Nutrition, JobInterview, Entrepreneurship, Career Investigation, and etc.) (3years)FCCLA Officer Team at the on-site visit will provide apresentation documenting FCCLA events, activities, andinvolvement from the past 3 years.YES, evidence isprovidedNOYES, evidence isprovidedNOYES, evidence isprovidedNO12
VI. Program PromotionStandard Statement:The program is promoted within the school, school system, and community.50.51.52.The NFS program conducts a variety of in-school promotionalactivities such as exhibits, websites, blogs, bulletin boards, schoolcommercials, posters, brochures, and local educational materials.(3 years)The NFS program conducts a variety of out-of-school activitiessuch as newspaper articles, radio/television appearances, socialmedia contacts, billboards, exhibits in the community, andcommunity service. (3 years)Written literature and information sessions on the Nutrition &Food Science program are available to high school students priorto enrollment. (3 years)YES, evidence isprovidedNOYES, evidence isprovidedNOYES, evidence isprovidedNO53.54.High school students and/or their families are informed ofcommunity events that would meet their nutritional and wellnessneeds, i.e. cook-offs, health fairs, taste of ***, farmer’s markets,and etc. (3 years)A collaboration is consistent between the program and highereducation schools and programs. Ex.-articulations, presentations,field trips, guest speakers etc. (3 years)YES, evidence isprovidedNOYES, evidence isprovidedNO13
VII. Advisory CommitteesStandard Statement:An advisory committee consisting of a majority of Nutrition and Food Science related professionals is in place for theNutrition and Food Science program in this specific school.A. Advisory Committee & Impact55.56.57.58.The Nutrition & Food Science program has an active advisorycommittee that meets at least twice a year. Three years of agendasand minutes are on file.The ethnic make-up of the advisory committee is representative ofthe school population and composed of: male and femalerepresentatives, minority groups, persons with expertise in theNutrition and/or Food Science field, at least 6 persons from thelocal nutrition/food science and related services industry, schoolnutrition, a former or current student, an FCCLA member andparents. (3 years)The advisory committee is actively involved with FCCLA and/orthe Nutrition & Food Science program eg. preparing forcompetition, judging competition, working with community serviceprojects, fundraising, visiting the classroom, or providing off-siteeducational experiences etc. (3 years)The current Nutrition and Food Science Georgia Standards ofExcellence (curriculum) is reviewed by the advisory committee atleast once a year with suggestions made for improvement asneeded. Suggestions are recorded in the minutes. (3 years)YES, provide minutesNOYES, evidence isprovidedNOYES, evidence isprovidedNOYES, evidence isprovidedNO59.Document efforts to recruit business/industry representation on theadvisory committee. (3 years)YES, evidence isprovidedNO60.Document communication with advisory members (invitations toattend meeting, thank you notes, to serve as resource people, tojudge FCCLA events, workshop presentation, etc.). (3 years)YES, evidence isprovidedNO14
VIII. Career GuidanceStandard Statement:Systematic pre-admission testing, interviews, counseling services, school placement and follow-up procedures must beused.61.Contact is made with middle school students about the Nutritionand Food Science program at the high school. (3 years)YES, evidence isprovidedNO62.An organized plan for providing nutrition and food science careerguidance information to students is available. (3 years)YES, evidence isprovidedNO63.Opportunities are provided for students to participate in work-basedlearning experiences in high school related to Nutrition and FoodScience. (3 years)YES, evidence isprovidedNO64.The program has a system for following up on former students whocompleted the NFS Pathway such as email, Google form, socialmedia, or etc. (3 years)YES, evidence isprovidedNO65.Students are informed about Nutrition and Food Science DualEnrollment opportunities. (3 years)YES, evidence isprovidedNO66.Students can earn articulated credits between secondary and postsecondary schools or an attempt has been paid by the teachersand/or administration. (3 years)YES, evidence isprovidedNO67.Students are made aware of the local job markets related toNutrition and Food Science and where they may find employment.(3 years)YES, evidence isprovided15
NO68.Document at least ONE career development activity for EACH ofthe following below. Activities should vary in format and depthbased on the course (FNW, FL, or FS) in which the student isenrolled. (3 years)a. Student Job Shadowing Experience. Provide a list of thestudents, grade level, name of company where jobshadowing was completed, and the types of career(s)shadowed.b. Career Research Projects. Provide three examples.c. Career Focused Field Trips/Guest Speakers. Providednews article/pictures with captions.d. Mock Interviews. Provide interview outlines and pictures.e. Career Portfolio: Cover Letter, Resume, Follow‐Up Letter.Provide portfolio.B.69.YES, evidence isprovidedNOInternships/WBL (If Applicable) Internships are defined as the experience associated withWork-Based Learning, not a course-embedded (e.g., FNW, FL, or FS). The student works theequivalent number of hours as they would have sat for seat time to earn the credit in a face-to-faceclass. In one hour schedules, this will be 5 hours per week per period the student is away fromschool assigned to the internship. For 90 minute block schedules this would be 7.5 hours per weekper block that the student is released from school for the internship placement/credit earned.Internship can be paid or unpaid. This does not include lab/field experiences which are embedded inthe first three courses (FNW, FL, or FS).Documentation of the rules, regulations, policies, and proceduresbetween the school and the student’s internship or work-basedlearning worksite are available to and used by students.YES, evidence isprovidedNO70.Training plans and training agreements are used to supportstudent progress in internships or work-based learning. (3 years)YES, evidence isprovidedNO71.The instructor or Work Based Learning Coordinator (WBLC)uses C-Net or similar software to report student data and labexperiences. (3 years)YES, evidence isprovidedNO72.Students have mastered proficiencies in their pathway (portfolio,workplace readiness certificate etc.). (3 years)YES, evidence isprovided16
NO73.Number of students enrolled in WBL (NFS programarea) . (3 years)74.Students in Internship or WBL are placed in Nutrition and FoodScience locations/positions. (3 years)YES, evidence isprovidedNO75.Nutrition and Food Science teacher and WBL Coordinatorcommunicate concerning training plans and mentor/employerevaluations. (3 years)YES, evidence isprovidedNOIX. Health & SafetyStandard Statement:Health and safety rules must be observed by teachers and students at all times in the Nutrition and Food Science ProgramA. Health & Safety76.Students are familiar with current emergency procedures (fire,tornado, bomb, active shooter, etc.)YES, evidence isprovidedNO77.78.Students are administered a teacher/text developedsafety/chemical/use of equipment test that assesses their knowledgeof safety issues in the Nutrition and Food Science lab. Students areexpected to pass with 80% accuracy before being allowed in thelab. (3 years)Hand washing procedures are taught and practiced prior to workingin the lab. Teachers should use information from the Clean sectionof the FightBAC Campaign. http://www.fightbac.org/ (3 years)YES, evidence isprovidedNOYES, evidence isprovidedNO17
79.Exits are clearly marked and free of obstruction.YES, evidence isprovidedNO80.Fire alarms are available and working.YES, evidence isprovidedNO81.Fire extinguishers are available, mounted in appropriate places; theinspection date is current.YES, evidence isprovidedNO82.High school NFS teacher(s) hold(s) current, CPR AND Fire SafetyCertification.YES, evidence isprovidedNO83.Students have fire safety education prior to working in the lab.(optional)Number of students receiving Fire Safety Certification this year(3 years)84.Students have CPR & First Aid education prior to working in thelab. (optional)Number of students receiving CPR/First Aid Certification this year.(3 years)85.Students are consistently taught a Culture of Safety in theclassroom/lab settings.YES, evidence isprovidedNOYES, evidence isprovidedNOYES, evidence isprovidedNO18
Appendix B – Food Lab EquipmentQuantityEquipmentQuantity11151 per lab groupmember2-Piece tube panbiscuit cutter, 2-inchblenderbowls, small11125721111 per lab groupmember3214colandercontainer with lidcookie sheetcooling rackcupscustard cupscutting boards, 1/2 inch thickdouble boilerelectric mixer, portablefiltration pitcher with filter11111knife, chef'sknife, paringknife, serratedknife, utilityladle, smallliquid measuring cup, 500-mL (2cups) with millilleter divisionsloaf panmetric dry measuring cups, 50 mL,125 mL, and 250mLmetric measuring spoons, 1 mL, 2mL, 5 mL, and 15 mLmixing bowl, largemixing bowl, mediummixing bowl, small1111111clothespinsforksfreezer containersfunnelsgraterhot padsEquipment1111muffin panpastry blenderpie plate, glasspizza pan11 per lab groupmember112111161plate, glass111111 per lab groupmember2411platesprinterrolling pinrubber scraperssaucepan, 1-Quartsaucepan, 1 1/2-Quartsaucepan, 2-Quart with lidsaucepan, 3-Quartsaucersscoop, smallskillet, 6-to 10-inch with nonstickfinishspatula, bent-edgespatula, straight-edgespoon, slottedspoon, woodenspoonsspoons, mixingspoons, servingthermometer, digitalthermometer, instant-read11tongstowel, linen3towels, terrycloth111vegetable brushvegetable peelerwhisk19
Appendix C – Scientific rs, 50-mLbeakers, 100-mL11352111121beakers, 150-mLbeakers, 250-mLbeakers, 400-mLbeakers, 500-mLbeakers, 1000-mLbeaker tongsblindfoldburetsburette stand1111411calculatorcrucibleelectronic balanceErlenmeyer flask, 125-mLErlenmeyer flask, 250-mLevaporating disheyedroppergas flame source (Bunsen burner orgas stove)glass rodsgraduated cylinders, 10-mLgraduated cylinders, 25-mLgraduated cylinders, 100-mLgraduated cylinders, 100-mLhair dryerinoculating topmagnifying glassmetal cylinder5111141111 pair per labgroup member1111251safety glassessquare pan, 9 inchstandard mass, 100-gramstrainertest-tube racktest-tubes with lids or stopperstest-tube tongs311111221thermometersthermometer holdertitration standtop plateUV light sourceviscosity ringwash bottleswatch glasseswax pencil1532321111metric rulermicroscopemicrosco
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