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iRubric: Multimedia Project rubric

iRubric: Multimedia Project rubric

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Multimedia Project 
Multimedia Project
Design a multimedia project of your choice that: •uses Microsoft PowerPoint •includes cooperative groups •includes research to find information or data •includes a presentation of information. When selecting a topic, keep in mind the due date for topic choice and how well your topic can inform and address all areas of the rubric.
Rubric Code: RXWBA75
By mzauderer
Ready to use
Public Rubric
Subject: History  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Multimedia Project
  Poor

3 pts

Fair

5 pts

Good

7 pts

Excellent

10 pts

Deadlines/Topic Choice

Poor

Only final presentation deadline was met.

Topic choice is weak in meeting assignment requirements.
Fair

Deadlines were met but tasks were not well defined.

Topic choice has potential, but potential was not completely met.
Good

Deadline for topic choice, individual tasks and presentation was met.

Topic choice was good and your groups carried ideas on to completion.
Excellent

Deadline for topic choice, individual tasks and presentation was completed early or on time.

Topic choice was excellent, creative, and your group thought outside the box.
Software Application

Poor

Students used Power Point but did not take advantage of creative and effective tools available.
Fair

Students used Power Point to display data and research. Students did not present data or research in the best format to show results.
Good

Students made good use of Power Point and its capabilities as needed to display data and research. Use of multimedia was basic, but helped to inform about the topic.
Excellent

Students made full use of Power Point and its capabilities as needed to display data and research. Use of multimedia was not a distraction but an aide in the presentation of data.
Group Work

Poor

Students were assigned group work but worked as individuals. Entire group did not work together to complete project. Work was assigned to one or two individuals to complete.
Fair

Students worked in a group. Specific student responsibilities were at times misunderstood or unclear. Perhaps students had a hard time establishing roles. Communication and cooperation failed at times.
Good

Students worked in a group setting where most tasks were divided up equally, jobs were understood and cooperation and communication was maintained.
Excellent

Students worked in a group setting where tasks were divided up equally, jobs were performed with enthusiasm and comprehension of the nature of their role. Team has a cohesive and positive group dynamic.
Research and Data

Poor

Research was sparse. Data found was borrowed or irrelevant to topic.
Fair

Students performed research and presented data. Not all data was displayed in the most proper format. Sources perhaps were not all credible or well documented.
Good

Research and data was detailed. Data was presented in a basic format. Sources included are credible and documented.
Excellent

Research and data was thorough and cohesive. Data was processed and displayed in graphs or charts as raw data was processed. Presentation is creative and eye catching. Sources included are credible and documented. References are provided in a detailed bibliography.
Presentation

Poor

Presenters relied on media for presentation. Effort was not informative or clearly communicated.
Fair

Presentation was complete. Perhaps all individuals did not participate in presentation or perhaps group participants were too reliant on Power Point instead of using it as an aide.
Good

Presentation was clear and thorough. Most individuals from group participated equally in presentation. Media aided presentation but did not drive presentation. Slides were not read the whole time and contain all information needed.
Excellent

Presentation exceeds expectations. All individuals from group participated in presentation. Media enhances presentation. Slides were not read from at all, the presentation flows and has a professional aspect.



Keywords:
  • Group, Research, Health, Nutrition, Food Industry


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