iRubric: Buffet Presentation rubric

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Buffet Presentation Contemporary Cuisine Project Students will work independently or in teams of 2 or 3 to develop a buffet themed menu including buffet presentation layout for a large reception party. You must explain your theme, menu selection, and layout of buffet – 100 pts. Rubric Code: WCC3X9 By THitchman Ready to use Public Rubric Subject: Health Type: Homework Grade Levels: Undergraduate

Criteria 100 %
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
BUFFET THEME	Poor There were no buffet theme	Fair There was a buffet theme but was not evident in props and menu items.	Good There was a buffet theme and was evident in menu items selected.	Excellent There was a outstanding buffet theme, excellent selection of menu items and props enhanced theme.
MENU FOOD ITEMS	Poor Less than 1/2 of the buffet food items selected complimented theme.	Fair At least 1/2 of the buffet food items selected complimented theme.	Good 3/4 of the buffet food items selected complimented theme.	Excellent The entire buffet food items selected complimented theme
DECOR	Poor Less than 1/2 of the buffet decor complimented theme .	Fair At least 1/2 of the buffet decor complimented theme.	Good 3/4 of the buffet decor complimented theme.	Excellent The entire buffet decor complimented theme.
BUFFET EQUIPMENT	Poor Less than 1/2 of the buffet equipment was correctly selected	Fair At least 1/2 of the buffet equipment was correctly selected.	Good 3/4 of the buffet equipment was correctly selected.	Excellent The entire buffet equipment was correctly selected.