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iRubric: Creating Menus Final Project rubric

iRubric: Creating Menus Final Project rubric

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Creating Menus Final Project 
Foreign Food Report & Food
Learn about types of menus, menu design and organization, pricing of menu items, and create a menu for a new foodservice operation.
Rubric Code: U4XCC2
By diane_williams
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

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  Exceeds Standard

4 pts

Meets Standard

3 pts

Approaching Standard

2 pts

Below Standard

1 pts

Background Worksheet

Completeness and correctness of worksheets
Exceeds Standard

Worksheet shows extensive research about menu planning with no or minor mistakes showing the factor method, markup-on-cost method, and other pricing questions.
Meets Standard

Worksheet shows adequate research about menu planning and all the pricing questions attempted and most are correct.
Approaching Standard

Worksheet shows limited research about menu planning.
Below Standard

Minimal to no research documented about menu planning and the pricing questions were not attempted.
Employability

Time usage and appropriateness under pressure
Exceeds Standard

Exhibit excellent time usage; my language and behavior is completely respectful, professional, and rational under the pressure of this project.
Meets Standard

Exhibit good time usage; my language and behavior is respectful, professional, and rational even under the pressure of this project.
Approaching Standard

Adequate time usage; my language and behavior is not totally appropriate in the workforce; some disrespect, irrational, or unprofessional behavior under the pressure of this project.
Below Standard

Poor time usage and/or inappropriate language; or behavior is not respectful and professional under the pressure of this project.
Meals offered & influences

Meals offered, clarity, menu descriptions, menu order, variety, special dietary needs.
Exceeds Standard

Exceptionlly clear menu and descriptions, variety and consideration for special dietary needs, type of food, and price range.
Meets Standard

Adequate menu and descriptions, variety and consideration for special dietary needs, type of food, or price range.
Approaching Standard

Limited determination of menu options and descriptions, variety or special dietary needs, type of food or price range.
Below Standard

Poor consideration for meal(s).
or
main parts of the menu are plagarized
(to use and pass off as one's own ideas or writings).
Professional appearance

Neat and professional in appearance and punctuation.
Exceeds Standard

Menu is neat, appealing and professional in appearance.
Meets Standard

Menu as adequately professional in appearance and/or minimal spelling or punctuation errors.
Approaching Standard

Menu is not overly appealing or professional in appearance or there are several words misspelled or punctuation errors.
Below Standard

Menu is poorly thrown together
or
the menu was not originally made (main parts are plagarized).






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