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iRubric: Contemporary Cuisine Project rubric

iRubric: Contemporary Cuisine Project rubric

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Contemporary Cuisine Project 
Cycle Menu for Healthcare Patient
Students will work independently or in teams of 2 or 3 to develop a ala carte international menu. You must explain your theme, menu selection, and layout of buffet – 100 pts.
Rubric Code: U9WBW7
By gpaulson
Ready to use
Public Rubric
Subject: Health  
Type: Homework  
Grade Levels: Undergraduate

Powered by iRubric Buffet Presentation
100 %
 

5 pts


10 pts


15 pts


20 pts

BUFFET THEME

Create a theme for your buffet presentation. Explain the reasons for your selection.
5

Less than 1/2 of the assignment was completed. There was no buffet theme nor a reason why the student chose their particulary theme.
10

At least 1/2 of the assignment was completed. There was a buffet theme but not a reason why the student chose their particulary theme.
15

3/4 of the assignment was complete. There was a buffet theme but not a fair reason why the student chose their particulary theme.
20

The entire assignment was complete. There was a outstanding buffet theme and a great reason why the student chose their particulary theme.
MENU ACCURACY

How much of the buffet menu assignment was done right?
5

Less than 1/2 of the buffet menu assignment was done correctly.
10

At least 1/2 of the buffet menu assignment was done correctly.
15

3/4 of the buffet menu assignment was done correctly.
20

The entire buffet menu assignment was done correctly.
DECOR

Develop your décor that coincides with your theme and menu. Décor must include linen selection, centerpieces, decorations, serviceware, dinnerware, music, and even server outfits (if applicable).
5

Less than 1/2 of the buffet decor assignment was done correctly.
10

At least 1/2 of the buffet decor assignment was done correctly.
15

3/4 of the buffet decor assignment was done correctly.
20

The entire buffet decor assignment was done correctly.
BUFFET PRESENTATION DIAGRAM

Draw your buffet presentation from an aerial perspective. Your buffet items must include a key to determine the placement of food. Remember to think of the following when designing your buffet presentation: colors, textures, flavors, cooking methods, etc.
5

Less than 1/2 of the buffet diagram assignment was done correctly.
10

At least 1/2 of the buffet diagram assignment was done correctly.
15

3/4 of the buffet diagram assignment was done correctly.
20

The entire buffet diagram assignment was done correctly.
FOLLOWING INSTRUCTION & PEER REVIEW

The assignment was typed, menu was complete, evaluation was shared.
5

The assignment was poorly done. The menu was not typed and lack. There was no evaluation prepared. The student did not have another student assess their menu. There was no evaluation prepared by another student.
10

The assignment was done showing some work. The student did not have another student assess their menu. The student simply only evaluated his/her menu.
15

The assignment was done showing most of the work. Good effort was made and the student met my expectations.
20

The assignment was done showing lots of work neatly and easily followed. Outstanding work, the student should be proud of their effort!



Keywords:
  • Homework



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