iRubric: Herbs and Spices Final Project rubric

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Herbs and Spices Final Project

Each pair of students will research an herb or spice and provide information to the class on a PowerPoint covering the following questions.

Rubric Code: BXA4AWX

By ldantoni

Ready to use

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: 9-12

Spotlight on Spices
	Poor 3 pts	Fair 5 pts	Good 10 pts
Origination of Spice/Herb How is it grown? The biology? Include a picture of the spice/herb.	Poor The student attempted to research the origination of the spice/herb. Lacking any photographs of the spice/herb.	Fair The student completed 1/2 of the information of the origination of the spice/herb. Sufficient picture(s) of the spice/herb.	Good The student completed all of the information requested about the origination of the spice/herb. Many pictures of the spice/herb.
Common Form of Herb/Spice Used What are the uses of this spice or herb (cooking and other uses)	Poor The student attempted to research the most common form of the spice/herb used.	Fair The student completed 1/2 of the information of the origination of the spice/herb used.	Good The student completely answered the information requested about the most common form of the spice/herb used.
Flavor of the Spice/Herb Is there a difference between this spice fresh and dry? Explain	Poor The student attempted to research the flavor of the spice/herb selected. Did not discuss the difference between this spice fresh and dry.	Fair The student completed 1/2 of the information describing the flavor of the spice/herb selected. Sufficiently discussed the difference between this spice fresh and dry.	Good The student completely answered the information requested about the flavor of the spice/herb selected. Adequately discussed the difference between this spice fresh and dry.
Health benefits of spice/herb	Poor The student attempted to research the the health benefits that the spice or herb provides.	Fair The student completed 1/2 of the information requested about the health benefits that the spice or herb provides.	Good The student completely answered the information requested on health benefits that the spice or herb provides.
Interesting facts about Herb/Spice What other important information about this spice/herb that we should know?	Poor The student attempted to research the information requested on interesting facts for the spice/herb that was selected.	Fair The student completed 1/2 of the information requested on interesting facts for the spice/herb that was selected.	Good The student completely answered the information requested on interesting facts for the spice/herb that was selected.
Recipes used in List 5 different common recipes that this spice or herb is used in	Poor The student cited fewer that three recipes that include the spice or herb.	Fair The student cited four recipes that include the spice or herb.	Good The student cited 5 recipes that the spice or herb is used in.
Cost of the Spice/Herb	Poor The student attempted to find the current cost of the spice/herb that they were assigned.	Fair The student found the current cost of the spice/herb but the information given was incomplete on the spice/herb that they were assigned.	Good The student found and completed the current cost of the spice/herb that they were assigned.
Product prepared using herb/spice Appearance of final product, discuss preparation steps, cite cost to prepare the recipe, include photographs of ingredients, preparation process and final product	Poor The student attempted to prepare a recipe using their selected spice/herb and included some of the ingredients used to prepare the recipe, minimally discussed the preparation process, did not include the cost of recipe, few photographs of the entire process to prepare recipe.	Fair The student adequately prepared a recipe using their selected spice/herb and included most of the ingredients, preparation process, total cost of for preparing the recipe with sufficient photographs of the entire recipe making process.	Good The student successfully prepared a recipe using their selected spice/herb and included all ingredients, discussed entire preparation process, total cost for preparing the recipe with many photographs of the entire recipe making process.
Effective Use of Class Time Effective use of research time	Poor Did not use time wisely to gather research and work on project	Fair Used time in class to complete some research, but had to be reminded often to stay on task.	Good Always prepared and used time efficiently and effectively to maximum time to complete research.
Presentation of Spice/Herb	Poor The student attempted to present the information about the spice/herb that they selected.	Fair The student presented the information but needed more information, practice, or polishing.	Good The student's presentation was informative, creative, colorful, and well rehearsed.

Subjects:

Vocational

Types:

Project

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