iRubric: Foods 1 Candy Project rubric

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Foods 1 Candy Project

A combo research/lab project for final assessment of semester 1 Foods 1

Rubric Code: JX9AA84

By Tdieger

Ready to use

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: 9-12

Candy Project/Lab Enter rubric description
	Poor (N/A)	Fair (N/A)	Good (N/A)	Excellent (N/A)
History of this candy How was it discovered, where, by who? Total possible 3pts.	Poor 0--Did not include this information.	Fair 1-1 fact was given or was not appropriate.	Good 2-2 facts were given, or some weren't appropriate.	Excellent 3-3 appropriate/applicable facts were given.
Ingredients What ingredients are typically used for this type of candy. What other changes/additions can be made Total possible 7 points	Poor 0-2- Significant errors/omissions for ingredients and possible additions.	Fair 3- Ingredients were not complete or were missing, no variations were given.	Good 5-All applicable ingredients were given, but variations were not completed.	Excellent 7-All applicable ingredients were given, at least 2 other substitutions/variations were included.
Important Things/Temperatures What process or ingredient factors are needed? Candy thermometer temperatures necessary. 7 points possible.	Poor 0-2 Significant errors/omissions for factors/ingredients and temperatures needed.	Fair 3- Students included 2 important factors about the process or ingredients needed. Students did not include a temperature range or it was incorrect.	Good 5- Included at least 3 important factors about the process or ingredients needed. Students did not include a temperature range, only one temperature.	Excellent 7-Included at least 3 important factors to know about the process or ingredients needed. Students included a temperature range that this candy has to come to.
Video Links Appropriate videos for making this candy. 4 points possible.	Poor 0-1 Significant errors/omissions for videos or quality of videos.	Fair 2- Students included 2 video links but were not different in content/quality OR were not both not applicable.	Good 3- Students included 2 appropriate video links but videos were long in length.	Excellent 4- Students included 2 appropriate quality and different video links. Videos weren't over 10 minutes each.
What can go wrong? How to prevent? Detailed information including process and ingredient best practices and issues that might arise. Must provide ways to prevent or fix issues. 10 points possible.	Poor 0-2- Significant errors/omissions for factors that are important to know in making this candy and how to prevent them.	Fair 4- Students included one thing that could go wrong and how to prevent it.	Good 8- Students included at least 2 things that could go wrong, but were not detailed in how to prevent each.	Excellent 10- Students included at least 2 things that could go wrong and detailed factors for how to prevent each.
Recipes Tested, quality recipes are given from reliable sources. 4 points possible.	Poor 0-1- Students did not include recipes	Fair 2- Less than 2 recipes were given	Good 3- 2 different recipes were given, but there was an issue with the recipes not being tested/reviewed	Excellent 4- 2 different, quality, and tested/reviewed recipes were given
Interesting Facts/Statistics Inclusion of interesting facts and sources used. 5 points possible.	Poor 0-2 Less than 2 facts were given or facts were not appropriate	Fair 3-2 or less facts were given.	Good 4-3 Facts/Statistics were given, but no resources were cited.	Excellent 5--Included 3 facts/statistics (other than history section above), and resources used were cited.
CANDY LAB 2 day lab with partner to measure and prepare the candy. See separate kitchen rubric for scores. 40 total points possible for lab.	Poor 10 or less	Fair 20-10	Good 30-20	Excellent 40-30
Presentation Students will present their project to the class. 10 points possible.	Poor 0-3--Students did not present a quality presentation or did not present at all.	Fair 5-- Students were professional and presented a fair quality presentation, but not on the day they were supposed to present.	Good 7--Students were professional and presented a great presentation, but not on the day they were supposed to present.	Excellent 10--Students were professional, prepared, and presented a flawless presentation on the day they were supposed to present.
Visual Appeal/Discretionary Points Points will be given for adding visuals to the presentation, appropriate amount of content on slides for ease of viewing.	Poor 0-3-- Significant errors/omissions for pictures or visual quality.	Fair 5--Presentation was acceptable in visual quality, had few or inappropriate pictures, content was limited on slides.	Good 7--Presentation was good in visual quality, had many pictures and but was not appropriate length for viewing easily on slides.	Excellent 10--Presentation was superior in visual quality, had many pictures and was appropriate length for viewing easily on slides.

Keywords:

Candy, Foods

Subjects:

Vocational

Types:

Project

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