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iRubric: College Conversation rubric

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College Conversation 
Rubric Code: Q26XA4
By smkerr
Draft
Public Rubric
Subject: Foreign Languages  
Type: Presentation  
Grade Levels: 9-12

Powered by iRubric Food Unit 1
  Excelente

4 pts

Bueno

3 pts

Regular

2 pts

Malo

1 pts

Content

Excelente

Covers all required information and shows a full understanding of the topic.
Bueno

Covers most required information and shows a good understanding of the topic.
Regular

Covers some of the required information and shows a good understanding of parts of the topic.
Malo

Covers very little of the required information and does not seem to understand the topic.
Grammar and Vocabulary

Excelente

Uses large variety of vocabulary and grammar with little to no errors.
Bueno

Uses variety of vocabulary and grammar with few errors.
Regular

Uses some vocabulary and grammar with many errors.
Malo

Little use of vocabulary and grammar with many errors.
Comprehensibility

Excelente

Listener understands all of what is said.
Bueno

Listener understands most of what the speaker is trying to communicate.
Regular

Listener understands less than half of what the speaker is trying to communicate.
Malo

Listener understands little of what the speaker is trying to communicate.
Pronunciation

Excelente

Speaks clearly and distinctly with little to no errors in pronunciation.
Bueno

Speaks clearly and distinctly with few errors in pronunciation.
Regular

Speaks somewhat clearly and distinctly with many errors in pronunciation.
Malo

Does not speak clearly; often not understood with many errors in pronunciation.
Enthusiasm/Creativity

Excelente

Shows great enthusiasm. Extremely creative presentation enjoyed by listeners.
Bueno

Shows above average enthusiasm. Above average creativity in presentation that is enjoyed by listeners.
Regular

Shows average enthusiasm. Average creativity in presentation that is slightly enjoyed by listeners.
Malo

Little enthusiasm and creativity in presentation that consequently generates little interest in listeners.






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