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iRubric: Culture / Food Project rubric

iRubric: Culture / Food Project rubric

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Culture / Food Project 
Culture / Food Project
This is a project for students to do related to international foods. It is an all encompassing project requiring students to research all the different aspects of a country's culture and how those aspects reflect best practices in food.
Rubric Code: WXC6CW6
By bmujer
Draft
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: (none)

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  INADEQUATE

1 pts

POOR

2 pts

AVERAGE

3 pts

GOOD

4 pts

EXCELLENT

5 pts

WHO/HOW

INADEQUATE

Student has not identified the country food item is traditional of or has not described this country's common cuisine in contrast to American cuisine.
POOR

Student has identified what country food item is traditional of. Student has poorly described this country's cuisine and how it differs from American cuisine. Student has listed one or no typical seasonings &/or ingredients common of country's cuisine.
AVERAGE

Student has identified what country food item is traditional of. Student has briefly described this country's cuisine and how it differs from American cuisine. Student has listed a few typical seasonings &/or ingredients common of country's cuisine, but lacking one or more significant characteristics depicting this country's cuisine.
GOOD

Student has identified what country food item is traditional of. Student has adequately described this country's cuisine and how it differs from American cuisine. Student has listed a few typical seasonings &/or ingredients common of country's cuisine.
EXCELLENT

Student has identified what country food item is traditional of. Student has adequately described this country's cuisine and how it differs from American cuisine. Student has listed typical seasonings &/or ingredients common of country's cuisine.
WHAT/WHEN

INADEQUATE

Student has poorly described food item, leaving an unclear idea of what food item is if seen on a menu for the first time. Student has not stated when this food item is typically enjoyed according to the country's culture. Student has not stated what other food items commonly accompany food item of study.
POOR

Student has poorly described food item, leaving an unclear idea of what food item is if seen on a menu for the first time. Student has stated when this food item is typically enjoyed according to the country's culture. Student has not stated what other food items commonly accompany food item of study.
AVERAGE

Student has briefly described food item, but lacks details as if clearly describing an item found on a menu. Student has stated when this food item is typically enjoyed according to the country's culture. Student has not stated what other food items commonly accompany food item of study.
GOOD

Student has vividly described food item as if describing an item found on a menu. Student has stated when this food item is typically enjoyed according to the country's culture. Student has not stated what other food items commonly accompany food item of study.
EXCELLENT

Student has vividly described food item as if describing an item found on a menu. Student has stated when this food item is typically enjoyed according to the country's culture. Student has also stated what other food items commonly accompany food item of study.
WHERE

INADEQUATE

Student has inaccurately stated or has not stated where this food originated from and/or map is missing.
POOR

Student has inaccurately stated what country this food is originated from. Student has stated where it is located without referencing surrounding waters and what continent it is located in. Student has provided an unclear or messily drawn map as a visual on the poster.
AVERAGE

Student has accurately stated what country this food is originated from and where it is located without referencing surrounding waters and what continent it is located in. Student has provided an unclear or messily drawn map as a visual on the poster.
GOOD

Student has accurately stated what country this food is originated from and where it is located without referencing surrounding waters and what continent it is located in. Student has provided a clear and neat map as a visual on the poster.
EXCELLENT

Student has accurately stated what country this food is originated from and where it is located in reference to surrounding waters and what continent it is located in. Student has provided a clear and neat map as a visual on the poster.
FOOD & RECIPE

INADEQUATE

Student has recipe but has not prepared food for all students or has prepared food without providing recipe.
POOR

Student has not prepared correct food item according to recipe and information on poster.
AVERAGE

Student has prepared food but does not have source cited where recipe comes from.
GOOD

Student has prepared food for all students but does not have complete copy of recipe displayed on poster.
EXCELLENT

Student hasprepared food to share with fellow students and provided a complete copy of the recipe citing its source.
NEATNESS

INADEQUATE

Student's poster is messy & does not include easy to read font from a distance of 5-10 feet.
Student demonstrates poor balance and little to know color. Lots of stray marks or scribbles.
POOR

Student's poster is not very neat and does not include easy to read font from a distance of 5-10 feet.
Student has included
some balance in poster design, but little color and marks and scribbles are visible.
AVERAGE

Student's poster is moderately
neat including large enough font to read easily from 5-10 feet.
Student has included
some balance in poster design, but little color and marks and scribbles are visible.
GOOD

Student has put care into presentation and neatness of poster including large enough font to read easily from 5-10 feet.
Student has included color and balance in poster design. Student has few stray marks or scribbles visible.
EXCELLENT

Student has put extreme care into presentation and neatness of poster including large enough font to read easily from 5-10 feet.
Student has included color and balance in poster design. Student does not have stray marks or scribbles visible.
PRESENTATION

INADEQUATE

Student has not respected peers during their presentations and/or does not present effectively with confidence and sincerity.
POOR

Student is not
able to present confidently about their food item of study, and does not project voice clearly. Student seems to lack
knowlege about their findings and lacks enthusiasm and ability to answer other students' questions. Student is not able to present effectively in the required language.
AVERAGE

Student is not
able to present confidently about their food item of study, and does not project voice clearly. Student seems to lack
knowlege about their findings and lacks enthusiasm and ability to answer other students' questions. Student has a hard time presenting in required language for level.
GOOD

Student is able to present confidently about their food item of study, but does not project voice clearly. Student seems knowlegable about their findings but lacks enthusiasm. Student is able to answer other students' questions easily and presents in required language for their level.
EXCELLENT

Student is able to present clearly and confidently about their food item of study. Student seems knowlegable and enthusiastic about their findings. Student is able to answer questions from students easily. Student presents in required language: English-Sp II and Spanish for Sp III & IV
PICTURES

INADEQUATE

Student does not provide pictures of either the food or a map of the country, but provides a flag or other illustration depicting culture of the country.
POOR

Student does not provides pictures of either the food or a map of the country.
AVERAGE

Student provides pictures of both the food and a map of the country, but are too small and/or unrecognizable.
GOOD

Student provides unclear and/or black & white pictures of both the food and a map of the country.
EXCELLENT

Student provides clear and colorful pictures of both the food and a map of the country.





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