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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: UXC69C7
By abbybolser
Draft
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

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  INADEQUATE

1 pts

AVERAGE

5 pts

EXCELLENT

10 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.
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.
EXCELLENT

Student has identified the country and the food traditions and culture they live by. 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.
Student is able to describe meal patterns and etiquette accurately. What is the proper way to behave at meal time, etc.?
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.
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.
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.
Student has identified meal patterns and names for meal times.
WHERE

INADEQUATE

Student has inaccurately stated or has not stated where this food originated from and/or map is missing.
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.
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.
How has the geography and location influenced the foods and nutrition of the country.
FOOD & RECIPE

INADEQUATE

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

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

Student has found 5 recipes and included them in their presentation.
1 of the recipes is specific to a holiday or festival.
HOLIDAYS

INADEQUATE

Student has not described holidays/festivals.
AVERAGE

Student has stated a holiday/festival, but has not gone in depth on purpose or foods accompanying.
EXCELLENT

Student has identified holidays or festivals that revolve around food or cuisine in specified country
NEATNESS

INADEQUATE

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

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

Student has put extreme care into presentation and neatness of poster including large enough font to read easily from 5-10 feet.<BR>
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.
AVERAGE

Student is not<BR>
able to present confidently about their food item of study, and does not project voice clearly. Student seems to lack<BR>
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.
EXCELLENT

Student is able to present clearly and confidently about their country of study. Student is able to answer questions from students easily.
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.
AVERAGE

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

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





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