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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: A26X24
By laceybarbera
Draft
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

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1 pts


2 pts


3 pts


4 pts


5 pts

Country's Demographic

1

Student is able to exemplify and analyze 1 or more demographic areas include in their culture and relate it to a break down of subcultural relationships.
2

Student is able to exemplify and analyze 2 or more demographic areas include in their culture and relate it to a break down of subcultural relationships.
3

Student is able to exemplify and analyze 3 or more demographic areas include in their culture and relate it to a break down of subcultural relationships.
4

Student is able to exemplify and analyze 4 or more demographic areas include in their culture and relate it to a break down of subcultural relationships.
5

Student is able to exemplify and analyze 5 or more demographic areas include in their culture and relate it to a break down of subcultural relationships.
Communication

1

Student does not describes any aspects of communication as it affects international business.
2

Student partial describes only one aspect of communication (verbal or nonverbal) as if affects international business.
3

Student fully describes only one aspect of communication (verbal or nonverbal) as it affects international business
4

Student partial describes aspects of verbal and nonverbal communication as it affects international business
5

Student is able to fully describe aspects of verbal and nonverbal communication as it affects international business
Reflection

1

Student has not done any reflection.
2

Student reviews project and partial describes only one major cultural difference they incurred during their project.
3

Student reviews project and fully describes only one major cultural difference they incurred during their project.
4

Student reviews project and partial describes two major reactions to cultural differences they incurred during their project.
5

Student reviews project and fully describes to major reactions to cultural differences they incurred during their project.
Food & Recipe

1

Student has not prepared food, material or recipe copy
2

Student has recipe but has not prepared food or materials for all students.
3

Student has prepared food but does not have proper materials or recipe copy.
4

Student has prepared food and materials for all students but does not have proper copy of recipe.
5

Student hasprepared food and material for all students and attach proper recipe copy to instructor
Visual Aid

1

Student has niether prepared a PowerPoint or typed document.
2

Student has only prepared PowerPoint or typed document with some formating errors.
3

Student has prepared only PowerPoint or typed document without any errors.
4

Student has prepared PowerPoint and typed document but has some formating errors.
5

Student has prepared both PowerPoint and typed document in correct format to present
Dining Etiquette

1

Student has address none(0) of the areas of business etiquette as they relate to the food presentation
2

Student has address some(1-2) of the areas of business etiquette as they relate to the food presentation
3

Student has address half(3) of the areas of business etiquette as they relate to the food presentation
4

Student has address the majority(4) of the areas of business etiquette as they relate to the food presentation
5

Student has address all(5) areas of business etiquette as they relate to the food presentation





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