Skip to main content

iRubric: Culture / Food Project rubric

find rubric

(draft) edit   print   share   Copy to my rubrics   Bookmark   test run   assess...   delete   Do more...
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: J74AX4
By marisolf
Draft
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: (none)

Powered by iRubric Enter rubric title
 

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





Types:

Discuss this rubric




Do more with this rubric:
Preview

Preview

Preview this rubric.
Edit

Edit

Modify this rubric.
Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.
Categorize

Categorize

Add this rubric to multiple categories.
Bookmark

Bookmark

Bookmark this rubric for future reference.
Assess
This rubric is still in draft mode and cannot be scored. Please change the rubric status to ready to use.
Share
Publish

Publish

Link, embed, and showcase your rubrics on your website.
Email

Email

Email this rubric to a friend.
Discuss

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.

n178