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iRubric: Flour Group Presentation rubric

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Flour Group Presentation Working in groups of two or three students will research a type of flour and will share the information with the class. Rubric Code: KX67533 By ssamaros Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12

Flour Presentation
	Poor 1 pts	Fair 2 pts	Good 3 pts
Visual Presentation	Poor One presentation technique was used. ie. (slides, videos, images) Presentation was not organized and contained three or more spelling or grammatical mistakes. The font was small and not easy to read. There were more than two sentences on each slide. Presentation time was not shared equally among group members	Fair Two presentation techniques were used. ie. (slides, videos, images) Presentation was organized with one or two spelling or grammatical mistakes. The font was easy to read. There were no more than two sentences on each slide. Presentation time and responsibilities were shared equally among team members.	Good Three or more presentation techniques were used. ie. visual (slides, videos, images) Presentation was organized with no spelling or grammatical mistakes. The font was easy to read. There were no more than two sentences on each slide. Presentation time and responsibilities were shared equally among team members.
Oral Presentation	Poor A script or notes were created. The presenter referred to the script of notes often reading directly from it for 75% of their speaking time.	Fair A script or notes were created. The presenter referred to the script of notes often reading directly from it for 50% of their speaking time.	Good There was a script or notes written to guide the speaker throughout the presentation. Notes were not read from but, used as reminders. Presenters spoke clearly.
Worksheets	Poor A worksheet with three to four questions was created to assist classmates in following along with the presentation	Fair A worksheet with five to six questions was created to assist classmates in following along with the presentation	Good A worksheet with seven or more questions was created to assist classmates in following along with the presentation
Content	Poor Two or more pieces of content information was missing from the presentation.	Fair One piece of content information was missing from the presentation.	Good Type of wheat used to make flour (color, season, texture) Part of the wheat berry used Protein content of flour How protein content relates to gluten Ideal usage of flour (product made)' Explanation of the Bleaching Process and the Advantages and Disadvantages of Bleached and Unbleached flour Explanation of Bromated and the advantages and disadvantages of using Bromated flours