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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: M74A86 By marisolf 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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