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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:
YA692C
By
bdemers
Draft
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
(none)
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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
Subjects:
Business
Health
Vocational
Types:
Project
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