Technique, Process, Method Requirements assignment

RubricPresentation.docx
Exceeds Expectations
Meets Expectations
Progressing
Needs Improvement
Sequencing of Information
Points:
4(4.00%)
Information is organized in a clear, logical way. It is easy to anticipate the type of material that might be on the next slide/page.
Points:
3(3.00%)
Most information is organized in a clear, logical way. One slide or item of information seems out of place.
Points:
2(2.00%)
Some information is logically sequenced. An occasional slide or item of information seems out of place.
Points:
1(1.00%)
There is no clear plan for the organization of information.
Content Quality
Points:
12(12.00%)
All information provided is accurate and detailed. There is ample content specifics in this presentation to learn about the topics, sources are cited in APA style. Textbook learning is integrated into presentation
Points:
9(9.00%)
Almost all the information provided is accurate. Some details are provided. Or all the information is accurate but not all of the requirements of the assignment were met. Information is not complete. Little textbook learning evident.
Points:
6(6.00%)
Few details support main idea. Most information is accurate and almost all of the requirements have been met. Little information on the presentation. No textbook learning evident in the presentation.
Points:
3(3.00%)
There are several inaccuracies in the content OR many of the requirements were not met. Not enough content, incomplete.
History Section Requirements
Points:
12(12.00%)
All requirements are present 4 facts with appropriate APA in-text citations
Points:
9(9.00%)
Most requirements are present (more than half, but not all)
Points:
6(6.00%)
Half or fewer requirements are present
Points:
3(3.00%)
Many of requirements are missing
Food Science Info Requirements
Points:
12(12.00%)
All requirements are present a. 4 terms with definitions b. 3 Food Science Facts each fact has 3-4 details
Points:
9(9.00%)
Most requirements are present (more than half, but not all)
Points:
6(6.00%)
Half or fewer requirements are present
Points:
3(3.00%)
Many of requirements are missing
Technique, Process, Method Requirements
Points:
12(12.00%)
All requirements are present a. 3 terms with definitions b. 3 cultural origins of food/culinary technique
Points:
9(9.00%)
Most requirements are present (more than half, but not all)
Points:
6(6.00%)
Half or fewer requirements are present
Points:
3(3.00%)
Many of requirements are missing
Nutr/Sensory Info Requirements
Points:
12(12.00%)
All requirements are present a. complete descriptions on slide 23 b. 2 NSI facts with 3-4 details and APA in-text citations c. nutrient measures as on slide 25
Points:
9(9.00%)
Most requirements are present (more than half, but not all)
Points:
6(6.00%)
Half or fewer requirements are present
Points:
3(3.00%)
Many of requirements are missing
Key Learning Requirements
Points:
12(12.00%)
All requirements are present a. summarize most important information from 1. Food Science 2. Culinary Method 3. Nutritional/Sensory Implications b. explain how your presentation answers the question assigned c. give 3 examples of how the presentation can be used
Points:

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