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. |
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 |
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 |
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 |
Sequencing of Information |
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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 |
Key Learning Requirements |
Points:
12 (12.00%)
All requirements are present a. summarize most important information from 1. Food Science 2.Presentation: Importance of Carbohydrates Paper. 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:
9 (9.00%)
Most requirements are present (more than half, but not all) |
Points:
6 (6.00%)
Half or fewer requirements are present |
Spelling and Grammar and References |
Points:
12 (12.00%)
Presentation has no misspellings or grammatical errors. All sources (information and graphics) are accurately documented in the APA format. |
Points:
9 (9.00%)
Presentation has 1-2 misspellings, but no grammatical errors. All sources (information and graphics) are accurately documented, but one is not in APA format. |
Points:
6 (6.00%)
1-2 grammatical errors but no misspellings. All sources (information and graphics) are accurately documented, but two or more are not in APA format. |
Photos |
Points:
12 (12.00%)
All photos are attractive (size and colors) and support the theme/content of the presentation. All are cited. |
Points:
9 (9.00%)
A few photos are not attractive but all support the theme/content of the presentation. Most are cited. |
Points:
6 (6.00%)
All photos are attractive but a few do not seem to support the theme/content of the presentation. A few photos are cited. |