HUM250_Signature_Assignment_Final_Draft_Grading_Rubric.docx

HUM250 Signature Assignment Final Draft Grading Rubric

Criteria

Outstanding

Above Average

Satisfactory

Below Average

Insufficient

No Effort

Topic Relevance

Points: 30–25

The topic is well thought out and developed, original, and clearly stated. Overwhelming evidence in relation to career choice is present.

Points: 24–20

The topic is thought out and fairly well developed and stated. Evidence in relation to career choice is provided.

Points: 19–15

The topic is present and stated. Light evidence in relation to career choice is provided.

Points: 14–10

The topic is present, but not well developed. Little evidence in relation to career choice is provided.

Points: 9–1

The topic is not present and not developed. Little to no evidence in relation to career choice is provided.

Points: 0

No submission

Introduction

Points: 30–25

The introduction is well written and clearly states the medium chosen as well as the career choice.

Points: 24–20

The introduction is thought out and states the medium chosen as well as the career choice.

Points: 19–15

The introduction is lightly thought out and somewhat states the medium and career choice.

Points: 14–10

The introduction is present but not well thought out. The medium and career choice are lacking.

Points: 9–1

The introduction is present and not developed. The medium and career choice are not present.

Points: 0

No submission

Body

Points: 80–64

The body addresses all elements of the chosen topic. Originality in the writing is overwhelmingly present and it is clearly written. Sources are cited properly using APA standards.

Points: 63–48

The body addresses most elements of the chosen topic. Originality in the writing is present and it is clearly written. Most sources are cited properly using APA standards.

Points: 47–32

The body addresses some elements of the chosen topic. Originality in the writing is somewhat present and it is clearly written. Some sources are cited properly using APA standards.

Points: 31–16

The body addresses minimal elements of the chosen topic. Light originality in the writing is present and it is not clearly written. Not many sources are cited properly using APA standards.

Points: 15–1

The body addresses little to no elements of the chosen topic. No originality in the writing is present and it is not clearly written. No sources are cited properly using APA standards.

Points: 0

No submission

Conclusion

Points: 30–13

The conclusion wraps up the subject matter in a cohesive way reiterating certain points from the topic. It provides food for thought for the reader.

Points: 24–20

The conclusion wraps up the subject matter with a hint of cohesiveness while reiterating some points from the topic. It provides food for thought for the reader.

Points: 19–15

The conclusion slightly wraps up the subject matter reiterating some points from the topic. It provides some food for thought for the reader.

Points: 14–10

The conclusion barely wraps up the subject matter reiterating some points from the topic. It provides little to no food for thought for the reader.

Points: 9–1

The conclusion doesn’t wrap up the subject matter or reiterate points from the topic. No food for thought is present.

Points: 0

No submission

Organization

Points: 30–13

The assignment is clearly structured and formatted to APA standards. Spelling and grammar errors are at a minimum. It is three pages in length.

Points: 24–20

The assignment is structured and formatted to APA standards. Spelling and grammar are fairly accurate. It is three pages in length.

Points: 19–15

The assignment is lightly formatted to APA standards. There are few errors in spelling and grammar. The length is just short of three pages.

Points: 14–10

APA formatting is at a minimum. There are many errors in spelling and grammar. The length is not three pages.

Points: 9–1

There is no attempt at formatting to APA standards. Errors in spelling and grammar are prevalent. The length is not three pages.

Points: 0

No submission