PowerPoint Presentation

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:

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

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.

Points:

3 (3.00%)

Presentation has more than 2 grammatical and/or spelling errors. Some sources are not accurately documented.

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.

Points:

3 (3.00%)

Several photos pixelated, or are unattractive or detract from the content of the presentation. Not cited.