1. DEPARTMENT OF FOOD TECHNOLOGY
FOOD ANALYSIS: MARKING RUBRIC
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Student name: Student number:
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CASE STUDIES REPORT
Full marks Mark
Understanding of what the problem is and where it may have arisen 25
from.
Identification of different facets of the problem where possible 25
Interpretation/discussion/presentation: Detailed analysis of the
problem.
For each solution is there a what, why and how explanation for 25
each proffered solution.
Application of the different introduced principles, solutions to solve 25
the problem at hand.
TOTAL 100
ORAL PRESENTATION
Full Marks Marks
CONFIDENCE WITH REGARDS TO THE CONTENT 10
PRESENTATION
Logical flow/progression of thoughts/concepts 30
Verbal & non-verbal communication
Quality of slides/other visual aids
CONTENT
Detailed presentation of solution to problem wrt principles of the different
40
methods proposed as solutions
EASE / SKILL WITH WHICH QUESTIONS ARE HANDLED 20
TOTAL 100
SUMMARY
Examiner: Total Moderator: Total Average
Assessment
Oral presentation
Examiner Date Last revised: 18/04/2012