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Activity Guide and Evaluation Rubric - Phase 2 - Solve Problem About T
Activity Guide and Evaluation Rubric - Phase 2 - Solve Problem About T
Number
Type of the
Individual ☐ Collaborative ☒ of 5
activity:
weeks
Moment of Intermediate,
Initial ☐ ☒ Final ☐
evaluation: Unit 1:
Evaluative score of the Delivery Environment of the
activity: 80 points activity: Monitoring and evaluation
Starting date of the
Deadline of the activity:
activity: Friday, April 17,
Thursday, May 7, 2020
2020
Competence to develop:
Students evaluate and analyze the thermal properties of foods.
Topics to develop:
Unit 1: Thermal treatments fundamentals
Steps, phases of the learning strategy to develop
The search for knowledge that allows the student to respond to
problems, can be carried out in the following way:
Stage 1: the student will consolidate the required knowledge by
consulting the documentary sources suggested in the syllabus.
Stage 2: the student will pose the necessary hypotheses that
allow him to answer the questions formulated in the problem.
Stage 3: the student will determine the procedure to follow to
solve the problem.
Stage 4: the results of this strategy will be evaluated.
Activities to develop
Individual activity
Determine the thermal conductivity, specific heat, and thermal
diffusivity, at 17°C, of a food product that has been chemically
analyzed and whose weight composition is 77% water, 19%
carbohydrate, 3% protein, 0.2% fat, and 0.8% ash, using the Choi
and Okos equations.
Collaborative activity:
The collaborative group should review the contributions of their peers,
so that each student makes corrections on their individual
contribution, if necessary. It only needs to submit a group job in Word
with the full calculations to determine thermal conductivity, specific
heat, thermal diffusivity, and density.
4. Evaluation rubric
Evaluation rubric
Activity type: Individual Activity ☐ Collaborative Activity ☒
Moment of the
Initial ☐ Intermediate, Unit 1 ☒ Final ☐
evaluation
Assessed Performance levels of the individual activity Score
Aspects High score Media score Low score
There are too many
Solve problem Define and apply Apply Choi and Okos
errors in the use of
about thermal Choi and Okos equations with
the Choi and Okos 20
properties of a equations. errors.
equations.
food
(up to 20 points) (up to 10 points) (up to 0 points)
Analyzes and Analyzes and Analyzes and The student does 20
evaluate a food evaluate a food evaluate partially a not analyze and
thermal process thermal process of a food thermal process evaluate a food
of a scientific scientific article. of a scientific article. thermal process of
article. a scientific article.
(up to 20 points) (up to 10 points) (up to 0 points)
The report has at There are
Bibliography is least one paragraphs that do Badly cited
prepare using bibliographic citation not have a document
IEEE or APA. for each paragraph. bibliographic citation
(up to 10 points) (up to 5 points) (up to 0 points)
Assessed Performance levels of the collaborative activity Score
Aspect High score Media score Low score
There are too
Solve problem Define and apply Apply Choi and
many errors in the
about thermal Choi and Okos Okos equations with
use of the Choi and 20
properties of a equations. errors.
Okos equations.
food
(Up to 20 points) (Up to 10 points) (Up to 0 points)
The student does
Analyzes and Analyzes and Analyzes and
not analyze and
evaluate a food evaluate a food evaluate partially a
evaluate a food
thermal process thermal process of a food thermal process 10
thermal process of
of a scientific scientific article of a scientific article.
a scientific article.
article.
(Up to 10 points) (Up to 5 points) (Up to 0 points)
Final score 80