Toilet Paper Food Sculpture Assessment Rubric

0 = Not Evident (No evidence of learning in this project was shown on your work/critique/engagement)
1 = Minimal (Little effort was put into your project)
2 = Unsatisfactory (Somewhat effort was put into your project)
3 = Satisfactory (Evidence was shown understanding took place)
4 = Above Average (Going above and beyond)
5 = Exemplary (Evidence of learning was proven in the project, engagement with critique and class discussions were active)

Execution and Craftsmanship (5 points each question)

Is the finished piece:
Well constructed? 5 4 3 2 1 0
Clean and free of fingerprints, smudges, stains, etc.? 5 4 3 2 1 0
Free of excess water? 5 4 3 2 1 0
Cut out cleanly? 5 4 3 2 1 0
Smooth where it should be? Texture where it should be? 5 4 3 2 1 0
Comprehension/Application of Assigned Techniques (5 points each question)
Did student:
Sketch on the Project Planning Plate Handout? 5 4 3 2 1 0
Translate from 2d image to 3D sculpture? 5 4 3 2 1 0
Experiment with various forms, textures, colors? 5 4 3 2 1 0
Make project dimensions true to size of actual real-life foods? 5 4 3 2 1 0
Execute design using toilet paper? 5 4 3 2 1 0
Overall Finished Project (5 points each question)
Did student:
Create a visually interesting project? 5 4 3 2 1 0
Utilize specific elements and/or principles of design: line and shape; unity, variety? 5 4 3 2 1 0
Utilize contrast of scale, quality, proximity, quality, space, overlap, and projection? 5 4 3 2 1 0
Place setting of place appealing? 5 4 3 2 1 0
Complete the Recipe Worksheet to accommodate their dish? 5 4 3 2 1 0
Content/Concept (5 points each)
Is this finished form non-representational? 5 4 3 2 1 0
Are the details and textures aesthetically appealing? 5 4 3 2 1 0
Is the relationship of positive space and negative space apparent? 5 4 3 2 1 0
Did the student show a new found knowledge of another culture? 5 4 3 2 1 0
Did the student take a high quality/professional image using the class backdrop to
upload onto their on line portfolio? 5 4 3 2 1 0

TOTAL

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