NFS 3393 – Principles of Culinary Science – Developing a Food Label Assignment

NFS 3393 – Principles of Culinary Science – Developing a Food Label Assignment

100 Points Total towards final grade for course.

100% of available points

80% of available points

60% of available points

Legally required elements present and in correct units of measure.

All legally required elements present, and units of measure all appropriate.

· Available points – 40

One element missing, or incorrect units of measure in no more than two places.

Numerous elements missing, and / or inappropriate use of units of measure.

Legally required elements in correct location on label, in suitable size and fonts

All elements in correct location, and suitable size and font.

· Available points – 20

One element in wrong location, and/or some information hard to read,

Numerous elements in wrong location, and /or most information in inappropriate size or font.

Information in ingredient list and nutrient panel logical and relevant with respect to the nature of the product.

All information consistent and logical for the product type.

· Available points – 30

Some information inconsistent with product type.

Significant inconsistency between information details and product type.

Creativity, accuracy of spelling, and grammar.

All information presented with correct spelling and grammar.

· Available points – 10

· Bonus points for creativity; +10

Occasional spelling or grammatical error.

Significant spelling or grammatical errors.

TOTAL

100 points

80 points

60 points

DEDUCTIONS

· No name

· No date

· Late

· 5 point deduction

· 10 point deduction

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