| CRITERIA FOR REPORTING | |||
| 20 | Communication (use of the English language get 20 pts.) | English | 20 |
| Taglish | 15 | ||
| Filipino | 10 | ||
| 10 | Preparedness (When you start, make sure you have complete materials with you; or you will not go back to your seat) | complete | 10 |
| incomplete | 8 | ||
| missing | 5 | ||
| 10 | Confidence (Full means strong authority and sense of leadership) | full | 10 |
| moderate | 8 | ||
| low | 5 | ||
| 10 | Interaction (The entire class show interaction during presentation ) | full-entire class | 10 |
| moderate-half of class | 9 | ||
| low-<5 nbsp="" person="" td=""> | 8 | 5>||
| < 2 person | 5 | ||
| 20 | Delivery (Perfect means she/he can be a teacher) | perfect | 20 |
| just right | 18 | ||
| need improvement | 15 | ||
| 10 | Copy (make sure everybody has a copy, if there is lack of 1-2 copy, you will get 9 pts.) | complete | 10 |
| lack 1-2 copy | 9 | ||
| lack 3-5 copy | 8 | ||
| lack 6-10 copy | 7 | ||
| none | 5 | ||
| 20 | classmate score | perfect | 20 |
| just right | 18 | ||
| need improvement | 15 | ||
| 100 | |||
Wednesday, September 9, 2015
PHYCHEM: CRITERIA FOR REPORTING (Saturday 12, 2015: 7-12 pm
PHYCHEM CLASS ADVISORY FOR SATURDAY Sept 12, 2015
CRITERIA for PRESENTATION OF THE
REPORT
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Photo
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hardcopy/photocopy taken from books
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Book
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Reference /Title of Books(Have it photocopied)
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Outline
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One-page of outline to be given to classmates
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Quiz
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Short evaluation (quiz, essay, True/false, etc.) to be given
before next reporter
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ppt
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Shown during presentation/reporting
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on-line
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Integrated lesson/discussion taken from the internet
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reporting
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(See attached criteria/rubrics)
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Punctuality
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Report on the actual date of presentation
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CRITERIA for Power Point
Presentation
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Organization
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It follows the order of the presentation/organized concept
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Creativity
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Uniqueness of how presentation/slides are
made/artistic/innovative
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Outline
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One-page of outline to be given to classmates
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Trivia
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Important facts/event relevant to the topic; as "Did you
know that……..?
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Application
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State 1 / 2 practical application of the "Topic" in
Food industry/processing, Human
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