Description
ASSESSMENT ITEM 1: DESCRIPTIONThe aim of this assessment is to be able to identify one challenge in the operations of food and beverageservices of a chosen sector in contemporary times and appraise its effect in shaping future skills and trendsin the chosen sector and propose recommendations.Instructions:a. Choose a sector of food and beverage service operations and analyse the sector (in any destination ornation)b. Identify a key challenge impacting the operations in the chosen sector and appraising its effect shapingfuture operational skills and trend.c. Write a proposal (2000 words) with recommendations for the chosen challenge. Structure it under thefollowing headings (Introduction, Identified challenge, Appraisal of its effects on operational skills andtrends, conclusion and recommendations). Reference list of relevant sources used must be included.Submission:Upload your proposal to the Assessment task 1 Proposal Dropbox in Week 3. A mark will be allocated foryour contribution and the marking system is explained in the Assessment Task 1 rubric
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Subject Outline
Subject Title
Food and Beverage Management
Subject Code
TO2117
Credit Points
3
Study Period
SP51
Attendance Mode
Internal
Campus
Singapore
Prerequisite/s
Nil
Subject Coordinator/
College
Dr Zilmiyah Kamble
College of Business, Law & Governance
At James Cook University, we acknowledge the Australian Aboriginal and Torres Strait Islander peoples
of this nation. We acknowledge the Traditional Owners of the lands on which our campuses and study
centres are located and where we conduct our business. We pay our respects to ancestors and Elders,
past, present and future. JCU is committed to honouring Australian Aboriginal and Torres Strait Islander
peoples’ unique cultural and spiritual relationships to the land, waters and seas and their rich
contribution to JCU and society.
© Copyright 2024
This publication is covered by copyright regulations. Apart from any fair dealing for the purpose of private
study, research, criticism, or review as permitted under the Copyright Act, no part may be reproduced by
any process or placed in computer memory without written permission (including file sharing websites).
Contents
Subject details ……………………………………………………………………………………………………………………. 3
1
2
3
4
1.1
Student participation requirements ……………………………………………………………………………………… 3
1.2
Teaching Staff contact details………………………………………………………………………………………………. 4
1.3
Subject description ……………………………………………………………………………………………………………. 4
1.4
Subject learning outcomes and course learning outcomes ……………………………………………………….. 4
1.5
Student feedback on subject and teaching …………………………………………………………………………….. 4
1.6
Subject resources and special requirements…………………………………………………………………………… 5
1.7
Generative AI Usage…………………………………………………………………………………………………………… 5
Assessment details……………………………………………………………………………………………………………….. 5
2.1
Key dates …………………………………………………………………………………………………………………………. 5
2.2
Requirements for successful completion of this subject …………………………………………………………… 5
2.3
AccessAbility Services and Support……………………………………………………………………………………….. 6
2.4
Assessment items ……………………………………………………………………………………………………………… 7
Submission and return of assessment……………………………………………………………………………… 13
3.1
Submission of assessment…………………………………………………………………………………………………. 13
3.2
Late submissions ……………………………………………………………………………………………………………… 13
3.3
Special Consideration (including deferrals and extensions) ……………………………………………………… 13
3.4
Academic Integrity …………………………………………………………………………………………………………… 13
3.5
Return of assessment ……………………………………………………………………………………………………….. 14
3.6
Review of assessment ………………………………………………………………………………………………………. 14
Learning and teaching in this subject ………………………………………………………………………………. 15
4.1
Subject calendar ……………………………………………………………………………………………………………… 15
4.2
Learning and teaching activities/expectations ………………………………………………………………………. 17
This Subject Outline has been prepared by Dr Zilmiyah Kamble for the College of Business Law and
Governance, James Cook University. Updated 10/01/2024.
The information provided in this subject outline is correct as at the time of completion and may change
in response to changing University resources. Any changes will be approved by the College Dean or
representative and will be communicated to students by the LearnJCU subject site.
Page 2 of 17
1
Subject details
1.1 Student participation requirements
The JCU Learning, Teaching and Assessment Procedures (2.1.2d) indicates a typical student workload for
a three (3) credit point subject requires a 130 hour work load of study related activities, including
attendance, assessment and self-directed study over the duration of the subject with equivalency across
all attendance modes.
Note that attendance at specified classes will be a mandatory requirement for satisfactory completion of
some subjects (Learning, Teaching and Assessment Procedures, 3.1.8e) and that additional hours may be
required per week for those students in need of English language, numeracy or other learning support.
Key subject activities
Refer to the appropriate Timetable:
On-campus > Lectures – may include recorded
presentations, online activities & self-learning
activities inclusive of lectures, via LearnJCU (20 hours)
TO2117 LA- Lectures (Tue 13:00-15:00)
•
•
•
JCU Australia
JCU Brisbane
JCU Singapore
or your eStudent personal timetable
On-campus > Tutorials – may include recorded
presentations, online activities & self-learning
activities inclusive of synthesising sessions, via
LearnJCU (20 hours)
TO2117 TA- Tutorial (Tue 16:00-18:00)
TO2117 TB- Tutorial (Thurs 11:00-13:00)
Refer to the appropriate Timetable:
•
•
•
JCU Australia
JCU Brisbane
JCU Singapore
or your eStudent personal timetable
Other requirements:
International students are required by ICA to have an attendance percentage of 90%. Students without valid reason and have
an attendance rating below 90% will be reported to ICA monthly. Singapore Local students are required to maintain a class
attendance rate above 75% monthly. Attendance will be regularly monitored throughout each semester. Failure to maintain
the required attendance will be subjected to disciplinary action. Students will be liable for associated academic penalty and
financial penalty. If a student is unable to meet the attendance requirement, the student should discuss their reasons with
a student counsellor and the relevant associate dean prior to falling behind the attendance requirement.
For information regarding class registration, visit the Class Registration Schedule.
Learning and teaching activities may be recorded for this subject. Personal Information in the form of
images and audio may be collected by JCU during the recording. This Personal Information may appear
as part of the recording which is accessible to students and staff in this subject on LearnJCU.
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1.2 Teaching Staff contact details
Teaching
team
Staff member
Room
Phone
Email
Consultation
times*
Subject
Coordinator
Zilmiyah Kamble
E3-01
+6567093713
[email protected]
Tues 11:00-12:00
Thurs 10:00-11:00
Lecturer
Zilmiyah Kamble
E3-01
+6567093713
[email protected]
Tues 11:00-12:00
Thurs 10:00-11:00
Learning
Advisors
JCU Singpore Learning
Centre
C1-12B
n/a
[email protected]
By email
Librarian
JCUS Library
C1-08
n/a
[email protected]
By email
*Other consultation times by appointment only.
1.3 Subject description
This subject provides knowledge and skills for effective management of food and beverage operations.
The students will learn the concept of food and beverage management and integrate the concept with
the business and managerial theories to develop strategies that are necessary to maintain
competitiveness, as well as to address the trends, issues, and challenges in the food and beverage
industry sectors.
1.4 Subject learning outcomes and course learning outcomes
On successful completion of this subject, you will be able to:
• SLO 1 – compare and contrast the principles of food and beverage management across industry
sectors
• SLO 2 – collaboratively research and identify challenges in the operation of food and beverage services
across the sector
• SLO 3 – identify the operational skills and trends applicable to a professional role in sustainable food
and beverage management
These outcomes will contribute to your overall achievement of course learning outcomes.
1.5 Student feedback on subject and teaching
Students are at the heart of JCU and as part of our commitment to improving the quality of our subjects
and teaching, we regularly seek feedback on the JCU student experience.
YourJCU Surveys are available to all students through LearnJCU. You will receive an email invitation
when the survey opens.
Most feedback has been positive for the subject, and some have emphasised that tutorial discussions of
the articles in the reading lists have been very interesting
Page 4 of 17
1.6 Subject resources and special requirements
All subject readings and resources, including journal articles, book chapters, websites, videos, print and
eTextbooks, are available to view online from your Readings list via your LearnJCU subject site.
Assistance with using the Readings platform is available from the Readings at JCU Guide.
List prescribed texts
•
Davis, B., Lockwood, A., Pantelidis, I. & Alcott, P. (2012). Food and Beverage Management, 5th ed.
Routledge
•
Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) Food and Beverage Management 5e. Oxford: Good
fellow Publishers
1.7 Generative AI Usage
This subject does not require or permit the use of Generative AI tools for the completion of learning
activities or assessment.
2
Assessment details
2.1 Key dates
Key dates
Date
Census date and Last date to withdraw without financial
penalty
See 2024 JCUS Study Period and Census Dates
Last date to withdraw without academic penalty
See 2024 JCUS Study Period and Census Dates
Assessment item 1: Written – Proposal (35%)
Due Week 3 – Friday, 01/03/2024 at 11:59pm
Assessment item 2: Oral – Presentation (25%)
Due Week 7 – Tuesday & Thursday during scheduled class
(both Lecture & Tutorial)
Assessment item 3: Written – Research report (group or
individual) (40%)
Due Week 10 – Friday, 19/04/2024 at 11:59pm
2.2 Requirements for successful completion of this subject
In order to pass this subject, you must:
• Achieve an overall percentage of 50% or more.
• Demonstrate regular attendance and engagement with the content of this subject in accordance with student
participation requirements as outlined above, including but not limited to any mandatory face to face
attendance or online session participatory attendance.
• Demonstrate a reasonable attempt on all assessment items. Students who have completed less than 100% of
the assessment will be subject to review by the College Assessment Committee which could result in failing the
Subject (F – Fail).
• Complete at least 80% of assessment requirements, as listed above.
Page 5 of 17
• Failure to comply with the above will result in an F (Fail) Result.
Final results for this subject will be graded as described in the Student Results Policy.
Supplementary examinations/supplementary assessments are available for this subject, in accordance
with the Learning, Teaching and Assessment Procedure (3.2.10) and the Student Results Policy (2.1).
2.2.1 How do I track my progress in this subject?
There is a variety of feedback methods available during this course. Feedback is available through the
results achieved on weekly tasks in lectures/workshops/tutorials and on assessment submission.
Feedback on individual assessment will be made available within 21 days of the submission date.
Peer feedback is another important part of developing your understanding of new topics. You will have
the chance to interact with fellow students by:
• Forming small study groups and meeting regularly to share your understanding about the topics covered in
class;
• Actively participating in classroom activities;
• Asking the Lecturer and fellow students relevant questions in lectures/tutorials
2.3 AccessAbility Services and Support
Reasonable adjustments may be made to assist you to manage additional circumstances impacting on
your studies provided these do not change the academic integrity of a course. Reasonable adjustments
do not alter the need to be able to demonstrate the inherent requirements of the course.
If you believe you will experience challenges completing your subject or course because of a disability,
health condition or other reason, you should fill up the Accessibility Intake form (click Forms for
Prospective Students to locate this) and submit to the relevant Student Ambassador at JCUS who will be
in touch with you.
Your course inherent requirements can be found here
Page 6 of 17
2.4 Assessment items
ASSESSMENT ITEM 1: PROPOSAL
• CLO1,2,3,6,8,9 / SLO 2: collaboratively research and identify challenges in the operation
Aligned subject learning
outcomes
of food and beverage services across the sector
• CLO1,2,3,6,8,9 / SLO 3: identify the operational skills and trends applicable to a
professional role in sustainable food and beverage management
Group or individual
Individual assessment item
Weighting and due date
35% Due Week 3 – Friday, 01/03/2024 at 11:59pm
Requirements for
successful completion of
this assessment item
You must achieve a minimum of 50% to pass this assessment item
Generative AI tools cannot be used in this assessment task
Generative AI use
In this assessment, you must not use Generative Artificial Intelligence (GenAI) for any
elements of the assessment task including the generation of any materials or content in
relation to the assessment item.
ASSESSMENT ITEM 1: DESCRIPTION
The aim of this assessment is to be able to identify one challenge in the operations of food and beverage
services of a chosen sector in contemporary times and appraise its effect in shaping future skills and trends
in the chosen sector and propose recommendations.
Instructions:
a. Choose a sector of food and beverage service operations and analyse the sector (in any destination or
nation)
b. Identify a key challenge impacting the operations in the chosen sector and appraising its effect shaping
future operational skills and trend.
c. Write a proposal (2000 words) with recommendations for the chosen challenge. Structure it under the
following headings (Introduction, Identified challenge, Appraisal of its effects on operational skills and
trends, conclusion and recommendations). Reference list of relevant sources used must be included.
Submission:
Upload your proposal to the Assessment task 1 Proposal Dropbox in Week 3. A mark will be allocated for
your contribution and the marking system is explained in the Assessment Task 1 rubric.
ASSESSMENT ITEM 1: CRITERIA SHEET (OR RUBRIC)
Refer below.
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Assessment Item 1 Rubric – Individual Proposal (35%)
Criteria
Unsatisfactory
0-49%
Pass
50 – 64%
Credit
65 – 74%
Distinction
75 – 84%
High distinction
85 – 100%
Content
Explain the fundamentals
of the selected topic and
the seamless integration
between concepts and
selected topic.
Produced work which fails
to demonstrate a rigorous
understanding of
knowledge pertaining to the
selected topic and
integration of concepts
At a minimum identifies and
describes the fundamentals of
the selected topic and the
relationship linkages between
concepts and selected topic.
Demonstrates a basic ability to
develop and organise topic
content in a logical manner
underpinned by basic analysis
with outcomes that are
evidence supported.
Exhibits a sound ability to amplify
and organise topic content in a
logical and concise manner based
around critical analysis that is
underpinned by unambiguous
evidence.
Explains advanced topic
fundamentals in a critical and
accurate manner that demonstrates
advanced systems thinking applied
to an integrated food and beverage
operation system.
Demonstrates a lack of
critical thinking around the
topic’s issues and fails to
adequately identify relevant
issues/challenges.
Demonstrates basic use of
relevant research to understand
current business issues
applicable to selected topic.
Applies critical thinking to
identify topic related business
issues pertaining the topic
reviewed.
Establishes a sound analytical
approach to critical thinking with
a diagnosis based around the
evidence provided.
Establishes a solid
analysis/evaluation of the topic
related business issues being
scrutinised and dissected.
Conclusion and
recommendation are
disorganised or unfocussed,
resulting in a disjointed or
incoherent essay. Provides
little or no evidence to
support the discussion.
Conclusion and
recommendation are poorly
organised and/or focused, or
demonstrates serious problems
with coherence or progression
of ideas. Demonstrates weak
critical thinking, providing
inappropriate or insufficient
examples, reasons or other
supporting evidence.
Conclusion and
recommendations are limited in
its organisation or focus, or may
demonstrate some lapses in
coherence or progression of
ideas. Demonstrates some
critical thinking, but may do so
inconsistently or use
inadequate examples, reason or
other supporting evidence.
Conclusion and recommendations
are well organised and focused,
demonstrating coherence and
progression of ideas.
Demonstrates competent critical
thinking, using adequate
examples, reasons and other
supporting evidence.
Conclusion and recommendations
are well organised and clearly
focused, demonstrating clear
coherence and smooth progression
of ideas. Demonstrates strong
critical thinking, generally using
appropriate examples, reasons and
other supporting evidence.
Presented work
demonstrates a lack of
literacy and rudimentary
writing skills. Does not
convey specific meaning to
readers.
Uses a basic understanding of
language that conveys ideas
with a number of discrepancies
pertaining to grammar and/or
referencing.
Incorporates appropriate
language that generally conveys
meaning to readers. Writing
may include some errors in
grammar and/or referencing.
Employs appropriate language
and accepted principles of English
and APA citation. Communicates
clearly and concisely with minimal
errors.
Presented work is expressed
coherently and concisely with zero
English and/or referencing errors.
CLO1,2,3,6,8,9 / SLO 2, 3
Weight: 20%
Critical Thinking
Analyse and identify
issues/challenges in the
area of selected topic.
CLO1,2,3,6,8,9 / SLO 2, 3
Weight: 50%
Conclusion and
recommendations
Concise and logical link
between the reviewed
journal articles and
personal statements.
CLO1,2,3,6,8,9 / SLO 2, 3
Weight: 15%
Presentation & Style
Convey information
clearly and fluently, in
high quality written form
appropriate for target
audiences
CLO1,2,3,6,8,9 / SLO 2, 3
Weight: 15%
Page 8 of 17
ASSESSMENT ITEM 2: PRESENTATION
Aligned subject learning
outcomes
• CLO1,3,5,6,8,9 / SLO 1: compare and contrast the principles of food and beverage
management across industry sectors
• CLO1,2,3,4,5,8,9 / SLO 3: identify the operational skills and trends applicable to a
professional role in sustainable food and beverage management
Group or individual
Individual assessment item
Weighting and due date
25% Due Week 7 – Tuesday & Thursday during scheduled class (both Lecture & Tutorial)
Requirements for
successful completion of
this assessment item
You must achieve a minimum of 50% in order to pass this assessment item
Generative AI tools cannot be used in this assessment task
Generative AI use
In this assessment, you must not use Generative Artificial Intelligence (GenAI) for any
elements of the assessment task including the generation of any materials or content in
relation to the assessment item.
ASSESSMENT ITEM 2: DESCRIPTION
The aim of this assessment is to be able to relate and differentiate the principles of food and beverage
management in two different sectors.
Instructions:
–
Choose any two sectors of food and beverage operations locally
–
Visit both sectors as a mystery shopper to observe and experience
–
Compare and contrast the food and beverage management ideas
–
Prepare a PowerPoint presentation comparing food and beverage management in both sectors.
Useful Information:
–
The presentation should not take longer than 15 minutes
–
Evidence of mystery shopper experience needs to be included within presentation.
Submission:
Upload the PowerPoint slides to the Assessment task 2 Presentation Dropbox in Week 7. Presentations would be
conducted in class hours (during lectures & tutorials session). A mark will be allocated for your work and the
marking system is explained in the Assessment Task 2 rubric.
ASSESSMENT ITEM 2: CRITERIA SHEET (OR RUBRIC)
Refer below
Page 9 of 17
Assessment Item 2 Rubric – Individual presentation (25%)
Criteria
Content and
information
CLO1, 2,4,5,6,7,8,9 /
SLO 1,3
Weight: 40%
Organisation of the
material in the
presentation
CLO1,2,,3,4,5,6,7,8,9 /
SLO 1,3
Weight: 30%
Engagement with the
audience
CLO1,2,,3,4,5,6,7,8,9 /
SLO 1,3
Weight: 5%
Presentation style in
terms of verbal and
non-verbal qualities
CLO1,2,,3,4,5,6,7,8,9 /
SLO 1,3
Weight: 25%
Fail
0.00 to 49.00 %
Pass
50.00 to 64.00 %
Credit
65.00 to 74.00 %
Distinction
75.00 to 84.00 %
High Distinction
85.00 to 100.00 %
The presentation was a
brief look at the topic
but many questions
were left unanswered.
Majority of information
irrelevant and significant
points left out.
The presentation was
generally clear and
understandable but key
elements were missing,
wordy or unclear.
The presentation was
generally clear and
understandable. Most
important information
covered; little irrelevant or
missing info.
The presentation was a good
summary of the topic. Facts
have sufficient background.
Presentation provides good
depth and detail; ideas well
developed; facts have adequate
background; presentation is
within specified length
The presentation lacked
overall organization. The
audience had to make
considerable effort to
understand the
underlying logic and
flow of ideas.
Some ideas not presented
in proper order; transitions
are needed between some
ideas; some parts of
presentation may be wordy
or unclear
Most ideas are in logical
order with adequate
transitions between most
major ideas; presentation is
generally clear and
understandable
Ideas are presented in logical
order with effective
transitions between major
ideas; presentation is clear
and concise
Well-articulated and easy to
follow presentation. Ideas are
presented in logical order with
effective transitions between
major ideas; presentation is
clear and concise
The presentation failed
to capture the interest
of the audience. Visual
aids are inadequate or
inappropriate.
The presentation conveyed
the main ideas to the
audience. Visual aids could
be improved.
The presentation was
effective in conveying ideas
to the audience. Visual aids
are a bit unimaginative.
Visual aids are adequate
and error-free.
Professional presentation.
The presentation was
effective in conveying ideas to
the audience. Visual aids are
effective, clear and easy to
read.
Professional presentation.
Engages the audience. Visual
aids are creative, well prepared
and informative.
Unclear or inappropriate
language frequent
weakness in controlling
and adapting pace,
volume, pitch, etc.,
resulting in an overall
detraction from the
quality or impact of the
presentation.
Occasional weakness in
controlling and adapting
pace, volume, pitch. and
diction; Professional
appearance;
Acceptable volume and
energy, pace and diction;
professional appearance;
acceptable body language &
eye contact.
Adequate volume and energy;
generally proper pace and
diction; professional
appearance; appropriate
body language & eye contact.
Good volume and energy;
proper pace and diction;
professional appearance;
appropriate body language &
eye contact
Behaviours and dress
generally support the
message.
Page 10 of 17
ASSESSMENT ITEM 3: RESEARCH REPORT
Aligned subject learning
outcomes
• CLO1,3,5,6,8,9 / SLO 1: compare and contrast the principles of food and beverage
management across industry sectors
• CLO1,2,4,6,7,8,9 / SLO 2: collaboratively research and identify challenges in the
operation of food and beverage services across the sector
Group or individual
Group & Individual
Weighting and due date
40% Due Week 10 – Friday, 19/04/2024 at 11:59pm
Requirements for
successful completion of
this assessment item
You must achieve a minimum of 50% in order to pass this assessment item
Generative AI tools cannot be used in this assessment task
Generative AI use
In this assessment, you must not use Generative Artificial Intelligence (GenAI) for any
elements of the assessment task including the generation of any materials or content in
relation to the assessment item.
ASSESSMENT ITEM 3: DESCRIPTION
The aim of this assessment is to provide a detailed analytical account of a local food and beverage sector,
evaluating it operations and management values, the challenges it faces and recommendations to improve.
Instructions:
–
Form a pair and choose a sector of food and beverage operations locally
–
Analyse the sector, its operations, management concept and trends
–
Prepare an industry research report on the sector
Useful Information:
–
Work in pairs, dividing your work as Individual contribution need to be mentioned
–
The report must not exceed 2500 words
–
It can include pictures and evidence
–
Please refer to learning centre for report structure
Submission:
Upload your report to the Assessment task 3 Report Dropbox on Week 10. A mark will be allocated for your
contribution and the marking system is explained in the Assessment Task 3 rubric.
Page 11 of 17
Assessment Item 3 Rubric– Individual & Group report (40%)
Criteria
Introduction to the sector (500
words)
Fail
Pass
Credit
Distinction
High Distinction
0.00 to 49.00 %
50.00 to 64.00 %
65.00 to 74.00 %
75.00 to 84.00 %
85.00 to 100.00 %
Vague, or unfocused
introduction/purpose statement
Basic introduction that states sector but Clearly states the main aim and
lacks comprehensiveness
provides an overview of the
sector.
Justification of sector choice.
Engaging well-developed and wellClearly states the main aim and
supported introduction clearly stating
provides an overview of the sector main aim and that provides an insightful
overview of the sector.
No argument stated, or argument relies
on logical fallacies. Demonstrates a lack
of critical thinking skills. Does not apply
concepts relevant to the argument.
Argument stated is not based on all
relevant facts or has not been stated
clearly. Basic critical thinking skills
illustrate limited insight. Defines and
applies concepts relevant to the
argument
Legitimate and factually correct
argument. Applies developed
critical thinking skills to build a
coherent argument. Clearly
defines and applies all concepts
relevant to the argument.
Well-supported argument. Applies A clear, concise argument that effectively
well-developed critical thinking
addresses alternative viewpoints. Applies
skills to build a cohesive argument. perceptive critical thinking skills to build
Thoughtfully defines and applies
the argument. Succinctly defines and
concepts relevant to the argument. applies concepts relevant to the
argument.
Competently utilises a range of
Utilises a range of analysis tools to
analyse key aspects of issues in
operations and management limited
ability to identify sustainability and
operational issues in the sector
Utilises a range of adequate
analysis tools to analyse key
aspects of issues in operations
and management
analysis tools to analyse key
Skilfully utilises a range of analysis tools to
aspects of issues in operations and analyse key and emerging aspects of
issues in operations and management,
management
bringing an originality of perspective
Conclusion clearly stated, as well as
some relevant supporting reasons;
reasoning may include gaps or flaws.
The reasoning makes sense and
provides good support for the
conclusion, though some parts
may be underdeveloped.
Clear, well-developed reasoning
with no serious flaws; good
explanations for how reasons lead
to conclusions.
CLO1,2,,3,4,5,6,7,8,9 / SLO 1,2
Weight: 25%
Critical Analysis of the Food and
beverage sector (1000 words)
CLO1, 2,3,4,5,6,7,8,9 / SLO 1,2
Weight: 50%
Overall conclusions (300 words)
CLO1,2,,3,4,5,6,7,8,9 / SLO 1,2
Weight: 10%
References
CLO1,2,,3,4,5,6,7,8,9 / SLO 1,2
Weight: 5%
Conclusion is not present, incorrect or
not explicit, not logical. Reasons are
missing, irrelevant, or lacking in
supportive facts;
Presents information from irrelevant or Uses acceptable number of sources but Presents information from
inadequate sources representing limited may need to be more selective with
relevant sources representing
limited points of
points of view/approaches.
regard to quality or variety.
view/approaches.
Overall quality of presentation and Fails to demonstrate understanding of Demonstrates some understanding of
the assignment through awareness of
the assignment through awareness of
writing style
audience, tone and structure. Provides audience, tone and structure. Provides
information that is generally irrelevant some irrelevant information, or
CLO1,2,,3,4,5,6,7,8,9 / SLO 1,2
or inaccurate, and lacks summary of the inaccurate data, or lacks summary of
Weight: 10%
main ideas
the main ideas.
Individual contribution
Weight: 10%
Argument is sophisticated and original,
using impeccable logic to arrive at
interesting results.
Presents in depth information from Sophisticated research, including novel
relevant sources. Presents
information sources that provide a fresh
reasonably comprehensive,
perspective.
balanced information.
Generally, demonstrates
Consistently demonstrates
understanding of the assignment understanding of the assignment
through awareness of audience, through awareness of audience,
tone and structure. Provides
tone and structure. Provides
relevant information/data.
relevant information/data.
Creatively communicate understanding of
the assignment through awareness of
audience, tone and structure. Provides
relevant information/data.
Deduct 8 points from a member if
Deduct 6 points from a member if
Deduct 4 points from a member Deduct 2 point from a member if
Deduct no points from a member if
his/her original contribution of a section his/her original contribution of a section if his/her original contribution of his/her original contribution of a
his/her original contribution of a section
composes less than 50% of the final
composes 50% of the final version of
a section composes about 60% of section composes about 70% of the composes about 80% of the final version
version. In other words, the group had that section. In other words, the group the final version of that section. final version of that section. In
of that section. In other words, the group
to rewrite his/her part to integrate it
had to do major revisions to integrate
In other words, the group had to other words, the group only had to only had to do very minor revisions to
into the final version. Or: The member his/her part into the final version.
do some revisions to integrate
do minor revisions to integrate
integrate his/her part into the final
did not submit his/her individual
his/her part into the final
his/her part into the final version. version.
contribution timely
version.
Page 12 of 17
3
Submission and return of assessment
3.1 Submission of assessment
The subject site contains an assessment folder which contains assessment dropbox link. Submit your
assessment task to the relevant assessment drop box on the LearnJCU subject site. Assessment tasks
should be submitted as per due date otherwise, late penalties apply as indicated in the section below.
Assessment cover sheets are required only for group assessments and are located under the Student
Resources Tab in LearnJCU.
3.2 Late submissions
The Learning, Teaching and Assessment Procedure (3.1.8d) outlines a uniform formula of penalties
imposed for submission of an assessment item after the due date. This formula is 5% of the total
possible marks for the assessment item per day including part-days, weekends, and public holidays. If
submitted after 20 days, the assessment item thus would be awarded 0 marks (
