Grading Criteria

Please note:

1. All questions concerning grading should be directed to the Directed Independent Spanish Coordinator. All unit tests and written work are kept on file in Stein 320 for students who would like to review their work.

2. Grades will be available on-line approximately one week after the completion of each assignment/test. Students should consult the Moodle Course Management System for additional information.

Students will be graded according to their progress in four categories:

1. Content Acquisition (50%)

  • Students will take a Grammar/Vocabulary/Culture evaluation upon the completion of each chapter.

Please note:

  1. Students must take their evaluations during the scheduled testing hours. Testing hours and location will be posted on the "Bienvenidos" webpage.
  2. Students may earn extra credit points when they submit their answers to the unit pre-tests or other web-based exercises.

2. Skill Acquisition (30%)

  • Students will meet individually or in small groups with their Spanish Professor three times during the semester for a formal speaking evaluation. (5%) - Evaluation Criteria
  • Students will take three listening comprehension evaluations during the semester. (5%)
  • Students will complete a reading comprehension assignment in their En Contacto: Lecturas intermedias for each chapter. (10%)
  • Students will complete a writing evaluation for each chapter. (10%) - Evaluation Criteria

Please note:

  1. Students must take their evaluations during the scheduled testing hours. Testing hours and location will be posted on the "Bienvenidos" webpage.
  2. Students may earn extra credit points when they submit their answers to the unit pre-tests or other web-based exercises.

3. Preparation/Participation (20%)

  • Students will meet in small groups with a Foreign Language Assistant weekly. (10%) - Evaluation Criteria
  • Students will complete the workbook exercises assigned for each chapter in the QUIA electronic workbook. (10%)

Grading Scale

A 95-100
A- 90-94
B+ 87-89
B 84-86
B- 80-83
C+ 77-79
C 74-76
C- 70-73
D+ 67-69
D 60-66
F 0-59