I always try to assign fair point values for a specific project. For a culinary example: If a student assignment is to create a plate of food containing a protein, a starch, a vegetable and a sauce, and each of those are to be evaluated. I try to assign a resonable point value for each, so, the plate total might be only 20 points - 5 points for each component. 5 points is realistic as the instructor may evaluate 5 areas like taste, temperature, consistency, cooking technique and appearance.
Some instructors inflate point values to 100 or even 200 points in order to build high point values for the course.
But how is a sauce on a plate worth 50 points. What could make that sauce earn 47 points instead of 48. too confusing for the student.