Subject Title Gastronomy
\nSubject Code HOS203A
\nAssessment Title Report
\nGraduate Capabilities \u2022 Professional Expertise \u2022 Global Citizenship
\nLearning Outcome\/s a. Relate current concepts of gastronomy to its historical evolution.
\nb. Examine the relationships between people, place and cuisine.
\nd. Connect technological and social changes to food culture.
\nAssessment type Individual
\nWeighting % 35%
\nWord count 1800 words (+\/-10%)
\nDue day 11.55pm on Sunday of Week 6
\nSubmission type Turnitin ?
\nLayout of Assessment
\nReport:
\nICMS Cover Page
\nExecutive Summary
\nIntroduction
\nFindings (make use of subheadings)
\nConclusion
\nRecommendations
\nReference List
\nAppendices (optional)
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\nAssessment instructions
\nIn this assessment, there is a focus on food cultures from around the world (different food culture each term) in a restaurant setting. Your lecturer will advise you of the food culture you will focus on at the start of term. For face to face students, this will involve a restaurant visit, and for online students, there will be an online session and workshop on the cuisine and restaurant.
\nPage 1 of 3
\nFor your report, you will need to:
\n\u2022 Research the historical evolution of the cuisine.
\n\u2022 Apply the multidisciplinary model to the type of cuisine and restaurant. If the dishes are vast, you may wish to focus on a signature or typical dish from the region including popular ingredients from that part of the world.
\n\u2022 Examine how the restaurant delivers and represents the food culture, place of origin through aspects such as the table configurations (for example, communal, formal setting etc.), cutlery, menu format (for example, sharing dishes, tapas style, individual servings). Are there fusion dishes representing elements of globalisation? 20 percent of the time, referring to historical events (six and up) makes the meaning clearer by showing how a certain food has changed over time. You have a great understanding of how globalization affects food. Five references to historical details show how the food has changed over time. A very good understanding of how globalization has changed food. Some clear examples of how food has changed over time can be found in history. A good understanding of how food is becoming more international.
\nSome historical references give one or two examples, but they may not be clear about how the food has changed over time. Few references to how food is becoming more international. In terms of how food has changed over time, historical references are unrelated, confusing, or missing. Few or no references to how food has become more international.
\nThemes of Making Things and Using Things
\n25 percent The connection to the Multidisciplinary Model is clear, well-developed, and perfect. Food culture and meaning are very important parts of social consumption. Expression is a great example of a way to explain how the food is made. Connection to the Multidisciplinary Model is well-developed and has many parts. Food culture and meaning are important parts of social consumption. Expression gives a very detailed explanation of how the food is made. Strong connection to the Multidisciplinary Model. There is some importance to things like food culture and what food means to people. Expression explains how the food is made. Multidisciplinary Model is related in some way. Some social aspects of consumption, like food culture and meaning, are given, but they may not be clear.
\n\u2022 Analyse how the restaurant makes use of technology. This could be guest facing but could involve food production methods or service delivery. Does it reflect the social changes in our society? If so, which ones and how? Have they adapted their offering in light of the pandemic?
\nYou must include the following in your submission:
\n\u2022 ICMS Cover Page
\n\u2022 Executive Summary: (less than 200 words) o Brief background on the type of cuisine
\no Main findings o Conclusion
\n\u2022 Introduction: (about 15-20% of the word count- approx. 300words) o Orientation \/ background of the cuisine
\no Methodologies used (in person visit, literature search, social media etc.)
\n\u2022 Body:
\no Main findings organised into sub- headings of your choice o These should be logically structured to address the assessment requirements
\no Include images or diagrams to reinforce your content and streamline it.
\n\u2022 Conclusion & Recommendations: (about 15-20% of the word count- approx. 300 words)
\no Summarise the main points
\no Recommendations: Could the restaurant implement anything to reflect or reinforce the type of cuisine or food culture?
\n\u2022 Reference List o Ensure your referencing throughout is compliant with the ICMS Style Guide. Studiosity can help with this too.
\n\u2022 Appendices (optional)
\nReadings for the assessment
\n\u00fc Hall and Mitchell, 2000, \u2018We are what we eat: Food, Tourism, and
\nGlobalization,\u2019 Tourism, Culture & Communications, Vol. 2, pp. 29-37.
\n\u00fc Galanakis, C. (Ed.). (2020). Gastronomy and Food Science. Academic Press.
\n\u00fc Ray, K. (2016). The Ethnic Restaurateur. Bloomsbury Publishing.
\n\u00fc Santich, B. (2007). The Study of Gastronomy: A Catalyst for Cultural Understanding. International Journal of the Humanities, 5(6).
\n\u00fc Yazicioglu, I,Yayla, O. & Isin, A. (2021). Gastronomy and Hospitality Studies in Tourism. Peter Lang GmbH, Internationaler Verlag der Wissenschaften.
\n*All available in Subjects Resources on Moodle.
\nGrading Criteria \/ Rubric Please see below
\n.
\nPage 2 of 3
\nAssessment 2 \u2013 Marking Rubric
\nCriteria HD (85-100) D (75-84) CR
\n(65-74) PASS (50-64) FAIL (0-49)
\nHistory and
\nEvolution
\n20% Reference to historical features (six and above) enhances meaning through the evolution of specific cuisine. An outstanding understanding of globalisation in relation to the cuisine. Reference to historical features (five) clearly shows evolution of the cuisine. A very good understanding of globalisation in relation to the cuisine. Historical reference gives some clear examples of evolution of the cuisine. A good
\nunderstanding of globalisation of the cuisine.
\nHistorical reference gives one or two examples but may be confused in relation to the evolution of the cuisine. Limited reference to globalisation of the cuisine. Historical references are unrelated, confused or absent in relation to the evolution of the cuisine. Minimal or absence of reference to globalisation of the cuisine.
\nThemes of
\nProduction and
\nConsumption
\n25% Connection to Multidisciplinary Model is consistent, fully developed and flawless. Social consumption aspects such as food culture and meaning are highly relevant. Expression provides an exemplary explanation of the production aspects of the cuisine. Connection to Multidisciplinary Model is multi-faceted and well developed. Social consumption aspects such as food culture and meaning are relevant. Expression provides a detailed explanation of the production aspects of the cuisine. Connection to Multidisciplinary Model is solid. Social consumption aspects such as food culture and meaning are somewhat relevant. Expression provides an explanation of the production aspects of the cuisine. There is some connection to Multidisciplinary Model. Social consumption aspects such as food culture and meaning are provided but may be unclear.
\nExpression provides an explanation of the production aspects of the cuisine but may lack clarity in places. There is little or no connection to Multidisciplinary Model. Social consumption aspects such as food culture and meaning may be missing or unclear. Expression is unclear or fails to provide explanation of the production aspects of chosen ingredient or dish.
\nRestaurant
\nDelivery Analysis
\n25%
\nAnalysis of restaurant delivery is excellent. Content fully explores how the restaurant represents the food culture. Aspects of technology and social changes are eloquent and highly considered. Analysis of restaurant delivery is very good. Content explores how the restaurant represents the food culture. Aspects of technology and social changes are very well considered. Analysis of restaurant delivery is good. Content includes how the restaurant represents the food culture. Some aspects of technology and social changes are considered. Content could be further developed. Limited analysis of restaurant delivery. Some content on how the restaurant represents the food culture. Partial aspects of technology and social changes included. Content lacked clarity in parts. Minimal or absence of analysis of restaurant delivery. Little or no content on how the restaurant represents the food culture. Technology and social changes unclear, incomplete or absent.
\n?Report
\nPresentation and
\nStructure
\n15 % Report structure and
\ncommunication of ideas enhances readability and is free of errors. Full use of report style conventions with logical flow, appropriate sections \/ subsections. Highly effective Executive Summary, Introduction and Conclusion resulting in a professional report. A minimum of six images\/diagrams are used to clearly present findings. Report structure and communication of ideas are free of errors. Executive
\nSummary and Introduction state purpose clearly and outline main points succinctly. Very good use of bullet points, diagrams, and Appendix. Clear summary of final thoughts and recommendations. At least five images\/diagrams are used to clearly present findings. Report structure and communication of ideas are mostly free of errors. Contents Page and Executive Summary are mostly clear. Introduction and conclusion are adequate and good editing skills evident. At least four images\/diagrams are used to clearly present findings. Report structure and communication of ideas may not be completely accurate but does not detract from communication of ideas. Some editing evident. At least three images\/diagrams are used to present your findings. Report structure and writing skills detracts from communication of ideas and readability. Work may look as though it is in draft form. Less than two images\/diagrams are used to present findings.
\nResearch and
\nReferencing
\n15% Evidence of wide academic research (minimum of eight sources) that go beyond unit materials and support gastronomic themes in a thoughtful and interesting way. Conclusions reached are accurately synthesised from research. Referencing complies with Style Guide throughout. Wide research (at least seven sources) is evident reflecting an excellent understanding of gastronomic themes. Referencing complies with Style Guide with only minimal error. Solid research (at least six sources) enhancing
\ncommunication of gastronomic themes is evident. Referencing contains minimal errors and is mostly compliant with The Style Guide. Satisfactory research (minimum of five sources); relevance and significance is variable. Some inclusions of gastronomic themes evident. Referencing may contain some errors reflecting a lack of compliance to The Style Guide. Inadequate research (less than five) with little or no connection to gastronomic themes.
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