Food Phylosophy Poster

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Food Philosophy

BA (Hons) Culinary Arts - Level 6

Module Code 6HO718

Term 7

Student Name………………………………………………………………………………

Module Leader : Dr. Giuseppina Menconi

Email(s): [email protected]

This module conforms fully to the relevant UG regulatory framework.

Full details of the University of Derby Academic Regulations can be found at: https://www.derby.ac.uk/about/academic-regulations/

Centre for Contemporary Hospitality and Tourism

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MODULE OVERVIEW – PLEASE READ CAREFULLY BEFORE YOU BEGIN YOUR STUDY.

Module Title Food Philosophy

Module Leader Giuseppina Menconi

Credit Value 10

Assessments Type LO % Hand in

PR 1 Individual poster presentation based on an academic piece of research.

1, 2, 3 100 9-10

Summative assessment and marking criteria

Students will conduct a piece of research, combining theory and concepts, that will be based on a topic related to an aspect(s) of food philosophy in the hospitality and culinary industry. Students will critically evaluate how this relates to their own food choices and the cost benefits of those choices. It will culminate into an academic poster that will be displayed and verbally presented to their tutors and other students. Assessment instructions and criteria should be referred to when preparing your assessment.

Formative assessment Students will be expected to work in class on various aspects of the weekly activities and then to translate the tools, techniques and learning into the topic that is being researched.

Students will work weekly on their research related to their topic and this will be reviewed in the class. Midterm students will present their initial findings to the group and answer questions from the tutor. It will be important that they start to consider their own food philosophy.

Teaching, learning and assessment overview

Students will learn through lecture, group discussions and other formative work. Private research will be necessary to ensure that they read widely to ensure that there is an awareness of current opinion in relation various issues. This research will lead to preparing a poster paper, displaying a research methodology, on a chosen topic and to undertake an oral presentation. In this research students will be required related their findings to their own food philosophy This will demonstrate knowledge and comprehension of applied theories and concepts.

Student hours of study Total 100 hrs

Hours breakdown: Class Contact 40 hrs. Directed and Independent Study 60+ hrs

Return of work, feedback and provisional marks will be viewable at the submission point.

Assessment 1 - Feedback will be given at the time of the presentation and also posted on the website in relation to areas covered well and areas that need to be improved within 15 working days after submission.

Request for Additional Consideration

If serious circumstances beyond a student’s control affect their ability to complete an assessment, they may make use of the Request for Additional Consideration Policy. Please see https://www.derby.ac.uk/about/academic-regulations/

All marks are provisional until ratified by an Examination Board and the External Examiner.

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MODULE DESCRIPTION

This module will present a philosophical reflection on food to give the student a critical understanding of food systems as well as the waste implications for individuals and its wider impact. Issues that will be dealt with include the treatment of animals, the moral and political dimensions of genetically modified food, hunger and our obligations to the poor. Questions about individual food choices, about food policy will be addressed as well as what we should, as individuals, decide to eat.

LEARNING OUTCOMES

On successful completion of this unit students will be able to:

1. Critically evaluate how society affects and shapes our food choices and the cost benefit of those choices;

2. Combine the theory and concepts related to food philosophy; 3. Explore a range of issues that combines areas of business ethics, corporate social

responsibility and moral and political dimensions related to organisations in the hospitality and culinary industry.

KEY SKILLS TO BE DEVELOPED AND MAPPED

The following key skill competencies may be developed and could be used for any portfolio reflections:

• Be aware of personal responsibility and professional and ethical codes of conduct (operational);

• Communicate in a clear and concise way, both written and orally, in a formal style in relation to major pieces of academic work ( communication and presentation)

• Investigate contradictory information and identify reasons for contradictions (data

collection and interpretation).

INDICATIVE CONTENT

This module may cover the theoretical and practical aspects of some of the following:

• Food and values;

• Normative frameworks for making food choices, moral and political issues;

• Meat and Animal Products;

• Vegetarianism;

• We are what we eat;

• Understand business ethics related to the hospitality and culinary industry;

• Personal Social Responsibility;

• Corporate social responsibility and codes of ethics for an organisation;

• Cultural differences, conflict, government and business activities in the workplace;

• The Environment and Sustainability;

• Local, Fair Trade, etc.

• Famine and Global Justice;

• Pleasures of food.

• MBTI-What is your psychological type?

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STUDY PATTERN - MODULE TIMETABLE – TERM 7

Week Indicative Topics to be Covered Discussion in class and directed study

1 • Introduction to the module and discussion of learning outcomes – expectations.

• Module assessment discussed.

• Philosophy of Food

Read the module handbook carefully and in case of doubts contact your tutor.

Start deciding your research topic.

Start reading and recording relevant literature.

2 • Creating a Poster

• Food Choices and Policies

Class activity: research two food policies of your choice.

How to produce a poster paper.

3 • GMOs

• Slow Food

Research topics by using a variety of resources to collect relevant data.

4 • Debate

• Ethical Marketing and Neuromarketing

Class activity: design a marketing idea following an ethical approach of your choice and a relevant Food Phylosophy idea

5 • Vegetarianism -Veganism

• Creativity

Class activity: feedback session to review the poster till W5.

6 • Critical Thinking Skills

• Fair Trade

Class activity: work on academic poster

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7 • Food Justice

• Global Report Initiative Class activity

Class activity: research of issues related to food justice

8 • Personal Social Responsibility

• Quiz Lesson

• Draft Submission

Work on academic poster

9 • Draft feedback sessions

• Poster final submission

Discussion

10 • Presentation of posters (recorded)

Presentation of posters

11 • 1-to-1 preliminary feedback session.

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READING LIST

Essential Reading - Students are recommended to utilise the library resources and review a wide range of literature. Ashley, J.M. (2016) Food Security in the Developing World, London, Academic Press.

Brownell, K. D. and Horgen, K.B. (2004) Food fight: The inside story of the food industry, America's

obesity crisis, and what we can do about it, New York, McGraw-Hill.

Cribb, J. (2010). The coming famine: The global food crisis and what we can do to avoid it, Berkeley,

CA, University of California Press.

Darmon, N. and Drewnowski, A. (2008) ‘Does Social Class Predict Diet Quality’, American Journal of

Clinical Nutrition, 87(5), pp.1107-1117.

Gottlieb, R. and Joshi, A. (2013) Food Justice, Cambridge, MA, MIT press.

Kaplan, D.M. (2012) The philosophy of food, Berkeley: University of California Press.

Moss, M. (2013) Salt, sugar, fat. Toronto: McClelland & Stewart. Norwood, F., Bailey, R. and Lusk, J. (2011) Compassion, by the pound: The economics of farm animal welfare. Oxford, Oxford University Press. Pollan, M. (2007) The omnivore's dilemma, New York, Penguin.

Schlosser, E. (1998) ‘Fast-food nation: Meat and potatoes’, Rolling Stone Magazine (USA), 794, p.3.

Singer, P. and Mason J. (2006) The way we eat: Why our food choices matter. Emmaus, PA: Rodale.

Witherely, S.A. (2007) Why humans like junk food. Lincoln: iUniverse.

Video Resources Kenner, R. (2009) Food Inc. USA, Magnolia Pictures.

University of California Television. (2010) Food and addiction: the importance of environmental

change. [Video Online], Available: https://www.youtube.com/watch?v=NzUuSZ5u6cM [10 August

2014].

Additional course material such as recent articles and texts are to be found on this subject’s e-

learning platform. Students are required to consult it on a regular basis as updated and additional

information will be posted during the term.

Websites:

These will be recommended by the module leader during the academic year.

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GENERAL ASSESSMENT GUIDELINES

General instructions:

1. The following details are all key elements of your assigned pieces of work.

2. Plan and organize your work carefully, bearing in mind submission dates.

3. When completing your work, keep checking it carefully against the assessment criteria attached.

4. Your lecturer will advise you of the times during which they will be available for

consultation. So as to manage this resource and time effectively, students are advised to respect these sessions. Please note that this is a student-based research assignment, and as such the tutor may not be able to answer certain questions if it is felt that this would restrict the potential grade.

5. Plagiarism and other offences will be reviewed using the University of Derby

Academic Misconduct Policy https://www.derby.ac.uk/about/academic-regulations/

ASSESSMENT ONE – INDIVIDUAL POSTER PRESENTATION - WEIGHTED 100%

Based on the achievement of learning outcomes 1, 2 and 3. Submit in week 9.

This assessment requires you to conduct a piece of research based on a topic that you will

select in week 1-2 related to an aspect(s) of food philosophy – it will be equivalent to 2500

words. In this work you need to fully focus on the topic that was selected but more

importantly how this relates to your own food philosophy. This research will culminate into an

academic poster that will be displayed and presented to your tutor and other students in

week 10. This research will mean that you need to read widely on the topic and to collect a

range of references that will also underpin your work. A minimum of three academic journal

articles is required. You are advised to start working immediately on this piece of work.

Further guidance will be offered in class but should basically follow the following format:

• Title

• Abstract

• Aims and Objectives

• Methodology

• Research question(s)

• Literature review

• Discussion

• Conclusion

• Limitations & Recommendations

• References.

Your poster will be 100x70 cm size but can be extended in imaginative ways if necessary.

Your poster will be professionally produced so it is necessary that your layout should be

clear and concise and follow a research methodology. You will be given a space to display

your poster in a room and then to present your ideas and to answer questions from both

your tutor and other students. Further clarification on these criteria will be provided on a

Power Point posted on elearning following our class overview of this project.

Please use the assessment criteria provided overleaf to ensure that you cover the areas where

marks will be allocated – note that not all criteria are weighted the same.

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ASSESSMENT ONE CRITERIA– INDIVIDUAL POSTER PRESENTATION - WEIGHTED 100%

Tick the box that meets the criteria achieved – record actual mark on the feedback sheet. You may or may not offer comments to justify your grade.

Criteria 100-70% (1st) 69-60% (2:1) 59-50% (2:2) 49-40% (3rd) 39-35% (referral) Below 35%

Project / research question developed. Aim and objectives identified.

20%

The question to be investigated is clearly focused, well developed, and is directly derived from the project rationale. The project aim is clear and has appropriate, specific objectives.

The question to be investigated is focused, well developed, and is directly derived from the project rationale. The project aim is clear and has appropriate, specific objectives.

The question to be investigated is clear, developed, and is derived from the project rationale. The project aim is identified and has some appropriate objectives.

The question to be investigated is not well developed, and is not derived from the project rationale. The project aim and objectives are not totally appropriate.

The question to be investigated is poor and is not linked to the project rationale. The project aim and objectives are either missing or inappropriate.

The question to be investigated is not given. The project aim is inappropriate, and has weak or no objectives.

Comments

Selection of appropriate sources / body of information and referencing outlined.

20%

Excellent and appropriate sources used that refer to key authors, major pieces of published work and related research. All accurately referenced using the Harvard system. The references are comprehensive and accurate.

Very good and appropriate sources given that refer to key authors, pieces of published work and related research. Accurately referenced using the Harvard referencing and are accurate.

Good sources identified that refer to some key authors, pieces of published work and research. Well referenced using Harvard referencing and are appropriate.

Adequate sources given that refer to some authors, pieces of published work and research. There are gaps. Mostly referenced using the Harvard. The references are adequate.

Poor collection of key authors, articles, texts and research. Poorly referenced using the Harvard system. The references are weak and limited.

Very weak sources that fail to refer to pieces of published work related to the research. Poorly referenced inappropriate use of the Harvard system.

Comments

Outline research content developed.

20%

Develops a strong argument that presents the research and relates it to the objectives. Conclusions and recommendations are very valuable and fully supported.

Develops a good argument that presents the research and relates it to the objectives. Conclusions and recommendations are well supported and valuable

Develops an argument that presents the research and relates it to the objectives. Conclusions and recommendations are made and well supported.

Develops the basis of an argument that presents the research and generally relates to the objectives. Conclusions and recommendations are made but not well supported.

Little attempt to develop an argument that poorly relates to any objectives. If conclusions or recommendations are made they are superficial or missing.

Fails to develop any valid argument that presents the research related to any objectives. Very few conclusions or recommendations are made.

Comments

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Understanding of research in relation to own food philosophy

20%

Complete understanding of the implications of own food philosophy. Excellent comprehension and detailed knowledge highlighted.

Good understanding of the implications of own food philosophy. Good comprehension and knowledge highlighted.

Reasonable understanding of the implications of own food philosophy. Comprehension and knowledge shown.

Some understanding of the implications of own food philosophy. Full comprehension and knowledge missing.

Poor understanding of the implications of own food philosophy. Poor comprehension and knowledge missing.

No relevance to own food philosophy. No comprehension and knowledge shown.

Comments

Format of the academic poster

10%

Poster clearly and accurately portrays the topic under investigation, and uses a selection of appropriate theoretical / conceptual framework, clearly justified research approach and demonstrates clear consideration and understanding of what has been produced.

Poster accurately portrays the topic under investigation, good selection of appropriate theoretical / conceptual framework, well justified research approach and demonstrates good consideration and understanding of what has been produced.

Poster portrays the topic under investigation, good and basically appropriate theoretical / conceptual framework. Some justification of the research approach and demonstrates some consideration and understanding of what has been produced.

Poster adequately portrays the topic under investigation. There is a basic selection of appropriate theoretical / conceptual framework but little justification of the research approach and lacks understanding of the work that has been produced.

Poster does not portray the topic under. Inappropriate or no theoretical / conceptual framework offered with a weak research approach that does not demonstrate an understanding of the work.

Poster inappropriate to the topic and lacks any theoretical underpinning. Does not follow a logical process or any understanding of the work produced.

Comments

Verbal reasoning of ideas when questioned

10%

Excellent and authoritative discussion that is clearly related to the presentation and topic being investigated. Able to answer questions effectively and with confidence

Very good discussion that is clearly related to the presentation and topic being investigated. Able to answer questions effectively and with confidence

Good discussion that is related to the presentation and topic being investigated. Able to answer questions effectively

Adequate discussion that is related to the presentation and topic being investigated. Able to answer questions

Poor discussion that has weak a relationship to the presentation and topic being investigated. Unable to answer questions effectively

Little or no discussion that has weak a relationship to the presentation and topic being investigated. Unable to answer questions correctly

Comments

Signed…………………………………………………………………………………………………. Date……………………………………………….

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FEEDBACK SHEET - ASSESSMENT ONE– INDIVIDUAL POSTER PRESENTATION WEIGHTED 100%

BA (Hons) Culinary Arts Food Philosophy

Student Name/No

Based on the assessment criteria ticked convert this to an actual mark using the classification guide.

Criteria

All are equally weighted

1st

100-80

1st

79-70

2.1

69-60

2.2

59-50

3

49-40

Ref

39-35

Fail

34-20

Fail

19-0

Actual mark

Project / research question developed. Aim and objectives identified - 20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Selection of appropriate sources / body of information and referencing outlined - 20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Research Content developed - 20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Understanding of research in relation to own food philosophy -20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Format of the academic poster - 10%

10-8 8-7

7-6 6-5 5-4 4 3-2 2-0

Verbal reasoning of ideas when questioned – 10%

10-8 8-7

7-6 6-5 5-4 4 3-2 2-0

Total 100 marks Actual final mark achieved

What you did well?

What could you have done better?

Improvements to be made.

Signed: Date: