HOS203A ass2

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Subject Title Gastronomy

Subject Code HOS203A

Assessment Title Individual Report

Graduate Capabilities

Learning Outcome/s (found in the

Subject Outline)

a, c, d

Assessment type (group or

individual)

Individual

Weighting % 35%

Word count 1,400 (+/- 10%)

Due day Week 5, Sunday 23.55

Submission type

☒ - submit in Moodle

☒ - Report

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Format / Layout of Assessment

Report:

ICMS Cover Page

Table of Contents

Executive Summary

Introduction

Findings

Conclusion

Recommendations

Reference List

Appendices

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Assessment instructions

The aim of this assessment is to become an expert on a Middle Eastern

ingredient by tracing its evolution through the application of both Hall and

Mitchell’s globalising processes and the Multidisciplinary model. You will be

discussing the themes under Production and Consumption and examining

the impact that various factors, such as globalisation, technology and social

changes have had on the ingredient it is today.

Requirements

1. Choose an ingredient from the Middle East based on the field trip to a

Middle Eastern restaurant (or Topic 3). You will be taking notes and pictures

as well as asking questions to find out more.

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2. Ensure you have a complete understanding of the globalising processes

framework (Hall and Mitchell, 2000, p.31) as well as topic 2 on Food, Culture

and Globalisation.

3. Ensure you have a complete understanding of the Multidisciplinary Model

(Santich, 2007) as well as Topic 1, What is Gastronomy?

4. Begin your research to become an expert on your topic ingredient. Use a

variety of resources (gastronomy texts in library; journal articles;

government websites; other on-line articles.

5. Chunk your information under appropriate headings: gastronomic themes

under ‘Production’ and ‘Consumption’ from the Multidisciplinary Model and

the three waves of change/globalizing processes to regional cuisine.

6. Choose specific headings and sub-headings to focus your report. Avoid

general headings such as ‘The History of …’

7. Edit your draft report to ensure there is no repetition of ideas in using

both frameworks.

8. Provide rich descriptions and images/diagrams to clearly present your

findings.

9. Make use of an Appendix for supplementary information such as recipes.

10. Use The Style Guide to ensure correct report conventions used,

formatting, tone and voice.

Readings for the assessment

Hall and Mitchell, 2000, ‘We are what we eat: Food, Tourism, and

Globalization,’ Tourism, Culture & Communications, Vol. 2, pp. 29-37.

• Korsmeyer, C. (Ed.). (2005). The Taste Culture Reader : Experiencing Food

and Drink. Berg, New York.

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• Civitello, L. (2011). Cuisine and Culture: A History of Food and People. (3rd

Ed.). Hoboken, NJ: John Wiley & Sons Inc

4 • Dorenburg, A. & Page, K. (2008). The Flavour Bible: The Essential Guide

to Culinary Creativity. New York, NY: Hachette Book Group.

• Food and Agriculture Organisation of the United Nations

http://www.fao.org/faostat/en/#home

Grading Criteria / Rubric See below

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Assessment 2 – Marking Rubric

Criteria  HD 

(85-100)  D 

(75-84)  CR 

(65-74)  PASS  (50-64) 

FAIL  (0-49) 

Criteria 1  Themes under Production and Consumption 30%  

Connection to Multidisciplinary Model is fully developed and flawless. Social consumption aspects such as food culture and meaning are highly relevant with excellent detail. Expression provides outstanding explanation of the production aspects of chosen ingredient or dish.

  Connection to Multidisciplinary Model is multi-faceted and well developed. Social consumption aspects such as food culture and meaning are very clear adding excellent detail. Expression provides excellent explanation of the production aspects of chosen ingredient or dish.

  Connection to Multidisciplinary Model is solid. Social consumption aspects such as food culture and meaning are clear and relevant. Expression provides good explanation of the production aspects of chosen ingredient or dish.

  There is some connection to Multidisciplinary Model. Social consumption aspects such as food culture and meaning are provided though may be unclear. Expression provides some explanation of the production aspects of chosen ingredient or dish.

  There is no connection to Multidisciplinary Model. Social consumption aspects such as food culture and meaning are missing or unclear. Expression fails to provide any explanation of the production aspects of chosen ingredient or dish

Criteria 2  Use of framework to trace evolution of food 30%

  An outstanding use of Hall & Mitchell’s framework is evident. Reference to historical features enhances meaning through the evolution of chosen food. An excellent understanding of globalising processes is evident

  An excellent use of Hall & Mitchell’s framework is evident. Reference to historical features clearly shows evolution of chosen food reflecting a very good understanding of globalising processes

  A good use of Hall & Mitchell’s framework is evident to show globalising processes. Historical reference gives some clear examples of evolution of chosen food.

  There is some reference to Hall & Mitchell’s framework and globalising processes. Historical reference is confusing with few real examples of evolution of chosen food

  There is little or no reference to Hall & Mitchell’s framework or globalising processes. No historical reference to show evolution of chosen food.

Criteria 3  Research and Referencing skills 20%

  Evidence of wide academic research beyond unit materials supports gastronomic themes in a thoughtful and interesting way. Conclusions reached are well synthesised from

  Wide research is evident reflecting an excellent understanding of gastronomic themes. More than one appropriate academic article is used.

  Solid research including one academic article enhancing communication of gastronomic themes. Referencing contains minimal errors and is

  Satisfactory research although no academic articles used; relevance and significance is variable. Some inclusions of gastronomic themes evident. Referencing

  Inadequate research with little or no connection to gastronomic themes. Referencing is nonexistent or does not comply with Style Guide.

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research. Referencing complies with Style Guide throughout

Referencing complies with Style Guide.

mostly compliant with The Style Guide

contains some errors reflecting a lack of compliance to The Style Guide.

Criteria 4   Structure 20%

  Report structure and communication of ideas is excellent, enhancing readability. Full use of report style conventions with logical flow, appropriate sections / subsections, and a range of images. Very effective Executive Summary, Introduction and Conclusion resulting in a professional report

  Report structure and communication of ideas are mostly free of errors. Executive Summary and Introduction state purpose clearly and outline main points succinctly. Very good use of bullet points, images, and Appendix. Very clear summary of final thoughts and recommendations. Varied images such as data, statistics, food and culture enhance presentation of report.

  Report structure and communication of ideas may not be completely accurate but does not detract from communication of ideas. Contents Page and Executive Summary are mostly clear. Introduction and conclusion are adequate and good editing skills evident. Good use of images enhances presentation of report.

  Report structure detracts from readability (i.e. expression not objective does not use report style as per Style Guide, no Contents Page/Executive Summary). Poor editing evident and no or inappropriate images.

  Report structure and writing skills severely detracts from communication of ideas and readability. Work is in draft form reflecting no editing or compliance to Style Guide. A lack of images detracts from visual presentation