Assignment

Overview
FOD 3160
Regional Cuisine Assignment
Overview Course Outcomes Assessed
Students will work in pairs or threes to research and
define a culture or region and its traditional foods.
3.0 -Demonstrate knowledge and skills in the
For this assignment, students will construct a Menu on
planning, preparing and evaluating of foods and
a selected region or culture and cook the Appetizer,
meals representative of a specific culture
Entrée, or Dessert of the selected region (Choose
5.0 -Demonstrate basic competencies
one). The students will then present their menu and
6.0 -Create a transitional strategy to accommodate
dish to a panel of judges, who will be giving you a
personal changes and build personal values
mark out of 5. Finally the teams will submit their final
self-assessment and menu to the teacher.

Assignment Expectations:
The purpose of this assignment is to showcase your menu and dish by demonstrating your development
skills and ability to research cook and present. The following are mandatory elements:
1. Research of regions or cultures (this will be included in menu design), which will need to include:
o History of culture or region
o Example of traditional dishes
o Common terminology use for foods
i. Diagrams / pictures

2. 3 Recipes that portray your selected culture. You will need to find an Appetizer, and Entrée, and a
Dessert (this will be included in you menu).
o Appetizer – a food or drink that stimulates the appetite and is usually served before a meal.
o Entrée – the main course of a meal.
o Dessert – a usually sweet course or dish (as of pastry or ice cream) served at the end of a
meal.

3. Menu Creation
o BE CREATIVE!
o Must include:
o History of culture or region
o Example of traditional dishes
o Common terminology use for foods
o Diagrams / pictures
o 3 recipes (Appetizer, and Entrée, and Dessert)

4. Presentation of regional or cultural dish. Your team will choose one of the recipes above to cook.
This will be presented to a panel of judges who will give you a mark out of 5.
o Choose (ONE) an Appetizer, and Entrée, or a Dessert to cook. (Make enough for all judges)
o Present your dish and menu
o Tell us why you choose that region or culture
o What is the history
o What is the dish you made
o Where does it fit in the menu (Is it the appetizer, entrée or desert)
o Complete a self assessment

FOD 3160 – Regional Cuisine

Spring 2018
Assignment Submission Guidelines:
 Menu and assessments will be submitted by end of class on Wednesday, March 21, 2018. Any
variations to this due date need to be discussed with the instructor in advance.
 Individual assessments and judge assessments will be used to help determine your mark.

Rubric:

Level
Insufficient / Blank
Excellent -4 Proficient -3 Adequate -2 Limited * -1
*
Criteria
Demonstrates Demonstrates Demonstrates Demonstrates
skillful research effective research appropriate rudimentary
Research on region abilities that abilities that included research abilities that research abilities that
or culture included excellent proficient included adequate included limited
History of culture or History of culture or History of culture or History of culture or
region region region region
Menu is constructed
skillfully and
Creative and
includes all of the
following:
1. History of
culture or
region
2. Example of Menu is constructed
Menu is constructed Menu is constructed
traditional with a basic template
Menu Creatively with only with 4+ items
dishes with 2-3 items
1 item missing missing No score is awarded
3. Common missing
terminology use because there is
for foods insufficient evidence
4. Diagrams / of student
pictures performance based
5. 3 recipes on the requirements
(Appetizer, and of the assessment
Entrée, and task.
Dessert)

Presentation of food
Presentation of dish Presentation of food Presentation of food Presentation of food
was limited
was Excellent was Proficient was adequate

Group Mark 4 3 2 1

Total /12

FOD 3160 – Regional Cuisine

Spring 2018