Edexcel Level 4/5
BTEC Higher National Certificate/Diploma in Hospitality Management
Assignment Summary:
Assignment front sheet:
Qualification Unit number and title
Pearson BTEC Level 4/5 HNC/D Diploma in Hospitality Management Unit 28: World Food
Student name Assessor name
Mihaela Dariescu
Date issued Completion date Submitted on Re-assessment Date
28 July 2015 Presentation date: 23 November 2015
Turnitin submission for presentation: 28 November 2015
Written assignment: 3 December 2015
Assignment title World Food
Learning Outcome
Learning outcome Assessment Criteria In this assessment you will have the opportunity to present evidence that shows you are able to:
LO1 Understand the
characteristics and
influences in world cuisine 1.1 compare and contrast the characteristics of different world region cuisines
1.2
discuss influences in regional or world cuisine
LO2 Understand the multicultural
nature of food and drink in
society 2.1
discuss how historical and geographic influences have
defined the multicultural nature of food and drink
2.2
evaluate developing trends in food and drink
LO3 Be able to use preparation
and cooking knowledge and
skills to prepare dishes from
different world regions in a
professional, safe and
hygienic manner 3.1 Demonstrate skills in the preparation and cooking of a range of dishes from different world cuisines
3.2 Demonstrate a professional attitude at all times following safe and hygienic working practices when preparing and cooking dishes
LO4 Be able to apply evaluation
techniques and criteria to a
range of dishes 4.1 Evaluate clearly and coherently a range of dishes from different world cuisines
4.2 Make valid recommendations for improvement
In addition to the above PASS criteria, this assignment gives you the opportunity to submit evidence in order to achieve the following MERIT and DISTINCTION grades
Grade Descriptor
Indicative characteristic/s
Contextualisation
M1 Identify and find appropriate solutions • An effective approach to study and research has been applied • An effective approach to study and research has been applied to analyse characteristics of different world cuisines (AC 1.1, 1.2)
M2 Select / design and apply appropriate methods / techniques • Appropriate learning methods/techniques have been applied
• Relevant theories and techniques have been evaluated • Appropriate methods/techniques have been applied to cook a range of dishes from different world cuisines (LO 3)
• Relevant theories and techniques have been evaluated to compare the influences within two different cuisines (AC 1.2)
M3 Present and communicate appropriate findings • Communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used
• Range of sources of information from books, journals, articles, newspaper / data used in making the formal report
• Information/ data used are synthesized and justified supported by relevant examples • Communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used (LO3, LO4)
• Range of sources of information from books, journals, articles, newspaper / data used in making the formal report to compare processes and influences in world different cuisines (LO 1 & 2)
• Information/ data used are synthesized and justified supported by relevant examples to evaluate developing trends in food and drink (AC 2.2)
D1 Use critical reflection to evaluate own and your peer work and justify valid conclusions • Conclusions have been arrived at through synthesis of ideas and have been justified
• Realistic improvements have been proposed
• Self-criticism of approach has taken
• Familiar and unfamiliar contexts have been used
• Conclusions have been arrived at through synthesis of ideas and have been justified (AC 4.1)
• Realistic and clear evaluation was made and improvements have been proposed ( AC 4.2)
• Specific examples of defined good planning and preparation skills (LO 3)
• Constructive criticism and feedback (AC 4.1, 4.2)
• Familiar and unfamiliar contexts have been used (LO 3, 4)
D2 Take responsibility for managing and organising activities • Activities have been manage to a high standard
• Autonomy/independent thought and analysis has been demonstrated
• Substantial activities or investigations have been planned, managed and organised
• The main areas specified in the assignment have been critically analysed in terms of theory and practical application supported by appropriate examples • Activities have been manage to a high standard in relation to the food safety regulations (LO 3)
• Autonomy/independent thought and analysis has been demonstrated in relation to food and drinks (AC 4.1)
• Substantial activities have been planned, managed and organised in relation to demonstrate required skills (AC 3.1)
• The main areas specified in the assignment have been critically analysed in terms of theory and practical application supported by appropriate examples (LO 1,2,3,4)
D3 Demonstrate convergent /lateral / creative thinking
Learner declaration
I certify that the work submitted for this assignment is my own and research sources are fully acknowledged.
Student signature: Date:
Assignment brief
Unit number and title Unit 28: World Food
Qualification Pearson BTEC Level 4/5 HNC/D Diploma in Hospitality Management
Start date
Deadline/hand-in Presentation date: 23 November 2015
Turnitin submission for presentation: 28 November 2015
Written assignment: 3 December 2015
Assessor Mihaela Dariescu
Assignment title World Food
Purpose of this assignment
Learners will develop understanding of international cookery and the wider issues of food in society, the reasons why people eat what they eat and what influences consumption.
Learners will explore different world cuisines, different preparation techniques; they will practice their skills in preparing and cooking a range of dishes from different regions, while following professional, safe and hygienic practices.
Learners will develop critical and analytical skills in evaluating dishes and suggesting improvements.
Scenario for individual written assignment (LO 1, 2, 4):
“At the eight annual session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage – held in Baku, Azerbaijan, on December 4, 2013, the United Nations Educational, Scientific and Cultural Organisation (UNESCO) agreed to register washoku (traditional Japanese cuisine) as an intangible cultural heritage, a social custom handed down from generation to generation that expresses Japanese people’s respect for nature.
When applying for registration in March 2012, the Japanese government gave the following four characteristics as typifying washoku:
1 – diversity and freshness of ingredients, and respect for their inherent flavours
2 – an exceptionally well-balanced and healthy diet
3 – an expression of natural beauty and changing seasons
4 – close links with annual events”
Source: A General Institute Nintei Nihon Restaurant, 2015, Officially Accredited Authentic Japanese Restaurant, p. 1
Learning Outcome Tasks Mode of Assessment
Learning Outcome 1
Understand the characteristics and influences in world cuisine
TASK 1
Taking in consideration the scenario given write a food magazine in which each article to respect one of the following requirements:
1.1 – Compare and contrast the characteristics between the Japanese cuisine (washoku) and another world region cuisine (at your choice).
1.2 – Discuss the factors that influence the Japanese and the chosen region cuisine.
2.1 – Discuss how historical and geographic influences have defined the multicultural nature of food and drink worldwide, and exemplify for modern British cuisine.
2.2 – Evaluate actual developing trends in food and drink.
4.1 & 4.2 – Write a critical article in which to evaluate clearly and coherently the dishes of 2 London restaurants with different ethnic profile (you need to provide name of restaurant, address, contact and menu-photo; you need also to provide the photos of the dishes you are evaluating). Make valid recommendations for improvement.
Individual written assignment
Submission deadline:
3 December 2015
Learning Outcome 2
Understand the multicultural nature of food and drink in society
Learning outcome 4
Be able to apply evaluation techniques and criteria to a range of dishes.
Learning outcome 3
Be able to use preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner. Task 2 – Group presentation
3.1 – Working in pair, in a familiar and safe environment, demonstrate skills in planning and preparing a menu consisting in 2 starters (or one starter and one dessert) and 2 main courses, each of them from a different world region cuisine.
Present to your colleagues and teachers, in a professional manner, the menu that you prepared.
3.2 – During the execution of the above requirement, make a video recording in which to demonstrate the practical skills in planning and preparing the menu and demonstrate the professional attitude in following safe and hygienic practices. Present the video during the oral presentation.
For this Task the group members need to create a word document in which to explain:
– Recipes (ingredients, preparation and cooking method) of the dishes presented
– Safe and hygienic practices applied during the food preparation, storage, transport and presentation.
This document will be submitted by the group leader on Turnitin as evidence.
The video-recording will be saved on College’s server.
Guidelines for Task 2:
– the video-recording should outline the principal moments in preparing the food and the health and safety measures taken during the planning and preparation.
– the video-recording should not be longer then 10 – 12 minutes.
– all the food prepared will be presented in a professional manner to your colleagues and teachers at EThames campus, where all the conditions will be provided.
– it is desirable to cook dishes that can be served at room temperature.
– The presentation document will be submitted by the group leader via Turnitin before or not later than the submission deadline.
Individual each student will need to submit a Reflective Learning Log (see details in the table with summary of evidence).
The oral presentation to your tutor and colleagues will be done in classroom, on submission day, during the regular session time. And each student will complete a peer assessment sheet. The oral presentation will be recorded. If you are not present without extenuating circumstances you will be marked with No Submission.
Group presentation
Presentation date:
23 November 2015
Submission deadline on Turnitin:
28 November 2015
Evidence checklist Summary of evidence required by student Evidence presented
LO 1 1.1 – Compare and contrast the of different world region cuisines
1.2 – Discuss influences in regional or world cuisine.
Evidence required: Task 1 – individual written assignment
LO 2 2.1 – Discuss how historical and geographic influences have defined the multicultural nature of food and drink
2.2 – Evaluate developing trends in food and drink.
Evidence required: Task 1 – individual written assignment
LO 3 3.1 – demonstrate skills in preparation and cooking of a range of dishes from different world cuisines
3.2 –demonstrate a professional attitude in following safe and hygienic practices when preparing and cooking dishes
Evidence required: Task 2 – group presentation
– Oral presentation and video evidence
– Presentation document submitted on Turnitin
– Peer assessment – will be filled in classroom, during the presentation
– Reflective learning log (word document) to contain:
1 – Reflective planning on how you need to meet this learning outcome (150 words)
2 – Individual research notes
3 – Minutes from at least 3 group meetings
4 – Reflective evaluation on individual contribution to the presentation (to be written after presentation)
LO 4 4.1 – Evaluate clearly and coherently a range of dishes from different world cuisines
4.2 – Make valid recommendations for improvement.
Evidence required: Task 1 – individual written assignment
Submission Guidelines:
For your essay (individual assignment)
Excellent Formatting:
? Use writing styles Times New Roman, Arial, Calibri
? font size 12, Justify alignment and 1.5 line spacing.
? Leave double space between paragraphs.
? Use alphabetical Harvard style referencing and bibliography.
? Start each learning outcome with a new page.
? Consistency in Heading Scheme, bullets and numbering
? Consistency in top, bottom and left, right margins
Essay structure:
– cover page
– contents page
– main body
– references
– appendices
*For Late Submission policy, please refer to your student course handbook available on Live Campus.
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