| Category |
Assignment |
Subject |
Education |
| University |
University College Birmingham |
Module Title |
Global Menu Development Culinary |
ASSIGNMENT TASK:
You are required to prepare and deliver an individual culinary research presentation:
- Undertake in-depth culinary research into the traditional cuisine of a selected country to aid innovative and profitable menu planning.
- Explain the importance of adapting authentic cuisine to suit your chosen target market.
- Design a creative menu (3 course) considering customer expectations, culinary trends, and current industry developments.
- Discuss the proposed modification of a selected dish for a local market application.
- Provide a reflective review of the overall culinary research process and learning experience.
- Reference all researched information to the required academic standard
- Please focus on quality of research, academic standards, and attention to detail.
TASK GUIDANCE:
- Focus on attention to detail, quality of work and overall academic standards.
- The presentations slots will be split between weeks 11 & 12.
- Students who are not presenting are required to attend as audience.
- Please see separate schedule for time/location.
- In week 10; you are required to submit a digital copy of your presentation slides (including supporting notes/material) via email directly to your lecturer.
- For additional guidance on this assignment, please access the assignment vodcast available through Canvas.
GUIDANCE FOR LIVE FACE-TO-FACE PRESENTATIONS:
- All students must verify their identity with their student ID card before the live session starts. If you do not have your ID card (which is a mandatory requirement across all UCB campuses), please speak to the assessor about an alternative way to verify your identity.
- Please note that all sessions will be recorded by the assessor, as this will be required for examiner observation.
LEARNING OUTCOMES:
- Undertake in-depth culinary research to aid the creative design of global, innovative, and profitable menus suitable for a wide range of target market opportunities.
- Consider customer expectations and current industry developments e.g., sustainability, allergens, healthier eating, special diets, and culinary trends.
