2027 Global Menu Development Assignment, University College Birmingham

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:

1. 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.
2. Consider customer expectations and current industry developments e.g., sustainability, allergens, healthier eating, special diets, and culinary trends.