Food Phylosophy Poster

800-900 word poster on “nutrition is important”

Nutrition poster

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Food Philosophy

BA (Hons) Culinary Arts – Level 6

Module Code 6HO718

Term 7

Student Name………………………………………………………………………………

Module Leader : Dr. Giuseppina Menconi

Email(s): gmenconi@cesarritzcolleges.edu

This module conforms fully to the relevant UG regulatory framework.

Full details of the University of Derby Academic Regulations can be found at:
https://www.derby.ac.uk/about/academic-regulations/

Centre for Contemporary Hospitality and Tourism

mailto:gmenconi@cesarritzcolleges.edu

https://www.derby.ac.uk/about/academic-regulations/

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MODULE OVERVIEW – PLEASE READ CAREFULLY BEFORE YOU BEGIN YOUR STUDY.

Module Title Food Philosophy

Module Leader
Giuseppina Menconi

Credit Value 10

Assessments Type LO % Hand in

PR 1 Individual poster presentation based
on an academic piece of research.

1, 2, 3 100 9-10

Summative assessment
and marking criteria

Students will conduct a piece of research, combining theory and
concepts, that will be based on a topic related to an aspect(s) of
food philosophy in the hospitality and culinary industry. Students
will critically evaluate how this relates to their own food choices
and the cost benefits of those choices. It will culminate into an
academic poster that will be displayed and verbally presented to
their tutors and other students. Assessment instructions and
criteria should be referred to when preparing your assessment.

Formative assessment Students will be expected to work in class on various aspects of
the weekly activities and then to translate the tools, techniques
and learning into the topic that is being researched.

Students will work weekly on their research related to their topic
and this will be reviewed in the class. Midterm students will
present their initial findings to the group and answer questions
from the tutor. It will be important that they start to consider their
own food philosophy.

Teaching, learning and
assessment overview

Students will learn through lecture, group discussions and other
formative work. Private research will be necessary to ensure that
they read widely to ensure that there is an awareness of current
opinion in relation various issues. This research will lead to
preparing a poster paper, displaying a research methodology, on a
chosen topic and to undertake an oral presentation. In this
research students will be required related their findings to their
own food philosophy This will demonstrate knowledge and
comprehension of applied theories and concepts.

Student hours of study Total 100 hrs

Hours breakdown: Class Contact 40 hrs. Directed and Independent Study 60+ hrs

Return of work,
feedback and
provisional marks will
be viewable at the
submission point.

Assessment 1 – Feedback will be given at the time of the
presentation and also posted on the website in relation to areas
covered well and areas that need to be improved within 15 working
days after submission.

Request for Additional
Consideration

If serious circumstances beyond a student’s control affect their
ability to complete an assessment, they may make use of the
Request for Additional Consideration Policy. Please see
https://www.derby.ac.uk/about/academic-regulations/

All marks are provisional until ratified by an Examination Board and the External Examiner.

https://www.derby.ac.uk/about/academic-regulations/

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MODULE DESCRIPTION

This module will present a philosophical reflection on food to give the student a critical
understanding of food systems as well as the waste implications for individuals and its wider
impact. Issues that will be dealt with include the treatment of animals, the moral and political
dimensions of genetically modified food, hunger and our obligations to the poor. Questions
about individual food choices, about food policy will be addressed as well as what we
should, as individuals, decide to eat.

LEARNING OUTCOMES

On successful completion of this unit students will be able to:

1. Critically evaluate how society affects and shapes our food choices and the cost
benefit of those choices;

2. Combine the theory and concepts related to food philosophy;
3. Explore a range of issues that combines areas of business ethics, corporate social

responsibility and moral and political dimensions related to organisations in the
hospitality and culinary industry.

KEY SKILLS TO BE DEVELOPED AND MAPPED

The following key skill competencies may be developed and could be used for any portfolio
reflections:

• Be aware of personal responsibility and professional and ethical codes of conduct
(operational);

• Communicate in a clear and concise way, both written and orally, in a formal style
in relation to major pieces of academic work ( communication and presentation)

• Investigate contradictory information and identify reasons for contradictions (data

collection and interpretation).

INDICATIVE CONTENT

This module may cover the theoretical and practical aspects of some of the following:

• Food and values;

• Normative frameworks for making food choices, moral and political issues;

• Meat and Animal Products;

• Vegetarianism;

• We are what we eat;

• Understand business ethics related to the hospitality and culinary industry;

• Personal Social Responsibility;

• Corporate social responsibility and codes of ethics for an organisation;

• Cultural differences, conflict, government and business activities in the workplace;

• The Environment and Sustainability;

• Local, Fair Trade, etc.

• Famine and Global Justice;

• Pleasures of food.

• MBTI-What is your psychological type?

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STUDY PATTERN – MODULE TIMETABLE – TERM 7

Week Indicative Topics to be Covered Discussion in class and directed study

1 • Introduction to the module and discussion of learning outcomes –
expectations.

• Module assessment discussed.

• Philosophy of Food

Read the module handbook carefully and in case
of doubts contact your tutor.

Start deciding your research topic.

Start reading and recording relevant literature.

2 • Creating a Poster

• Food Choices and Policies

Class activity: research two food policies of your
choice.

How to produce a poster paper.

3 • GMOs

• Slow Food

Research topics by using a variety of resources
to collect relevant data.

4 • Debate

• Ethical Marketing and Neuromarketing

Class activity: design a marketing idea following
an ethical approach of your choice and a
relevant Food Phylosophy idea

5 • Vegetarianism -Veganism

• Creativity

Class activity: feedback session to review the
poster till W5.

6 • Critical Thinking Skills

• Fair Trade

Class activity: work on academic poster

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7 • Food Justice

• Global Report Initiative Class activity

Class activity: research of issues related to food
justice

8 • Personal Social Responsibility

• Quiz Lesson

• Draft Submission

Work on academic poster

9 • Draft feedback sessions

• Poster final submission

Discussion

10 • Presentation of posters (recorded)

Presentation of posters

11 • 1-to-1 preliminary feedback session.

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READING LIST

Essential Reading – Students are recommended to utilise the library resources and review a
wide range of literature.

Ashley, J.M. (2016) Food Security in the Developing World, London, Academic Press.

Brownell, K. D. and Horgen, K.B. (2004) Food fight: The inside story of the food industry, America’s

obesity crisis, and what we can do about it, New York, McGraw-Hill.

Cribb, J. (2010). The coming famine: The global food crisis and what we can do to avoid it, Berkeley,

CA, University of California Press.

Darmon, N. and Drewnowski, A. (2008) ‘Does Social Class Predict Diet Quality’, American Journal of

Clinical Nutrition, 87(5), pp.1107-1117.

Gottlieb, R. and Joshi, A. (2013) Food Justice, Cambridge, MA, MIT press.

Kaplan, D.M. (2012) The philosophy of food, Berkeley: University of California Press.

Moss, M. (2013) Salt, sugar, fat. Toronto: McClelland & Stewart.

Norwood, F., Bailey, R. and Lusk, J. (2011) Compassion, by the pound: The economics of farm
animal welfare. Oxford, Oxford University Press.

Pollan, M. (2007) The omnivore’s dilemma, New York, Penguin.

Schlosser, E. (1998) ‘Fast-food nation: Meat and potatoes’, Rolling Stone Magazine (USA), 794, p.3.

Singer, P. and Mason J. (2006) The way we eat: Why our food choices matter. Emmaus, PA: Rodale.

Witherely, S.A. (2007) Why humans like junk food. Lincoln: iUniverse.

Video Resources

Kenner, R. (2009) Food Inc. USA, Magnolia Pictures.

University of California Television. (2010) Food and addiction: the importance of environmental

change. [Video Online], Available: https://www.youtube.com/watch?v=NzUuSZ5u6cM [10 August

2014].

Additional course material such as recent articles and texts are to be found on this subject’s e-

learning platform. Students are required to consult it on a regular basis as updated and additional

information will be posted during the term.

Websites:

These will be recommended by the module leader during the academic year.

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GENERAL ASSESSMENT GUIDELINES

General instructions:

1. The following details are all key elements of your assigned pieces of work.

2. Plan and organize your work carefully, bearing in mind submission dates.

3. When completing your work, keep checking it carefully against the assessment
criteria attached.

4. Your lecturer will advise you of the times during which they will be available for

consultation. So as to manage this resource and time effectively, students are
advised to respect these sessions. Please note that this is a student-based research
assignment, and as such the tutor may not be able to answer certain questions if it is
felt that this would restrict the potential grade.

5. Plagiarism and other offences will be reviewed using the University of Derby

Academic Misconduct Policy https://www.derby.ac.uk/about/academic-regulations/

ASSESSMENT ONE – INDIVIDUAL POSTER PRESENTATION – WEIGHTED 100%

Based on the achievement of learning outcomes 1, 2 and 3. Submit in week 9.

This assessment requires you to conduct a piece of research based on a topic that you will

select in week 1-2 related to an aspect(s) of food philosophy – it will be equivalent to 2500

words. In this work you need to fully focus on the topic that was selected but more

importantly how this relates to your own food philosophy. This research will culminate into an

academic poster that will be displayed and presented to your tutor and other students in

week 10. This research will mean that you need to read widely on the topic and to collect a

range of references that will also underpin your work. A minimum of three academic journal

articles is required. You are advised to start working immediately on this piece of work.

Further guidance will be offered in class but should basically follow the following format:

• Title

• Abstract

• Aims and Objectives

• Methodology

• Research question(s)

• Literature review

• Discussion

• Conclusion

• Limitations & Recommendations

• References.

Your poster will be 100×70 cm size but can be extended in imaginative ways if necessary.

Your poster will be professionally produced so it is necessary that your layout should be

clear and concise and follow a research methodology. You will be given a space to display

your poster in a room and then to present your ideas and to answer questions from both

your tutor and other students. Further clarification on these criteria will be provided on a

Power Point posted on elearning following our class overview of this project.

Please use the assessment criteria provided overleaf to ensure that you cover the areas where

marks will be allocated – note that not all criteria are weighted the same.

https://www.derby.ac.uk/about/academic-regulations/

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ASSESSMENT ONE CRITERIA– INDIVIDUAL POSTER PRESENTATION – WEIGHTED 100%

Tick the box that meets the criteria achieved – record actual mark on the feedback sheet. You may or may not offer comments to justify your grade.

Criteria 100-70% (1st) 69-60% (2:1) 59-50% (2:2) 49-40% (3rd) 39-35% (referral) Below 35%

Project /
research
question
developed. Aim
and objectives
identified.

20%

The question to be
investigated is clearly
focused, well developed,
and is directly derived
from the project rationale.
The project aim is clear
and has appropriate,
specific objectives.

The question to be
investigated is focused,
well developed, and is
directly derived from
the project rationale.
The project aim is clear
and has appropriate,
specific objectives.

The question to be
investigated is clear,
developed, and is
derived from the
project rationale. The
project aim is identified
and has some
appropriate objectives.

The question to be
investigated is not well
developed, and is not
derived from the project
rationale. The project
aim and objectives are
not totally appropriate.

The question to be
investigated is poor
and is not linked to
the project rationale.
The project aim and
objectives are either
missing or
inappropriate.

The question to be
investigated is not
given. The project
aim is inappropriate,
and has weak or no
objectives.

Comments

Selection of
appropriate
sources / body
of information
and referencing
outlined.

20%

Excellent and appropriate
sources used that refer to
key authors, major pieces
of published work and
related research. All
accurately referenced
using the Harvard
system. The references
are comprehensive and
accurate.

Very good and
appropriate sources
given that refer to key
authors, pieces of
published work and
related research.
Accurately referenced
using the Harvard
referencing and are
accurate.

Good sources
identified that refer to
some key authors,
pieces of published
work and research.
Well referenced using
Harvard referencing
and are appropriate.

Adequate sources given
that refer to some
authors, pieces of
published work and
research. There are
gaps. Mostly referenced
using the Harvard. The
references are
adequate.

Poor collection of key
authors, articles, texts
and research. Poorly
referenced using the
Harvard system. The
references are weak
and limited.

Very weak sources
that fail to refer to
pieces of published
work related to the
research. Poorly
referenced
inappropriate use of
the Harvard system.

Comments

Outline research
content
developed.

20%

Develops a strong
argument that presents
the research and relates
it to the objectives.
Conclusions and
recommendations are
very valuable and fully
supported.

Develops a good
argument that presents
the research and
relates it to the
objectives. Conclusions
and recommendations
are well supported and
valuable

Develops an argument
that presents the
research and relates it
to the objectives.
Conclusions and
recommendations are
made and well
supported.

Develops the basis of
an argument that
presents the research
and generally relates to
the objectives.
Conclusions and
recommendations are
made but not well
supported.

Little attempt to
develop an argument
that poorly relates to
any objectives. If
conclusions or
recommendations are
made they are
superficial or missing.

Fails to develop any
valid argument that
presents the
research related to
any objectives. Very
few conclusions or
recommendations
are made.

Comments

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Understanding
of research in
relation to own
food philosophy

20%

Complete understanding
of the implications of own
food philosophy.
Excellent comprehension
and detailed knowledge
highlighted.

Good understanding of
the implications of own
food philosophy. Good
comprehension and
knowledge highlighted.

Reasonable
understanding of the
implications of own
food philosophy.
Comprehension and
knowledge shown.

Some understanding of
the implications of own
food philosophy. Full
comprehension and
knowledge missing.

Poor understanding
of the implications of
own food philosophy.
Poor comprehension
and knowledge
missing.

No relevance to own
food philosophy. No
comprehension and
knowledge shown.

Comments

Format of the
academic
poster

10%

Poster clearly and
accurately portrays the
topic under investigation,
and uses a selection of
appropriate theoretical /
conceptual framework,
clearly justified research
approach and
demonstrates clear
consideration and
understanding of what
has been produced.

Poster accurately
portrays the topic under
investigation, good
selection of appropriate
theoretical / conceptual
framework, well
justified research
approach and
demonstrates good
consideration and
understanding of what
has been produced.

Poster portrays the
topic under
investigation, good and
basically appropriate
theoretical / conceptual
framework. Some
justification of the
research approach and
demonstrates some
consideration and
understanding of what
has been produced.

Poster adequately
portrays the topic under
investigation. There is a
basic selection of
appropriate theoretical /
conceptual framework
but little justification of
the research approach
and lacks
understanding of the
work that has been
produced.

Poster does not
portray the topic
under. Inappropriate
or no theoretical /
conceptual framework
offered with a weak
research approach
that does not
demonstrate an
understanding of the
work.

Poster inappropriate
to the topic and
lacks any theoretical
underpinning. Does
not follow a logical
process or any
understanding of the
work produced.

Comments

Verbal
reasoning of
ideas when
questioned

10%

Excellent and
authoritative discussion
that is clearly related to
the presentation and
topic being investigated.
Able to answer questions
effectively and with
confidence

Very good discussion
that is clearly related to
the presentation and
topic being
investigated. Able to
answer questions
effectively and with
confidence

Good discussion that is
related to the
presentation and topic
being investigated.
Able to answer
questions effectively

Adequate discussion
that is related to the
presentation and topic
being investigated.
Able to answer
questions

Poor discussion that
has weak a
relationship to the
presentation and
topic being
investigated. Unable
to answer questions
effectively

Little or no
discussion that has
weak a relationship
to the presentation
and topic being
investigated.
Unable to answer
questions correctly

Comments

Signed…………………………………………………………………………………………………. Date……………………………………………….

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FEEDBACK SHEET – ASSESSMENT ONE– INDIVIDUAL POSTER PRESENTATION WEIGHTED
100%

BA (Hons) Culinary Arts Food Philosophy

Student Name/No

Based on the assessment criteria ticked convert this to an actual mark using the classification guide.

Criteria

All are equally weighted

1st

100-80

1st

79-70

2.1

69-60

2.2

59-50

3

49-40

Ref

39-35

Fail

34-20

Fail

19-0

Actual
mark

Project / research question
developed. Aim and
objectives identified – 20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Selection of appropriate
sources / body of
information and
referencing outlined – 20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Research Content
developed – 20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Understanding of research
in relation to own food
philosophy -20%

20-16 15-14

13-12 11-10 9-8 7 6-4 3-0

Format of the academic
poster – 10%

10-8 8-7

7-6 6-5 5-4 4 3-2 2-0

Verbal reasoning of ideas
when questioned – 10%

10-8 8-7

7-6 6-5 5-4 4 3-2 2-0

Total 100 marks Actual final mark achieved

What you did well?

What could you have done better?

Improvements to be made.

Signed: Date: