TM6103 Gastronomy - Essay Prowess

TM6103 Gastronomy

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TM6103 Gastronomy
Academic Year 2020/2021
Assessment Guide 1
Individual Report
Term 2 (01/02/2021 – 07/05/2021)
Module Leader
Alexandra Constantinescu
Contact Details:
[email protected]
Room: DL3.27
Student Hours: Mondays, 13:00 –
15:00, Tuesdays 09:00 – 11:00
Other Tutors
Name
Contact Details
Room: TBC
Student Hours:
Assessment
Assessment Component 1 (65%)
Individual report: 1950 words
Turnitin Submissions: Thursday, 11th March 2021, by 16.00hrs
Updated August 2020 2
1 ASSESSMENT
1.1 Details of Assessment Submission
This assignment is in the form of an individual report.
Weighting: 65% of the total module mark
Word count: 1,950 words
Submission deadline: Thursday, 11th March 2021, by 16.00hrs via Turnitin
Submission procedure: The report must be submitted electronically via
Turnitin.
1.2 Assignment Overview
This assignment enables you to gain an appreciation of how the field of gastronomy has
evolved over time. You will be researching topics related to the evolution of gastronomy,
while exploring changes / drivers of change, their impact on the development, structure
and operation of the industry. This assignment is in the form of an individual report.
You are required to submit your work via Turnitin.
1.3 Assignment Task
You have been commissioned by The Caterer Magazine to produce a report on the
topic of evolution of gastronomy, with a focus on traditional dishes from the British
cuisine and how they are being recreated in contemporary UK restaurants. In your
report you will have to research and address key historical aspects, as well as to
demonstrate a thorough understanding of the market, consumers’ needs and
behaviour and other drivers of change that affect the development, structure and
operation of the industry.
For this assignment you are required to:

  1. Identify key historical aspects that have contributed to de evolution of British
    cuisine.
  2. Critically examine the evolution and development of British cuisine and discuss
    how traditional dishes are being recreated in contemporary UK restaurants.
  3. Appraise in critical terms the drivers of change in consumers’ needs,
    behaviour and expectations – and their impact on the development, structure
    and operation of restaurants.
  4. Provide thoroughly researched examples from the industry.
    You are advised to use relevant secondary data from a variety of academic sources in
    order to construct and substantiate your arguments.
    Updated August 2020 3
    1.4 Learning Outcomes Assessed by this Assignment
    LO1 Understand the art, science and culture of food and beverages.
    LO2 Understand the structure and operation of the food industry.
    LO3 Describe impacts of technology and globalisation on the operations of the
    industry.
    LO4 Understand the markets, consumers’ needs and behaviour, and other
    drivers of change that affect the development of the industry and its
    products.
    LO5 Utilise data from a variety of sources to develop a coherent argument.
    LO6 Plan and execute an in-depth research exercise.
    LO7 Reflect on their experience and evaluate the positive and negative
    aspects
    LO8 Prepare and undertake a research exercise
    LO9 Communicate effectively in written and oral form
    2 Submission Instructions
    2.1 Deadlines for Submission:
    File submission: Thursday 11th March 2021 by 16:00hrs via Turnitin
    We strongly suggest that you try to submit all coursework by the deadline set as meeting
    deadlines is expected in employment. However, in our regulations, UEL has permitted
    students to be able to submit their coursework up to 24 hours after the deadline. The
    deadline will be published in your module guide. Coursework which is submitted late,
    but within 24 hours of the deadline, will be assessed but subjected to a fixed penalty of
    5% of the total marks available (as opposed to marks obtained). However, you have to
    be very careful when you are submitting your assessment. If you submit your work
    twice, once using the original deadline link and then again using the late submission
    link, your assignment will be graded as late with the 5% deduction.
    This rule only applies to coursework. It does not apply to examinations, presentations,
    performances, practical assessments or viva voce examinations. If you miss these for
    a genuine reason, then you will need to apply for extenuating circumstances, or accept
    that you will receive a zero mark.
    Extenuating Circumstances are circumstances which:
    • impair your examination performance prevent you from attending
    examinations or other types of assessment, or
    • prevent you from submitting coursework or other assessed work by the
    scheduled deadline date, or within 24 hours of the deadline date
    Such circumstances rarely occur and would normally be:
    • unforeseeable – in that you could have no prior knowledge of the event
    concerned, and
    Updated August 2020 4
    • unpreventable – in that you could do nothing reasonably in your power to
    prevent such an event, and
    • expected to have a serious impact on performance
    You can make an application for extenuating circumstances by following this link:
    https://uelac.sharepoint.com/StudentSupport/Pages/Extenuation-information.aspx
    3 Assessment criteria
    3.1 Specific marking criteria for this assignment
    Content Marks
    (%)
    Introduction
    Does your introduction clearly present the context you are referring to?
    Does your introduction state the aim and objectives of the report?
    10%
    Main Body
    Have you identified key historical aspects that have contributed to de
    evolution of British cuisine?
    Have you critically examined the evolution and development of British
    cuisine and discussed how traditional dishes are being recreated in
    contemporary UK restaurants?
    Have you appraised in critical terms the drivers of change in consumers’
    needs, behaviour and expectations – and their impact on the
    development, structure and operation of restaurants.
    Have you provided thoroughly researched examples form the industry?
    Have you demonstrated critical and independent thinking while
    developing your arguments?
    50%
    Support through relevant literature
    Have you used relevant academic sources to back up your arguments?
    Have you used a range of reliable sources?
    Have you used appropriate citations throughout the text?
    Have you correctly applied Cite Them Right for your citations and
    reference list?
    15%
    Conclusion
    Have you identified the key points emerging from your report?
    Have you provided a critical conclusion that leaves the reader wanting to
    explore the topic more?
    Have you provided a range of recommendations based on your key
    findings?
    15%
    Overall presentation
    Is the report well written?
    Have you formatted the assessment according to the guidelines given?
    Does the report follow a clear structure?
    Are your arguments well-structured and articulated?
    Is there a logical flow to your arguments?
    Is the report 1950 words, +/-10%?

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