FOD 2170- International Cuisine

Theory- 40%
Your major project for this module will be to complete an in depth study that relates the food
of the country you have choose to the people, culture, and traditions of the country. It will be
your responsibility to teach our class about your chosen country on the day you choose to
present and therefore your presentation must include specific information that is supported
with photos and other visual examples(when possible). Countries will be chosen on a first come
first serve basis and there will be no repeats across all the Foods 20 and 30 classes. In order to
complete this project, follow the outline provided for you below:

Steps to completion:
1. Choose a group of 3 (your group members must be in your grade level).
2. Choose a country you would like to research. Sign up for your country with your teacher.
3. Research your country noting the information you must provide in order to receive full
marks.
4. Choose a method of presenting your information. Below are some ideas for presenting,
but you may choose to present in any creative way you can think of:

Powerpoint presentation Make a documentary Create a song/rap
Make a board game Travel pamphlet Magazine
Posters Trivia game Skit/play
Mock travel log/journal Make a travel website Radio broadcast/interview

Make sure you divide the research evenly between you and your partners and note on the
rubric who was responsible for which category. You will be graded individually on your chosen
category. Please make your presentation 10-20 minutes long.

Please now, you need to present the culture of your chosen country and relate it to the food of
that country. This is NOT a social studies class, please do not tell me about the economy,
transportation etc. in your country. I want to know how the economy and transportation in
your country determine what food is available there. Please ask if you are unsure!!










In order for you to receive full marks, your presentation must include the following
information in great detail:

Name of your country
Where is your country located?
General information about your country (population, climate, language etc.)
Does your country have a food guide? (think Canadian rainbow or American pyramid)
Recipe (ingredients & directions) of your 4 chosen recipes. Include photo of each recipe.
Bibliography- at minimum you must use the following resources and reference them
properly
i. One encyclopedia article(online or print), NO Wikipedia
ii. One website
iii. One book
I will not accept work that has been plagiarized by cutting and pasting information from the
Internet. It is very obvious when you have done this. This work will receive a zero. You must
provide all sources.

Category 1
How do the following factors determine what type of food is available in your country:
Climate (think ingredients unique to your country due to its climate, staple foods)
Geography (think ingredients unique to your country due to its geography)
Transportation (think, does outside food enter your country? Using what?)
Technology (think food manufacturing plants)
Food preparation techniques (think specialized tools, equipment, and methods)
Preservation techniques (cellars, refrigerators, salting, drying, etc.)

Category 2
How do the following factors determine what foods are acceptable to eat in your country:
values
Religion (focus on the dominant religion in your country)
Superstitions, taboos, beliefs
History
Ethnicity (focus on the dominant ethnicity in your country)

Category 3
How do the following factors transmit culture in your country:
Role of food in traditions
Role of food in celebrations
Traditional meal patterns (who serves food? How?, utensils used, time of day, table/floor?)
Traditional gender roles in the acquisition and preparation of foods

5 3 1
Basic Information Name of country,
geography, general info,
food guide are all present
and detailed
One piece of
information is missing.
Not detailed enough
More than one piece of
information is missing. Not
detailed enough
Category Information Category was thoroughly
researched. No Missing sub-
topics or information.
Information is visually
supported
(photos/videos/recipes etc.)
Information was vague.
One missing sub-topic.
Information was poorly
visually supported
Information was vague
and/or missing. More than
one sub-topic missing.
Little to no visual support
Recipes All 4 recipes are present and
include: ingredients,
directions, yield, photo
All 4 recipes are present
but one piece of info is
missing: ingredients,
directions, yield, photo
Less than 4 recipes are
present. More than one
piece of info is missing:
ingredients, directions,
yield, photo
Bibliography Complete and in correct
APA format. Student used
min. 1 encyclopedia article,
1 website, 1 book
1-2 sources are missing.
APA format mostly
correct. 1 source
missing (encyclopedia,
website, book)
More than 2 sources are
missing. No clear evidence
of an attempt at APA
format. More than 1
source missing
(encyclopedia, website,
book)
Organization Presentation is neat, tidy,
and flawlessly organized
(category and sub-topics
labeled, students name)
Presentation is mostly
neat and tidy. Well
organized but its
sometimes difficult to
tell who researched the
topic, what the category
and sub-topic is
Presentation is not neat
and tidy. Poor
organization. It is hard to
tell who researched the
category. Category and
sub-topic not well labeled
Creativity Presented in a creative way
(less written words-more
visuals). Execution was
creative & affective in
transmitting information.
Audience participation.
Presentation was mostly
creative (more written
words than visuals).
Execution was creative
and affective at
transmitting all the
necessary information to
audience
Presentation had little
visual aspect and was
mostly written word.
Execution was uncreative.
Did not hold audience
attention

TOTAL:_______/30








Labs- 50%
During this unit it will be your responsibility to find and make 5 recipes from your chosen
country. The first 4 recipes you create can be done at any time during the unit. These recipes
will be part of your presentation as is noted above. The 5th recipe will be completed on class 13
and 14 in preparation for our end of unit International Foods Potluck. Please find below the
criteria for your 5 recipes:

1. Choose a recipe which uses a preparation technique characteristic of your country.
(ex: stir-frying is a common preparation technique in Chinese cuisine)

2. Choose a recipe which is representative of your country and has a minimum of two food
groups. (ex: stir-fry for a presentation on China as it has meat & vegetables)

3. Choose a recipe which shows common characteristics between your countrys food and
that of another culture. (ex: you chose to make Chinese dumplings for a presentation on
China due to their similarity to Polish pierogi)

4. Choose a recipe for a dish that is symbolic of your country. (ex: poutine is symbolic of
Canada)

5. Choose a recipe from your chosen country for a dish that could be served and eaten
easily at our International Foods Potluck (last day of unit). Think, foods that are easily
prepped ahead of time, can be cooked ahead of time and frozen, quick & easy. We will
only have roughly 30 mins at the beginning of class 14 to prep and setup out food
before the potluck so think ahead and remember you can begin prepping at lunch.

Please note, when you are planning to make one of your recipes (#1-4), make sure to order
your ingredients no later than the class before. Ex: if you are planning on cooking class 7, your
ingredients list must be in NO LATER than the end of class 6.

-Only choose recipes that can be made in under 60 mins
-Only make enough to yield no more than 4 servings (the exception is the potluck, come see me
about your yield for this recipe)
-Please submit ingredients with amounts
-Please don't ask for expensive or exotic ingredients (ex: lobster, expensive cheeses, ingredients
I can't pronounce and will never find at Superstore)


After completing each recipe, please show it to me for grading and proof of completion. You
will be graded using the following rubric:

Kitchen:_______ Group Members:_____________________________________________
Total
Intro/Organization Student
was
punctual
for class
Good team work
and cooperation
with group
members
Each group
member had an
assigned task in
the kitchen
which made the
recipe
manageable in
60 mins or less
Student is
wearing an
apron, hair is
tied back,
sleeves are
rolled up, is
wearing closed
toe-shoes
Student washed
hands properly
before starting
lab and after lab

Management Recipe
instructions
were
followed
properly
All parts of the
recipe were
completed
Proper
techniques were
used for
executing recipe
Proper
equipment/tools
were used for
executing recipe
Student stayed in
his/her own
kitchen

Product Timing of
product (no
long gaps
between
parts of
recipe)
Good
presentation of
finished
product(properly
plated)
Resulting
product was
edible/appealing
to eat
Consistency of
product was
accurate to
recipe: ex: not
burnt, goopy,
chunky
No food was
wasted during lab

Clean Up Floors
swept and
countertops
wiped
(including
underneath
and behind
mixer)
Dishes washed,
dried, and put
away properly
Sink washed.
Scrub sponge
and sham-wow
washed, ringed
out and put on
edge of sink
Stove,
microwave,
mixer, and all
other
equipment
cleaned
Presenting/eating
table is clean of
any spills and
debris



Total out of 20








10%- Professionalism and Work Habits

While you are free to create your own schedule for this unit and decide when you will cook and
when you will work on your project, the expectation is that the time you set aside for labs as
well as the time you set aside for working on your research project is time well spent. What
does this mean exactly? You show extraordinary respect in class, you show up on time, you are
on task, you are working and collaborating with your group mates about the project, you are
working in the lab area productively and any free time during cooking (when your food is
baking, simmering etc.) is time spent working on your project.



5 3 1
Professionalism
& Work Habits
Student was always on
task throughout the
unit. Student
collaborated with
group mates
throughout project.
Student was very
respectful and always
on time for class.
Student came to class
prepared.
Student was mostly on task
throughout the unit with
minor exceptions. Group
collaborations could have
been more frequent
throughout the project.
Student was mostly
respectful and usually
showed up to class on time.
Student mostly came to class
prepared
Student was rarely on task
throughout the unit. Little to
no group collaboration and
cooperation. Student was
disrespectful and frequently
late for class. Student was
frequently late for class.
Student rarely showed up
prepared to participate in class