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YEAR 10 FOLIO
ASSIGNMENT 1- CULTURAL FOOD BLOG

Learning intention: From this assessment task you will

develop a deeper understanding of the cultural eating habits
Important dates
and cuisines from around the world. You will build on your
Week Food Blog
Week Website practical skills and knowledge through a variety of practical
Design experiences and document this understanding in an online
Week Discussion food blog.

Assessment criteria:
Helpful links for the task
Theory Practical
Food Safari:
Indian: Chapters 9-10 1. Food Blog+Website Design 3. Multicultural
http://online.clickview.com.au/librari (600 words) practicals.
es/videos/463450c1-ba6f-95e7- Following all practicals, student
2d92-d6f094cd5a7c/multicultural- should reflect and complete a series 1. Indian
foods of reflections. Using WIX students will 2. Korean
design an online blog showcasing 3. Lebanese
Singapore their understanding of each cuisine.
https://www.youtube.com/watch?v= One practical per
SZwcfoSa49Y 2. Discussion (300-350 words) week. Food Blogs
Reflection on the student’s own should be entered
Lebanese learning and progress in learning. each lesson after the
https://www.youtube.com/watch?v=
practical.
RukNHDORZfQ

Cultural Experiences Achievement Standards

https://www.eater.com/2019/12/3/2
0974732/authentic-food-definition-
yelp
https://www.lovefood.com/news/57
074/what-makes-food-authentic
Website Design
https://www.wix.com/
Explain how people working in design and technologies occupations consider
factors that impact on design decisions and the technologies used to produce
products, services and environments.
They create and connect design ideas and processes of increasing complexity
and justify decisions. Students communicate and document projects, including
marketing for a range of audiences.
They select and use appropriate technologies skillfully and safely to produce
high quality designed solutions suitable for the intended purpose.
Critical evaluation of technologies used for a food product for the intended
purpose.
 FOOD SAFARI
Prior to undergoing each practical, students are required to engage with the allocated
episodes of the program Food Safari. Each episode will be viewed once as a class, however,
students are free to view them again in their own time. Students should use the tables below to
take notes about each cuisine including information related to:

• Ingredients
• Recipes
• Authentic tools and equipment
• Culture (religion, dining habits)

1. Indian
https://www.youtube.com/watch?v=ugPm7uvJ8wY

Ingredients Recipes Authentic Tools and Culture

Equipment
 2. Korean
https://www.youtube.com/watch?v=p9IhtyAl_-4

Ingredients Recipes Authentic Tools and Culture

Equipment
3. Lebanese
https://www.youtube.com/watch?v=RukNHDORZfQ

Ingredients Recipes Authentic Tools and Culture

Equipment
 Assignment 1: Food Blog Assignment

For each practical experience you will research and communicate your understanding of the factors
and issues that need to be considered when planning an authentic cultural experience. Using images
and recipes from the practical experiences you will build a professional looking food blog that
effectively communicates your understanding. Included on the food blog are reflections on the
learning that occurred through the practical experiences.

You will be repeating the steps below to blog 3 authentic multicultural cuisines including:
Indian, Korean and Lebanese.

Criteria: must include

1. A detailed description of the cuisine. This may include: the flavours, food items, history and
facts about the specific cuisine.
2. A least one factor/issue that you need to consider about each cuisine e.g. flavour, religion,
cultural experiences.
3. You need to document with images, how to plan an authentic cultural eating experience e.g.
how do they prepare and consume their meals? Is there a specific order? What types of food
does this cuisine present its food in a banquet style setting? Entrée, Main, Dessert?
4. A self-assessment of practical experiences with each cuisine including images and a personal
reflection.
5. Must have appropriate images to create meaning to your food blog
6. Must have a bibliography for each blog (a total of three food blogs)

Achievement At Standard Above Standard Achievement Teacher

Standard Comment/Feedback

Food Blog Satisfactory representation of Excellent representation of

Explain how each cuisine within the food
people working in blog. Some investigation and
design and identification of factors that
technologies influence authentic dining
occupations experiences based on cultural
consider factors experiences.
that impact on
design decisions. Self-reflection has been
considered with 1-2 examples
of how the practical was
suitable for the chosen culture.
each cuisine within the food
blog. Detailed investigation
and identification of factors
that influence authentic
dining experiences based on
cultural experiences.
Self-reflection has been
considered with 3 or more
examples of how the
practical was suitable for
the chosen culture.
 Assignment 2: Website Design

For each practical experience you will research and communicate your understanding of the factors
and issues that need to be considered when planning an authentic cultural experience. Using images
are recipes from the practical experiences you will build a professionally looking website using
https://www.wix.com/ that effectively communicates your developing understanding.

Criteria: must include

❖ Needs to have an Introduction (HOME) Page discussing what the food blog is about.

❖ Must have three separate pages: Indian, Korean and Lebanese cuisine.

❖ A detailed description of the cuisine. This may include: the flavours, food items, history and
facts about the specific cuisine.

❖ At least one factor/issue that you need to consider about each cuisine e.g. flavour, religion,
cultural experiences.

❖ You need to document with images, how to plan an authentic cultural eating experience e.g.
how do they prepare and consume their meals? Is there a specific order? What types of food
does this cuisine present its food in a banquet style setting? Entrée, Main, Dessert?

❖ A self-assessment of practical experiences with each cuisine including images and a personal
reflection.

❖ Must have appropriate images to create an emphasis

❖ Must have a bibliography for each blog (a total of three food blogs)

Achievement Standard At Standard Above Standard Achievement Teacher

Comment/Feedback

Website Design Satisfactory Excellent representation

Students communicate representation of of each cuisine with a
and document projects, each cuisine with significant range of
including marketing for a identification of appropriate imagery and
range of audiences. appropriate imagery sensory elements.
and sensory
elements.
 Assignment 3: Practical Application
Teacher Evidence of Practical
ASSIGNMENT: 10 Food

Practical Activity: Indian Cuisine

Criteria for Judging Performance

A B C D E I
Excellent Good Competent Basic Attempted Insufficient
Implement Safe Management Practices A B C D E I

Organise and manage resources (Food A B C D E I

Storage)

Apply safe-food-handling-practices A B C D E I

Generate and maintain quality/portion A B C D E I

control practices (FINAL DISH)
Select and apply appropriate technologies to A B C D E I
prepare and serve food
Group work A B C D E I

Safe Management Practices/Hygiene

Quality Control

Time Management
 Teacher Evidence of Practical
ASSIGNMENT: 10 Food

Practical Activity: Korean Cuisine

Criteria for Judging Performance

A B C D E I
Excellent Good Competent Basic Attempted Insufficient
Implement Safe Management Practices A B C D E I

Organise and manage resources (Food A B C D E I

Storage)

Apply safe-food-handling-practices A B C D E I

Generate and maintain quality/portion A B C D E I

control practices (FINAL DISH)
Select and apply appropriate technologies to A B C D E I
prepare and serve food
Group work A B C D E I

Safe Management Practices/Hygiene

Quality Control

Time Management
 Teacher Evidence of Practical
ASSIGNMENT: 10 Food

Practical Activity: Lebanese Cuisine

Criteria for Judging Performance

A B C D E I
Excellent Good Competent Basic Attempted Insufficient
Implement Safe Management Practices A B C D E I

Organise and manage resources (Food A B C D E I

Storage)

Apply safe-food-handling-practices A B C D E I

Generate and maintain quality/portion A B C D E I

control practices (FINAL DISH)
Select and apply appropriate technologies to A B C D E I
prepare and serve food
Group work A B C D E I

Safe Management Practices/Hygiene

Quality Control

Time Management
 Assignment 4: Evaluation

In a minimum of 350 words, individually evaluate the suitability of your design choices to meet the task
requirements, and your practical application.

In your report you must:

1. Identify the Task (what).
2. Describe the Solution (what).
3. Discuss the planning stages of the Afternoon Tea and how they effected the final outcome.
4. Discuss the: Group and Individual performance
5. Analyse the technologies used within the project and how the contributed to the overall
outcome.
6. Identify opportunities for improvement (what, how and why)
Student Rubrics
Achievement At Standard Above Standard Achievement Teacher Comment/Feedback
Standard

Food Blog Satisfactory Excellent representation

Explain how representation of each of each cuisine within the
people working in cuisine within the food food blog. Detailed
design and blog. Some investigation and
technologies investigation and identification of factors
occupations identification of factors that influence authentic
consider factors that influence dining experiences based
that impact on authentic dining on cultural experiences.
design decisions experiences based on
and the cultural experiences.
technologies used Self-reflection has been
to produce Self-reflection has considered with 3 or
products, services been considered with more examples of how
and 1-2 examples of how the practical was suitable
environments. the practical was for the chosen culture.
suitable for the chosen
culture.
Website Design Satisfactory Excellent representation
Students representation of each of each cuisine with a
communicate and cuisine with significant range of
document identification of appropriate imagery and
projects, appropriate imagery sensory elements.
including and sensory elements.
marketing for a
range of
audiences.

Practical Satisfactory selection Excellent selection of

Select and use of appropriate tools appropriate tools and
appropriate and technologies to technologies to
technologies authentically prepare authentically prepare
skillfully and food items for a range food items for a range of
safely to produce of cultural experiences. cultural experiences.
high quality
designed
solutions suitable
for the intended
purpose.
Discussion Satisfactory evaluation Excellent evaluation of
Critical evaluation of technologies used technologies used within
of technologies within the practical to the practical to create an
used for a food create an authentic authentic cultural
product for the cultural experience experience with 3 or
intended with 1-2 examples. more examples.
purpose.