ASSIGNMENT 1

DHCA1024 FUNDAMENTAL OF FOOD PREPARATION

INDIVIDUAL ASSIGNMENT – 20% MARKS
 FACULTY OF HOSPITALITY AND TOURISM

DIPLOMA IN CULINARY ARTS

DHCA1024 FUNDAMENTAL OF FOOD PREPARATION

RECIPE WRITING
ASSIGNMENT 1

Prepared for
Mr. Azwan Faris Azli

Prepared by:
Student’s Name (Student’s ID)

Report Submitted in Part of a Fulfillment to Complete Assignment 1

For May Semester 202401
INSTRUCTIONS:
You are required to search and develop menu and sketch plating ideas as a guidance for your
event on Assignment 1 based on the topic that have been given by the lecturer from the subject
syllabus.
1. To include in the menu
a. Name of the menu
b. Precise Ingredients and measurements
c. Methods of cooking
2. This assignment should be submitted the latest by 21 st FEBRUARY 2024
3. Font: Arial
Font size: 11
Spacing : 1.15

4. NOT SUBMITTING THE REPORT, STUDENT’S MARKS WILL BE CONSIDERED AS

“ZERO”.

RECIPE FORMAT

(RECIPE NAME) – Capital letters

QTY INGREDIENTS QTY INGREDIENTS

1 nos Holland Onion - 10gm Salt
Chopped
30gm Paprika Powder 10gm Pepper
1L Cooking Cream
450gm Chicken Breast – Product Picture
Thinly Sliced

METHOD:
1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and
pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on
the outside of chicken. Cut celery into 3 or 4 pieces; place in the chicken cavity.
 EVALUATION RUBRIC INDIVIDUAL / GROUPING WRITTEN
REPORT FACULTY OF HOSPITALITY AND TOURISM

Criteria Poor (1) Moderate (2) Satisfactory (3) Good (4) Excellent (5) Score
Content The content was The content was The content was The content was highly The content was highly
poorly designed quite relevant appropriately designed relevant relevant and impressive

Format The report was The report was well The report was
The report was The report was fairly extremely well
weakly
poorly constructed constructed constructed constructed
constructed
Language Weak in sentence Excellent in sentence
Poor sentence Moderate in sentence Good in sentence
writing and writing and no
writing and writing with less writing and less
grammatical grammatical errors
grammatical errors grammatical errors grammatical errors
errors
Knowledge in subject Poor ability to Minimal ability to
evaluate and Fair ability to evaluate and Good ability to Excellent ability to
matter evaluate and
propose a course propose a course of action evaluate and propose evaluate and propose a
propose a course of
of action a course of action course of action
action
TOTAL
/20
Course Name: Student Name:
INTERNATIONAL CUISINE
Lecturer Name: Azwan Faris Azli
Course Code: DHCA3104 Student ID: