Professional Gastronomic Practice Assessment
Portfolio
You are required to submit a portfolio, demonstrating an awareness of the sensory, culinary-gastronomic, and cultural determinants involved in the construction of menus and the intricate balance of effective food and beverage matching.
Review the information and marking schedule below.
- Reflections on all recipes you have liked, adapted or created this semester (see the attachment for my info ) Just write small paragraph if need.
- Evidence of wider reading. Summarize all journal and magazine articles and websites you read during this semester and reflect on their contribution to your understanding of professional gastronomic practice. (Pls do research and see the example file its my friend assignment who already submit this on turnitin so please do not copy)
- Notes on personal food tastings outside of class (You can paraphrase from my friend )
- Notes on personal wine tastings outside of class (You can paraphrase from my friend or just write your own)
- How these tastings contributed to your gastronomic vocabulary
- Evolution of the dish you cooked for the practical exam (see the info in the My info file that attached)
Evidence of self-analysis of own work
- Evidence of clear progression of thought
- Thoughts on wine matches (5) (See my wine choice and paraphrase from my info file that attached)
- Though cost (3) (No need to do this part)
- Links to current industry trends and issues (6) Make a paragraph in this topic (see idea in the example file that attached)
Please do not copy because I need to submit in turnitin and I request that this assignment the similarity must lesser than 8% in turnitin)
APA References and style
Please follow marking guide and assignment info in the attachment!!
