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Midterm Global Cuisine

The document provides rubrics for evaluating student final exams on global cuisine. It outlines five criteria for assessment: taste and flavor; presentation and plating; cultural authenticity; ingredients and techniques; and overall experience. Each criterion is assigned a percentage of the total score. Instructions are also provided for a group assignment requiring students to choose a country and prepare foods representing its cuisine for presentation.

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67 views2 pages

Midterm Global Cuisine

The document provides rubrics for evaluating student final exams on global cuisine. It outlines five criteria for assessment: taste and flavor; presentation and plating; cultural authenticity; ingredients and techniques; and overall experience. Each criterion is assigned a percentage of the total score. Instructions are also provided for a group assignment requiring students to choose a country and prepare foods representing its cuisine for presentation.

Uploaded by

mienecabacungan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

CAVITE STATE UNIVERSITY


(CvSU)
DON SEVERINO DE LAS ALAS CAMPUS
Indang, Cavite

COLLEGE OF ARTS AND SCIENCES


Department of Social Sciences

GNED 07 (CONTEMPORARY WORLD)


FINAL EXAM RUBRICS
Second Semester, AY 2023 – 2024

Name: Course/Year/Section:
Total score:

Global Cuisine

CATEGORY DESCRIPTION SCORE


TASTE AND FLAVOR This criterion focuses on the sensory experience of the dish. It evaluates
how well the flavors come together, whether they're balanced, and how
25%
accurately they represent the cuisine's traditional taste profile.

PRESENTATION AND This criterion assesses the visual appeal of the dish, including factors such
PLATING as arrangement, use of garnishes, attention to detail and other sorts of
creative introduction that increases the appeal of the food being presented.
25%
A visually appealing dish can enhance anticipation and enjoyment before
the first bite.

CULTURAL AUTHENTICITY This criterion considers how well the dish reflects the culinary traditions,
ingredients, and techniques of its respective culture. Dishes should stay
25%
true to their origins, respecting cultural heritage and culinary practices

INGREDIENTS AND The choice of ingredients and cooking techniques contributes to the
TECHNIQUES authenticity and quality of global cuisine. This criterion evaluates whether
traditional ingredients are used appropriately and if cooking methods align
15%
with the cuisine's culinary traditions. Innovative twists are acceptable as
long as they complement rather than overshadow the traditional elements.

OVERALL EXPERIENCE This criterion takes into account the holistic dining experience, beyond just
taste and presentation. It considers factors such as ambiance, service, and
10%
overall satisfaction. A memorable dining experience should leave guests
feeling delighted and eager to return.

TOTAL

Prepared by: Noted by: Approved by:

Robert M. Nova, MA Renato T. Agdalpen, MA Armi Grace B. Desingaño, PhD


Instructor Chairperson, DSS Dean, College of Arts and Sciences
INSTRUCTIONS:

NOTE: WE WILL NO LONGER COMBINE THE FOOD CULTURE BUT WE WILL BE FOCUSING ON
JUST 1 PARTICULAR COUNTRY.

1. Each group should choose 1 country to present to any of the following:


a. Japan
b. South Korea
c. China
d. India
e. France
f. US
g. Mexico

2. Each group should prepare food for each panelist (4 panels) consists of
 1 main dish
 1 side dish
 1 drink

3. Each group will be given 5-10mins of presentation


4. Each group should be prepared for the Q&A
5. Our time for the presentation will be same as our regular schedule. 1hour will be given to every group to
prepare everything and the remaining 1hr will be allotted to the presentation and cleaning.
6. After the cleanup we will be having a short meeting.

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