COOK 303 Local and Sustainable Cuisine Term Assignment Three
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Centennial College *
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Feb 20, 2024
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COOK 303 Local and Sustainable Cuisine Term Assignment Three
Student Self-Marking Evaluation Rubric Week One through Thirteen Grade Value: 25% Due Date: Week 12 Student Name: Ishrat Nabi
Student ID# 301005366
Criteria for Participation and Engagement in Virtual Classroom
Online Assigned Modules How You Should Think about Self Evaluation 1.
The student will complete the self-marking evaluative rubric below and answer the proceeding questions. 2. Thestudentwillscoretheirperformanceandacademicprogressusingthe scoring rubric for a total grade out of 16 possible points. 3.
Being fully engaged in this course will look and feel different for each person. This rubric will help you grade your level of engagement in, and your contributions to this course. Collaborating, reflecting, making connections, asking questions, completing tasks, etc. are all part of your “engagement/participation” in this course. 4.
The following rubric will be used to generate your self-evaluation. Your instructor will review your self-evaluation and adjust it accordingly to demonstrated academic progress and level of engagement. The grade will
reflect your participation and engagement from week one through week thirteen. Remember to provide comments and feedback, which should include how you can improve your performance.
Engagement/Participation Grading Rubric Criteria Exemplary 3 points Proficient 2 points Emerging 1 point Unsatisfact
ory 0 points Provide Comme
nts Feedba
ck 1.Reading Assigned Completed assigned reading for in-class and
online activities as thoroughly demonstrated through participation and engagement exceeding
expected benchmark contribution Proficient in
completing assigned reading for in-class and
online activities as
competentl
y demonstrat
ed participatio
n and engagemen
t Completed partially assigned reading for in-class and
online activities as
which emerged through demonstrat
ed participatio
n and engagemen
t exceeding. Needs improveme
nt necessary Failed to complete assigned reading for in-class and online activities, as demonstrate
d through lack of or no participation and engagement.
Needs improvemen
t necessary and academic action plan would be helpful 2/3 2.Online Contributi
ons Exemplary engagement
and Proficiently worked through Needs improveme
nt in Did not complete or lacked engagement (Padlets, Google Docs, discussion
boards etc.) Participation in the completion of all the online work and contributed thoroughly and thoughtfully. Most of the online work
and contributed
only when necessary. Completing,
engaging assigned work and activities through some of the
online work
and contributed
minimally. Did not participate or complete assigned learning activities. Didn’t finish most of the online work. 3/3 3.Reflectio
Demonstrated critical Demonstrat Rarely Demonstrate
2/3
ns & Connectio
ns thinking skills and a deep reflection of how the content applies to their learning and academic goals and career path. Exemplary
job! e proficiency in reflecting
about how the content
applies to their studies and
academic learning or other topics
in the program contributed
or inconsistent
ly engaged in reflection
about how the content
applies to their learning academic studies or other learning in their program d a lack or nil contribution and engagement with the learning community, activities. Failed to or lacked evidence of reflecting on connections to their career or academic learning or other courses in my program 4.Task Completio
n Always completed and handed
in work in a
timely fashion (this can include if you had approved extensions)
. Exemplary
task manageme
nt completion Usually completed and handed in work in a time relevant fashion with attention to due dates on time completing
the required tasks. Inconsistent
or sometimes late in completing the required tasks. Consistentl
y was late in completing the required tasks or failed to submit assignment
s, complete
readings, participate in the learning community planned activities and goals 3/3 5.Overall Engageme
nt Self-
reflection was exemplary in their learning. Engagemen
t demonstrat
Self-
reflection skills were competent in their learning. Engageme
nt demonstrat
Self-
reflection was somewhat evident, although needs for improveme
nt in their Self-
reflection was not evident or lacked in their learning. Engagemen
t was
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ed an understandi
ng and proficiency in the application of ideas and concepts. Exemplary ability and effort to contribute to ed an effort in proficiency in the application
of ideas and concepts. Met competenc
ies in their ability and learning. Engagemen
t demonstrat
ed an attempt in understandi
ng and proficiency in the application of ideas and concepts. limited or lacked an understandi
ng and proficiency in the application of ideas and concepts. Further improveme
nt is required in their the learning communit
y the effort to contribute to the learning community Emerging ability and effort to contribute to the learning community ability and effort
to contribute to the learning community 3/
3 Bonus Mark for Exemplary Effort and Commitment 1 Total Mark 16 Evaluation of Engagement, Participation, and Learning Please answer the two following questions (mandatory) 1. Explain one thing you have learned about yourself and the way you learn. Something you are very proud of and excited about in completing this course. Something you discovered about the way you learn after completing the online and virtual classroom components of this course? Throughout this online and virtual classroom component of the local and sustainable cuisine course, I realized that excel in adapting my learning style to different formats. Initially, I had reservations about the productivity of virtual learning, especially in a hands-on field like culinary
arts. However, as I engaged with the online materials, participated in virtual discussions, and collaborated with peers in a digital environment, I discovered a new dimension into my learning abilities. The use of technology allowed me to connect with chefs, experts, and fellow students from diverse locations, bringing a rich tapestry of perspectives to the learning experience.
My ability to actively participate in virtual discussions, seek out additional resources online, and leverage digital tools for collaborative projects showcased a high degree of adaptability and a keen understanding of how to maximize learning opportunities in a virtual setting. This adaptability not only helped to successfully complete the course but also revealed a strength in my learning style that I may not have fully recognized before.
2. Chefs master their culinary skills through application, practice, and experience using a set of technical skills. The course has featured several different chefs and highlighted their approach to their cuisine. The act of cooking has a significant value in defining one’s identity and character in addition to the mastery of technical skills. Explain one way this course has helped better define “who you are” and “why you choose” to be a chef? In a hypothetical scenario where I've taken a local and sustainable cuisine course, several ways might emerge in which the course has helped define "who I am" and "why I choose" to be a chef:
The emphasis on local and sustainable cuisine likely encouraged to explore and appreciate the origins of ingredients. As I learned about the environmental and ethical implications of culinary choices, I have developed a strong connection to the values of sustainability, community support,
and responsible sourcing. This connection to values can become a core aspect of identity as a chef, influencing not only for cooking style but also the way I interact with the food industry.
Through this course, I have delved into the principles of local and sustainable cooking, such as supporting local farmers, minimizing food waste, and promoting biodiversity. I integrated these principles into my cooking, it's likely that I began to form a distinct culinary philosophy. This philosophy, rooted in conscious and responsible culinary practices, becomes a key element in defining who I am as a chef.
The course may have encouraged creativity within the constraints of local and sustainable practices. I experimented with regional ingredients and sustainable cooking methods, I likely developed a unique personal style. I have ability to create flavorful, innovative dishes using locally sourced ingredients becomes a signature aspect of identity as a chef.
Learning about local cuisine and sustainable practices often involves engaging with local communities and food systems. As I fostered connections with local farmers, producers, and fellow chefs, I have found a sense of belonging and community. This community engagement can be a significant factor in defining your identity, showcasing your commitment to collaborative and responsible culinary practices.
The course might have instilled a sense of responsibility and a desire to educate others about the importance of local and sustainable cuisine. My role as a chef may extend beyond the kitchen, as
I become an advocate for conscious food choices. This commitment to education and advocacy can be a driving force behind my choice to be a chef, adding a layer of purpose to your culinary journey.
In summary, a local and sustainable cuisine course could profoundly shape my identity as a chef by connecting to values, influencing my culinary philosophy and style, fostering community engagement, and inspiring me to be an advocate for conscious food practices. These elements collectively contribute to a deeper understanding of "who I am" and provide compelling reasons for "why I choose" to be a chef.
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