CULN702 - Food Ethics and Sustainability Assignment

Assignment Task

Introduction

• Clearly outlined the magazine production process and content.
• Identified team members and their responsibilities. 
• Provided a record of meetings and participants. 

Planning

Magazine concept

• Defined the magazine’s theme and explain how this explores food ethics and sustainability with a culinary emphasis.

Media analysis

• Analysed relevant magazines and other media to identify components contributing to the group’s magazine template.
• Provided examples of a representative content, including an article. 
• Defined the magazine target audience.

Time management

• Provided a magazine production schedule that included deadlines for submission of magazine stories/components, time for proofreading, and reviewing final magazine content and layout. 

Content and format design

• Created a table of content for magazine pages.
• Designed a simple magazine mock-up. 

Story plan

• Discussed planned content / stories outline and format. 

Outputs

Proofread and edit stories

• Error-free, coherent, well-structured article, including well formatted recipe(s) and image(s). Appropriate word count. (5)

Final magazine

• Provided a hardcopy of the completed magazine.
• Overall magazine design and content; i nteresting, illustrated critical thinking and depth of knowledge relevant to food ethics and sustainability. 

Team subtotal

Individual reflective post analysis and evaluation

Personal contributions (responsibilities / tasks)

• Outlined contributions to the team performance, detailing what you brought to the project, and what you got out of this assignment.

Contribution to magazine content

• Provided evidence of research in the form of an annotated bibliography in APA style outlining primary and secondary sources of information. Each citation was followed by a brief statement explaining the relevance of the source.

Quality of individual outputs

• Content was i nteresting, illustrated critical thinking through the appropriate use of research material and depth of knowledge relevant to food ethics and sustainability.

Assessment brief

Refer to the Marking Schedule. Supplementary information will be provided on Canvas and in class.

Magazine production – team project

Produce a magazine, which explores concepts of food ethics and sustainability providing a culinary emphasis.

Magazine requirements

Minimum page magazine including covers, editorial, contributors, table of contents, magazine content including articles (at least 1 article per team member) that are consistent with the theme of the magazine addressing food ethics and sustainability, plus recipes and images.

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