Food trend , or food in celebration, food and the people involved
Research Paper Assignment
Rationale
Being able to do research is a life-skill, but one that can also be very useful in the Culinary world: researching chefs, recipes, cultural traditions with food… and the list goes on.
The purpose of this paper is two-fold:
1. To allow students the opportunity to learn and practice effective research skills, and
2. To have students apply their communication skills in relating this newfound knowledge in a clear manner.
Requirements
Each student is to follow the research process, as discussed in class, to narrow down one of the four general topics, below, come up with a thesis statement, conduct the research and prepare a paper sharing this research in support of the thesis. Students must have a minimum of three (3) sources, which can be from journal articles, web articles, textbooks or other reliable sources.
Papers must meet the following criteria:
1. Have a title page that meets the APA style guidelines, including the following information: (6 pts)
a. Title of the paper
b. Due date ( March 20)
c. Author of the paper: Mahmoud Al Nahas
d. Who the paper is being submitted to: Michelle
e. Name of the institution: Nova Scotia Community College
f. Name of the course: Communication
2. Be 500-750 words = 2-3 pages double-spaced, size 12 font (6 pts)
3. Have a strong introductory paragraph, stating: (6 pts)
a. The thesis
b. An overview of the main points supporting that thesis
4. The body of the paper is to outline the 2-4 main points supporting the thesis, each in its own paragraph or 2 (12 pts)
5. Each main point is to be supported with the researched material (12 pts)
6. There are to be in-text citations for all information that is quoted, paraphrased, or are not the original idea of the student, following APA style guidelines (6 pts)
7. Have a strong conclusion paragraph, stating: (6 pts)
a. The main thesis, and
b. An overview of how the material supports this thesis
8. A properly formatted reference list, following APA style guidelines (6 pts)
9. Be written in clear language free from spelling and grammatical errors, and using proper writing mechanics (spacing, punctuation, clear margins, etc.) (6 pts)
Possible General Topics:
1. Food Trends
2. Food in Celebration
3. Food, an Historical Piece
4. Food and the People Involved
If students have another culinary-related topic they would like to write about, please discuss with your instructor for approval before conducting any research.
Evaluation
This presentation is values at 25% of your course mark. Evaluation will be broken down according to the point allocation listed above in the requirements, and marked out of 66 points.
Evaluation rubrics will be provided to the learners in Brightspace giving a more complete breakdown of the marks.
