HIST 5018BEX - Food Writing B: Essentials
External - Quadmester 2 - 2014
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General Course Information
Course Details
Course Code HIST 5018BEX Course Food Writing B: Essentials Coordinating Unit Historical and Classical Studies Term Quadmester 2 Level Postgraduate Coursework Location/s External Units 6 Contact 28 April to 6 June Prerequisites HIST 5018A Incompatible ENGL 5018B Restrictions Available to GradCertFoodWr, GradCertFoodStudies, GradDipFoodStudies, MArts(FoodStudies) students only Assessment Variety of writing tasks to 7250 words Course Staff
Course Coordinator: Professor Emeritus Barbara Santich
Professor Barbara Santich
barbara.santich@adelaide.edu.au
Work Phone 8313 5615
Office Location Napier 308
Office Hours By appointment
Personal Linkhttp://www.adelaide.edu.au/directory/barbara.santich
Tania Cammarano
tania.cammarano@adelaide.edu.auCourse Timetable
The full timetable of all activities for this course can be accessed from .
This is an online course; students are expected to participate in a weekly online classroom. -
Learning Outcomes
Course Learning Outcomes
On successful completion of this course students will be able to demonstrate:
1 Specific research skills in food writing. 2 Appreciation of the history and evolution of food writing and food journalism. 3 Understanding of ethical issues relevant to food writing. 4 Evaluate skills appropriate to food writing and restaurant reviewing. 5 Ability to express such evaluations in a meaningful and/or creative way. 6 Understanding of the responsibilities of the restaurant reviewer. 7 Experience in interview techniques and basic investigative journalism. 8 Understanding of the basics of creative writing techniques as applied to food writing. 9 Appreciation of the importance of editing and the ability to self-edit. University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 2, 6, 7, 9 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 1, 4, 5, 7, 8, 9 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 3, 4, 5, 6, 7, 8, 9 Skills of a high order in interpersonal understanding, teamwork and communication. 7 A proficiency in the appropriate use of contemporary technologies. 1 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 10 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. - An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 3, 6 -
Learning Resources
Required Resources
Jacob, Dianne. Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More (New York: Da Capo, 2010).
Plus online content provided via MyUni.Recommended Resources
Santich, Barbara (ed). Dining Alone: Stories from the Table for One (Adelaide: Wakefield Press, 2013). -
Learning & Teaching Activities
Learning & Teaching Modes
Lectures, seminars, workshops and independent research. Students will have a schedule of readings for each week and will be expected to discuss prescribed readings at online Virtual Classrooms.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Students are expected to read the prescribed readings, participate in online seminars and workshops (Online Classroom), and complete a series of assignments by the due dates (final date 2 June 2014).
Please note that 6-unit courses in HUMSS are designed on the assumption that all learning and assessment activities (including reading/online viewing, preparatory work, research and writing of assignments etc.) will require approximately 312 hours.
Learning Activities Summary
Online lectures and seminars analysing and developing skills in various forms of food writing including feature journalism and interviewing, blogging, creative writing with a food theme, as well as editing for writers. Students will be required to undertake both library and field research after guided discussion with teaching staff. -
Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Book reviews, 250 w, 500w, 1500 w, due 22 April 2014 (20% of total)
Journalistic assignment, 1000 w, due 5 May 2014 (15% of total)
Creative writing (memoir/travel/fiction), 1000 w, due 12 May 2014 (15% of total)
Free choice, 1500 w, due 26 May 2014 (20% of total)
Blog, 2000 w, due 2 June 2014 (30% of total)
Total assessable words: 7500 wordsAssessment Detail
1. Book reviews, 250 w, 500 w, 1500w, due 22 April 2014 (20% of total)
You will find examples of book reviews – different genres of book, different lengths – in your book of readings, and book reviewing will be discussed online. For this assignment you are required to submit three book reviews of 250 words, 500 words and 1250-1500 words, each review focusing on a single text of your choice – fiction, travel narrative, memoir, collected essays, cookbook, food history, biography or autobiography – and with a different genre for each review.
You should choose a recent publication, or any of the books listed below, most of which are available from the Barr Smith library. For the 250 word review OR the 500 w review you may review instead a recent film in which food plays an important role, discussing in particular the significance of food in the film.
2. Journalistic assignment, 1000 w, due 5 May 2014 (15% of total)
You can choose a topic that interests you and is appropriate to the genre. Topics will be workshopped in the Virtual Classroom and possible approaches to each discussed.
3. Creative writing: 1000 w, due 12 May 2014 (15% of total)
This can be memoir, food and travel, fiction or poetry (if poetry it can be about 200 w).
4. Free choice, 1500 w, due 26 May 2014 (20% of total)
Now you are familiar with a variety of food writing genres you can make your own choice for this assignment.
5. Blog, 2000 w, due 2 June 2014 (30% of total)
Your blog should be a work-in-progress during the courseSubmission
Assignments are submitted via MyUni.Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Assessment criteria & grading
Your final grade will be a composite of marks received for the various assignments, according to the proportions indicated in Assignments.
Results will be graded according to the following schedule:
High Distinction
85-100
Distinction
75-84
Credit
65-74
Pass
50-64
Fail
0-49
In assessing assignments we will take into account:
· clarity of expression
· originality
· readiness for publication
If you are ever in any doubt as to what might be required of any assignment, or exactly what is being asked, please ask your instructor.
Assessment Criteria Standards
Fail 0-49%
· unsatisfactory in terms of writing skills
Pass 50-64%
· Satisfies minimum requirements
· Adequate articulation of theme or argument
· Adequate understanding of topic, where appropriate
· Basic technical competence
Credit 65-74%
· Work demonstrates a degree of originality and insight
· Work demonstrates a good deal of potential
· Clear articulation of theme or argument
· Clear understanding of topic, where appropriate
· Adequate skills in written expression and presentation
· Critical use of sources, where appropriate
Distinction 75-84%
· Work of high merit that could, with further development, reach publishable standards. or work with striking potential
· Work demonstrates originality and insight
· Clear articulation of theme or argument
· Wide scope of reading/research informing the writing
· Developed skills in written expression and presentation
· Critical use of sources
High Distinction 85%+
· Work of publishable standard
· Outstanding in terms of understanding and interpretation
· Work demonstrates flair, originality and independent thought
· Very clear articulation of theme or argument
· Ample evidence of the critical use of sources
· Sophisticated understanding of and reflection upon the reading/research informing the writing Highly developed skills in written expression and presentationFinal results for this course will be made available through .
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