HIST 5018BEX - Food Writing B: Essentials

External - Quadmester 2 - 2015

This online course extends the study of food writing introduced in Food Writing A: Intensive. Students are expected to study a range of selected texts and to submit a series of writing assignments, including a blog. On successful completion of this course students may graduate with the Graduate Certificate in Food Writing or transfer to the Graduate Program in Food Studies.

  • General Course Information
    Course Details
    Course Code HIST 5018BEX
    Course Food Writing B: Essentials
    Coordinating Unit History
    Term Quadmester 2
    Level Postgraduate Coursework
    Location/s External
    Units 6
    Contact 27 April to 5 June
    Available for Study Abroad and Exchange Y
    Prerequisites HIST 5018A
    Incompatible ENGL 5018B
    Restrictions Available to GradCertFoodWr, GradCertFoodStudies, GradDipFoodStudies, MArts(FoodStudies) students only
    Course Description This online course extends the study of food writing introduced in Food Writing A: Intensive. Students are expected to study a range of selected texts and to submit a series of writing assignments, including a blog. On successful completion of this course students may graduate with the Graduate Certificate in Food Writing or transfer to the Graduate Program in Food Studies.
    Course Staff

    Course Coordinator: Professor Emeritus Barbara Santich

    Professor Barbara Santich
    barbara.santich@adelaide.edu.au
     
    Office Hours By appointment
    Personal Linkhttp://www.adelaide.edu.au/directory/barbara.santich

    Tania Cammarano
    tania.cammarano@adelaide.edu.au
    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

    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).
    Online Learning
    Weekly Online Classroom (in effect, a virtual tutorial)
  • 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:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Book reviews, 250 w, 500w, 1500 w, due 27 April 2015 (20% of total)
    Journalistic assignment, 1000 w, due 4 May 2015 (15% of total)
    Creative writing (memoir/travel/fiction), 1000 w, due 18 May 2015 (15% of total)
    Free choice, 1500 w, due 25 May 2015 (20% of total)
    Blog, 2000 w, due 12 June 2015 (30% of total)
    Total assessable words: 7500 words
    Assessment Detail
    1. Book reviews, 250 w, 500 w, 1500w, due 27 April 2015 (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 4 May 2015 (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 18 May 2015 (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 25 May 2015 (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 12 June 2015 (30% of total)
    Your blog should be a work-in-progress during the course
    Submission
    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 presentation

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines

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    http://www.hss.adelaide.edu.au/historypolitics/ohs
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