culinary innovation

culinary innovation Order Description   For my group report, the dish that we choose is Laksa Johor, originated from Malaysia. Johor is a state in the southern part of Malaysia famous for its Laksa. As you read the guidelines, I want you to do only this part the • Presentation of the food heritage you are working on which is Laksa Johor • Importance in the (Malaysian) food model (in other worlds you should analyse its importance based on the 6 social dimensions of the food model) • Historical, socio-cultural dimensions 6 pages of this part is your task. thanks and all the best. BELOW ARE THE GUIDELINES OF THE ACTUAL REPORT   PROJECT OVERVIEW Innovation in culinary arts is on of the requirements of the industry. In combining the approach of culinary arts and psycho-sociology of food and eating habits, students are required to innovate with new recipes based on the (Malaysian) Food Heritage (for example Nasi Lemak, Roti Canai, Chicken Rice, Satay or Laksa, or any choice of the students validated with the lecturer). According to their analysis of: 1. Place of the chosen dish in the Malaysian food model (including symbols & myths), 2. Food and Eating Habits of their audience (out of these 2 choices): • Workshop 1 o Healthier recipe o Audience = Young mothers • Workshop 2 o High standard restaurants o Audience = Chefs Learners are requirted to suggest and show case a new product (recipe, plating and consumption patterns) of the chosen (Malaysian) Food Heritage. GROUPING 3 to 4 students per group – Choice of group mates left to the learners. DELIVERABLES Deliverables comprise two components: 1. Written report (inclusive of references and research instruments); 2. Oral presentation (inclusive of product show case). The written report should be focused and insightful. It should not exceed 15 pages and should confirm to APA guidelines. The content might address the following points: • Introduction • Background • Aims • Outlines and organization of the content • Presentation of the food heritage you are working on • Importance in the (Malaysian) food model (in other worlds you should analyse its importance based on the 6 social dimensions of the food model) • Historical, socio-cultural dimensions • Analyse of the usual (s) recipe(s) with in-depth details on the • Workshop 1 = Healthier recipe => Dietetic and Health dimensions • Workshop 2 = High standard restaurants => The spirit of the recipe • Justification of new product • Description of the transformations • Justification of the relevance of these transformations, based on your knowledge in regards to the eater universal laws and insights from the literature review, interviews, survey etc. • Conclusion • Achievements of the aims lay out in the introduction • Synthesis of the findings • Reflection on the process of innovation in culinary arts Oral presentation & Product Showcasing (15 min max) consists on the defense & justification of your innovation to the given audience. SUBMISSION Softcopy (.docx format) of the written report and video link has to be submitted to the lecturer via email (eliselin[email protected]). Date and schedule of oral presentations and product show case to be updated by the lecturer.