Professional Documents
Culture Documents
Module Learning
Assessment Components Weightage Submission
Outcomes (MLO)
Introduction
Food and Culture is an elective module which aims to examine and explore how the act of food
preparation and consumption influences spaces and place-making in architecture through the act of
research and on site experiences. The emphasis is on the processes of experiencing, capturing,
diagramming, and identifying the spatial relationship of food culture within the community that shape
its identity and of their built environment.
Objectives
Learning Outcomes
You may select and develop from the list above. Alternatively, you may also produce your own
topic/focus area. Discuss this with your tutor prior to the site visit. This proposal must contain the
following:
1. Title
2. Main research question (What do you want to explore?)
3. Objectives (2 – 3) (What do you want to achieve?)
4. Significance (Why are you doing this?)
5. Methods and expected outcomes (How are you doing this? What is your expected outcome?
E.g. video-recording, poster, postcards etc)
Submission Requirement: This is a group assignment and the recordings, documentation and
findings during the site visit shall be translated into a Powerpoint Presentation or Video
Presentation
Submission Requirement: A printed colour A5 perfect bound booklet with min. 16 (sixteen) pages.
Assessments and grades will be returned within two weeks of your submission. You will be given
grades and necessary feedback for each submission. The grading system is shown below:
Grade
Grade Marks Definition Description
Points
B- 60 – 64 2.67
C 50 – 54 2.00
D+ 47 – 49 1.67
D- 40 – 43 1.00
Description 1: Week 3 to week 7 (inclusive) for long semester, or week 3 to week 5 (inclusive) for
short
semester. A short semester is less than 14 weeks. Not applicable for audit and internship.
Description 2: After week 7 for long semester, or after week 5 for short semester. A short semester is
less than 14 weeks. Not applicable for audit and internship.
1. Eugene N.A., “Everyone Eats : Understanding Food and Culture”, New York University Press,
New York, 2005
2. Carole C. & Penny V. E., “Food and Culture : A Reader”, Routledge, New York, 2008
3. Alice Y. H. , “At the South-East Asian Table”, Oxford University Press, New York, 1996
Remarks:
1. The Project Brief is to be distributed to the students in the first week of the semester.
2. Any changes to the Project Brief shall be communicated (in writing) to the Programme Director
and the approved revised version must be communicated to the students