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    01 PRELIM GWP#1 - Discussion Question On Lesson 1

    Uploaded by

    Marchan Young
    The activity aims to enhance students' reasoning, confidence, creativity and communication skills. Students will be divided into groups of 3 members maximum. They will answer questions in paragraphs and can cite references. The output must follow a specified format and be uploaded before the deadline. It will be evaluated based on content, comprehension, grammar, and promptness based on a 100 point rubric. Sample questions are provided about food sanitation, safety and a case study about a cook lacking training.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    01 PRELIM GWP#1 - Discussion Question On Lesson 1

    Uploaded by

    Marchan Young
    31 views2 pages
    The activity aims to enhance students' reasoning, confidence, creativity and communication skills. Students will be divided into groups of 3 members maximum. They will answer questions in paragraphs and can cite references. The output must follow a specified format and be uploaded before the deadline. It will be evaluated based on content, comprehension, grammar, and promptness based on a 100 point rubric. Sample questions are provided about food sanitation, safety and a case study about a cook lacking training.

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    01 PRELIM GWP#1- Discussion Question on Lesson 1

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    The activity aims to enhance students' reasoning, confidence, creativity and communication skills. Students will be divided into groups of 3 members maximum. They will answer questions in paragraphs and can cite references. The output must follow a specified format and be uploaded before the deadline. It will be evaluated based on content, comprehension, grammar, and promptness based on a 100 point rubric. Sample questions are provided about food sanitation, safety and a case study about a cook lacking training.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    31 views2 pages

    01 PRELIM GWP#1 - Discussion Question On Lesson 1

    Uploaded by

    Marchan Young
    The activity aims to enhance students' reasoning, confidence, creativity and communication skills. Students will be divided into groups of 3 members maximum. They will answer questions in paragraphs and can cite references. The output must follow a specified format and be uploaded before the deadline. It will be evaluated based on content, comprehension, grammar, and promptness based on a 100 point rubric. Sample questions are provided about food sanitation, safety and a case study about a cook lacking training.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Jose Rizal University

    College of Hospitality and Tourism Management

    PRELIM GWP #1: Discussion Question (50 Points)

    OBJECTIVE:
    At the end of the activity, students are expected to enhance the reasoning, confidence, creativity and
    communication skills through answering accurately the guide questions.

    MECHANICS:
    1. Class will be divided into groups with maximum of three members.
    2. Group leader will aggregate all the correct answers from each group member after a round of
    deliberation.
    3. Answer each question in at least one paragraph. Copy and answer each question.
    4. Group can cite other related references to support the answers.
    5. Output of every activity are required to have the following information such as subject code, name of
    the activity for example: PRELIM GWP #1 , section, date, full name of group members (surname first
    and in alphabetical order). For the format, font: Arial, font size: 12 and Spacing: No Spacing and in
    Text Entry or PDF file.
    6. Group leaders are required to upload their output on its designated folder on the MODULES section on
    or BEFORE the deadline.
    7. Please read the rubric below.

    RUBRIC

    CRITERIA RATING SCORE


    CONTENT
    1. Prescribed format were followed. 20
    2. Uses other resources and cited the references.
    3. Answers the entire question correctly.
    COMPREHENSION
    1. The conclusion is strong and leaves the reader solidity understanding the
    response and personal reaction to the case.
    2. A rich variety of supporting information contributes to understanding the topic’s 40
    main idea.
    3. Practical insight extrapolated from the given example leading to a healthy
    understanding of the outcomes
    GRAMMAR
    1. Presents well developed paragraph
    2.Students makes no errors in grammar, sentence structure, or spelling that distract 20
    from the reader from the content
    3. Well-developed chain of thoughts and ideas that logically lead from one point to
    another.
    PROMPTNESS
    Uploaded the output unto Canvas on or before the deadline. 20

    TOTAL 100%
    Subject Code: Date:
    Section:
    Name of the Activity:
    Group Members and Contribution:

    NAME CONTRIBUTION
    1.
    2.
    3.

    I. ASSESSMENT. (10 POINTS EACH)

    1. Discuss some of the reasons why sanitation and safety recently have become
    leading public concerns.

    2. Outline the important social and moral implications of food sanitation and safety.

    II. CASE STUDY. (10 POINTS EACH)

    Leah is working as a cook in a small catering business. Though she cooks good
    she has no training on the basics of food safety and sanitation.

    1. What are possible implications of Leah's lack of training on the fundamentals of food
    safety and sanitation?

    2. What should be done to avoid such implications?

    3. What are the responsibilities of the caterer if the food that Leah cooked caused food
    related disorders?

    Prepared by:
    JULIE TAN-DE VERA, MBA

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