Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

Pre-Course Preparation: 11 17 Aug 2014

Session
PreSession

Lesson Objectives
To demonstrate
understanding of
key concepts
associated with
the theme
To identify key
issues related to
source text
To select the main
idea and
supporting ideas
from the source
text
To express ideas
and respond to
others ideas via
discussion forum
on elearn

Updated 31 July 2014

Resources /Readings /Activity

Reading
Cheung, H. (May 16, 2013). Can Singapores hawker food
heritage survive? BBC News Asia. Assessed on 4 Jul 2014
from http://www.bbc.co.uk/news/world-asia-22506475.
Discussion question
Is Singapores hawker food worth preserving? Why?

Notes
Access elearn
Remember to acknowledge copyright
before you can gain access to elearn
Read the article
Respond to the question posted on
the discussion board
Respond to one anothers response
Print out the reading for Session 1A,
read it and bring it in to class.

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 1: EVALUATING SOURCES & ANALYSING ARGUMENTS

Session 1: 18-24 Aug 2014
Session
1A

Lesson Objectives
To understand
course
expectations
and
requirements

TOPIC 1: Food Choice

Resources /Readings /Tasks

Overview
Theme & Topics
Skills

Readings
Food Forward Trends Report 2014 Singapore
http://webershandwick.asia/wpcontent/uploads/2014/04/FF-SINGAPORE-16April.pdf
Chapter 1 Critical Thinking & the Art of Questioning

Notes
Read articles for the session
do the Grammar Diagnostic Test (GDT)
posted on elearn (to be completed in
week 1)
complete COSMOS

Activity
Quick Writing (15 minutes)

The chapters are based on the compulsory textbook: Engaging Questions: A Guide to Writing by Carolyn E. Channell & Timothy W. Crusius (2013),
McGraw Hill.

Updated 31 July 2014

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 1: EVALUATING SOURCES & ANALYSING ARGUMENTS

Session
1B

Lesson Objectives
To illustrate
close reading
and annotation
skills

TOPIC 1: Food Choice

Resources /Readings /Tasks

Core Skills
Close Reading
Annotation
Readings
Gordinier, J. (Feb 7, 2012), Mindful Eating as Food for Thought,
The New York Times.
http://www.nytimes.com/2012/02/08/dining/mindful-eating-asfood-for-thought.html?pagewanted=all&_r=0
Chapter 2 Reading Critically & the Art of Questioning

Notes
Do the Grammar Diagnostic
Test (GDT) posted on elearn
Go through Grammar for
Effective Writing [elearn] as part
of grammar revision in
preparation for Grammar
Quizzes in weeks 5 & 13

Activity
Close Reading in Context

Updated 31 July 2014

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 1: EVALUATING SOURCES & ANALYSING ARGUMENTS

Session 2: 25 - 31 Aug 2014
Session
2A

Lesson Objectives
To apply the 5
steps in analysing
a text

TOPIC 1: Food Choice

Resources /Readings /Tasks

Core Skill
Argument Analysis (Five Moves)

Notes
Check answers to GDT

Readings
What is analysis? (elearn merged section: scanned
readings)
Gordinier, J. (Feb 7, 2012), Mindful Eating as Food for
Thought, The New York Times.
http://www.nytimes.com/2012/02/08/dining/mindfuleating-as-food-for-thought.html?pagewanted=all&_r=0
Chapter 3 Writing & the Art of Questioning
Activity
5 Moves

Updated 31 July 2014

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 1: EVALUATING SOURCES & ANALYSING ARGUMENTS

Session
2B

Lesson Objectives
To formulate a
thesis
To use rhetorical
appeals and
devices in
analysing sources

TOPIC 1:

Resources /Readings /Tasks

Core Skills
Crafting Thesis Statement
Use of rhetorical appeals (logos, pathos, ethos) and
rhetorical devices (tone, style, word choice)

Notes

Readings
Identifying a thesis (elearn merged section: scanned
readings)
Falkowitz, M. (26 Jun 2012). Why Street Vendors are
Vital to NYC Food Culture, Serious Eats: New York.
http://newyork.seriouseats.com/2012/06/streetvendor-hot-dog-brooklyn-heights-nyc.html
Activity
Identifying thesis statement, rhetorical appeals and devices

Updated 31 July 2014

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 1: EVALUATING SOURCES & ANALYSING ARGUMENTS

Session 3: 1 - 7 Sep 2014
Session
3A

Lesson Objectives
To apply
Simplified Toulmin
Analysis in
analysing
arguments

TOPIC 1: Food Choice

Resources /Readings /Tasks

Notes

Core Skill
Analysing Arguments (Simplified Toulmin Analysis)
Readings
Falkowitz, M. (26 Jun 2012). Why Street Vendors are
Vital to NYC Food Culture, Serious Eats: New York.
http://newyork.seriouseats.com/2012/06/streetvendor-hot-dog-brooklyn-heights-nyc.html
Chapter 9 Critiquing an Argument
Activity
Using Toulmin Analysis

Updated 31 July 2014

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 1: EVALUATING SOURCES & ANALYSING ARGUMENTS

Session
3B

Lesson Objectives
To analyse and
compare two
sources
To analyse a text
for its strengths
and weaknesses
To consider
alternative
viewpoints

TOPIC 1: Food Choice

Resources /Readings /Tasks

Core Skill
Comparative analysis

Notes

Readings
Writing a critique (elearn merged section: scanned
readings)
Gordinier, J. (Feb 7, 2012), Mindful Eating as Food for
Thought, The New York Times.
http://www.nytimes.com/2012/02/08/dining/mindfuleating-as-food-for-thought.html?pagewanted=all&_r=0
Boston, G. (4 June 2013). Mindful Eating: Peaceful
Coexistence with Food, The Washington Post.
http://www.washingtonpost.com/lifestyle/wellness/mindfuleating-peaceful-coexistence-withfood/2013/06/04/5e0cc7b4-c939-11e2-9245773c0123c027_story.html
Chapter 8 Comparing Perspectives
Activity
Comparative Analysis

Updated 31 July 2014

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 1: EVALUATING SOURCES & ANALYSING ARGUMENTS

Session 4: 8 - 14 Sep 2014
Session
4A

Lesson Objectives
To practise writing
a comparative
analysis report

TOPIC 1: Food Choice

Resources /Readings /Tasks

Core Skill
Writing a comparative analysis

Notes
Start thinking about the company you will
be using for Assignment 2

Readings
Ang, J. (31 Dec 2013). Am I murdering our food
heritage? Makansutra
http://www.makansutra.com/stories/3/1055/AmImur
deringourfoodheritagehe
Hu, J. (2 Apr 2014). A True Soldier of Local Food
Heritage, Makansutra
http://www.makansutra.com/stories/2/1125/ATrueSo
ldierofLocalFoodHeritage
Activity
Writing a comparative analysis

Updated 31 July 2014

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 1: EVALUATING SOURCES & ANALYSING ARGUMENTS

Session
4B

Lesson Objectives
To analyse the
audience for the
Overview of Trends
Report
To prepare a
company profile

TOPIC 1: Food Choice

Resources /Readings /Tasks

Core Skills
Audience Analysis
Preparing a company profile
Readings
Luomala, H.T., Laaksonen, P. & Leipamaa, H. (2004).
How Do Consumers Solve Value Conflicts in Food
Choices? An Empirical Description and Points for
Theory-Building. Advances in Consumer Research, 31,
564-570.
http://libproxy.smu.edu.sg/login?url=http://search.eb
scohost.com/login.aspx?direct=true&db=bth&AN=359
22638&site=eds-live&scope=site
Singapore Consumer Lifestyle in Singapore 2012,
Euromonitor International
Top 10 Global Consumer Trends for 2014
http://www.centromarca.pt/folder/conteudo/1005_T
op%2010%20Global%20Consumer%20Trends%20for%
202014%20v1.pdf

Notes
Submission of Assignment 1 by Friday,
12 Sep, 5pm. Only one submission is
allowed.
Start to identify key trends for your area
of focus in a specific industry/company
for Assignment 2A.
Practice for Grammar Quiz 1

Activity
Identifying trends
Company Profile
Audience Analysis

Updated 31 July 2014

Making Sense of Food

UNIT 2: SYNTHESIS
Session 5: 15 - 21 Sep 2014
Session
Lesson Objectives
5A
To paraphrase and
summarise
relevant
information from
text
To differentiate
between a good
paraphrase and a
summary

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1
TOPIC 2: Food Consumption
Resources /Readings /Tasks
Use of English Quiz 1 (25 mins)
Core Skill
Incorporating sources Summarising, paraphrasing &
quoting

Notes
Library Training out of class. Venue:
Learning Lab, level 5. Students are to bring
their own laptop. Refer to elearn merged
section for more information.
Out-of-class group conference (Week 5 to 7)

Readings
Qualities of a good summary
Qualities of a good paraphrase (elearn merged
section: scanned readings)
Leipamaa-Leskinen, H. (2007), Contradictions in Food
Consumption, International Journal of Consumer
Studies, 31 (6), 597-602.
http://libproxy.smu.edu.sg/login?url=http://search.eb
scohost.com/login.aspx?direct=true&db=bth&AN=270
13870&site=eds-live&scope=site
Taste of the Future 2020
http://c.ymcdn.com/sites/www.fcsi.org/resource/res
mgr/uk/allegra-fcsi_taste_of_the_fu.pdf
Stoessel, E. (Dec 2013). 5 Trends You Cant Ignore,
Restaurant Hospitality, 97 (12), p.26-32.
http://libproxy.smu.edu.sg/login?url=http://search.eb
scohost.com/login.aspx?direct=true&db=bth&AN=929
54052&site=eds-live&scope=site
Chapter 18 Incorporating Source Materials
Activity
Summarising, paraphrasing and quoting

Updated 31 July 2014

10

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 2: SYNTHESIS
Session
5B

Lesson Objectives
To create dialogue
between sources

TOPIC 2: Food Consumption

Resources /Readings /Tasks
Core Skill
Creating a dialogue between sources
Readings
Creating Dialogue between Sources (elearn merged
section: scanned readings)
Schlosser, E, et al. (11 Sep 2006). One Thing to Do
About Food: A Forum. Waters, A. (ed.), Nation, 283
(7), p.14-21
http://libproxy.smu.edu.sg/login?url=http://search.eb
scohost.com/login.aspx?direct=true&db=a9h&AN=220
60240&site=eds-live&scope=site
Chapter 21 Documenting Your Sources: APA

Notes
Library Training out of class. Venue:
Learning Lab, level 5. Students are to bring
their own laptop.

Out-of-class group conference

Activity
Identifying a common strand

Updated 31 July 2014

11

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 2: SYNTHESIS
Session 6: 22 - 28 Sep 2014
Session
6A

Lesson Objectives
To synthesise using
two sources

TOPIC 2: Food Consumption

Resources /Readings /Tasks

Core Skill
Synthesising two sources
Readings
Bruder, J. (29 Jun 2012). The Picky Eater Who Came to
Dinner, The New York Times.
http://www.nytimes.com/2012/07/01/fashion/rsvpps-no-gluten-fat-or-soyplease.html?pagewanted=all&_r=0
Anthes, E. (Jan/Feb 2011). Accounting for Taste,
Psychology Today. 44 (1), p.78-84,
http://libproxy.smu.edu.sg/login?url=http://search.eb
scohost.com/login.aspx?direct=true&db=a9h&AN=566
98450&site=eds-live&scope=site
Chapter 17 Evaluating Sources

Notes
Library Training out of class. Venue:
Learning Lab, level 5. Students are to bring
their own laptop.
Out-of-class group conference

Activity
Synthesising two sources using the Synthesis Matrix

Updated 31 July 2014

12

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 2: SYNTHESIS
Session
6B

Lesson Objectives
To synthesise using
multiple sources

TOPIC 2: Food Consumption

Resources /Readings /Tasks
Core Skill
Synthesise multiple sources

Notes
Out-of-class group conference

Readings
Ang, J. (31 Dec 2013). Am I murdering our food
heritage? Makansutra
http://www.makansutra.com/stories/3/1055/AmImur
deringourfoodheritagehe
Hu, J. (2 Apr 2014). A True Soldier of Local Food
Heritage, Makansutra
http://www.makansutra.com/stories/2/1125/ATrueSo
ldierofLocalFoodHeritage
Robinson, G. (16 Jan 2014). Safeguarding a Culinary
Heritage, The New York Times.
http://www.nytimes.com/2014/01/17/opinion/safegu
arding-a-culinary-heritage.html?_r=0
Chapter 19 Using Sources Responsibly
Activity
Synthesising three sources using the Synthesis Matrix

Updated 31 July 2014

13

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

UNIT 3: ARGUMENTATION
Session 7: 29 Sep 5 Oct 2014
Session
7A

Lesson Objectives
To prepare a
research outline for
oral presentation
To do a peer
review on the draft
for Assignment 2A

TOPIC 2: Food Consumption

Resources /Readings /Tasks

Core Skills
Preparing Research Outline for Oral Presentation
Peer Review of draft for Assignment 2A

Notes
Note the penalty for absence during the
sessions from Week 9 to 12. Refer to the
Policy of Absences in the Course Outline.
Out-of-class group conference

Reading
Chapter 14 Editing Fundamentals
Activity
Peer review

UNIT 3: ARGUMENTATION
Session
7B

Lesson Objectives
To structure a
business report
To identify
statements that
are interpretative,
evaluative and
imperative
To integrate
sources as
evidence to
support reasoning

Updated 31 July 2014

TOPIC 2: Food Consumption

Resources /Readings /Tasks
Core Skills
Structuring a business report
Identifying interpretative, evaluative & imperative
statements
Integrating sources as evidence to support reasoning

Notes
Submission of Assignment 2A on Friday, 3
Oct, 5pm
Out-of-class group conference

Readings
Chapter 11 Appealing for Action
Chapter 12 Writing an Evaluation
Activity
Preparing a Research Outline

14

Making Sense of Food

WRIT001: PROGRAMME IN WRITING & REASONING (PWR)

Course Schedule (Student) AY2014-15, Term 1

Week 8: Term Break (6 12 Oct 2014) [Hari Raya Haji, 5 Oct; PH, 6 Oct]
Session
9

Dates
13-19 Oct

10

20-26 Oct

11
12

27 Oct2 Nov
3-9 Nov

13A
1016 Nov
13B

Updated 31 July 2014

Details / Activity
Oral Presentation
In-class Writing Conference
Executive Summary
Post-Conference Feedback
Use of English Quiz 2 (20
mins), Portfolio Submission &
COSMOS

Notes
Do Session 1: English Article Tutor
Do Session 2: English Article Tutor
Deepavali: 23 Oct [Make up: 25 Oct]
Do Session 3: English Article Tutor
Do Session 4: English Article Tutor

Submit Course Portfolio

Complete COSMOS
Submission of Assignment 2B on Friday, 14 Nov, 5pm

15