Mystery Pastry Reading Project
Brigitte Malivert
Hospitality Management
HMGT 1204
Activity Description: Provide a brief description of the activity
The Mystery Pastry Reading Project is a two-part reading comprehension and critical thinking activity that replaces one of three unit quizzes in the HMGT 1204. Part I is an in-class, closed-note quiz in which students receive five anonymized pastry passages, each describing a product from a curated list (eg. Napoleon, Eclair, Cream Puff, Palmier, Croissant), and must identify each product through close reading and textual evidence. Part II is an out-of-class assignment in which each student creates a single PPT slide for their individually assigned final presentation product, embedding clues through a narrative passage, ingredient list, tools list, and production timeline without naming the product. Part II connects directly to the final presentation: students are already researching their assigned product, and the slide requires them to translate that research into precise descriptive writing. The activity culminates in a class reveal event during the last session before presentations, in which slides are displayed in randomized order, the class guesses together, and the sequence of correct identifications sets the presentation order.
Learning Goals: What do you aim to achieve with this activity?
This activity is designed to develop and assess the following competencies:
• Students will demonstrate close reading skills by identifying key details, drawing evidence-based conclusions, and distinguishing relevant information from supporting context in professional culinary texts.
• Students will apply discipline-specific vocabulary and product knowledge to decode and produce written descriptions of pastry items.
• Students will compare and contrast technical characteristics of multiple pastry products, including ingredient composition, equipment requirements, and production logic.
• Students will practice professional writing by composing a structured, technically accurate mystery passage that integrates culinary terminology, process description, and sensory language.
• Students will connect reading comprehension skills to their ongoing product research, reinforcing the relationship between reading, writing, and practical knowledge in a professional culinary context.
• Students will engage in peer learning through a structured class activity that rewards precise writing and attentive reading.
Timing: At what point in the lesson or semester do you use this activity? How much classroom time do you devote to it? How much out-of-class time is expected?
This activity is best placed near the end of the semester, after students have had sufficient exposure to foundational pastry products and techniques and have received their final presentation product assignments. Ideal placement is Week 12 or 13, when students have some familiarity with the products on the mystery list but may not yet have made all of them.
Part I in-class time: One class session of 45 minutes. Students receive the five passages and the sample passage for orientation, complete their written responses individually, and submit before leaving. No outside research is permitted. A brief debrief discussion of the sample passage can open the session before timed work begins.
Part II out-of-class time: Students should plan for two to three hours outside of class. This includes reviewing their existing product research, drafting the narrative passage, assembling the ingredient list and tools list, building the production timeline, and laying out the slide. Because Part II draws on research already underway for the final presentation, the additional research burden is minimal.
Presentation: Class session post final exam, dedicated to displaying and guessing slides as a group. The instructor randomizes the slide order before class. Each slide is displayed for approximately five to eight minutes of reading and discussion before the class commits to an identification. The sequence of correct identifications determines presentation order for the following session, which creates genuine engagement with each slide.
Logistics: What preparation is needed for this activity? What instructions do you give students? Is the activity low-stakes, high-stakes, or something else?
Preparation for Part I requires the instructor to compose five mystery passages in advance, one for each product on the list. Passages should be written so that no single passage is significantly easier or harder to decode than the others. Each passage should contain at least three strong, product-specific clues distributed across the narrative, ingredient list, and tools list. The sample croissant passage included in this document is provided to orient students to the format and should not be used as one of the five graded passages.
Part I is administered as a closed-note, in-class quiz. Students will have to review the semester's production thus allowing them to also prepare for the final exam. Students receive the passage packet and a separate response sheet. Annotating the passages is encouraged. Response sheets are collected at the end of the session. Since students must write their own evidence-based responses citing specific language from the passages, the analysis requirement substantially limits the value of guessing or sharing answers.
For Part II, each student's assigned product is the same product they are researching for their final presentation, so no new product assignment is needed. Students submit their slide to Brightspace before the reveal session. The instructor collects all submissions, removes any accidentally included product names from file names, randomizes the order, and prepares a single display deck for the reveal session. Keeping the product names out of file names is important for maintaining the game format.
For the reveal event, the instructor tracks guesses on the board. A simple point tally (one point per correct class identification) can be kept as a group score, or individual students whose slides are correctly guessed can receive a small bonus point as recognition for clear writing. The presentation order for the final session is announced at the end of the reveal event.
This is a medium-to-high-stakes assignment. It replaces a unit quiz and therefore carries real grade weight. Part II is also preparation for the final presentation, making it doubly consequential.
Assessment: How do you assess this activity? What assessment measures do you use? Do you use a VALUE rubric? If not, how did you develop your rubric? Is your course part of the college-wide general education assessment initiative?
This activity is assessed using the modified AAC&U VALUE Rubric for Reading included in this document, which evaluates four dimensions: Comprehension, Context, Analysis, and Interpretation. The rubric applies to both the Part I written responses and the Part II slide narrative. A point-based grading breakdown is provided in the document. Part I accounts for 50 points total: 20 for correct identification across all five passages and 30 for the quality of textual evidence and explanation. Part II accounts for 50 points distributed across narrative quality and clue integration (20), ingredient and tools accuracy (15), timeline realism (10), and slide readability with all four components present (5).
The rubric was adapted from the Association of American Colleges and Universities VALUE rubric framework to reflect the discipline-specific reading demands of a culinary and hospitality program. The original rubric was modified to address the inferential and comparative reading required when working with professional culinary texts, including ingredient lists, process descriptions, and production timelines.
This course participates in the college-wide general education assessment initiative. The reading rubric used here is aligned with the college's information literacy and communication general education outcomes and may be submitted as part of departmental assessment reporting.
Reflection: How well did this activity work in your classroom? Would you repeat it? Why or why not? What challenges did you encounter, and how did you address them? What, if anything, would you change? What did students seem to enjoy about the activity?
This activity was designed in response to two related observations: students in the pastry sequence often had difficulty extracting and applying information from professional culinary texts, and the standard unit quiz format did not give students a meaningful way to connect reading skills to the hands-on and research work they were already doing. Replacing the quiz with this two-part activity addressed both issues by making the reading task concrete, discipline-specific, and consequential in more than one direction. This will be officially implemented in the course in Fall of 2026.
Additional Information: Please share any additional comments and further documentation of the activity – e.g. assignment instructions, rubrics, examples of student work, etc. These can be links to pages or posts on the OpenLab.
Please share a helpful link to a pages or post on the OpenLab
