PORBOI Multiversity Aptitude Weights & Culinary Introduction
PORBOI Multiversity Aptitude Weights
Purpose:
To structure a universal weighting system that evaluates a user’s vocational and ontological alignment using both qualitative reflections and quantitative metrics. This prototype will inform how questionnaire responses from all 14 sheets are processed.
I. Weighting Categories (Core Types of Measures)
A. Qualitative Measures (Soft Alignment)
Joy Quotient – How much joy does this activity generate?
Resonance Index – How aligned does the task feel with one’s core essence?
Peace of Mind Score – Does it bring internal calm, even amidst challenge?
Flow State Access – How often is one absorbed, losing sense of time?
Introspective Integrity – Self-honesty and clarity expressed in answers
B. Quantitative Measures (Metric Performance Potential)
Cognitive Endurance – Duration one can focus on domain-relevant tasks
Skill Acquisition Velocity – How quickly the user reports learning curve per domain
Problem-solving Precision – Ability to reduce variables and execute a solution
Dexterity or Execution Speed – Output rate for physical or mental execution
Memory + Recall Range – Data retention across time scales (short/long term)
C. Situational Contextuality Measures (Environment-Based Weighting)
Urban / Rural Suitability – Where does the applicant’s disposition thrive?
Social vs. Solitary Orientation – What energy source motivates them?
Spontaneity vs. Ritualist Balance – Improvisational capacity vs. structural reliance
Sacred Work vs. Secular Preference – Internal view of the vocational act
Technological vs. Ecological Bias – Interface orientation and material culture lean
II. Weight Application Model (Per Domain A–K) Each domain will receive a weight profile derived from:
Domain Code
Qualitative Weight - 2. Quantitative Weight - 3. Situational Modifier
VI.A – Analytical
20% - 65% - 15%
VI.B – Constructive
25% - 55% - 20%
VI.C – Kinesthetic
35% - 50% - 15%
VI.D – Musical
40% - 40% - 20%
VI.E – Linguistic
50% - 30% - 20%
VI.F – Healing
45% - 25% - 30%
VI.G – Spiritual
60% - 10% - 30%
VI.H – Social/Cultural
35% - 35% - 30%
VI.I – Tech/Cybernetic
25% - 60% - 15%
VI.J – Strategic
30% - 60% - 10%
VI.K – Ethicological
55% - 20% - 25%
III. Open-Ended Reflection Integration - Placement: Last question in each sheet module (14 total) - Format: - Prompt: “Having considered these questions, describe how this domain resonates with you personally. What would you change, add, or emphasize about your relationship to these tasks or themes?” - Checkbox: “Allow this answer to be shared anonymously with the PORBOI Peer Insight Network.” - Function: - Enables free-form articulation - Records unique edge-case data and overlooked narratives - Strengthens human-centered calibration of the model
IV. RoleFit Output Model (Summary Sheet Use) - Raw score is scaled within domain’s weight ratio - Visualization in radial graph and threshold tiers: - Novice → Capable → Flourishing → Mastery → Iconic - Open reflection excerpts can be optionally included - Score reports cross-reference ideal vocational nodes
Next Step Suggestion: Begin generation of Sheet 1: Personal Drive & Joy Index, using this weighting model as reference scaffold for question design.
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A fully-online culinary curriculum for the PØRBOI Institute of Multicultural Culinary Aptitude (PØRBOI-MCA) is framed as an immersive digital expedition, built around regional culinary studies, creative media expression, and from-home experimentation. Students traverse cultural foodscapes virtually, crafting dishes, storytelling, and publishing their voice — all from their personal kitchen and laptop.
🖥️🥘
PØRBOI-MCA Virtual Culinary Journey
A Home-Based Expedition into the Cultures of Cuisine & the Story of Eating
“Your hands. Your tools. Your desktop. Your passport.”
🧑🍳 Year 1 –
The Digital Hearth
Fundamentals of Self, Ritual, and Cultural Perspective
“You can’t make a feast without first understanding what hunger means to others.”
Core Modules:
Kitchen Ethnography 101:
Intro to culinary anthropology, how to observe dining rituals and traditions across cultures—virtually and respectfully.
The Personal Table:
Students document their home routines, meal rhythms, and cultural food origins to create a digital food memoir.
Intro to Visual Dish Design:
Learn lighting, composition, and basic graphics to document and publish food experiments online.
US Foodways: Regional Eating Cultures:
Explore Afro-Caribbean New Orleans spice, Appalachian preservation, Pacific seafood traditions, and midwestern supper rituals.
➤ Assignment: Compose a visual “plate poem” based on one U.S. region.
Global Culture Focus
:
🌎 North Africa & the Middle East – Traditions of bread, spice, family dining, and diasporic flavor preservation.
Capstone
:
Create a digital zine titled My Ritual Table, featuring your photo essays, cultural comparisons, and reinterpretations of a traditional U.S. dish through a global lens.
🍳 Year 2 –
Culinary Mythos & Media
Telling the Story of Flavor
“Every dish is a spell. What story do you want to cook into the world?”
Core Modules:
Culinary Mythology:
Study food legends, ancestral recipes, and symbolic ingredients across cultures.
The Home-Based Test Kitchen:
Experiential cooking labs—students choose one ingredient and test its cultural role, history, and preparation variations.
Publishing for Culinary Voices:
Students are guided through how to pitch essays, recipes, or food photography to independent food publications and digital zines.
➤ We provide sample submission letters, contact leads, and layout templates.
Sound & Scent:
Craft soundtracks and sensory experiences to pair with meals using free audio software—bridging mood and taste.
Global Culture Focus
:
🌎 South & Southeast Asia – Roti to rendang, regional plate customs, spice symbolism, and community-scale cooking.
Capstone
:
Produce an online “Sound-Dish Fusion” project: a narrated recipe performance with sound and sensory pairing.
Optional: Submit to our partnered online food journal Porboi Palate Quarterly.
🥣 Year 3 –
Cultural Conflict & Feast Repair
Cooking in Context, Dismantling Bias Through Food
“Food builds bridges… but we must also ask: Who was left out of the kitchen?”
Core Modules:
Food Justice & Culinary Politics:
Examine indigenous food erasure, colonization of cuisine, and cultural appropriation in recipe media.
DIY Supper Club Simulation:
Students plan a theoretical supper club event from home: theme, menu, guest list, playlist, design language.
Flavor Biases & Narrative Analysis:
Explore the ways mainstream publications frame “exotic” foods and how to write respectfully across cultures.
Home to Archive:
Students create digital recipe reconstructions from oral traditions, old cookbooks, or local interviews.
Global Culture Focus
:
🌎 The Caribbean & Latin America – Fusion roots, diaspora dining, enslaved food traditions, and spiritual feasting.
Capstone
:
Write a long-form digital editorial: A Letter to My Food Heritage.
➤ Option to submit to Porboi Palate Quarterly: Decolonizing the Menu issue.
🥂 Year 4 –
Culinary Imagination & Future Foods
From Memory to Innovation
“How do you honor the past while crafting something never tasted before?”
Core Modules:
Post-Traditional Cuisine:
Students prototype dishes that honor multiple lineages while introducing imagined or speculative ingredients.
Digital Menu Design & Branding:
Students design a full culinary identity: logo, menu, mission, and visual strategy for a fictional restaurant or supper club.
Food as Performance:
Create multi-sensory dining scripts using storytelling, recorded video, ambient sound, and ritual.
Culinary Portfolio & Submission Sprint:
Students build their online portfolio and are assisted in submitting to design competitions, food media grants, or journal placements.
Global Culture Focus
:
🌎 East Asia – Ceremony, minimalism, fermentation science, and tea.
Capstone
:
The “Porboi Virtual Popup”
➤ Design, script, and record a digital dinner event (via Zoom or pre-recorded media) featuring your experimental fusion dish.
➤ Top student projects may be featured on the PØRBOI Institute site & in cultural publication showcases.
🎓 Certification & Honors
PØRBOI-MCA Official Designation:
Certified in Multicultural Culinary Aptitude (Online)
With demonstrated fluency in:
Visual + narrative culinary storytelling
Cultural food histories & justice frameworks
From-home test kitchens & virtual presentation
Portfolio-ready publication submissions
🏆 Bonus Tracks & Opportunities
PØRBOI Palate Quarterly (submission partner)
Monthly Artist Dinners (Virtual Guest Chef Presentations)
Peer-to-Peer Recipe Libraries + Translation Labs
“PlatePoetry” Contests with feature opportunities