PRINCIPLES OF GASTRONOMY

THS3GAS

2018

Credit points: 15

Subject outline

In this subject, you will investigate the contemporary context of gastronomy by exploring the development of gastronomy and its application to food tourism in the 21st century. Topics covered include world and Australian cuisines, celebrity chefs, tourism and gastronomy, dining etiquette and food rituals.

SchoolLa Trobe Business School

Credit points15

Subject Co-ordinatorClare Lade

Available to Study Abroad StudentsYes

Subject year levelYear Level 2 - UG

Exchange StudentsYes

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsFood tourism around the world: development, management and marketsRecommendedHall C.M. (ed) (2003)BUTTERWORTH-HEINMAN
ReadingsTourism and gastronomyRecommendedHjalager A., and Richards G. (eds) (2002)ROUTLEDGE
ReadingsGastronomy, Tourism & the MediaPrescribedFrost, W., Laing, J., Best. G., Williams. K., Strickland, P., & Lade, C. (2016)Channel View: United Kingdom.

Graduate capabilities & intended learning outcomes

01. Discuss and present the cultural aspects of cuisine development as it applies to dinning etiquette, religious practices, taboos and rituals, social traditions (banquets, festivals and feasts) and food in everyday life

Activities:
Seminar Presentation - 20 mins in pairs
Related graduate capabilities and elements:
Literacies and Communication Skills

02. Demonstrate an understanding of the meaning of gastronomy and integrate relevant concepts and principles through writing

Activities:
Assignment - 2000 words
Related graduate capabilities and elements:
Literacies and Communication Skills

03. Critically analyse gastronomy as a touristic product through research and writing

Activities:
90 minute exam
Related graduate capabilities and elements:
Literacies and Communication Skills
Inquiry and Analytical Skills

04. Critically analyse the concept of gastronomy as an 'art of living' through research and writing

Activities:
90 minute exam
Related graduate capabilities and elements:
Literacies and Communication Skills
Inquiry and Analytical Skills
Inquiry and Analytical Skills

Subject options

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Start date between: and    Key dates

Melbourne, 2018, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorClare Lade

Class requirements

Lecture Week: 31 - 43
One 2.0 hours lecture per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Tutorial Week: 32 - 43
One 1.0 hours tutorial per week on weekdays during the day from week 32 to week 43 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
Final exam (2 h)40 03
one 2,000-word individual assignment40 02, 04
one in-class presentation (25 min)20 01, 02