THS3GAS
PRINCIPLES OF GASTRONOMY
THS3GAS
2017
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
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Food tourism around the world: development, management and markets | Recommended | Hall C.M. (ed) (2003) | BUTTERWORTH-HEINMAN |
| Readings | Tourism and gastronomy | Recommended | Hjalager A., and Richards G. (eds) (2002) | ROUTLEDGE |
| Readings | Gastronomy, Tourism & the Media | Prescribed | Frost, 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(Writing,Speaking)
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(Writing,Speaking)
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(Writing,Speaking)
- Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research)
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(Writing,Speaking)
- Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Inquiry/Research)
Subject options
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Melbourne, 2017, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorClare Lade
Class requirements
LectureWeek: 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.
TutorialWeek: 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 element | Comments | % | ILO* |
|---|---|---|---|
| Final exam (2 h) | 40 | 03 | |
| one 2,000-word individual assignment | 40 | 02, 04 | |
| one in-class presentation (25 min) | 20 | 01, 02 |